As part of a new chef career spotlight series we’re interviewing Leanne Turk – Lead Development Chef, Central Functions at Compass Group UK & Ireland – the UK’s leading food and support services provider. Chef Career Spotlight – Leanne Turk: Tell us about your current job role and responsibilities Leading a team of two other development chefs creating recipes and concepts across our various sectors. I work in all areas of recipe creation, innovation and insight, nutrition, ingredient optimisation, implementation and delivery. …and a little about your culinary career journey. I found my pas ..read more

In the world of job hunting, your CV is your ultimate weapon. It’s the first impression you make on potential employers, and in today’s competitive market, standing out is paramount. But what makes a chef’s CV truly shine? And what pitfalls should you avoid? We see a LOT of CV’s at Only Chefs. So we’ve picked out some examples of good, bad and ugly chef CV design to help you build a CV that commands attention and lands you that dream chef job. Let’s get started…. The Good: Elements of a Standout CV Clean and Organized Layout: Just like plating a dish, a well-structured CV is visually appea ..read more

While many employers continue to seek experienced chef de parties, kitchens are also actively recruiting for entry-level positions including commis chefs. In this competitive landscape, having a well-structured and efficient recruitment process is paramount. An integral part of this process is the face-to-face interview, where you’ll need to be equipped with questions that effectively assess a candidate’s suitability for your commis chef role. To assist you, we’ve put together a list of 18 interview questions tailored specifically for your next commis chef interview. But before delving into th ..read more

Amidst the worst chef talent shortage on record, it’s more crucial than ever to improve chef retention.. Especially as it costs between 6-9 months of a chefs salary to recruit and train a new hire. For a chef making £35,000 per year, that’s between £17,500 – £26,250  in recruiting and training costs! But there are more reasons to focus on chef retention than just the financials. When chefs stay in your kitchen, the consistency of your food, and team morale tend to soar, and as word spreads, prospective chefs take notice, drawn to an establishment with a stable, passionate, and skilled cul ..read more

In the high-speed world of professional kitchens, where culinary creations are brought to life, one item stands out as a chef’s emblem, more than any other: the Chef’s knife. Each Chefs own personal selection of chef knives proudly reflects countless hours of practice and skill. But these knives are more than mere utensils; they embody the passion and craftsmanship of the chef who owns them. In this blog post, we delve into the influence of personal chef knives on chef morale and productivity. We explore the symbiotic relationship between a chef and their trusted knives, unraveling the secrets ..read more

With so many chef recruitment openings and so few professional chefs available, it’s more important than ever to present your business in the best possible light when trying to hire. If you’re struggling to recruit chefs, take the time to review these three aspects of your business to honestly assess where you’re hitting the mark and where you’re missing an opportunity to be better. 1. Is your establishments reputation harming your chef recruitment efforts? The culinary world is very small. Word of mouth travels fast when it comes to your reputation as an employer. Do you keep a positive attit ..read more

We’ve put together 21 ready to use sous chef interview questions for you. Read on for more… Despite what you might be reading online, not everyone on the planet is currently trying to hire a chef de partie. In fact, many businesses are looking for talented sous chefs to help their operations grow during these challenging economic times. However, the competition to hire sous chefs (and any chef for that matter) continues to be fierce, so when you get to the interviewing stage of your recruitment process it’s important to be armed with a range of questions that enable you to easily assess the po ..read more

Building a personal brand in the culinary world as a chef is all about the distinct identity and reputation that you cultivate for yourself – encompassing your values, skills, unique contributions, and overall image across the hospitality industry and community you are part of. Through consistent representation, your personal brand should aim to establish trust, differentiate you, and create a lasting impression that resonates with others. In today’s evolving and ever more connected hospitality world, cultivating a strong personal brand is becoming more and more important for chefs who want to ..read more

Whether you’re focused on attracting qualified chef candidates or retaining the talent you already have, employer branding can be the make-or-break factor in navigating the hospitality talent market. Surveys have shown that 86% of people would not apply to, or continue working for, a company with a bad reputation — and your employer brand is your reputation among both current and future employees. So, what steps can you take to cultivate a compelling employer brand? Here are 5 tips to consider. Employer branding tip 1: Improve your chef candidate experience by making your application process q ..read more

If you are looking for Chef de Partie interview questions that are ready to use, you’ve come to the right place! Currently, all chefs are in hot demand right now, but if there’s one hire in particular everyone seems to be trying to make it’s for a Chef de Partie. So, if you’re lucky enough to get two or more come through your kitchen door for interview, you’ll need to be ready. Here are questions you can pick and choose from to help support your next CDP interview: Chef de Partie interview questions, 1 to 11: 1.Can you tell us about your experience as a Chef de Partie and the specific station ..read more