News

February 27, 2013 By David Hall

Catering Recruitment Agencies: Uses and Abuses 1

You decide you’re going to use a Catering Recruitment Agency to fill your most recent chef job vacancy. Before picking up the phone a thought hits you…why not use several Catering Recruitment Agencies and let the best man, or woman, win? In fact why not do that and also put out a bit of advertising of your own while you’re at it? At first blush this seems like a very reasonable and sound approach to take. If your advertising doesn’t bring in an acceptable candidate then at least one of those recruitment agencies is bound to deliver, right?

February 13, 2013 By David Hall

Recruiting Generation Y Chefs: What You Need To Know!

You may not have given much consideration to recruiting “Generation Y” Chefs. Maybe you don’t know what characteristics Generation Y Chefs are believed to have, never mind why this should matter, to you, when it comes to recruiting chefs. I am here to tell you that it matters very much and if you wish to recruit and retain Chefs in 2013, and onwards, its time for you to get properly clued in. What’s so distinctive about Generation Y Chefs, and what makes them tick? Indeed what is it about them that makes it worth the trouble of writing a blog post about them,

February 12, 2013 By David Hall

Catex Dublin 2013: Be There!

Catex 2013 kicks off next Tuesday Feb 19th at Simmonscourt, RDS, Dubiln 4. This is Irelands major biennial Catering Exhibition and a must see for Chefs, hospitality professionals and anyone into kitchen gadgetry. [Read more…] about Catex Dublin 2013: Be There!

February 11, 2013 By David Hall

Chefs: How to Know When You’re Being Headhunted

Headhunting chefs sounds like a very aggressive, if not indeed sinister pursuit. The headhunter pursues their quarry, meanwhile the chef innocently gets on with their job, time passes, then one day an e-mail arrives, or a phone call comes through and the chef is asked if he might know a chef suitable for a particular job, and then the job details follow.

November 1, 2012 By David Hall

How Chef’s Years in Kitchens can Wreck their CV’s

A very common type of phrase which we regularly see on chef’s curriculum vitae’s is a variation of the following: “Seasoned pro” or “seasoned hospitality professional” or “a chef with more than 20 years experience.” So, you might well ask what’s the problem with that? And the answer is that there need not be any problem, but in some circumstances it is a problem and I would like to tell you why, moreover I’d like to tell you what you can do about it.

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July 12, 2012 By David Hall

Several Catering Recruitment Agencies or One?

Catering Recruitment Agencies, unless you tell them otherwise, assume that when you give them a hiring assignment, to find them a chef for a job vacancy you need to fill, that you’re also probably dealing with another agency too, maybe several. The reasons why we assume this are straightforward: we see remarkably similar chef job specs on the Job-boards of websites of other agencies, the chefs we approach, at least some of them, tell us that they’ve been contacted by other agencies about the job or someone else slips us “the word.”