Half of Chefs jobs are “difficult to fill”

Restaurants around the country are experiencing difficulties when trying to recruit skilled new Chefs, it has been claimed
Almost half (47 per cent) of all Chefs jobs have been classed as being “difficult to fill”, with the main reason being a lack of skilled candidates, according to new stats from VisitEngland.
In fact, new Chefs roles accounted for just over a fifth (21 per cent) of all skilled trade positions where candidate shortages were experienced.
The situation appears to be worst in the south of the country, with the number of “difficult to fill” Chefs jobs reaching 66 per cent in London and 46 per cent in the South East.
The tourist board is highlighting the issue during English Tourism Week in order to encourage more young people to enter the industry and work in catering and hospitality jobs.
It pointed out that the lack of available skilled Chefs comes despite the fact that many high profile restaurants in the UK, such as The Fat Duck in Bray and Belmond Le Manoir aux Quat'Saisons in Oxford, have become “food destinations” and that a stream of quality young Chefs is needed in order to keep up with demand.
Commenting on the figures, Tom Kerridge, Chef Patron of Michelin starred The Hand and Flowers as well as The Coach in Marlow, said: “The hospitality industry is a vibrant, fun and exciting place to be with many opportunities for growth and promotion, travel and experiences.
“The skill levels are so varied with so much to learn from base level catering through to highly skilled cookery or simple customer service, all the way through to fine dining. It is a wonderful career that I’m very proud to have chosen”.
As part of efforts to encourage more people into the industry, the Big Hospitality Conversation visited Sheffield Hallam University earlier this week with a target of creating up to 60,000 new hospitality jobs for people under the age of 24 by the end of next year.
By Owen Mckeon
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