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Good time for contract labour?

www.prochef.com.au — 2012-05-10T15:48:53+08:00

If you are unwilling for any reason to engage full time staff it might be a good idea to consider contract staff. In this case you are protected from dismissal issues, you can increase time allocations or not without penalty, you have no holiday pay component and you can fearlessly change workers if not happy with performance. Sound like employment heaven?

Full time work falls?

www.prochef.com.au — 2012-05-10T15:44:34+08:00

According to the ABS full time jobs in Australia have fallen in April 2012 but Part time jobs have increased. As a result the unemployment rate in the country has improved a little. But be careful how you see this improvement. Part time jobs include everything from a few hours per week to something more substantial. The main issue is that firms are not confident enough to take on full time staff. Better to pay a little more per hour but be unencumbered by more serious financial woes of full time staff, holiday pay and dismissal negotiations.

OHS

www.prochef.com.au — 2012-04-19T09:39:39+08:00

The Federal Governments roll out of national new OHS laws have been uncomfortably received and need more development.
Consider the recent case of a Poultry Company who ordered a truck of chickens from a 3rd party producer. The truck arrived and whilst unloading, boxes fell, and a person was hurt. The Poultry company is being held responsible even though they were not the suppliers, nor in control of the drivers of the truck nor any other part of the supply chain. They were simply the receivers of product. Clearly this needs closer attention and much clearer definitions of who is responsible for what. On face value it seems severe if you are responsible for the safe delivery of products into your venue. On the other hand if you are not responsible then who is? Are you monitoring your delivery bay and ensuring that safety procedures are being followed not only by your employees but also by the people delivering your goods?

No Work Visa?

www.prochef.com.au — 2012-04-19T09:34:45+08:00

If you don’t have a work rights visa don’t ask for work. We cannot use you if you don’t have permission to work in this country. There are large fines for employing illegal workers and it is in fact a criminal conviction, for the employer, if you are caught using illegal workers.
No work rights =no employment! If you lie about this and we give you work and then find out that you have deceived us you will be asked to leave immediately.

Chicken Parmigiana?

www.prochef.com.au — 2012-04-19T09:32:14+08:00

Chicken Parmigiana seems to be a standing joke in many venues. Would you put it on your menu? The other day we put it on ours, tongue in cheek, as a daily special… and guess what? We sold more of them than anything else on that day! What does that tell us?
Maybe people like a good joke?

Sick or sick of work?

www.prochef.com.au — 2012-04-09T20:25:44+08:00

This weekend I took on two new chefs and on the second day both failed to appear due to sickness. One a sore foot and the other “didn’t feel well”. Gee I used to front up no matter how I felt or in how much pain. “The show must go on” don’t these guys know that. Someone said that was the hallmark of a real professional - that you always showed up on the day. How much can really go wrong from one day to the next - especially when on one day they are happy and animated and no visible signs of issues then 12 hours later so incapacitated that they can’t work at all. Neither of them, for whatever reason, had the initiative to call me so it was left to my clients to inform me in various degrees of unhappiness. Not only do they make themselves look bad but they also damage my reputation in the market place. I cannot be impressed with these guys!

Virtual Reality?

www.prochef.com.au — 2012-04-05T19:40:19+08:00

We gradually move further into the paperless office as we now include online time sheets and electronic signing of documents. All fully encrypted and secure and safe to send and receive. Our Virtual Offices are always at the ready and 24/7 access to the Internet means that we can respond quickly and decisively to your requests for assistance. What was once a dream is definitely now a reality of virtual proportions. With our Macs, iPads and iPhones we are wired for action!

Handicapped? Not him!

www.prochef.com.au — 2012-04-05T19:32:17+08:00

Yesterday I had to have some work done and the guy who showed up first was handicapped. He only had one arm. Much to my surprise he was an excellent worker with a really good attitude. I felt embarrassed at doubting him when I first met him and he made me realise that sometimes handicaps are in the eye of the beholder rather than the subject. What a great guy!
The job he had to do was build a fence and he had to hammer, saw, cut, climb, lift and plan. All these he did with ease. He even used his feet and toes to hold nails while he hammered with his good arm! It was amazing to watch and he refused all attempts at assistance. Naturally job done he received a bonus and a free dinner!

Don't trust the Internet?

www.prochef.com.au — 2012-04-05T19:28:29+08:00

Today I guy told me that he wasn’t going to accept a job because he didn’t want to send bank details by email. This really surprised. He sounded like a great chef with very good background but obviously didn’t trust the Internet. I have used the Internet for everything from banking to spreading information, rosters, signing documents, emailing everything, paying for goods and ordering stuff, paying for flights (many) and never had a problem. These days the Internet is not a dangerous monster with modern encryption and many other safeguards it is reasonably safe to act on the net. More dangerous to walk across the road or drive on the road!

Traineeships

www.prochef.com.au — 2011-10-23T18:36:39+08:00

Have you considered overseas workers in a traineeship capacity. These guys can usually work as second cooks,short order cooks, kitchen hands and similar positions and the good news is that they are cheaper than you might expect. Interested?
Ask me how!

New Safety Laws in Australia Jan 2012

www.prochef.com.au — 2011-10-20T09:42:09+08:00

New safety Laws across Australia : every venue using workers should note the following : The traditional concept of "employees" has been replaced by "workers" and imposes safety obligations on PCBUs with respect to contractors, sub-contractors, employees of contractors/sub-contractors, labour hire employees, outworkers, apprentices, students and volunteers. This noteworthy change highlights the need for businesses to become more conscious of the hazards and risks associated with their business operations generally, rather than specifically focusing on the work performed by employees.
The Informant FCB October 2011

Uncertain TImes Ahead?

www.prochef.com.au — 2011-10-19T15:19:22+08:00

Once again we find ourselves looking to the global economy for signs as to our own journey. Sadly not much joy to be found anywhere. Some quite depressing news from the major commentators on the US and Europe, Britain and even the Chinese economy - our primary hope for the immediate future. Even the IMF is warning the Australian government to be prepared to ditch the aim of surplus budget in 2013/14. Looks like a rocky ride ahead and people world wide are beginning to cut spending and save. Hospitality depends on people freely spending their discretionary income and as a whole we don't like to hear about spending nervousness. Let hope enough resources are available for people to continue to travel and dine out. Maybe some re-alignment may be necessary as the top end of town comes under increasing pressure?

Prochef1 New Addresses

www.prochef.com.au — 2011-07-28T22:22:32+08:00

Please make a note of our new contact details and especially our new addresses in Perth and Hong Kong.
Services will continue to improve as we upgrade our ability to communicate.

Prochef1 and Birds of a Feather
Level 18
Central Park Building
152-158 St Georges Terrace
Perth WA 6000
Landline: 08 6311 4669
Fax: 08 6311 4661

Prochef1 Overseas

901, Level 9
The Hong Kong Club Building
3A Chater Road, Central
Hong Kong, China

Block A7 Building 5
Little Amsterdam Complex
Jl. Ambon
Puri Gading
Jimbaran
Bali Indonesia

Suite

m: 0433385044
Prochef1@me.com
www.prochef1.com

Skype: prochef1
Twitter: prochef1
LinkedIn: prochef1

Prochef1 is here now!

www.prochef.com.au — 2011-07-26T21:13:59+08:00

Prochef1 is here now and has continued the work from our ancestor Prochef Solutions. Almost everything is the same as before but we are now adjusting to new ATO and Super requirements. Some of our chefs are now employees of ours and some remain independent contractors. If you haven't put yourself on our mailing list I suggest that you do so for the latest jobs and chef news.

