Kyle Rawles, sales executive at BigHospitality Jobs, gives his top tips on how to write a successful job advert to ensure hospitality business owners and HR managers attract the right candidates to their companies.
Britain’s front of house staff lack the professionalism and respect found in the kitchen because ‘there are little to no service training schools’, Tim Zagat, co-founder of the eponymous restaurant guide has said.
Rasmus Kofoed, the Danish winner of the 2011 Bocuse d’Or and chef proprietor of Geranium in Copenhagen, has defied the odds and won a bronze, silver and now gold trophy in what is known as the Oscars of the culinary world.
Raymond Blanc has set the benchmark for the UK hospitality sector for decades, with many chefs and waiters benefiting from his Oxfordshire hotel and restaurant Le Manoir aux Quat’Saisons’ inspirational development and training practices.
Claude Bosi, chef proprietor of Hibiscus in London has recently been described as delivering “original, complex and highly-imaginative cooking” by Restaurant magazine, who claim he could be the best chef in the UK.