The Chef Shortage: what’s to be done about the problem engulfing hospitality?
The Chef Shortage: what’s to be done about the problem engulfing hospitality? By Martin-Christian Kent, executive director, People 1st.
There doesn’t seem to have been a time when we didn’t have a chef shortage, but periodically its impact becomes more intense. We currently seem to be in one of those periods.
Chef shortages continue to hit the headlines with key figures including Tom Kerridge and Daniel Clifford joining others in sounding a rallying cry for action.
The depth of the current crisis has even prompted chef Sat Bains to announce that his eponymous two-Michelin starred restaurant will switch to a four-day week from this November. An innovative and, admittedly, altruistic move that will gift staff an extra 48 days per year with no fall in salary.
>>> Read: Restaurant Sat Bains with Rooms to change to a 4-day week
Working as a chef should be a fantastic career option so why are so many people leaving the industry? Is it the long hours and pressure? Pay? Education? Media perception? Or something else.
On day three of Hotelympia 2016 at 3pm Wednesday, March 2, we’ll be taking to The Stage with a
Already there have been some passionate views from across the industry and, as a show visitor, we want you to be part of the audience and part of the discussion.
Make sure you keep 3pm on Wednesday, March 2, 2016 clear in your diaries, as discussions are liable to be frank, open and always insightful.
For more information or how to have your say email me at martin-christian.kent@people1st.co.uk
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