Hospitality and catering

17 March 2010

Too many chefs spoiling the broth is not a problem the UK hospitality and catering sector is likely to encounter anytime soon. Even during a recession, the perennial chef shortage has continued to blight the sector. In response, in-house recruiters want the government to relax migrant chef controls and market the sector effectively to meet demand caused by a recovery in the market.

“The challenges facing the hospitality industry range from very specific issues, such as a shortage of skilled chefs, to larger issues such as changes in work permit legislation that have shrunk the pool of candidates eligible to work,” Sarah Hegarty, human resources director at Park Plaza Westminster Bridge London told Recruiter.

Jim O’Brien, chief executive of Change Group, suggests that the government add chefs to the migrant skills shortage list, while Mark Darby, managing director of Berkeley Scott, says the sector has suffered due to fewer antipodeans coming to the UK, while many young British people are reluctant to enter the industry.
“Relaxing visa conditions for antipodeans, along with other directives to encourage them to settle here, would help the skills shortage, especially with challenges such as the Olympics in 2012 on the horizon.”

It is not just chefs that are wanted: commercially aware managers are in demand, says Adam Lancaster, HR & training manager at Crussh Juice Bars.
“You want managers who can be creative in the ways they increase sales and minimise costs. A manager who can hit the ground running and create a positive impact from the start is definitely a bonus. If managers don’t offer that we’d rather develop from within.”

For Jane Roberts, HR director at Domino’s Pizza, the solution is to develop its own managers but finding entry level candidates is proving difficult.
“Our franchisees don’t use agencies. We train our store staff to manager level.

“Where we do have issues in some areas such as London is getting the in-store crew, hourly paid staff who want to work and have the customer service and communication skills.”

Consequently, Domino’s is looking at online recruitment solutions to attract candidates.

“We are looking at bringing in an online recruitment tool. Some of our competitors have had great successes in changing from the old fashioned form to online processes. Roberts adds: “The age group we are talking about is IT savvy. We want more applications, a higher level of applicants and to streamline the recruitment process. We are seriously talking to companies right now with a view to introducing a system within the next six months.”

Whichever recruitment solution is used, winning the war for talent depends on the sector’s ability to sell itself as a career of choice, says Vicky Williams, HR director, Resourcing and Development, Compass Group UK & Ireland.

“For some reason, working in the catering and hospitality industry is seen as just a job and not as a viable career. And contract catering is largely misunderstood; to some it seems the least glamorous part of the industry, yet it is hugely diverse with so many opportunities.

For some reason, working in the catering and hospitality industry is seen as just a job and not as a viable career

“Who else can claim that within the same company someone can work in an international sports stadium serving players; media and fine dining corporate hospitality; or with internationally renowned chefs such as Gary Rhodes, Albert Roux and Michel Roux Jr in Michelin-starred restaurants?”