Staff & Recruitment

Articles about staff & recruitment in the UK curry industry

Dreaming of a career in curry? From college courses to kitchen apprenticeships, here's the roadmap to becoming a curry chef.

Started washing dishes, now they're running the kitchen. Inspiring career stories from people who worked their way up in curry.

Part-time staff give you flexibility and save on costs. But getting the right people and managing them well takes skill.

The Employment (Allocation of Tips) Act changed everything. Here's what curry restaurant owners must know about the new tipping rules.

January blues hit restaurants hard. Keep your team engaged and productive during the quieter months with these practical ideas.

For decades the professional curry kitchen was a male domain. Meet the women who are changing that and reshaping the industry.

A sous chef isn't a luxury — they're the backbone of a well-run kitchen. Here's why this role is worth the investment.

No-shows and revolving door staff cripple restaurant operations. Practical strategies to reduce both problems for good.

A good training manual means consistent quality whether you're there or not. Here's how to create one for your curry restaurant.

Every restaurant owner needs to know employment law basics. From contracts to holiday pay, here's what the law requires.

Finding good kitchen staff has never been harder. These proven recruitment strategies will help you build a reliable team.

Addressing the mental health crisis in professional kitchens. Resources, coping strategies, and building healthier work environments.