Hiring Decisions of a Restaurant
In hiring for a Michelin restaurant, waiters with dashing resumé are hired. This generally pertains to applicants with significant experience and such. However, there are institutes out there that adapts a different kind of hiring procedures. For example, Institut Paul Bocus in Shanghai operates as both an institute and a restaurant. This restaurant is also known as Le Restaurant École Shanghai. The concept is that they have 7 alumnus members "from Institut Paul Bocuse train and advise the students" (Paul Bocuse) Of the students, they have 24 students from the Paul Bocus institute in France and 40 from local Shanghainese students. The roles that the students play fulfill the needs of the entire restaurant. From hostess to waiters to sous-chiefs.
Fortunate to have reached and interviewed a professional in the Michelin-leveled culinary industry, I received some insights concerning the hiring process. According to Corentin Delcroix, a professional chef that was mentored in the Paul Bocuse institute, Michelin-starred restaurants have more options when it comes to hiring, because applicants are more inclined to apply and learn from chefs who hold the Michelin title.
Through this hiring process, Delcroix mentioned that technical skills do not matter as much compared to the attitude that an applicant has. This is due to the fact that technical skills can always be learned, whereas attitude and motivation are core values of success. Furthermore, working in the kitchen is tedious, therefore, Michelin-leveled restaurants look for talents who are willing to work the hours and willing to endure the hard-work. Although technical skills do not matter as much, experience does. Having worked at a reputable restaurant could be a very attraction quality as an applicant.
Fortunate to have reached and interviewed a professional in the Michelin-leveled culinary industry, I received some insights concerning the hiring process. According to Corentin Delcroix, a professional chef that was mentored in the Paul Bocuse institute, Michelin-starred restaurants have more options when it comes to hiring, because applicants are more inclined to apply and learn from chefs who hold the Michelin title.
Through this hiring process, Delcroix mentioned that technical skills do not matter as much compared to the attitude that an applicant has. This is due to the fact that technical skills can always be learned, whereas attitude and motivation are core values of success. Furthermore, working in the kitchen is tedious, therefore, Michelin-leveled restaurants look for talents who are willing to work the hours and willing to endure the hard-work. Although technical skills do not matter as much, experience does. Having worked at a reputable restaurant could be a very attraction quality as an applicant.