The restaurant industry has experienced a notable decline in recruitment in recent years, largely due to a shortage of labor. This contrasts sharply with the growing recruitment needs, with as many as 60,000 chef positions vacant as of last April. Given that restaurant or hotel staff reflects the brand, it is crucial that they are effective and regularly trained to provide the appropriate customer experience. From school cafeterias to Michelin-starred restaurants and hospitality establishments, job opportunities are plentiful and suited to various profiles. Training for careers in the restaurant and hospitality sectors is extensive and caters to all levels: whether you are undergoing a career change or completing formal education, you can pursue professional development through training centers, prestigious culinary schools, or management programs ranging from 3 to 5 years, as well as shorter courses that facilitate entry into the field and qualifications ranging from CAP to master’s degrees.
The restaurant industry encompasses various forms:
- Traditional/Commercial restaurants: These involve preparing and serving meals for payment, including establishments like brasseries and bistros.
- Contract Catering: This includes facilities that serve groups such as company cafeterias and school dining halls.
- Gastronomic Restaurants
- Fast Food
Each sector requires different types of establishments and training centers, as well as various forms of learning, depending on the area you wish to work in and the profession you want to pursue or refine. For instance, if you aim for a position as a dining room manager, you might consider a BTS (Brevet de Technicien Supérieur) in “Arts of the Table and Service” either as initial training or continuing education, depending on your age and background. For registration details, we recommend contacting your local Chamber of Commerce (CCI) and checking your CPF (Personal Training Account). Additionally, review available training options if you are already employed within a restaurant or hotel. Given the current shortage of qualified staff in the restaurant industry, ongoing training is crucial for retaining employees and addressing recruitment needs effectively. Implementing a comprehensive employee training program is essential for establishing a solid foundation.
To ensure your restaurant staff is quickly operational, you should:
- Create a training plan: Develop a structured plan that outlines the training needs and objectives.
- Modernize your training system: Update your training methods and materials to reflect current industry standards.
- Offer specific training: Provide targeted training for different roles and tasks (e.g., food hygiene, safety, HACCP, food preparation).
- Collect feedback: Gather feedback on training programs to assess their effectiveness and make improvements.
Depending on the size of your restaurant, this training plan may be overseen by your Human Resources department and discussed with employees and managers during annual reviews, focusing on the expertise needed within the team.
The support we offer you
For Alain Ducasse, the transmission of expertise is a core value. In 1999, he established “Ecole Ducasse,” a renowned culinary and pastry arts training center. With three schools in France, Ecole Ducasse is globally recognized for its excellence in teaching. Its programs cater to all profiles, from passionate amateurs to high school graduates, career changers, and professionals seeking to refine their skills with our expert chefs.
Our team at DUCASSE Conseil collaborates closely with the training center to offer tailored and bespoke training programs, either at our facilities or directly on your premises. We adapt to your technical environment, internal structure, and employee skill levels, ensuring that the training is customized to your needs. Our experienced professionals will provide a personalized project that ensures your staff—whether servers, versatile agents, pastry chefs, or cooks—are operational by the end of the training.
Our pedagogical methods include two fundamental components: demonstration and technical explanation by the lead instructor, followed by hands-on practice where participants apply techniques in a supportive atmosphere.
While each training session is unique, common goals include adherence to hygiene regulations, cost optimization of raw materials, productivity, human resource organization, and enhancement of service quality, both gastronomically and visually. Training can be conducted in French or English, with durations tailored to your needs. We will accommodate your schedule and offer dates that fit seamlessly into your operational calendar. Let’s meet to work together and provide the best training for your staff.
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