Be careful with your business structure!

www.prochef.com.au — 2011-07-26T21:08:52+08:00

Be careful with the way in which you conduct your affairs especially if you are a hospitality contractor. There are new rules regarding tax withholding and superannuation and you are well advised to check these to ensure that you are in compliance with the requirements. If you are a contractor you are expected to have some knowledge of these things and you are expected to have a control over the way in which you work. There has been considerable chatter regarding contractors of late and you should keep abreast of these discussions. Check out and join the ICA ( Independent Contractors of Australia) for excellent coverage of all the latest developments.

The times they are a changing .....

www.prochef.com.au — 2011-06-29T18:46:24+08:00

Welcome to our revised site. This is smaller and cleaner and easier to load so less waiting time for you.
We are also undergoing changes and our business is re-structured. We are also smaller keener and meaner. A quicker response time and faster turnarounds will now be possible.
Prochef1 is me ( Arno) and the idea behind Birds of a Feather is to suggest that we are all linked in hospitality with similar concerns and needs. Working as a group we can all survive and help each other to succeed - so let's flock together!

Chef

www.prochef.com.au — 2010-06-21T15:14:09+08:00

The term Chef is used frequently but what does it mean? Originally it meant the main cook or leader of the kitchen but these days it seems to be assigned to anybody who is working as a cook. The tragic reality is that almost anybody can call themselves a chef and for some all it takes is to buy and wear a uniform. The truth however is that the traditional meaning of the word chef remains most important - the leader in the kitchen or the “boss” if you like. The role of the chef certainly involves food and the production of food but it also extends into other areas such as kitchen management, financial issues such as cost of goods, cost of labour, ordering of products, human relations, conflict resolution, planning of future directions, menus and specials.
Sometimes even the chef does not understand his own role. I have a young chef who is able to cook quite well but fails in neglecting some of the other aspects of being a kitchen professional. In this case it is not a matter of him doing something wrong but rather of not knowing how or what to do in some of these higher level areas.
The fact is that the chef has a complex job managing products which have a short life span, managing his own time and those around him, cooking under pressure with considerable stress on occasion, dealing with all manner of last minute contingencies. The chef deserves considerable compassion and understanding given the volatile and multi faceted role he has to perform in often hostile conditions - heat being only one of them.
I think the people that train chefs or more accurately “cooks” do a great job but I would like to see more emphasis on the management context of being a chef rather than a cook. Perhaps it is time for a proper chef’s school or some kind of substantial post graduate qualification for cooks who want to take the extra step and become real chefs.
The person performing the role of chef would be well advised to keep all the aspects of their role in mind too as there are some who simply see themselves as cooks and relegate all other functions to venue management or to some other person. A chef has to be able to organise the activities of the kitchen - not only their own work but of the others in the kitchen. They may plan and price menu items, order supplies, and keep records and accounts. Chefs supervise, train, and monitor apprentices, other cooks and kitchen workers. They check supplies, equipment, and work areas. Restaurant chefs usually prepare a wide selection of dishes, cooking many orders individually. Institutional chefs work in the kitchens of schools, cafeterias, businesses, hospitals, prisons, camps and other venues. They often prepare large quantities of a limited number of entrees, vegetables, and desserts. Chefs weigh, measure, adapt and mix ingredients using various kitchen utensils and equipment. They prepare meat, baked goods, and fruits and vegetables for hot or cold service. Chefs will portion, arrange, and garnish food. They often wash pots, pans, dishes, utensils, and other cooking equipment and help with kitchen clean down. Naturally chefs play a signficant role in meeting statutory health regulations and they have an eye towards maintaining a safe working environment.
In order to succeed in the role of chef, someone who pursues this profession may find their job a whole lot easier if they possess certain traits. One such trait is the ability to communicate . This is a very important attribute to have as there are many individuals who work with the chef in a dining establishment. A chef who can communicate requirements well is one who will not only teach their staff as efficiently as possible but lead and retain their staff as well. Communication skills are key components in the role of a chef.
A chef should also possess the trait of creativity. Creativity is important as it will allow an individual to prepare new and unique recipes and keep the originality flowing throughout their career. People like to go to a restaurant where the food is not only full of taste but unique in some way as well. A creative chef is able to create and combine the originality and uniqueness factors with regard to their menu items.
One who pursues a career as a chef should also possess the positive attribute of professionalism. Since the chef will need to deal with a wide array of individuals such as patrons, managers and staff, it is important that they handle themselves in a professional manner. In particular calmness under "battle conditions" will be well regarded. This is especially true since they are in a senior position in the venue and should conduct themselves in an appropriate manner , respectful of those around them.

Sous Chef

www.prochef.com.au — 2010-05-14T12:29:53+08:00

The Sous Chef ,some argue, is the most important person in the kitchen team. This is the person who enables the Head Chef, who steals the limelight, to perform at his best. If this is true then it is vital that the sous chef is carefully chosen not just for cooking skills but also for appropriate attitude. It is the Sous Chef who provides strong support to the Head Chef which is then reflected in the overall outcomes of the kitchen. Your great Head Chef needs a good Sous so take care when hiring the second guy!

Chefs

www.prochef.com.au — 2010-05-14T12:16:44+08:00

Chefs are responsible for the quality of their work. We often hear this said but what does it mean? In the case of employees then the chefs are expected to perform their duties in order to meet the expectations of the their employers. In the case of contact chefs the picture is slightly different. In this case the chef is expected to perform their duties to meet the expectations of the people contracting them but with a twist. Not only is the contract chef under that “normal” obligation but he also carries the additional requirement to be responsible for his efforts. In other words he is facing the working world with the potential to make loss as well as profit. If a contract chef does not meet the required expectations then payment may be declined which is not the case in an employment situation. A contract chef like a plumber, analyst or any other contractor must “produce the goods” in order to qualify for payment. If your plumber did not fix your problem or worse was negligent in some way ... would you pay him ? I doubt it!
Does this sound a bit severe? Well it certainly ensures that the contract chef will be on his toes and to that extent it is a good thing. The potential for unreasonable assessment of performance is however a lurking problem in the background and it is up to the actual contract itself to have the performance indicators clearly defined so that this is minimised. Both sides are advised to draw up a careful and clear contract so that all parties know in advance what the expectations are and how they will be measured.

Hospitality Jobs 2

www.prochef.com.au — 2010-05-13T15:09:40+08:00

Hospitality Job available right now for Good floor person with supervisor skills in Central Queensland and general waitstaff in Brisbane suburb. Also Restaurant Manager in brisbane - new restaurant opening soon. Lots of jobs in Q for misc chefs and other hospitality staff.

Hospitality Jobs

www.prochef.com.au — 2010-05-13T13:27:41+08:00

Today I met a representative from Centrelink who explained that the reason we cant get good waitstaff in our restaurant is because is in this part of Central Queensland there are few opportunities for young people to get training in a la carte dining. So we have a situation where there are many young people doing hospitality courses but there are no graduates of these courses who want to work in a decent a la carte restaurant. Apparently they all prefer to work in hotels and bars!
What does this tell us about our training programs? Who is creating the content for these programs such that the graduates of their training only want to work in bars and pubs? Certainly bars and pubs should get their share of trainees but where are the people who want to make more of their hospitality training? Where are the trainers and teachers who inspire their charges to aim higher? What a travesty!

Contract Chefs

www.prochef.com.au — 2010-05-13T12:40:39+08:00

We are often asked what is the difference between contract chefs and other kinds of chefs or workers. Well the devil is in the detail and in this case the word contract is the critical one. Effectively these guys are actually contractors. They are not employees. They are actually in business for themselves and handle their own affairs eg with the tax office. They differ from employees in various ways but perhaps the most important is that they do not want a master-servant relationship. They consider themselves as self directed and expect to have a voice in their work , work times, work methods and work load. As contractors they see themselves as being paid for a result rather than simply for set hours of work. So, for example, a contractor will see themselves as performing a result eg producing food for one week for dinner rather say, than working everyday for so many hours producing dinner. A fine difference but a critical one. Contractors will be bound by the contracts they sign off on and they will be responsible for the outcomes of their work. Contractors are in business for themselves to make a profit but they must also face the prospect of making a loss or of making nothing at all. Contract chefs will expect and react to advice or guidance but might be resistant to orders or commands. Following orders for example is more typical of an employee -employer relationship.
Do you want a contract chef?Well you might consider the benefits of having a self motivated person with some entrepreneurial attributes and you might consider the advantages of having labour that can be hired for short and medium term projects without having to hire permanents. You may also consider the fact they are not bound by employee relationships and so your back office routine may be somewhat simplified as a result.
Contract chefs can be a very useful and even vital part of your labour profile as you deal with seasonal variations in your own labour pool.

