Recruitment process consulting for Takeaway restaurants: finding cooks and packers who handle the rush
A takeaway kitchen with two cooks cannot afford a wrong hire. A trial at the busy hour, and a straight account of evening work, brings in people who can cope and stay.
Not sure what you need? Tell us about your business in six short steps and we will come to the first meeting prepared.
Share your requirementsWhy recruitment process consulting matters in takeaway restaurants
Takeaway owners usually hire in a hurry. A cook leaves on Thursday, the owner asks around, takes the first available and finds out on Friday night whether the person can handle the rush. Packers and counter staff are picked on availability. Many leave in the first fortnight, shocked by the pace or the late closing.
A calmer process begins with the job. It writes what the cook, packer and counter person actually do during the rush, tests that work, and states the hours and closing time in the offer. It keeps a short list of known people who can fill in, and records where each hire came from and how long they stayed.
How to set it up
1. Write each role as it runs at 8 pm
For cook, assembly, packer and counter, list the tasks, speed expected, equipment and who they work beside. Say what can be taught and what must be present.
2. Test during a real service
Invite the candidate for a trial on a busy but not peak shift. Watch how they handle tickets, heat and a mistake. Pay for the trial day.
3. Use several channels
Combine referrals, catering institutes, former colleagues of your staff and a notice at the counter. Note the source of each hire. The recruitment process consulting page describes how we would look at it.
4. Tell the truth in the offer
State the shift, closing time, rest day, pay structure and how busy Fridays are. A person who knows what to expect is less likely to leave in the first week.
5. Keep a cover list
Keep names of two or three trusted people who can step in when a cook leaves. Stay in touch with them and thank them when they help.
Check these first
Before changing anything, find out what is true today. These take an afternoon and use your own records.
- List your last six hires and note how many remain.
- Ask the head cook if each of them would pass a trial today.
- Read your last job notice and check that it states the closing time.
- Check how many days the last cook vacancy stayed open and what you lost in sales.
GullyHR can do this with you. Read how we approach recruitment process consulting in general, or share your requirements and we will tell you where to start.
Questions owners ask
Ask for your own popular dishes cooked at a normal pace, with a few tickets at once. Watch heat control, cleanliness and calm. A talk about earlier jobs adds little.
Often yes. Packing demand is sharply peaked, so part-time hands for the evening can save cost and cover the rush, provided they are trained and checked.
Be honest about hours, give a proper first week and check in at day three and day ten. Most early leavers say the pace or closing time was not what they were told.