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  • Our picks

    • Agency Working, Good or Bad?
      As we now turn our thoughts towards a new horizon in the Industry, chefs are beginning to contact us for advice on Agency working.As a Freelance Chef for more than 30 years I am more than suitable to offer you a comprehensive and balanced view of the Recruitment Industry.

      • 0 replies
    • The Unichef Story
      If you’ve ever wondered just how someone manages to start a national movement from scratch, then here you are, our entire story, warts and all? We really kicked off in about 2013, just a few chefs who had been saying for many years that we needed a “Union” for chefs as all of the big Unions were simply not interested in us as a profession and that small kitchens in the middle of nowhere just couldn’t get any sort of representation.
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    • Mental Health Awareness
      Why it matters?

      And then we realised that we also knew many of these chefs, and we had been working alongside of them for many years without realising the often huge sacrifices they have to make just to earn a living in the job they love.

      From that day on we knew that if Unichef was to help chefs then we needed to embrace MHI and work to learn more about those issues and those that have them. We started from scratch, we listened, and we learned, we talked, and we communicated with new friends and associates. We joined the Time to Change project in early years and more recently became very close to MIND in working together to end Mental Health discrimination in our industry.

      Today Unichef stands proud in the fact that we have done more to raise awareness of MHI in catering than any other Union, and when we became a CIC we took the inspirational step of enshrining MHI into our constitution, the first Union ever to do so.

      We constantly work to make all chefs and employers “aware” that the chefs your working with may have an illness that they often don’t want to talk about, but that they have every day of their lives, they don’t want pity or your money, they just need you to understand.

      Taking time to understand that having MHI is a daily strain in what is a hugely difficult job, taking time to check on your colleague, taking time to realise that their life might not be the same as yours, taking time to care, and taking time to support.

      So, awareness matters,  not just this week but as a constant theme in our everyday lives. Being aware that we have a 1 in 4 chance of working with someone that needs our understanding and a 1 in 4 chance that their bad days are 10 times worse than ours.

      Be aware of Mental Health Issues, not just today, but forever.
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    • The Good Work Plan 2020
      The Good work Plan 2020

      A revolution in working practise is about to impact on our industry and change the way employers engage with their workforce is about to happen, starting in April 2020.

      In 2018 the Government commissioned an independent report by Mathew Taylor on how to modernise and inspire the British workforce and its findings and recommendations have sent shock-waves through the Catering Industry.
      The principals are to create a British workforce fit for the 21st Century, a workforce that is inspired  to do better and to produce more through Employer engagement, improved working conditions and care in the workplace as well as improved regulation and a new Regularly body to police these laws.

      Each Industry has its own unique issues and the Catering Sector is no different.

      Chefs have suffered for many years from inequality and discrimination, especially in multi departmental establishments, such as Hotels where, clerical staff, reception and HR are all treated differently in terms of facilities and contracts. This will all soon come to an end.

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    • My Restaurant - the future?
      With so much discussion about the future of chefs and what may happen if and when we return to work, many of us have forgotten the other side to the story.Its easy to think only of ourselves but what about the employers and in particular pub and Restaurant owners who have sunk their money and much of their lives into their dream.What is to become of their livelihood and what kind of a future do they see?

      We talk to Catherine Spence, the owner of a hugely popular and successful Restaurant in North Yorkshire to see how she feels about the future of her dream?


      Q. Hi Catherine,good to talk to you.What changes do you think would be good in the future after re-opening?

      A. What I think would be a good idea for you to advocate Brian, would be making the general public realise they need to pay more for meals and stop looking for offers , discounts and money off,then independents could pay higher wages

      Q. I agree totally, we have been opposed to 2-4-1 offers for many years and have said that there is simply too many bad Restaurants and too many Branded Chains?

      A. Exactly, the chains have ruined the industry, with ready made , vacuum packed food and offers.I’m up against this all the time , we have 2 chains near us and customers always complain that we are too slow, they just don’t get we are actually cooking the food and not putting it in a microwave

      Q. I believe that we are about to see a transition to the way we used to be where staff and clients were more highly thought of and that service was a skill and a pleasure.Can you see a future for quality establishments?

      A.Yes I can and my plan is to up our game , as there will be fewer diners , go for quality rather than quantity will be the way forward for us now.

      Q. With so many restrictions to running a Restaurant,do you see the future as a challenge?

      A.The system is against us , to be honest,VAT,business rates ( we pay £9000 a month ) Regulations,Health and Safety etc etc
      Q. Are you actively planning re-opening or are you waiting to see what instructions the government have in store ?

      A. I’m definitely reopening, we own the property, so need to open,but waiting to see the government guidelines  then decide how to move forward

      Q. Do you think it is possible to obey the restrictions and still keep your staff and customers safe and maintain the unique and special atmosphere that your famous for?

      A. We could maintain the social distancing , but the atmosphere will not be the same , Italian restaurant are usually buzzing, busy and noisy , that will not be the case. It will probably now be a restaurant where people visit as a couple or family. But not in groups or parties for a long time.

      Q. Finally Catherine,do you envisage having difficulty recruiting for chefs when you re-open and in the future?

      A. No , I think now chefs will not leave their jobs and stay put.
       

      Thank you Catherine
      • 0 replies
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