We work during a total shortage of personnel. And each of us has used the services of such employees. And how does it feel?<\/p>\n
A Freelancer chef is an employee who is not burdened with long-term obligations. There is no responsibility, hard work, and even more so the desire to develop! A kind of assistant chef on days of special loading.
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\nYou should not pin any hopes on him, even if it is a group of Freelancers who come to you constantly! Such guys will never be part of your Company, and most likely will negatively affect the team spirit, because they are paid money “here and now”.
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\nAnd here is your solution!
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\nResort to the services of a Freelancer only in extreme necessity, with large orders and when your team is short of hands! And if you have catering and you have received orders above the norm! It is possible, perhaps! For a day or two and that’s it! There are no other situations.
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\nAnd, if you have more and more Freelancers in your team, it means you have lost control of your restaurant! You need to urgently change course before it’s too late!<\/p>\n","protected":false},"excerpt":{"rendered":"
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