The truth about working in hospitality

‘Long hours, split shifts, sore feet, grumpy Chefs and customers’

This is how some people may describe working in the hospitality industry, these are perhaps the cons, however, there are plenty of pro’s and let’s face it, there are positives and negatives in every industry – even recruitment!

As Consultants, we certainly see this every day, we do however see the good and the great within my specialism, hospitality & catering.

This is certainly an industry where the individual at work can personally ensure another human being can have a completely heavenly experience. Whether it is the Chef offering to cook you their signature dish or the front of house staff ensuring your every need is catered for, and your orders are delivered swiftly with a smile.

The back of house team, assisting the brigade of Chefs with food preparation and, in my opinion, some of the most important people in the kitchen, are the Porters and Cleaners. These heroic people ensure that not only are the pots and pans, kitchen utensils used in your food preparation, are clean and sparkly. They also go to great lengths to have all your plates and cutlery pristine clean and polished to perfection.

As a Chef, this industry is one where you learn something new every day, even an Executive Head Chef whom I am sure will agree with me in some ways, learns something new regularly. Whether it is a new fusion of flavours or discovering a new way to present a dish, they love to try something new to offer to us as consumers.

Commis, Demi Chef de Parties, Chef de Parties and Sous Chefs are encouraged to discover new dishes and to learn continuously, training should always be offered, so as a new Chef always, always show enthusiasm to attend training and gain further qualifications. Good, reputable establishments will openly encourage chefs to train as this has a direct bearing on the establishment.

The same is with the front of house staff, companies should encourage staff to train and gain knowledge of ingredients used to aid the consumer to choose dishes wisely or to learn about wines and spirits.

I also work with Housekeeping staff, Restaurant Managers, Hotel Managers, Pub Managers and event staff, all these people are thoroughly trained and devote their working lives to their guests, ‘Guests’ that is the key word here. I think we can all say that we have had poor service on at least one occasion however, I can honestly say this is rare and more often than not it only a small part of the entire experience.

All in all, the hospitality industry can be brutally hard work but when the tips come in because your guest had had a fabulous experience when you achieve your next step up the promotional ladder, it all has to be worth it, hasn’t it?

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