Head Chef and Sous Chef in Kakadu

www.prochef.com.au — 2010-05-12T16:00:47+08:00

having just been discussing Head chefs we just have had a call to action to provide a head and a sous chef in the NT wonderland of Kakadu National Park. If you are up for a new adventure and possibly the time of your life get in touch now.

Head chef

www.prochef.com.au — 2010-05-12T15:53:20+08:00

Head Chef jobs are often sought by aspiring chefs and as such there is often some competition between applicants. What are the main qualities being sought when someone wants a Head Chef? For most the main characteristic is a Head Chef that really enjoys cooking and controlling the kitchen. The ability to drive the kitchen forward and inspire the other team members requires a head chef with an amount of personal passion. Apart from skills in production the head chef must also have an awareness of the financial side of running a restaurant or food outlet. The head chef must be able to cost menus out and set realistic margins to ensure that financial targets are being met. Keeping an eye on labour costs is an important part in this area as well. The successful head chef will also be a good people person and manage the staff in such a way as to get the best from whatever team exists.
So to sum up cooking skills, passion, interest in people, awareness of business matters are all attributes of a career Head Chef.

Chef Jobs

www.prochef.com.au — 2010-04-22T13:58:46+08:00

Chef Jobs vary from place to place but what are your chef job expectations? Some chefs don’t want to get involved in dishwashing. Others won’t wash floors. How do you deploy your chef to best advantage? I think the prevailing opinion, at least amongst chefs, is that they are there to work with food to prepare food and to cook and present food. The other jobs around the kitchen are supposed to be done by ancillary staff. The higher up the rank the chef goes the more this is the expectation. A junior chef will probably be comfortable to do , or help with, the dishes but a senior chef or Head Chef or above will most likely not be comfortable.
A chef can usually cope with 50 or a few more covers by themselves but it all depends on the food , the style of food and the quality of the presentation. A chef under pressure will usually not produce the best result and to that extent will normally require an off-sider to assist. Help with prep, some cooking and plating are all things that a chef’s assistant might do. There is a cost to this additional help but the outcomes would normally outweigh the cost. Imagine a smooth running kitchen where all the dishes come out at the correct time and with good presentation and properly cooked. This is the desired end result especially when compared to the opposite - food coming out slowly or erratically, hurriedly put together on the plate and perhaps with not enough attention to the cooking process.
Help your chef to help you serve the best possible products. Chef Jobs are hard enough and chefs often require assistants.

Bringing home the Bacon?

www.prochef.com.au — 2010-03-16T08:36:28+08:00

“Some 70 per cent of bacon sold in this country is made from imported frozen, subsidised pig meat. More than $10 million worth of pork imports arrive by boat in Australia every week.” says Stewart WHite The Business Spectator 15th march 2010
Ausralians like their bacon but most of it comes from overseas. Faced with losing market share Aussie bacon producers are banding together to offer “genuine” Aussie bacon and it will be distinguished with a pink square on the label. Look for this Porkmark when you buy your bacon - at least you will know where it comes from!

Too many eggs in one basket?

www.prochef.com.au — 2010-03-16T08:24:18+08:00

Do we in our collective psyche have too many hopes pinned on a China fuelled recovery for the GFC? Michael Stutchbury of The Australian now reckons “there is a smaller probability but higher impact risk that the mega China boom - like the 1980s Japanese bubble, the 1990s Asian boom, the technology boom or the US housing bubble – could burst. We can't count on being able to avoid a fair dinkum recession during the next decade.” As China now starts to look a bit shaky with its monetary policy and growing discontent with the US and becomes a little concerned at its own overspending do we in Australia have anything to be concerned about? A growing number of commentators are suggesting that we could yet be stung by recession - and it may not be far away. Time to squirrel away some money perhaps!

Deer Balls?

www.prochef.com.au — 2010-03-13T13:00:38+08:00

Yes that’s right not Dear Balls, fish balls or cheese balls but deer balls! Real Ones! On You Tube I came across a cooking lesson on how to cook deer balls. Bit of a challenge I would think . Anyway these two guys were showing the tricks ( eg how to stop them from exploding when you roast them). I found the whole thing a bit disconcerting and when it came time to eat them both guys looked decidedly uncertain. If you want the low down follow this link http://www.youtube.com/Deer Balls

Railway Dining

www.prochef.com.au — 2010-03-13T10:15:54+08:00

Recently I had the experience of 6 hours on a Countryline train in victoria and NSW from Melbourne to the Riverina district. I hadn’t been on a train journey for years so it was all a bit new. I was surprised that my first class ticket did not entitle me to anything that the economy ticket provided. Seats were the same , space was the same and meals on offer were the same ... even the staff were the same! At various intervals along the way we were invited to place food orders by loudspeaker and again I was surprised to hear that they needed exact numbers and that meals were to be allowed one hour to prepare. If you didn’t order a meal then you had to make do with canteen offerings such as meat pies, sandwiches and so on. These were also in short supply it seems as mr loudspeaker man kept reminding us how many pies were left and to hurry up. I did not want a meal so I opted for a sandwich. A bad choice it turned out to be as the thick slices of bread were stale and dry although the chicken and something filling was quite nice. Other travellers were noted with what looked like airline presentation food in foil containers. I wondered why they needed an hour to prepare. Don’t these people have microwaves?
Anyway in general it was a pleasant experience on the Countryline XPT train which went all the way to Sydney should you be so inclined. Incidentally on the return journey my first class ticket entitled me to a private cabin which whilst comfy was a little lonely with no one else to look at or talk to! Ha! Next week I get to repeat the performance albeit on a shorter journey from Canberra.

Chefs and Spelling!

www.prochef.com.au — 2010-03-12T09:15:48+08:00

It is not important for a chef to be an academic but is it too much to expect that he learns how to spell the basic terms involved with his trade? How will he place his orders, write menus and communicate with others if no attention is paid to written skills? After all there are spell checks and dictionaries to help - and I am not talking about the odd blunder here and there, we all make those, but persistent bloopers which eventually make their way onto menus and chalkboards. I know “bouliabaise” is a bit tricky but spaghetti? bolognese? Tomato? There are countless other examples. It is worth a thought if you want to be credible and take particular care with your resume. If you describe your self as a commee chef I am already worried abut you.

Electric cars

www.prochef.com.au — 2010-03-12T09:11:45+08:00

Has anyone considered the impact of electric cars on the Australian Manufacturing Industry? At present all electric vehicles are being planned for off shore production. The Aussie industry might find itself hard hit if this trend continues. No statement is currently on the table for the production of electric vehicles In Australia.

Attacking small business?

www.prochef.com.au — 2010-03-04T14:31:36+08:00

Robert Gottliebsen in the Business Spectator (8/3/2010) had this to say in a discussion about Rudds government creating enemies:

Then, Nick Sherry decided to endorse a massive attack on small contracting businesses such as plumbers and computer people (Chaos looms for SMEs, March 4). This is a huge potential battle and if the Australian small business community gets a whiff near the election that what Sherry is endorsing will come to pass, small business will almost certainly drive the ALP from office in Canberra.

