Two Good Co’s Post

Discrimination in hospitality has many faces. It’s the Italian restaurant only wanting to hire Italian waiters because “it’s more authentic”. It’s the Michelin star that doesn’t hire a girl because her hair is blue. It’s the manager that thinking that 40 year old is too old to be a CDP. It’s the kitchen that will hire only men, because being a cook is “too physical”. It’s the place that never had a female head chef, because men have “more authority”. It’s the place refusing to hire a 60 year old floor member, because “our team is young and dynamic”. We have some work to do guys. #hospitality #chefs #hospitalityindustry #discrimination #humanresources

An arrow🏹 can only be shot by pulling it backwards , so when life is dragging you back with difficulties , it means it’s going to launch 🚀 you into something great , so just focus and keep Aiming 😉 Consistency 🦢☕️ • #coffee #barista #barista #openingsoon #hiring #baristas #openforopportunities #talentacquisition #talentmanagement #hr #hiringalerts #coffeeshop #foodandbeverage #coffeetime

Our chefs at Red Kiwi are pros at making sumptuous meals. Hire one today and prepare to feast everyday.😌 Plus, you save yourself some time and stress.👌🏽 Send us a DM now to get started. . . #redkiwi #recruitmentagencyinlagos #recruitment #recruitmentagency #recruiter #techishiring #tech #gethelp #informaljobs #jobsinnigeria #hiringnow

Patrick Lencioni once wrote a book talking about the three qualities that make the perfect team player. Do you agree? 🔪Humble: Being quick to share credit, praise others freely, and sometimes even forego credit due to them in the interest of celebrating the team’s collective win. 🔪Hungry: Being motivated, diligent, and having a strong desire to do more by going above and beyond. 🔪Smart (emotionally smart that is): These types of people exercise great judgment and intuition around the subtleties of group dynamics and are fully aware of the effect their words will have on the team. We look for these three qualities in all of our candidates AND clients! 📧[email protected] #careers #HR #manager #chef #foodie #applytoday #culinary #restaurants #recruitment #jobsearch #hospitality #foodie #chef #restaurant #hospitalityjobs #hospitality #hiring #hospitalityindustry #restaurantjobs #nowhiring #jobhunt #chefjobs #hospitalitylife #recruitment #work #hospitalityrecruitment #hotels #hiringnow #recruiting

👩🍳 How do you manage a kitchen brigade? 🤔 What criteria do you use to choose one chef over another? Two questions that can have a thousand different answers. At Big Mamma Group, we can summarize it all with one answer and one word: EXEMPLARITY. 🌟 🔑 A chef must be exemplary in the eyes of their team. When they speak, they must be aware that they are expressing the company's voice. Every day, they must feel the weight of responsibility towards their team, knowing that every decision will impact people, both psychologically and operationally. 💪 The secret? Always stay focused in every action and weigh your words carefully. If possible, build a management team that allows you to take the time to observe everything from the right distance, gaining the best perspective. 🔍 👨👩👧 A chef must be a role model for their team. Just as children observe and replicate their parents' behaviors, the team looks to the chef as an example to follow. Therefore, gestures, actions, and words must be exemplary to instill good habits and a positive path. 📝 When evaluating the promotion of a sous chef to Chef, the questions are not about operations or the quality of the kitchen; because when discussing a career advancement, these things are already established. What I really ask myself is: "Is this person mature and psychologically stable enough to manage and ensure the well-being of a team of 30 people?" "Will they be able to take care of their needs and growth?" "Can they align the interests of the company and the employee?" "Will they become a leader or a boss?" "Are they capable of being an example for the team?" 🤔 🌍 The world of cooking has changed and will continue to do so. We need to be flexible in our thinking and forget that a good Chef only knows how to cook 💡 A good Chef today must be the Chef of the restaurant, not just the kitchen. A team is not managed only with technical skills, but with intelligence and mental flexibility.

