14 March 2008
Time for change – if employers want the best chefs say recruitment experts
The conundrum of finding and keeping quality chefs can be an unenviable task for employers, but hospitality recruitment specialists, Cummins Mellor, who themselves employ 26 members of staff, say this need not be the case. Having worked first-hand in the hospitality industry before launching their award-winning, multi-disciplined recruitment firm in 1990, husband and wife duo, Michelle and Richard Mellor believe that by listening to new ideas from chefs and allowing them the freedom to source their own suppliers and write menus, employers will gain positive results.
When considering what shift patterns to employ, Michelle Mellor, director of Cummins Mellor, says
“Straight rather than split shifts, two consecutive days off and the prospect of more regular hours, will make job offers more attractive when competing for the best chefs”.
She continues:
“Work/life balance is high on the personnel agenda in all industries and there is no reason why the hospitality sector should be any different. Like other professionals, chefs work incredibly long hours in a stressful and highly pressured environment – the best chefs are attracted to decent working hours.”To safeguard employers, Michelle suggests waiting three to six months before presenting share options to chefs and would ask if the employer is paying enough? Salaries awarded to Head Chefs are diverse and can range from £30,000- £100,000 plus depending on location and price bracket and free or subsidised accommodation as well as a relocation package may well clinch the deal. By simply bringing the working lives of chefs into the twenty first century, employers will be able to get the best from their staff and as a result businesses are more likely to prosper.”
