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Brian

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Brian last won the day on August 10

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  1. Thanks for that Adrian,perhaps if your a good boy we will get Santa to visit your workplace ??
  2. UKH: ‘Extremely low level of transmission in hospitality’ WWW.BIGHOSPITALITY.CO.UK Trade body UKHospitality has renewed its calls for the Government to rethink the operating restrictions placed on businesses, after data showed an 'extremely low level' of transmission across the...
  3. Beyond Eat Out to Help Out – what next for restaurants? WWW.BIGHOSPITALITY.CO.UK The Government scheme undoubtedly put bums on seats in August, but it has also encouraged an unwelcome return to discounting. So where does this leave the sector now?
  4. Hi Jon, Must say this sounds dodgy? would need more details before I can make a judgement,hope you well
  5. From time to time in catering, something comes along that revolutionises the way we work. You can think of things like Maltodextrin or even Rational Ovens, but something much more important is about to change the way we work in this industry forever. “Onesided Flexibility” is soon to become outlawed in catering and heralds a change in the relationship between Employer and Employee of seismic proportions, but what exactly is Onesided Flexibility? In short, it’s a working relationship that sees the benefit mainly for the Employer, onesided. The obvious example in our profession would be Sp
  6. Many have heard of terms such as subconscious sexism, racism, and ageism. Those inner most thoughts that we rarely see come to the surface but are often in the backs of people’s minds. Indeed, our actions, even with the best of intentions are now considered as our true feelings. The theory behind this being that if we say or do something that is now socially unacceptable even though we adamantly deny such thoughts then it is our subconscious feelings coming forward, in fact our “true selves” This theory is then echoed into the handbooks of many employers, governed by overzealous HR consu
  7. Brian

    Payroll Errors

    As head of Unichef and a working chef, there are few things that annoy me more than the subject of pay errors. When someone has worked hard all month and is looking forward to their pay, is it not too much to ask that it be correct? We are expected to perform to the best of our ability so why not the payroll clerks? Whilst we suffer the wrath of Head chefs and mangers for making mistakes in our daily work, is anyone ever actually reprimanded for making mistakes in our payroll? I think you will find that the answer is no. HR and payroll are virtually a law unto themselves in many c
  8. So, what’s NOT on the menu? Imagine if you can, that you are a female chef and you wear your button or your t-shirt with pride, the slogan saying #Notonthemenu. The answer is simple, so simple that it stops people right in their tracks and will forever change their view of how they treat you. That answer is me. I’m not on the menu! nor is my body, my gender, or my sexuality! “Yeah, right. That’s cool” comes the reply. It will only happen once, when they finally get the idea that you ARE an equal, you are a colleague, and yes you are a chef. The idea started in America, and comes
  9. Award-winning chef patron of two Michelin-starred Le Manoir aux Quat'Saisons Raymond Blanc has remarked on the multiplication of customers with food intolerances, saying that to have one 'has become almost like a fashion item.' The master speaks out but is he right? or should we be more tollerent to peoples changes.
  10. Brian

    Turning A Blind Eye

    Almost since the very early days of our Union, have we been warning of that the days of chefs being able to dominate, bully, harass and do as they please were numbered. Few have heard of the term, Vicarious Liability, but along with chefs now having to be Pharmacists, Scientists and Mathematicians, you will now need to be Lawyers and be very much aware of the pitfalls of this often used but seldom explained rule of law. Vicarious Liability is one of the two Laws of Civil Liability. The other, Direct Liability, is more often understood by chefs who understand that employers could be sued
  11. For too many years now our Industry has been plagued by the crazy notion that some sort of recreational drug or liquid crutch will get chefs “through the day” and that they “need” those items in place to be the chef that they are or want to become ?? Yet repeatedly our Union sees the massive result in the scrapheap of chefs who thought that drugs, alcohol and even Caffeine drinks were the answer to their pressures and workload. There are so many that contact us who “used” to be a chef, with the same story. We even encounter Ex-offenders who once again tell us how the pressures of the jo
  12. Wonderful and inspirational article Kieran,well done.Many will be comfortated by this.
  13. Great article Karen,the first of many.Chefs will come to know and trust this page and hopefully benifit from it ,well done.
  14. Brian

    Not On The Menu

    Once again, the vile topic of Sexual Harassment is raising its ugly head. As if we did not have enough to contend with as chefs, we still hear of disturbing reports and complaints of sexual bullying and even sexual assault. Sadly, few realise the real harm this can cause and the extreme penalties that are involved for those that perpetrate and those managers and Head Chefs who turn a blind eye to the tribal goings on in their kitchens. In an industry that has been completely turned on its head with COVID and is now beginning to realise the enormity of the changes in store, isn’t
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