Newcastle City Council’s Post

Last week we had the pleasure to sit down with Izabela for a chat about her career and passion. With beautiful stories to tell, here is a little bit about Iza’s. 'Tell us a little bit about yourself? I have been with TBF for more than 4 years and I started with no knowledge of kitchen or production. I have learned everything I know in our Central Kitchen and watching MasterChef on TV. I’m passionate about food and people. 'How did you craft your career with TBF? I started as a Commis Chef and now I’m a Chef de Partie. When I first joined, I was curious to learn more and take more responsibility. I didn’t have much experience, but I observed how my managers were leading by example, and I followed. My manager noticed that I was good at leading people, so he gave me the opportunity to take care of the team. Following that, I decided to study Management in the University which, also helps me with my job role and growth.   'How do you reconcile studying and working in TBF? It’s quite easy. My managers are very flexible. I had a conversation with them around my needs and what days I could have off and I use those days to focus on my studies. 'What do you enjoy the most about your role? I like to work in the kitchen, that is my passion. Taking the food from the oven and seeing the result, I go, “Wooow”. We make amazing food. Our food has so much taste and our customers love it. That makes me want to do more. That’s what I enjoy. You too can Craft Your Career with TBF. Click the link below to see our opportunities https://lnkd.in/eD3uzzZT

Hiring specialists in your kitchen is important however someone who is willing to learn can cook almost anything and everything. Instead of restricting employees to working in their respective job roles, let them explore and try out new things. You have to prepare each of you chefs and cooks for situations where they might have to fill in for one another.

Who would be better at being a bartender? A barista with six years of experience working in a cafe or a chef with six years of experience in a high-end restaurant? My guess is that the barista will be better at bartending, with some training, of course. Why? Because they are already used to mixing different liquids and drinks, being a barista has taught them skills like precise pouring, timing, and creating balanced beverages. So, if you are struggling to hire a bartender, why not train a barista? Here's the thing: Far too often, we overlook adjacent skills and focus only on core skills. I think this is a mistake. It narrows down your talent pool and also prevents healthy internal mobility. One change we are bringing at iMocha is that we consider adjacent skills while creating ontologies and taxonomies. This helps our clients fill job roles faster, and a nice by-product is that the hidden potential in our clients' workforce is recognized. Agree? Disagree?

I was thinking this morning, if you are culinary student and your in catering college or just left. This would be a great place to launch you're Chef career. The White Hart Tap in St Albans may be a small pub, but don't be to quick underestimate or profile, what they do here, encompass a lot a young chef should learn and experience. They do things like burger week, pie week, 'Eggstravaganza week'(different types of Scotch Eggs), traditional calendar events like Burns night and St Patrick's Day and much much more. They also do barbecues and craft beer events. Sunday Roast here is really good. you will also learn about menu planning and cleaning rotas e.c.t - this just the tip of the iceberg. I promise, the knowledge and experience you gain from working here, will be tremendously valuable to you and your future career. If this what you are seeking, I would, if i was you, get in touch with them and try to connect, build rapport and forge some kind of friendly relation. Remember "fortune favours the bold and brave" or "Who Dares Wins"!!!! You could cover one, two or more evening shifts after college or work a weekend shift. It doesn't have to be the same Chef doing all the shifts. you could have multiple staff working part time and doing one or two shifts. The more the merrier. There is even potential to create more shifts, longer hours and expand opportunity's to gain more customers, business and revenue???

