Chefs cook up high attrition at 5-stars
Sunday, May 13, 2007
In Bangalore, according to industry sources, every two months 40% of the kitchen staff in luxury hotels change. Bakshish Dean, executive chef at The Park, New Delhi, says the industry is witnessing an attrition of 14-15% in the commis levels (the junior most in the kitchen) and around 11-12% in the chef de partie (supervisor level) and higher levels. "One reason is the better pay scale and demand for chefs from the shipping industry," says Dean.
Another major reason is that a number of standalone speciality restaurants that are sprouting up offer chefs double the pay they earn in a 5-star hotel. These hotels offer five-star fine dinning at much affordable prices, which is what attracts the masses, says an industry expert.
Many senior chefs are themselves turning entrepreneurs. "When chefs turn entrepreneurs they have with them the vast knowledge of customer tastes and preferences, and also the knowledge of how to run a kitchen successfully. This is what gives the restaurant an edge over competition," says Nimish Bhatia, regional executive chef-South, The Grand Ashok & Intercontinental.
Besides, the availability of skilled chefs is minuscule. "The quality of graduates coming out of catering colleges is very low," says Venkatesh Bhat, corporate chef and CEO of South Indies restaurant in Bangalore.
Another major reason is that a number of standalone speciality restaurants that are sprouting up offer chefs double the pay they earn in a 5-star hotel. These hotels offer five-star fine dinning at much affordable prices, which is what attracts the masses, says an industry expert.
Many senior chefs are themselves turning entrepreneurs. "When chefs turn entrepreneurs they have with them the vast knowledge of customer tastes and preferences, and also the knowledge of how to run a kitchen successfully. This is what gives the restaurant an edge over competition," says Nimish Bhatia, regional executive chef-South, The Grand Ashok & Intercontinental.
Besides, the availability of skilled chefs is minuscule. "The quality of graduates coming out of catering colleges is very low," says Venkatesh Bhat, corporate chef and CEO of South Indies restaurant in Bangalore.
