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Brian

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Everything posted by Brian

  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
  15. Great intro Karen,congratulaions and best of luck.
  16. “Walking Out” of the job is treated as so normal for chefs that we barely even think about it, but in reality it is a very rare thing in other professions, yet the current economic crisis has led now into thinking that “walking out” over what is usually a simple matter maybe not such a good idea,or even acceptable in a modern working kitchen? Doctors don’t walk out, neither do Firemen or Nurses, Bricklayers or Plumbers and when did you ever hear of a Gardener walking out because things weren’t right for him, its all VERY strange for sure. Yet even I must put my hand up, being notorio
  17. 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. Without doubt Agency working has changed substantially over the years, some for the good, some not, but for sure it is now a major employer of chefs in the UK and will be for some time as chefs continue to be transient in their career. You will find that almost every chef has
  18. Brian

    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. Many of us then were senior, experienced chefs who knew of the injustices and had grown up in a system of abuse but like most chefs took it as just “part
  19. Brian

    Hospitality Action

    Hospitality Action was established in 1837 and has since offered vital assistance to all who work, or have worked within hospitality in the UK and are the largest UK Hospitality Charity. They are there for the chefs, waiters, housekeepers and managers. They are there for the concierges, receptionists and kitchen porters. And they are there for every sommelier, bartender, catering assistant and cook across the UK. Whether you work in hotels, restaurants, pubs, bars or cafes, schools, hospitals or event venues, They are there to give you the help, advice and support you need whenever t
  20. Brian

    Time to Change

    Time to Change is a growing social movement working to change the way we all think and act about mental health problems. We've already reached millions of people and begun to improve attitudes and behaviour. In 2018 Unichef took the Pledge to support TTC and became the first Union in the UK to actively support Mental Health in the work place. Read all about the way TTC is changing the way we all thing about MHI Click Here To Visit Website
  21. Brian

    Shout

    Shout is a 24/7 UK crisis text service available for times when people feel they need immediate support. By texting ‘SHOUT’ to ‘85258’ a Texter will be put in touch with a trained Crisis Volunteer (CV) who will chat to them using trained techniques via text. The service is designed to help individuals to think more clearly and to take their next steps to feeling better. Shout was publicly launched in May 2019, after a year long pilot phase. It is based on the successful US model Crisis Text Line. Shout is part of Mental Health innovations (MHI), which was founded in November 2017. MH
  22. Brian

    MIND

    MIND are the foremost Mental Health Charity in Britain.They provide free support and care for thousands of people experiencing all forms of Mental Health. They campaign to improve services,raise awareness and promote understanding.For more than 70 years MIND have been committed to making sure that everyone experiencing MHI has the support and care they need. Now Mind has teamed up with National Chefs Union in supporting chefs across the UK.You can find out all about MIND and the fantastic work the do... Click Here To Visit Website
  23. Why it matters? When Unichef started in 2015, the “awareness” of Mental Health Issues in catering were extremely limited, few employers and even fewer chefs realised the enormity of the situation. We count ourselves into that equation, as we too were oblivious to the daily struggles of many of our colleagues. When our Facebook Page started chefs began writing to us, wanting to tell their story, those stories shook us to the core. For the first time many of us began to realise mental illness effected chefs, and not just the odd one or two, but indeed many thousands. And then we
  24. 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 w
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