All contractors are advised to follow this development closely and act accordingly at election time.

Chef Expectations

www.prochef.com.au — 2010-03-04T14:31:21+08:00

If a chef starts a new job he must be aware of some basic expectations. For example he will be expected to arrive in a chef uniform and not civvies. He will be expected to have a basic tool kit. He will be expected to possess normal skills. Now not every chef is going to be a superchef but these are basics. If you are going to go to a new chef job make sure these things are in place - or don’t go! Nobody will be impressed.

Taxation Changes?

www.prochef.com.au — 2010-03-04T14:24:11+08:00

The Rudd government is trying to make significant changes to the rules affecting small business and contractors. One of the most alarming is re-enforcing the 80/20 rule. Just in case you don’t know what this is it is the rule that says if 80% of your income comes from one employer then you are not a contractor at all you are an employee. The outcome of this is that your entire taxation profile changes in line with employees. The ramifications of this are profound ... what if you are a contractor that lands a very lucrative contract which runs for a few months and produces 85% of your income for a year . This means that the whole of your activities for the year are judged under employee rules - even though you have been a bona fide contractor.
At the very least every contractor and small business person should pay attention to the changes that Nick Sherry is proposing - some spectators such as Robert Gottliebsen speculate that the small business lobby could oust the government if changes like this are attempted.

New Skills Shortage

www.prochef.com.au — 2010-02-20T11:19:09+08:00

I guess many people will have seen the edition of “Stateline” on ABC tv the other night in which the Hospitality industry was discussed and in particular the prognosis for Western Australia. According to the commentators there is a staff shortage just around the corner and they consider it to be particularly concerning. This time around it seems that we will not have the same solutions that we had last time eg easy access to visa holders.
With the regional resource boom it will be a matter of acute interest to many to secure their staff for the next year and build a good relationship with staff organisations which can back you up in times of need.

Cupcakes or macaroons?

www.prochef.com.au — 2010-02-20T11:14:11+08:00

A recent article in the Culinary Institute of America’s newsletter , Smartbrief feb 15th, suggested that macaroons may be poised to “take over” from cupcakes as the leading
light and tasty midmorning and afternoon teacake. Certainly they point to some innovations in the macaroon department which could propel them forward. It might be an idea to revisit macaroons and make sure you have a few recipes tucked away just in case this comes to pass. Perhaps you might like to set the pace!

Who cleans up?

www.prochef.com.au — 2010-02-20T11:08:12+08:00

In your kitchen who cleans up? Some chefs will leave the kitchen almost as the last meal is being served and this is fine in some settings where large brigades and structured environments exist. For most of us however this practise is not really on. The best option in many restaurants, for example, will see all workers muck in at the end of the night to
do the end of night clean up. Apart from the obvious benefit of a quick clean up it also adds to a good “vibe” in the kitchen where all workers from the bottom are seen to share in the “unpleasant” side of working in a kitchen. Yes the kitchen is a team and every opportunity to work as a team should be encouraged. These days I get very nervous if the chef tells me “ I don’t mop floors “ - I start to wonder what else he doesn’t do!

Attitude or skill?

www.prochef.com.au — 2010-02-20T11:02:16+08:00

It’s a bit of a chicken and the egg question but what is really important to you? In many instances when the task was to get the most skilled person for the job we have been let down due to poor attitude. Nowadays we tend to look for good attitude as the deal maker. If a person has a good attitude then the feeling is that other things will follow. Perhaps some extra training to bring up their skill level or simply some extra experience. In any event a willing and compliant worker will be a good acquisition. Skills mean nothing if the person is subversive, lazy or simply innappropriate. When you are choosing a staff member look for attitude as much as anything else and you will be rewarded.

It ain't over until ....

www.prochef.com.au — 2009-11-28T15:47:30+08:00

Just in case you really believed that it was over - just be sobered by recent warnings in France and Greece. In France one of the major banks has warned clients of a "major second wave " to the global financial crisis and in Greece the Greek President has warned citizens that "we must save the country from bankruptcy".
I keep hearing that Australia is "doing well" and has "avoided" the perils facing other countries but then I go to my favourite restaurant and find it half empty and I go to my favourite café and find it almost deserted and I look around in the main café strip and see empty tables everywhere!
In Hospitality the recession is not over and it has hit many operators hard. I believe that many customers are protecting their cash and choosing to engage is less unnecessary spending than in earlier years. I would not be surprised if there was a return of "packaged lunches from home" making an appearance at the office.

Does your chef cook Part 2?

www.prochef.com.au — 2009-11-28T11:30:09+08:00

A different take, on chefs and cooking, came to mind yesterday when someone complained that their Chef was always in the office all day on the computer.
No doubt
the chef would defend himself but I understand the need for a chef to be seen to be cooking something some of the time. We are not talking about an international hotel with brigades of staff. We are talking about a 60 seat café with a very good standard of fresh and local products. In that environment is it too much to expect the chef to cook something? Would his engagement in the kitchen translate to lowered costs in some other staff? These days many places get very nervous when the chef arrives to work carrying his laptop - and often with good reason.

TAX turnoff

www.prochef.com.au — 2009-11-28T11:04:29+08:00

Taken from the News letter of The Independent Contractors Association of Australia:
It seems that few people are aware that the ATO is planning a major computer systems upgrade in January 2010 which will affect the processing of all income tax returns. ATO computers will be 'switched off' for 6 days at the height of the one-month changeover. The outcome will be a better system and service, but taxpayers need to be aware in case they are affected. For more information on dates and what we suspect you need to do, click here: ATO Tax upgrade

Chef Jobs and the recession in late 09

www.prochef.com.au — 2009-11-04T22:38:35+08:00

Onetest CEO Steve Dahl says that the country's labour market has done "a complete 180-degree turn" in the past year.

"We've gone from an applicant shortage to sheer market saturation as rising unemployment caused by the GFC has led to an influx of job seekers vying for fewer positions," says Dahl.

Sometimes people want to debate the effect of the recession and occasionally they say things like "what recession" and "let's not worry about that". The truth of the matter is that Hospitality has been adversely affected and many report lowered revenue. Many small businesses have fallen by the wayside and probably more will follow.

Don't fool yourself - there are many people seeking work and the available jobs are fewer than we normally expect.

No cooking here!

www.prochef.com.au — 2009-10-19T17:00:32+08:00

A friend of mine works in a regional town near Perth and according to her there is very little cooking going on in her café. Starting with bottled napolitana sauce to frozen meatballs to frozen fish portions to frozen lasagne to canned soup. What can I say? The amazing thing is that the place is fairly busy and with few complaints. The coffee is very ordinary to say the least but the service staff seem clean and tidy and with neat uniforms. I guess this is where the drive to be consistent is taking us. How do you ensure that your sauce is always the same? Buy it in! There are other solutions but they are much harder. Depressing :( I guess the micro wave oven is busy.

Does your chef Cook?

www.prochef.com.au — 2009-10-19T15:11:54+08:00

I was reading an article today about the growing number of eating venues that don't actually cook. It seems we are moving further and further along the pathway of "just add water and mix". It is a bit of a worry when you think about it. There is a whole generation of people growing up that are totally accustomed to packaged foods. What kind of training will tomorrows chefs be given ... "Can Opening 101" and then "Advanced Mixing" for the post graduates?
I remember asking apprentices what kind of food they like to eat ... the answer was often MacDonalds or Kentucky Fried ... how will these people ever develop a love for good food with this in the back ground. At my home food was important and dinner parties were a big deal. Does anyone still do dinner parties?

A good Chef?

www.prochef.com.au — 2009-10-19T14:42:12+08:00

I decided to list some attributes of a good chef - by no means exhaustive and in no particular order - how do you stack up?