🍹 Shake up your career with our weekly jobs roundup! From housekeepers to chefs, we've got the scoop on the latest openings in the industry. Get in touch if you can't see what you're looking for! #hospitality #hiring #jobsearch #dreamjob #hiringnow #hospitalityindustry #recruitmentagency #careeropportunities #hospitalitylife #hospitalityrecruitment #restaurantjobs #hospitalitycareers #chefjobs #hospitalityvacancy

𝑾𝒉𝒂𝒕 𝒂𝒓𝒆 𝒕𝒉𝒆 𝒔𝒊𝒈𝒏𝒔 𝒕𝒉𝒂𝒕 𝒚𝒐𝒖 𝒂𝒓𝒆 𝒘𝒐𝒓𝒌𝒊𝒏𝒈 𝒇𝒐𝒓 𝒂 𝒑𝒓𝒆𝒎𝒊𝒖𝒎 𝒄𝒍𝒊𝒆𝒏𝒕? I reached out to chefs and here are some insightful responses: 𝟭. 𝗧𝗵𝗲𝘆 𝘀𝘂𝗽𝗽𝗼𝗿𝘁 𝘆𝗼𝘂 𝘄𝗵𝗲𝗻 𝘆𝗼𝘂 𝗻𝗲𝗲𝗱 𝗶𝘁. With dishwashers, or other household staff available to help, private chefs can focus more on their core responsibilities A client who understands and provides the necessary resources for a private chef demonstrates their commitment to creating a supportive and efficient working environment. 𝟮. 𝗧𝗵𝗲𝘆 𝗿𝗲𝘀𝗽𝗲𝗰𝘁 𝘆𝗼𝘂𝗿 𝗰𝗿𝗮𝗳𝘁. Premium clients respect your agreed working hours and provide valuable feedback on the meals you prepare, fostering a constructive relationship. 𝟯. 𝗧𝗵𝗲𝘆 𝗼𝗳𝗳𝗲𝗿 𝗮𝗰𝗸𝗻𝗼𝘄𝗹𝗲𝗱𝗴𝗺𝗲𝗻𝘁 𝗮𝗻𝗱 𝗰𝗮𝗿𝗲. It's not just about the work, it's about feeling valued. Clients who show genuine interest in your well-being, ask about your family and appreciate your efforts make a significant difference. This recognition can be a powerful motivator, encouraging chefs to continue delivering high-quality work. 𝟰. 𝗧𝗵𝗲𝘆 𝗴𝗶𝘃𝗲 𝗳𝗮𝗶𝗿 𝗰𝗼𝗺𝗽𝗲𝗻𝘀𝗮𝘁𝗶𝗼𝗻 𝗮𝗻𝗱 𝘀𝗵𝗼𝘄 𝘂𝗻𝗱𝗲𝗿𝘀𝘁𝗮𝗻𝗱𝗶𝗻𝗴. A great client offers fair pay and benefits, respects your privacy, and understands that chefs aren't machines. They appreciate your efforts and acknowledge your human needs. 𝟱. 𝗧𝗵𝗲𝘆 𝗽𝗿𝗼𝘃𝗶𝗱𝗲 𝗰𝗿𝗲𝗮𝘁𝗶𝘃𝗲 𝗳𝗿𝗲𝗲𝗱𝗼𝗺. Allowing chefs to create menus and work their magic in the kitchen without micromanagement enhances the overall experience for both the client and the private chef. 𝟲. 𝗧𝗵𝗲𝘆 𝗵𝗲𝗹𝗽 𝗶𝗻 𝗯𝘂𝗶𝗹𝗱𝗶𝗻𝗴 𝘁𝗿𝘂𝘀𝘁 𝗮𝗻𝗱 𝗳𝗼𝘀𝘁𝗲𝗿𝗶𝗻𝗴 𝗹𝗼𝗻𝗴-𝘁𝗲𝗿𝗺 𝗿𝗲𝗹𝗮𝘁𝗶𝗼𝗻𝘀𝗵𝗶𝗽𝘀. Clients who treat your suggestions with respect, trust your culinary expertise and see you as more than just hired help to create a fulfilling, long-term working relationship. Did we miss anything? Share your thoughts or additional qualities of your premium clients. Join our growing community privatechef.cc #theprivatechefpodcast #privatechef #personalchef #yachtchef #wellnesschef #resume #portfolio #careertips #recruitment

We conducted a poll and discovered that: 📍 80% of Chefs and other food talents(mixologists,cooks) accept job offers due to the salary offered. 📍25% accept job offers due to the job location and 📍5% accept job offers due to free accommodation. Based on this data, here are some things you should consider when hiring staff for your restaurant: 1. Make competitive salary offers 2. Try to look for talents within your location or talents who are interested in your location. 3. If you’re going to offer accommodation to a home chef, make sure it is a conducive place and be KIND. Need help hiring staff for your restaurant? Contact us 📞09155507271 Follow ChefsConsultNG. for more recruitment tips for your restaurant. #hiredbyccng #ccngeffect #chefsconsultng #cook #chef #foodresearch #jobresearch #restaurantconsultants

