Chefs

Christmas Contemplation..

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It's been a strange year - pretty confining but also one that has flown by. As we look ahead, we'll need to make some choices if we want to see a vibrant hospitality sector continue.

in Bar and Wait Staff, Catering Staff, Chefs and Cooks, COVID, Discrimination, Environment, Health, Health, Safety and Environment, Hospitality, Kitchen Staff, Our Business, Safety, Temporary Staff

It's challenging times for people both here in Australia and right around the world. Only, to be honest, here we're definitely living in paradise! Things are changing, not necessarily for the better, but is there any will to change that? Or are we all (like me) just a bit numb and non-plussed?

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The lack of leadership - or even just logical thinking - being demonstrated by governments and big business is staggering. We need to distinguish between immunisation (addresses severity of symptoms) and spread of infection (which will occur regardless of immunisation. Using the former as a path to controlling the latter is simply not possible.

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We're so caught up with technology that is designed to 'relate' to people in a cost-effective manner, that we've lost sight of the importance of human contact. Before you consider the cost-effectiveness of a bot or Artificial Intelligence, ask yourself what message you're sending.

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Increasingly it seems that members of the public appear to believe their stress levels justify being abusive and threatening to people trying to serve or look after them. From any reasonable perspective that type of behaviour is unacceptable - and the people indulging this antisocial behaviour need to sort themselves out - swiftly.

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After an email from someone referring to the Aged Care environment as 'the most dangerous workplace in Australia', we thought it was important to debunk that particular myth! In fact, we believe it to be arguably the safest workplace in Australia - and one we are delighted to supply our Brigade members to.

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There's little doubt there's been carnage in the tourism & hospitality sector over the past 12 months. Some people have made it through and others haven't. Is it possible to explain this - or was it just the 'luck of the draw'?

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The world appears to be governed by online reviews these days. Yet they can be purchased easily. What responsibility lies in posting a review - and what can we do about angry people aiming to do damage?

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After moving from an all-contractor model to an all-employee model, over 30 years, market dynamics now seem to be dictating a return to contracting where chefs are concerned. It's interesting how this cycle has come full-circle at a time when (as previously) we're seeing record numbers of chefs leaving the industry.

Stay Connected:

Christmas Contemplation..

Discrimination – a very fine line to walk..

Is there anything really worth saying?..

The vexed discussion over COVID Immunisation..

People will Always be People – a simple truth often overlooked!

Is being ‘Stressed’ ever an excuse to treat someone badly?

Caring for our Elderly – it’s safe, rewarding work!

Back to the Future?

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