* Good professional level cooking skills
* Fits in with other workers
* Does not have an inflated sense of self importance
* Does not whinge
* Gets on with the job
* Understands that every place is different
* Understands that every person is different
* Understands that food service takes place on many levels
* Understands that "fine dining" is only one legitimate form of dining - there are others.
* Has a sense of humour
* Enjoys sharing knowledge
* Has a warm personality
* Is calm under pressure

I know there are many more but these spring immediately to mind.

Workplace Safety

www.prochef.com.au — 2009-10-07T14:37:13+08:00

A considerable amount of government attention has recently been given to rationalise the work place safety regulations that apply across the country. Julia Gillard has proposed a "harmonising" set of regulations which are intended to bring clarity and consistency across the various states but it is meeting with some Union opposition.
The essence and the area of concern for us in Hospitality is that empowerment for exercising responsibilities for workplace safety is moving to include a wider range of people than before. Ken Phillips, from the Independent Contractors Association of Australia, noted "The key feature (of the new laws) is that each individual is responsible for safety, taking into consideration the practical circumstances and reasonable expectations. For example, a worker can be liable if they fail to mop up spilled grease and an injury occurs because of the spill. A company director or manager will be liable if they allow a machine to be unguarded. Worker safety representatives and committees will be empowered to stop unsafe work. Workers will have the right to refuse to do unsafe work." K.Phillips The Australian October 6th 2009 Needless to say "workers" include both employees and self-employed contractors on a site.
It is becoming increasingly important that all workers share the responsibility of working safely. Contractors who already exercise judgements relating to their own work are particularly reminded of the need for workplace vigilance and for the need to work safely.
At its most simple ... if you spill something ... clean it up ...OR you may be liable if someone slips and hurts themself.
If you know that something is unsafe ... don't use it ... and make sure that others also know it is unsafe.

Chef Uniforms

www.prochef.com.au — 2009-10-02T14:51:30+08:00

Chef Choice are adding to their range of uniforms and accessories. Check them out here: Chefchoice.com.au They also have a very good online ordering system which is important in these busy days ... saves rushing off to the clothing suppliers and hoping that they have your size!

Chef Jobs and Resumes

www.prochef.com.au — 2009-09-26T21:11:43+08:00

Chef Jobs are keenly contested. The resume is often the first opportunity you have to make an early impression on the person who may well be making the job offer.
Would you send in a resume with poor spelling, words missing and inaccurate information? If so then you need some help!
It is a courtesy towards the reader and a telling statement about yourself if your resume is neatly laid out, well organised, and containing relevant and accurate information and the whole thing should be spell checked.
It may be just me but I am tired of reading spelling errors on words that form part of the chef's vocabulary.
Here is a small list of the clangers I have picked up lately: chef de parti, cheff, cusine, Ecsecutive, refridjeration and countless others.
While I am on the subject what is it with people who don't put their own name on their own timesheets and other important documents like Tax declarations?
I am aware that many chefs don't excel in the skills of written communication but every chef should try to exercise some diligence and caution when putting together their resume. If necessary get someone to help you compile a standard resume - it could be a deal breaker.
Also don't forget the cover letter - all the same considerations apply. In both of these cases - please ensure that the documents are dated and that they target the job in question. If I seek a chef and get a resume from a guy with a Master of Economics and the cover letter is clearly not pointing at a cooking job .... well ... I rest my case.

Chef Jobs and Employment

www.prochef.com.au — 2009-09-21T19:22:02+08:00

Chef Jobs and employment levels are closely linked in todays working environment.

On one hand we are told that unemployment levels are holding steady whilst on the other hand we read that the numbers of full time jobs are declining. So how can jobs be in decline whilst unemployment levels are stable? The answer is to be found in the sudden growth in part time work and contract work.
Rather than take on additional staff many venues are using the services of temps and contractors to fulfill their acute needs. This a good way for them to manage their staff needs and at the same time to ensure that they are not paying out too much in wages when averaged across a year.
Many savvy chefs are taking advantage of this situation and adjusting their work lives to suit. It just might be the case that the marketplace is changing and we all may need to look at work in different ways than we once did. For some years chefs have enjoyed full employment and often were attracting high wages largely due to the "skills shortage". As a result of chef migration targeting the skills shortage and the growth in part time work we now see less full time jobs, more competition between full time jobs and many more ethnic variations in the profile of people searching for jobs.
What all this means to many chefs is that they have to target their income producing solutions very carefully. They may have to work harder to find a suitable position and many may find that part time work is at least a partial solution to their needs to have an income. Still other will look to develop the new market by becoming a specialist in solving acute needs in the industry. Independent contractors are well placed to help many venues solve their immediate or unexpected staffing needs.
Being set up to respond to emergency calls and short term requirements enables many contractors to develop their "business" as mini independent businesses. Who better to call for help than someone who has a vested interest in proving satisfaction? Who better to provide caring and responsible labour than someone who is actually responsible for their own performance ... and wants repeat business?
Over time many contractors find that they are finding back-to-back assignments which provide an income close to or even better than employment scenarios. On top of this many report that they have a new found freedom which they often describe as "empowering".
Inspired and motivated by their own efforts and the renewed responsibility that comes with being accountable many chefs are finding that being self-employed provides improved job satisfaction and monetary rewards than what they used to consider was the only way to work - through wage enslavement, employment.
Can chefs work to break through the dwindling work market? By looking at all alternatives and seeking new options we believe - Yes, they can!

Chef Jobs

www.prochef.com.au — 2009-09-16T12:08:26+08:00

When chefs work away from home they generally expect to be accommodated free of charge and fed as well. We have a number of cases where these rights have been abused in various ways and we are now looking at a subsidy instead of completely "free". The thing is that accommodation and meals have a cost factor ... someone has to pay for these items. They are not cheap either even a conservative guess places a value of anything from $100 - $200 or more per week!
If you are given a room on site eg in a room that a guest might normally have, then this is effectively a lost room that the venue can normally sell and in that case the room value is 7 times the daily rate.
No body is expecting a chef to pay those daily rates but a small charge of say $50 - $100 pw would seem to fall within the bounds of reasonable. On the subject of reasonable it is certainly not reasonable to damge a room or contents whilst being accommodated. Any damages will be recovered before any payments are made.
If you have any thoughts please contact me on skype or by email.

Food Handling

www.prochef.com.au — 2009-09-16T11:48:11+08:00

I just read some interesting facts from the UK. Apparently according to the BMA there were approximately 1 million cases of food poisoning in Britain last year with some 300 of those resulting in death. Many of these cases were as a result of "eating out". It makes you stop and think doesn't it? How is your refrigeration? Are your fridges and freezers operating at the correct temperature? Are they being checked every day and those results recorded? Are the condensors breathing freely and without anything clogging up the works and reducing the efficacy?
This is serious stuff. If you food poison someone you may get sued and if so one of your defences is going to be your food hygiene practices.
Whilst we are on the subject ... are all items in your cool room dated and covered? How is your stock rotation?
Be careful!

Keith FLoyd R.I.P

www.prochef.com.au — 2009-09-16T11:46:15+08:00

Keith Floyd has passed away. He was one of the early celebrity TV chefs during the early 80's. He was as much an entertainer as anything else and was an inspiration to a lot of chefs in those days.

Time Sheets

www.prochef.com.au — 2009-09-14T20:18:49+08:00

Do you realise that time sheets are important documents? If you are working on a timed basis these form the basis on which your fees are re-imbursed to you. Any professional person will understand the importance of their time sheet. How can you "forget" to put it in? How can you "didn't have a chance to put one in"? How can you "leave it behind"?
How can you "don't know what happened to it"? How can you " I gave to the other bloke to fax"? All these comments are made on a regular basis. What the heck? Seriously, this is kindergarten stuff. Look after your time sheets and don't trust anyone to lodge them for you . They are your responsibility and yours alone. No time sheet ... guess what? No money!