🍔🎉 **Confessions of a Food & Beverage Recruiter: Why I Can't Get Enough of This Industry!** 🎉🍔 Hey fellow LinkedIn foodies! Let's dish about why being a recruiter in the food and beverage manufacturing industry is like being a kid in a candy store (except with less sugar crashes and more job placements)! 1. **Endless Buffet of Talent:** Just like a buffet table groaning under the weight of culinary delights, the food and beverage industry is brimming with talent! From food scientists to production wizards, I get to connect with some of the most deliciously skilled professionals out there. 2. **Every Day is a Food Adventure:** Forget boring cubicles and stuffy boardrooms! As a food and beverage recruiter, I'm constantly immersed in a world of culinary creativity and innovation. From plant-based burgers to artisanal cheeses, there's always something new and exciting cooking up in this industry. 3. **Bringing Dreams to Life:** There's something incredibly rewarding about matching the perfect candidate with their dream job. It's like being a culinary cupid, but instead of arrows, I use CV's and LinkedIn profiles to make magic happen! 4. **Punny Job Titles:** Where else can you find job titles like "Chief Chocolate Officer" or "Director of Doughnut Development"? The food and beverage industry takes creativity to a whole new level, and I get a front-row seat to all the deliciously punny job titles. So, there you have it, folks! Being a recruiter in the food and beverage manufacturing industry is like having a never-ending banquet of opportunities and laughs. If you're hungry for a career change (or just hungry in general), reach out to me, and let's cook up something amazing together! 🌟🍴 https://lnkd.in/dXvPmY2v #FoodieRecruiter #DeliciousCareers

If anyone is interested in developing their skills in Commis Chef at Ce La Vi, a quick thought based on my experience that might be helpful. 💬 Here are some tips for developing this skill:

Hiring employees for a restaurant isn’t about finding skill or experience; it’s about ATTITUDE. Hire the attitude, grow the altitude (i.e. hire for "desire" then train them UP). #RestaurantManagement #RestaurantEmployees

Have you ever wondered how these things hotels, restaurants or game resorts treat this whole thing called recruiting or intake. I mean you would find out that a chef especially has been working hard to gain experience then all of a sudden BOOM YOU ARE NOT GOOD ENOUGH???A JOB POST IS REPOSTED 5 TO 10 TIMES....?????? ARE YOU TELLING ME THAT YOU CANNOT FIND A CHEF????? OR YOU ARE TOO GOOD FOR NOTHING. 5 or 10 experience as a chef is not enough for a 5 month restaurant or other this is a greatest Disrespect to millions of Chefs in the whole world... To recruiters and H. R do you know how much Chefs put in to FEED THE WORLD!???? Any chef is special in his own way, let's unity Chefs help other CHEFS. FOOD IS OUR Life, sky is the limit

I have always adopted a hands-on approach as a chef, regardless of the setting, motivated by my readiness to assist whenever needed and engage actively in kitchen activities. The excitement and fast pace of the culinary field captivated me and led me to pursue this career. Recently, I have observed a rise in the use of the term "hands-on chef" among hiring teams and recruiters. I have seized opportunities for self-improvement in various work settings, considering each placement as a chance to showcase my skills and enthusiasm. Let's explore the importance of being a "hands-on chef." In search of a 'Hands-On Chef' who must handle admin tasks, work like a Commis, but is offered minimal pay while being misled about the true state of your property that requires more than just an international chef. Your entire kitchen needs upgrading and staff training to reignite the passion. Realistically, you risk losing another skilled chef if your team, with over 20 years of experience, fails to embrace growth and new techniques. It's clear, you are expecting miracles in a place that requires much more than that. Attention, Chefs! Stay alert! You have every right to be honest and address issues that are unacceptable in the workplace. Best wishes, everyone! Share your recent industry horror stories in the comments to learn and let 'Recruiters / Hiring Managers, and Leaders take note'. #chefbgh #chef #passion #career #job #hiring #recruiter #leadership

POV: You’re working as a Head Chef in DIG. earning $90,000 per year. I’m on a mission to build the world’s longest resume and this is what I learned working as head chef for a day: 1. Teamwork and collaboration are essential to maintain efficiency and harmony in the kitchen. 2. Cook for the love of food and not just for the sake of cooking. It feels good to see people enjoy the food you made or served them. If you lean into that you will discover a whole new perspective on your craft. 3. You can become a Chef without any prior formal training. a. This is maybe my favorite thing that I learned. Restaurants like DIG. look to train and educate their staff to grow and thrive throughout their career there. This allows them to hire staff who are ready and willing to learn and incentivizes them to explore their creativity.  b. At Dig, everyone is a Chef, which is what I think gives them their unique touch (even I felt like a chef after my time there). #career #salary #kitchen #cook