Here at Jubilee Talent we have come up with a list of rules we believe every chef should live by and we invite all chefs, and hospitality staff, to take a read and we would welcome all comments, both positive and negative, on any element you think deserves more discussion!
Attend every appointment possible
[Maintain integrity, it will reflect much better on you for the future]
Always keep your CV up to date online
[Make sure your CV is up to date on the jobsites you posted it on, people want to understand all your experiences]
Do not ‘job hop’
[Only accept a permanent role if you are really certain you are prepared to commit to it]
For young chefs Being a freelance chef is not a career [‘controversial’ we hear you say!]
[It is supposed to be an emergency stop gap between permanent roles]
If you’ve never done something, admit it!
[better to say you don’t know than look like a fool]
You’re always learning
[there’s more than one way to skin a cat]
Money isn’t everything
[find a job or environment you genuinely love, and the money will come]
Taste everything you cook
[if you wouldn’t eat it, your clients won’t either. Plus, you will train your palette]
Respect the hierarchy
[It takes 10 years to become a Head Chef [at least!] That big pay jump can wait another few months]
Every customer deserves your best
[whether they’re veggie, vegan, pescatarian or they have allergies they’ve come to you; show them how good you are]
I was always told becoming a chef is a way of life not just a job. We love cooking! We love getting those fresh vegetables straight from the garden, that first delivery of Lamb in the early days of Spring or a freshly landed Dover Sole.
Don’t let people take advantage of your passion and your commitment, but love what you do, and remember why you started doing it!!