Chef

www.prochef.com.au — 2009-09-14T20:16:23+08:00

Does anyone remember Lenny Henry and his comedy show called "chef". It was pretty true to life and was more revealing many ways than some of the outlandish shows of today. A very funny show... see it if you can!

Chef Choice

www.prochef.com.au — 2009-09-14T20:13:04+08:00

Our friends at Chef Choice Australia are doing great work with their uniform sales. Keep your eyes on their product range as they are poised to increase their offerings. WIth great service and speedy delivery they are a good option for your needs.

Chef Jobs

www.prochef.com.au — 2009-09-14T20:08:05+08:00

Every day we get enquiries from chefs looking for jobs. Often they express dismay that wage rates are lower than usual or that the number of full time jobs has decreased. What can I say ... we are in a recession! Put whatever spin on it you like the fact is that full time jobs have reduced across the nation and they are being replaced with part time jobs. It has been a deliberate industrial strategy to retain workers but instead of cutting their wages they are offered smaller jobs. Where once they might do 50 hours a week now they are doing 40. Where they once did 40 hours a week they are now offered 30 and so on. They "big" money is hard to find these days and we encourage people to be adaptive and realistic in their wage demands. It is a changed world we inhabit at the moment. Perhaps as time goes by things may return to the hey day but that is not certain by any means.

Restaurant Reviews 3

www.prochef.com.au — 2009-09-12T13:39:27+08:00

Not long ago a very successful iconic pizza restaurant in Fremantle Perth WA was taken over by some new players. Once again I read the reviews. What a shame now we have constant criticism instead of the praise we are used to seeing. On investigation I discover the new owner is not from the hospitality industry.
This is another common theme. Someone comes into some money and decides to buy a restaurant. After it all seems like a nice idea and they probably have fantasies about the great food and convivial atmosphere of the new business. They don't seem to realise the long hours, the fatigue, the frustrations, and often the financial pressures that come with the turf. Hospitality is often not kind to those who have no previous experience.
Beware!

Restaurant Reviews 2

www.prochef.com.au — 2009-09-12T13:27:11+08:00

Out of curiosity I checked the reviews for a particular restaurant near Melbourne. We have had problems of one sort and another since meeting these guys and I was curious as to their public profile.
I was not overly surprised to read a gamut of critical comments from food problems to rude manager and poor service.
I kept reading and discovered that back in 2007 the reviews were actually quite good. What happened? I am pretty sure that what happened was a change in ownership. Yes, that would do it!

Restaurant Reviews 1

www.prochef.com.au — 2009-09-12T13:24:09+08:00

Do you ever read those online restaurant reviews?
I do, and recently I wanted to go to a certain restaurant but first I checked the reviews to see what people were saying. Well it was not given a good rap but I decided to give it a go anyway. Well the reviews were spot on. Someone complained about cold food and sure enough there was a problem. Another complained about portion size and sure enough there was a problem there. Another complained about poor service standard and guess what ? Yup another problem. Next time I will be more trusting of the reviews.

Venue Management

www.prochef.com.au — 2009-09-12T13:21:24+08:00

Why is the case that the same old operators are always in a rush to get a chef. Why do we often the same story from the same people - "my chef has left suddenly" "chefs are hopeless they won't stay" "chefs are lazy they won't work to my requirements" and so on?
As was commented by a chef a few days ago " there is a reason why chef's won't stay here". It says a lot doesn't it?

Chefs and Jobs

www.prochef.com.au — 2009-09-12T13:17:53+08:00

Recently a chef decided that a certain job was not to their liking and simply left. This must be the worst thing to do as the venue operator is hugely inconvenienced and may even decide to sue for damages. It doesn't matter what the problem is ... try to talk through it - you might be surprised at what outcomes may emerge. Even if there is no good outcome then at least an exit can be courteously negotiated.

Frozen Veges?

www.prochef.com.au — 2009-09-11T19:35:24+08:00

This week it was reported that one of our chefs was not doing so well in his latest assignmen. I asked what has happened? Then the clanger ... he put the veg order in the freezer! Ok that’s a new one ... I have never heard of a chef doing that before. I rang the chef and asked what happened and he told me that he was in a hurry and the box or boxes were in chip boxes. So he just popped them in the freezer.
I wonder what you might think about this? I asked a few people and they all said that surely he would check what was in a box before putting it in the freezer. Every chef knows to check the contents of boxes ... don't they?

Resume

www.prochef.com.au — 2009-09-08T08:01:34+08:00

After looking at hundreds of resumes, most of which are formal looking and dry, I was surprised today to get a resume with a bright graphic at the top of the page. As it happens it was a photo of a tomato! An odd thing to put on top of your resume I guess but it had the attribute of catching my attention. The resume was written in a conversational tone and the whole thing was relaxed in feel.
Technically I would not suggest this approach to anyone writing a resume but on the other hand people often need something to set their resume apart. This resume succeeded in that regard. I will always remember the resume with the tomato on top!

Kitchenhands

www.prochef.com.au — 2009-08-25T17:15:02+08:00

The other day I was talking to a friend about experiences in the Hospitality Industry and after a while the comment was made “we really should write a book” about the times we have had and the people that we have met.
It started me thinking ... there really is a good story in there somewhere!
Like the time I was working in the WA wheatbelt in a small town pub and I could not find a kitchen hand. In desperation I asked around and the manager suggested a person that was “lovely” and really keen. So we gave her a go. She turned out to be lovely and really keen but what he didn’t mention was that she also had an intellectual disadvantage. Look, the lady was lovely and the sun shone from her face but she just couldn’t do the job. I taught her how to wash the lettuce and every day she would ask me as if it were the first time “ could you show me how to wash the lettuce”! I swear I tried and tried but I came to the end of my wits after a few weeks of continued problems when I asked her to prepare the boiled eggs for the caesar salad. You have to understand that I was under pressure and the place was busy. I just wasn’t ready for her reply when she asked me with all innocence on her face ... “shall I peel them first”. I almost did a Gordon Ramsay! “What did you say” “of course you peel them first” well I guess I must have looked looked pretty grumpy or something because she then began to cry ... and there is nothing more heartbreaking than a woman with a mental limitation in tears.
I have often thought about this lady and wished I had handled the situation better. The truth is that she should never have been placed in such a position. But then again ...neither should I!

Keep Those Plates Warm!

www.prochef.com.au — 2009-08-22T12:01:36+08:00

Recently I visited an upmarket venue and I was pleased that my food came out on warm plates. Later, in discussion with the General Manager, it was mentioned that many chefs don’t keep their plates warm. Isn’t this a basic requirement? The place I visited was well known for being a cold spot as well ... all the more reason for the chef to be aware of the dining experience.

Business Advice

www.prochef.com.au — 2009-08-22T11:53:13+08:00

Business advice and various other assistances is something that we have become increasingly involved in. Many venues like to get some help with the operation of their kitchens and food production. Usually a problem will emerge such as a wage cost that is too high or a “cost of goods”. Perhaps wastage or portion control needs attention. In these cases and many more www.Prochefplus.com.au is a good site to peruse. At the end of the day it’s your bottom line!

Chef

www.prochef.com.au — 2009-08-22T11:52:01+08:00

Chef is the name given to the person running the kitchen or a section of the kitchen. These days we tend to think of various celebrity chefs and shows like Kitchen Nightmares, Iron Chef, The cook and the Chef and so on. In reality the chef is usually a person heavily involved with all aspects of the kitchen and the cooking component is but one part of a daily routine. At Prochef Solutions Pty Ltd we try to avoid the excesses of some of our celebrity friends and focus on the basic requirements such as professional behaviour, professional presentation, food safe and good Health Department compliance. When you need a chef that can fulfill all the basic requirements and show up on time, dressed appropriately, follow good food handling practice and produce food to your satisfaction then call us.

