H ead Chef Benn H odges with the team attitude “ need to be out ASAP , before they start affecting the rest of the team ” – but for those employees that embody the EatFirst modus operandi , the opportunities come without limits .
“ If someone has the right attitude but they don ’ t have the right skillset we ’ re very happy to train and upskill them ,” says Parekh proudly . “ In Ben ’ s team we ’ ve got fantastic examples of that . Xander started as a kitchen porter , cleaning floors and cleaning
dishes , and is now running a section of the kitchen as a chef de partie – all within three years . Arabella , who started as an intern , is now running our whole B2B division , which makes up 50 % of our business .”
Another aspect that ensures a consistent , company-wide mindset is EatFirst ’ s performance appraisal system . Whether kitchen assistant , culinary director or CEO , all staff members are assessed in the exact
58 June 2018