Commercial Cookery

Forget about 457’s for your kitchen brigade, the new number is 402! There’s no doubt, when implemented correctly, 457 Visas have their place in helping address the skill and labour shortage problems. 457 candidates can also bring new skills, techniques and cuisines to spark new life into commercial kitchens in Australia. But, they are expensive [...]

10 ways to lose an apprentice cook in 10 days By Mark Field Have you ever asked yourself the question “what’s wrong with apprentices today?” or “why can’t I keep an apprentice?” It’s easy to lay blame on apprentices but are they entirely at fault? Let’s look at some of the workplace factors that may [...]

By Mark Field – Christmas is a crazy time of the year in hospitality. Long hours, pressure cooker situations, dummy spits and people throwing in the towel are all normal practices this time of the year. They don’t call it the silly season for nothing! Your perception might be that you are being over worked […]

By Mark Field I read an article recently in BRW by Genevieve George from OneShift ‘How to manage Gen Y employees’. There was nothing particularly new or ground breaking in the article and it was pretty broad in nature. But, it did get me thinking about how one could go about implementing this stuff in a […]

By Mark Field In my last post 10 ways to lose an apprentice cook in 10 days I promised to explore some of the ways that may help in managing and hopefully retaining apprentices. This post will focus on Number 10 on the list – Let’s train and treat apprentices exactly the same as industry has always […]