We won't send you a prima donna, or someone who doesn't want to work. Every chef has a vested interest in their own performance and is responsible for their own products.

Chef Jobs

www.prochef.com.au — 2009-08-22T11:50:33+08:00

Chef Jobs across the nation are in a state of flux as venue operators analyse their labour budgets during a time of economic uncertainty. Many chefs are finding themselves back on the job market as budgets are tightened and full time chef jobs across the spectrum are in decline. At the same time in many industries, including hospitality, it has been noted that part time, temporary and relief jobs have grown in number. Any chef looking for work is could do well to consider contracting as a way of taking some control over their working life and find solutions to their income requirements. Venue operators also are encouraged to consider chef contractors as a very efficient way to fill their chef jobs needs. Short term peaks in trade such as seasonal variations, public holidays as well as acute staff needs due to illness, accident or other attritional circumstances can all be solved with a chef contractor. Finding candidates for chef jobs need not be the drama they once were.

The art of negotiation

www.prochef.com.au — 2009-07-31T19:26:17+08:00

I had reason to look through some articles today on the methods people use when they need to negotiate. I was very pleased to see that one writer referred to the best negotiation strategy as being a win-win. This is a notion that we use everyday in our own dealings. In reference to negotiation skills the concept was to strive to achieve a win-win outcome in which both sides of the negotiation table could feel satisfaction and a sense of achievement. Winning the negotiation was considered a dubious distinction if the other party was to feel dissatisfied. Winning therefore is not necessarily the object of a good negotiation.

Chef Choice and good uniforms

www.prochef.com.au — 2009-07-31T19:24:05+08:00

Our friends at Chef Choice are still supplying chefs with good quality uniforms and work wear. There is no substitute for good quality and especially when you have to work in particular sets of clothing. Comfortable and stylish Chef Choice can provide you with great hospitality clothing.

Prochefplus making good progress

www.prochef.com.au — 2009-07-31T19:19:46+08:00

As the financial year turns over it is opportune to take stock of the business and see what is working and what is not. For ourselves we are pleased to note the growth in some parts of our business and in particular the areas of management and the dissemination of expertise. It is very satisfying to bring the weight of years of experience to bear upon various operational problems and to watch those problems being solved.
It is gratifying for all parties to bring the energies of youth and the knowledge of experience to bear upon the activities of a business and it reminds one of the great benefits of balance in the workplace.

EOFY!!!

www.prochef.com.au — 2009-06-27T12:30:52+08:00

It’s the End of Financial Year and all contractors are reminded to deal appropriately with their financial affairs. If you need any assistance or advice on these matters feel free to drop us a line and we may be able to point you in the right direction. Nothing however can replace the services of a good accountant!
Hospitality is still tight around the nation but a few opportunities still do arise.

Anybody available for overseas work? Great opportunity in Egypt coming along for creative chefs at the top of their game.
ASK US HOW!

RESUME?
If you want to have an online presence without breaking the bank ... Ask Us ... many people are putting full colour resumes with photos, movie clips etc and referring potential employers to their own sites! Get the competitive edge!

Great Help available

www.prochef.com.au — 2009-06-23T16:24:03+08:00

Our consulting and venue management arm Prochef Plus is up and running. See our site www.prochefplus.com.au for fuller details but in the meantime be aware that help and advice is readily available and at an affordable cost.
One new restaurateur found the service of interest when evaluating the purchase of a new business and another when considering capital investment. Yet another simply wanted some 3rd party feedback as to the performance of his venue.
Ask us How!

Independent Contractors

www.prochef.com.au — 2009-06-23T16:12:37+08:00

The latest labour force survey released by the Australian Bureau of
Statistics (June 2008) shows a steady increase in the number of
self-employed people. The number of self-employed people in the community is
over 19% of the workforce. That’s 2.03 million people (2008) up from 1.9
million (2004).
It’s also clear that as people mature they gravitate toward self-employment.
50% of the self-employed are aged 35-54. 28% are older than 55. This could
predictably result in larger numbers of self-employed as the workforce ages.
(extract: Ken Phillips Independent Contractors Association , Australia June 2009)

Next years results will also be very interesting as the effects of the recession may well show more people turning to self employment to stave off unemployment.

Mac Stuff

www.prochef.com.au — 2009-06-23T11:09:13+08:00

Run multiple operating systems, including Windows, Linux and Solaris, on your Macintosh at the same time as Mac OS X without rebooting!
Who says you can't have it all? Get the best of both worlds and seamlessly run your favorite Windows applications on the Mac with VMware Fusion. Instantly launch Windows applications from any Mac file, the Dock, and more. Run Windows side-by-side with Mac OS X without rebooting, and quickly switch between Windows and Mac applications with Exposé. Use Windows-only USB devices on your Mac including GPS receivers, cell phones, PDAs, and iSight® cameras. Run 3D games, design software and graphics-intensive apps with support for DirectX 9.0 Shader Model 2 3D. You can even bring your entire PC along, virtually, using VMware Converter. Windows really is better on the Mac.
Prochef uses Apple Computers exclusively and we recommend them to all users looking for a rich, hassle free computing experience.

When does Independent mean Dependent?

www.prochef.com.au — 2009-06-17T22:03:26+08:00

When you are a contractor of course! No matter how “independent” you may feel as a contractor or self employed person you are always dependent upon clients for an income.
In some ways your performance is more under scrutiny as you are often more dispensable and you may be less protected against legal assault.
A contractor is just as pressured to please his work provider as an employee so keep in mind that “Independence” is a relative term.
To some degree we are all captives of the economic imperative!

Chef Choice now on Prochef site

www.prochef.com.au — 2009-06-17T22:01:11+08:00

Chef Choice Australia are now appearing on our http://www.prochef.com.au web site. Based in Melbourne they are ready to supply great chef’s clothing of high quality.

Prochefplus.com.au

www.prochef.com.au — 2009-06-07T16:56:01+08:00

In these difficult economic times more people are asking for help in steering their venues towards greater profits. http://www.prochefplus.com.au is our rock solid site for the times when you “need a little more”. Take a peek at www.prochefplus.com.au and see the kinds of help available to you.u.

Browsers and Versions

www.prochef.com.au — 2009-06-06T12:33:08+08:00

Some versions of old browsers are not displaying sites and material correctly. It is a good idea to ensure that your browser is up to date so that you can get the best results from every web site you visit. In particular IE6 is causing problems and should be upgraded freely to IE7 or IE8.

Chef Clothes

www.prochef.com.au — 2009-06-06T12:30:30+08:00

If you are in the market for some good chef clothes take a look at http://www.chefchoice.com.au where they are offering a range of prochef gear - all sold online!

iPhone

www.prochef.com.au — 2009-06-06T12:29:03+08:00

Soon our site will be iPhone friendly. WIth the popularity of the iphone and other hand held Internet devices we will revamp our site so that you can browse from any device and on any browser.

Fulfilling Contracts

www.prochef.com.au — 2009-06-06T12:13:27+08:00

Once again we have encountered a situation in which a qualified chef has failed to provide a professional service. What kind of chef makes these comments : I don’t do desserts, I am a meat chef, I don’t work alone, I only do fine dining and so on? How long would this person last in your venue?
This guy deserted his post after 10 days into a 14 day contract on the grounds that the people around him didn’t speak nicely to him. He called them rude.
He informed the owners of his leaving intentions ...AFTER he had left! Leaving them in a pickle with their night service. All this is not his interpretation but that of the venue owners ... but it is impossible for us to find the truth. At the very least his reaction was unreasonable and over-sensitive. The facts are that he left without notice and on the grounds that people were rude to him. Talk about subjective! Let’s all remember that we cannot control the way in which others speak to us. At the end of the day we are supposed to fulfill the contract terms which includes the start and finish date. Is it a great surprise that the venue don’t want to pay him as they notate their litany of complaints.

