“WE STARTED THE CHANGE
CONVERSATION REALLY EARLY
IN THE PROCESS, EXPLAINING
THAT THE TRANSITION WAS
NECESSARY IN ORDER TO STAY
MARKET COMPETITIVE. WORKING
IN THE KITCHEN AND BEING
TRANSPARENT ABOUT THE
IMPENDING IMPROVEMENTS
HELPED ME DEVELOP STRONGER
RELATIONSHIPS WITH STAFF. BELIEVE
ME, THEY DIDN’T HOLD BACK WHEN
THEY THOUGHT I WASN’T WASHING
THE DISHES FAST ENOUGH.”
planning in the department, which currently has 35 kitchen staff,
including chefs, sous chefs and casual culinarians, and 45 stewarding
As for Willett, he’s traded in his dishrag for his usual suit and
tie, remembering to tuck his tie into his shirt on occasions when
he needs to roll up his sleeves in the kitchen and really figure out
how something works. ■
The largest network
staff.
of specialized job sites in Canada
Once the hiring process was down to two candidates, they were
presented with a culinary challenge. Their creations were judged
by an interview panel against execution, taste, local ingredients
used, presentation, costing and originality.
As well, 10 new apprenticeship positions have been added allowing
culinary veterans to share their expertise with college students
and, in return, advanced school techniques can be brought
in-house. The arrangement also allows for greater succession
1-888-562-9464 – info@publipac.ca – www.publipac.ca
R
Publipac HR ProfessionalMag_EN_TIER_Fev2013_Layout 1 13-02-13 9:03 PM Page 1
– RICHARD WILLETT,
VICE PRESIDENT, FOOD AND BEVERAGE,
METRO TORONTO CONVENTION CENTRE
54 ❚ FEBRUARY 2014 ❚ HR PROFESSIONAL