Top 17 tips to retain pub chefs

By Nicholas Robinson contact

- Last updated on GMT

Industry will need 11,000 more chefs by 2022
Industry will need 11,000 more chefs by 2022

Related tags: Management

Financial rewards, opportunities for promotion and the ability to contribute to the business’s success are three of the 17 ways managers can keep hold of their chefs and kitchen staff, a leading consultant has claimed.

It was important to retain staff as by 2022 more than 11,000 chef vacancies would have to be filled, according to recent figures.

“Chef retention has been simmering away in the pub, restaurant and hotel world for many years,” said Adrian Close, a hospitality manager, trainer and business owner.

“But, recently, like an unwatched stockpot left bubbling on the hob, the shortage of skilled chefs has suddenly boiled over into a potential crisis – not for only the hospitality managers and business owners, but also one which, potentially, will affect how and what we eat out.”

Close has 17 top tips for business managers to use to help them retain chefs and kitchen staff, which are:

Tip:

1

Understand why your employees leave by conducting an exit interview

2

Develop effective workplace policies to create a positive culture

3

Ask staff to be open about their plans so you can plan recruitment

4

A full and supportive induction process

5

Communicate your business mission

6

Plot all of your staff on a team development line

7

Make sure employees know what you expect from them

8

Organise competitions and incentives

9

Offer a competitive benefits package

10

Promote from within the company whenever possible

11

Set clear promotional and development guidelines

12

Invest in people management for line managers and head chefs

13

Provide small perks, such as a free lunch on a Sunday

14

Offer financial rewards

15

Quarterly staff 'play days' to encourage team building

16

Regular open and honest staff appraisals

17

Again, understand why staff leave

Close added: "Keeping all members of staff, including chefs for longer, isn't difficult as long as managers and business owners concentrate on creating an environment where people can grow, learn more and contribute to the success of the business."

The recruitment issues the hospitality sector faced was as a result of the managers and the business owners working within it, he claimed.

See the Publican's Morning Advertiser's ​exclusive digital chef recruitment feature​ to find out more about the recruitment crisis.

Meanwhile, for hundreds of vacancies, visit Publican's Morning Advertiser's Jobs

Related topics: News, Other operators, Training

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