There is a variety of restaurant jobs, and not only professions somehow related to cooking are among them. Restaurant jobs list also includes waitresses, hostesses, cleaners, dish-washers, couriers, drivers and others -- vacancies being very popular among teenagers and incomers.
No wonder that restaurant jobs are in the list of the so-called 'cushy jobs'. They don't demand enormous physical strength. Besides, you may earn a tidy sum extra to your salary due to tips so widespread in entertaining sphere. This kind of getting money depends merely on your own skills and sociability.
Consumers now become very experienced in gastronomical niceties, as the number of opportunities to visit foreign countries and compare the service in Europe and the States increases from day to day. More than that, rapidly growing amounts of restaurants along with market competition toughening make restaurant owners pay much more attention to the service level in order not to lose clients. That is why year by year requirements to restaurant jobs' recruits become stricter, especially to those applying for a cook position and that of a waitress. It is simple to explain: a waitress is the face of a restaurant, a cook being its soul.
Yet, whereas the number of candidates for a waitress` position or that of a courier is hardly to underestimate, managers mostly face a serious problem of selecting an appropriate person to fill in a chef's place. Even if there is a problem with hiring the staff, you can always solve it by contracting out temporal workers. But you can't hire temporal cooks, it will harmfully effect your business. A good cook means a good business. If your chef is able to meet all the triflest demands of your clients, they will go on visiting your restaurant till doomsday or even longer.
It's very hard to find a good cook now, especially if you are running an "exotic" restaurant. You have at least two ways out. You may hire a cook from outside the country (better from Europe). This is sure to be expensive, but it is unquestionably worth the candle. Or else, you may find a talented cook inside the country and teach him modeling the specialist you want. You may send him to foreign cooking schools or some master class to get valuable experience, find out some know-how from famous chefs and see for himself a high level of European and Western professionalism. Later on such 'newborn' cooks will hand down their experience to the rising generation. This so-called ' staff techniques upgrading' allows you not only to reduce the expenses on teaching your personnel, but also get devoted workers, as you may attract them with clever management and wide variety of opportunities to improve their professional skills.
Employers should also remember that applicants for restaurant jobs look not only for a good salary, but for decent treatment as well.