Hand Picked Hotels has launched a four-day working week for chefs, in a bid to champion a greater work-life balance for kitchen teams.
The new four days on / three days off initiative is being trialled at the group’s Ettington Park Hotel in Stratford-Upon-Avon as part of a wider series of recruitment and retention programmes driven by new director of food & beverage, Graeme Nesbitt.
He comments: “The hotel and hospitality industry has long been vocal about the growing shortage of skilled, trained chefs and the gap is widening – it is still very much a case of supply outstripping demand and as an industry we have to work harder to turn heads. At Hand Picked Hotels, we are committed to exploring ways to challenge the perception that a healthier attitude to balancing commitments at work and at home can’t be achieved for chefs, and our new four-day working week underlines that.”
Nesbitt joined Hand Picked Hotels in April 2018 and in his role as director of food & beverage oversees all F&B operations across the group including restaurants, lounges, bars, rooms and in-room dining. He was previously general manager at Lygon Arms in Worcestershire.
New training and development programmes recently launched at Hand Picked Hotels include a digital training platform, O.W.L (Online Work Learning), which allows staff to undertake virtual training supported by videos and webinars with a calendar of online courses relevant to their role.
Hand Picked Hotels also operates a Chefs Academy and have had the most successful season of signups to the groups’ Leaders of the Future management training programme this year.
Hand Picked Hotels is a privately-owned group of 20 country house hotels and spa resorts located throughout the UK and the Channel Islands.