Avoided a Recession?

www.prochef.com.au — 2009-06-06T12:07:10+08:00

Recently we received the news that we had “avoided” a recession. Well the truth is that the economy did sustain a further contraction but it was veiled by the massive stimulus the government applied. So by incurring debt the recession was “avoided”. In my opinion the recession has definitely occurred and is currently being felt around the nation. If you are in any doubt about that ask around and see how many people are losing their income or who have decreasing revenue streams.
The good news is that a recession cannot last forever and that careful positioning will stand you in good stead for the future. Meanwhile look after any contracts that you do have and be realistic in your revenue expectations.

Contractors and Phones

www.prochef.com.au — 2009-04-26T22:07:57+08:00

Recently a contractor worked in a motel. After one week I was notified that a room telephone bill had been incurred of over $1000. A large bill for one week. When the contractor was advised they were surprised that they would have to pay that bill. Don’t let this happen to you. Telephones in motel rooms are not free phones and to make matters worse they generally have an in house loading on their services.
If you make telephone calls, from the place you are staying in whilst on a job, you WILL be asked to pay for them.

Chef Jobs

www.prochef.com.au — 2009-04-26T22:06:13+08:00

Chef jobs always come and go but we do notice that there seems to be a depressed salary range on offer around the nation. Chef jobs are fewer in number also. Let’s look forward to 2010 for an increase in work opportunities.

Prochefplus

www.prochef.com.au — 2009-04-26T22:04:55+08:00

If you haven’t already done so have a look at www.prochefplus.com.au which is a new “wing” of Prochef Solutions Pty Ltd. This development deals with the commercial side of things and is well worth a look.

Quality of Work

www.prochef.com.au — 2009-04-26T21:57:59+08:00

All workers should ensure that their quality of work meets the expectations of their host venues. Nobody will endure under-performance for very long. Every chef is expected to possess industry standard skills and to behave in a normal professional way in the workplace and amongst co-workers. At a time when reputation is vital in the workplace it is necessary to place your work behaviours in the right place! Under-performing workers can expect penalties.

The recession will deepen.

www.prochef.com.au — 2009-04-19T14:21:30+08:00

The International Monetary Fund has released its bi-annual World Economic Outlook report with the summary that the world will undergo a deep recession that will affect every country. The report also predicted that “the current recession is likely to be unusually long and severe and the recovery sluggish”
IMF managing director Dominique Strauss-Kahn said the outlook was grim for 2009: “We expect global growth to enter deeply negative territory. This is a truly global crisis, and nobody is escaping.”

Contractors take stress Home

www.prochef.com.au — 2009-04-19T14:05:39+08:00

“A recent small business ‘stress survey’ commissioned by Microsoft Australia has indicated that an increasing number of self employed independent contractors and other small businesses are feeling the strain of the downturn, with many taking their stress home.
The survey found that 38 percent reported their business is currently struggling or worse, compared to this time last year; and nine out of 10 say the health of their business is having a negative impact on their personal lives.”
www.dynamicbusiness.com
There is no question that contractors across the nation are feeling the pinch and we are encouraging them to be realistic in the immediate and short term goals. This is a good time to look for future opportunities and to develop the skills for the new markets that will inevitably emerge from the downturn. Quality or work and reputation is everything ... make sure that all your engagers are well satisfied sow seeds for the future.
At home shortfalls in income are inherently stressful so take care to manage your financials on the home front. If you do see yourself sinking into a problem get help straight away and talk to anybody who might be affected.

Adjust your expectations!

www.prochef.com.au — 2009-04-16T14:33:02+08:00

In these difficult and generally quiet times contractors may have to face the possibility of changing their charge out fees in order to “get the contract”. In the news we read the daily results where many companies are slashing their prices, offering specials, offering sales, reducing labour forces, avoiding bankrupty. and in spite of this many hospitality contractors are arguing in favour of pre-recession prices. Don’t sit at home wondering where the work is! Get out there and take on contracts even if they are less than normal ... keep your name out there and keep your contacts alive and well. By adjusting your own charge outs you will be helping other businesses to stay alive and in the long run they may return the favour.
Be careful how you are perceived.

Prochef Plus

www.prochef.com.au — 2009-04-15T15:05:08+08:00

Our new sister site is now operating and everyone is invited to take a peek. Aimed at the business world this site showcases our additional resources. www.prochefplus.com.au

New Server

www.prochef.com.au — 2009-04-15T15:02:11+08:00

Of course you cannot see it but we have a new server, a new hosting company and a new computer guru. Simon Clark runs the hosting company and is very knowledgeable in the computer and Internet world. He also dabbles in a few other things too such as photography and has produced some excellent results.
Prochef Solutions Pty Ltd continues in this new format and we thank you for your past support.

New Site

www.prochef.com.au — 2009-04-15T14:59:18+08:00

So the New SIte is finally up and we hope you like it. You will notice that we are diversifying our business and looking in some new directions. Our contact forms are easy to find now and contain more information than they used to. Let us know if youwant to see any new features in this site and we will try to accommodate your requests.

Delays

www.prochef.com.au — 2009-04-03T17:35:54+08:00

We have encountered delays in getting our site up and running and we apologise for this. We should be “live” in a day or two and we hope that our site “look and feel” will be appealing to all. Let us know if you think something needs adjustment or change or if we need more material. Don’t forget to visit Prochefplus for additional services.

New Web Site

www.prochef.com.au — 2009-03-27T22:00:02+09:00

At long last here is our new web site and we hope that you like it’s features. In particular the filling out of forms has been simplified and put “up front”. The colour scheme has been revamped as has the overall look and feel. Watch the news page for new developments and interesting bits’n pieces. We now have a design person who can revise or create your sites at a very reasonable cost. Just ask. Also don’t miss the downloads page for free downloads of material of interest to many of you. Our good friends MECA (migration) and Onset (Catering) are here as well.

Food and Wine Show

www.prochef.com.au — 2009-03-23T23:14:53+09:00

We liked the transportable kitchen made in a sea container by KOR - would be very useful in a number of situations. We also liked the Cook/Chill gear and Pansaver concept by “Pansaver” . Phil enjoyed a freshly squeezed Orange juice whilst I tasted a piece of freshly rotisseried chicken.
All the chefs looked the goods in their sparkling uniforms - not a stain between them! Lots of interest as well in the cooking competitions being held through out the day. Many of the food items on display were of high quality and it was evident that a lot of work had gone into the presentation.

Food and Wine Show

www.prochef.com.au — 2009-03-23T17:00:33+09:00

It was good to see the 2009 Food and Wine show with all the latest and greatest products on display. Good turnout of visitors there as well and a time to catch up with past friends and latest trends.

How many employees do you have?

www.prochef.com.au — 2009-03-19T21:34:35+09:00

How many people does it take to run your business? Will you shrink your work force in recession? Are you already as tight as can be?

Slow Payers

www.prochef.com.au — 2009-03-18T20:31:34+09:00

It has been noted that companies that are slow to pay can damage other companies with whom they do business. Small business in particular cannot have cash flow interrupted by larger slow paying clients. On another note it is also noted by Dun and Bradstreet that an early indicator of consumer stress is the non payment of mobile phone bills. Apparently mobile phone bill default is rising rapidly and this suggests stress at the individual level which then suggest stress at the mortgage level and so on.

Contractors and Trusts

www.prochef.com.au — 2009-03-17T20:00:12+09:00

Independent contractors (and those who engage them) who work through a personal company or trust need to review their arrangements urgently. In a second major test case, a taxpayer has failed the 'results test' and all his company income is being taxed as his personal income. This equally affects trusts.
Independent Contractors Association of Australia
March 2009
For more information on this visit the ICA website and while you are there consider joining up - it is well worth the small joining fee!
http://www.contractworld.com.au