PMA to host chef shortage roundtable debate

By PMA

- Last updated on GMT

PMA to host roundtable event on the hospitality industry chef shortage

Related tags: Cook, Chef

The PMA will be hosting a roundtable debate next week (17 November) on the shortage of skilled chefs currently affecting kitchens across the sector.

Publican’s Morning Advertiser​ food writer Daniel Woolfson, who will be hosting the debate, said: “This is a difficult issue for many operators and I hope the insight, advice and experiences shared at our roundtable will be of considerable use to those struggling to fill their kitchens."

Debate

The debate will consider the impact of the shortage at present and in the future and what can be done to ensure pub kitchens keep full of trained, enthusiastic chefs.

BII chairman Anthony Pender previously told the PMA: ​“One thing we need to think about as a sector is that we typically look at chefs for their skill in terms of how well they cook but we don’t look at them as managers and they are managers – they are managing people as a resource and time as well.”

Recent research reported​ that an estimated 11,000 chefs will be required to join the industry by 2022 if the eating-out sector continues growing at its current rate.

Progress

Furthermore, almost half of current chef vacancies are considered hard to fill - raising serious questions about how the industry can adapt and progress.

The event will be held at the Truscott Arms in Maida Vale, London. It will be reported on in a subsequent issue of the PMA​ and digitally with exclusive video content from the day.

Some of the issues that will be covered include:

  • What are the roots of the chef/skills shortage?
  • Does being a pub chef have a bad public image and what can we do to change that?
  • What are the pros and cons of apprenticeships and how can we encourage more young people to become apprentices?
  • How can we improve training within the industry?
  • Food training – in house/ qualifications – what available and what works?
  • Advertising for kitchen staff – why pubs should have an advantage
  • Are pub chefs paid enough? Why? How will the national living wage changes affect pubs?
  • Pub kitchen working conditions and management support
  • What is the career path for young chefs? What is being offered in the long run?
  • Recruitment agencies and temp chefs – the pros and cons
  • How could the government help solve the problem?

The Publican’s Morning Advertiser’s Chefs’ Roundtable is sponsored by Fuller’s and Star Pubs & Bars.

For more information contact Daniel Woolfson

Related topics: News, Chefs, Training, Other operators

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