👨🍳 From Chef 🍔🥗 to Talent Attraction 💼: Many of you may not know this about me, but before delving into the world of recruitment, I spent years in restaurants and hotels as a professional chef. And let me tell you, I absolutely loved it – each day was something new and challenging. Imagine this: walking into the kitchen every day only knowing the number of people arriving for food. It was my daily challenge to create menus and prepare food for 50, 100, even 200 guests. And I thrived on it. 🔥 Yet, as much as I enjoyed the culinary world, there was always a lingering feeling of imbalance. The grueling hours, the relentless evenings and weekends spent at work – it took its toll. As a chef, you're expected to be present when everyone else is out enjoying their meals. 🕰️ In 2010, I reached a pivotal moment while working as a Sous Chef in a hotel. That year, I shared just one weekend with my wife out of 52. It was then that a wise head chef, whose name I wish I could tag here, imparted the most invaluable advice of my professional life – "A great job is only great if it allows you to grow both at work and at home." 🌱 His words struck a chord. Despite my passion for cooking and proficiency in the kitchen, what I really wanted was a more balanced life. Now not many people move into recruitment for better hours, but I did! Today, as I reflect on my journey, I'm grateful for the lessons learned and the path that led me here to A.P. Moller - Maersk. Here, I have been fortunate enough to change my working hours to fit around family life and feel that my work and home life is in perfect balance! I always keep those words from my old head chef in mind. We’re still in touch and yes, I still call him Chef! 🌟 Louisa Stacey Nitasha Rana Enrique Hasbun Nilesh R. Cindy Tang Gillian Howarth MCIPD Tarika Vijayanagar #workadvice #lifeadvice #insidemaersk #lifeatmaersk

𝗬𝗼𝘂𝗿 𝗝𝗼𝗯 𝗧𝗶𝘁𝗹𝗲? 𝗔𝘀 𝗮 𝗥𝗲𝗰𝗿𝘂𝗶𝘁𝗲𝗿, 𝗜’𝗱 𝘀𝗮𝘆 𝗬𝗼𝘂𝗿 𝗝𝗼𝗯 𝗧𝗶𝘁𝗹𝗲 𝗶𝘀 𝗹𝗶𝗸𝗲 𝘁𝗿𝘆𝗶𝗻𝗴 𝘁𝗼 𝗶𝗺𝗽𝗿𝗲𝘀𝘀 𝗮 𝗛𝘂𝗿𝗿𝗶𝗰𝗮𝗻𝗲 𝘄𝗶𝘁𝗵 𝗮𝗻 𝗨𝗺𝗯𝗿𝗲𝗹𝗹𝗮. I couldn't care less about your job title. Now I said it…and voilà, the cat's out of the bag! Whatttttt? Take a breather, because the most exciting bit is on its way… Ever wondered why the hospitality industry is experiencing a shortage of cooks, bakers, patissiers, waiters, and more? Let's dig into this, shall we? Once, craftsmen ruled—the chefs, bartenders, concierges, housekeepers, bakers, patissiers, sommeliers, gardeners, servers, etc. Society ADMIRED and held them in HIGH REGARD. They were RESPECTED for the VALUE they added to DAILY LIFE. Their work was seen as an ART form, enriching our QUALITY of LIFE. But today? We're hooked on chasing titles, forgetting TRUE WORTH. We think that the more labels we have the better we are… It's a mindset illness fueled by society's endless chase for titles. Let's be real about it: Titles are like flashy neon signs—bright but hollow. It's time to cure the obsession with titles. That's the trumpet blast for the hospitality industry's brand-new age, loud and clear for every young mind. Titles don't mean wisdom or empathy. What good are degrees without wisdom? They're like a song without its melody. Let’s change course. True hospitality is not dictated by titles. P.S. Sunset vibes from Costa Rica: Job titles are like sandcastles, impressive but fading. Let’s ride the wave of genuine connections because authenticity shines forever. #hiring #culture #hotelindustry #HR #hospitality #recruiting #uhnwi