Opening a new restaurant may rely on finding the right premises – that’s why Restaurant Property is here of course – but finding a great chef to run it is just as important. Your vision for your new restaurant is only going to be enacted by the right personnel who share your ideas for how to create a compelling, popular and thriving place to eat.
Talent is not always easy to find, or to spot, and the process of recruiting can be difficult. We have a partnership with Neil Graham, the Managing Director of SpaYse, the top hospitality recruitment specialist, and can help you find some of the top talent available.
How do you know when you’ve found the perfect head chef?
Neil and his team, eat, sleep and dream about chefs. Finding the chefs of tomorrow today is how SpaYse International has built its reputation as the market leader. According to Neil, “Recruiting from all four corners of the globe the calibre of chefs they find is exceptional, no matter if the client is the who’s who of the restaurant world or simply a small independent operator, SpaYse has the contacts, the connections and the know how to find the right person for your team.”
But matching talent to the right restaurant is just as important, so how do you know when you’ve found the perfect head chef? The most important thing is to ask the right questions, which means understanding your own needs.
This is perhaps the most obvious thing a head chef can do. There’s little point recruiting a Michelin-starred chef trained at Le Cordon Bleu if you plan to open the best rib shack in town. So drill down into the sort of menu you want to create and make sure that the experience on the page matches your experience of the taste on the plate. Draw up a shortlist and ask each candidate to develop a dish and cook it for you. There’s no substitute for seeing, smelling and tasting the product.
A head chef should be able to design a compelling menu and refresh it regularly, so you’ll need to discuss their ideas. Beyond the single interview dish they prepare, your candidates should be able to give a broad brush idea of the sort of menu they would like to fulfil every day. Having the creativity to be able to adapt to changing suppliers and to provide the same high-level service every day and to every customer is a must-have.
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