Attract the Best Talent with One Click

Finding the right talent is challenging. Employers often have to publish their job postings on several job boards to successfully fill a position. It's a time consuming and often frustrating process. 

Harri's mission is to simplify and modernize the hiring process. Which is why we've created Job Distributor, an easy to use platform designed to increase the visibility of your open positions. Now you can post to most major job boards, all from one place. 

Maximize visibility, optimize ROI. 

Here's how it works: 

• Post a Job on Harri
• After successfully posting your job, you will be asked if you would like to post to other job boards
• Select which job board(s) you would like to post on and click "Confirm"
• Share your jobs on your social media networks (optional)

Want to learn more? Schedule a call with one of our talent specialists today.

Chef Essentials: Knife Roll

One of the first skills aspiring chefs need to learn and master is knife skills. Knife skills are all-important when working in a professional kitchen and can take your art of cooking to a greater level. To do proper knife work, you need to be have a professional set of tools. A chef without his/her knife roll is like a business person without their briefcase.

These are the essential tools for any well-equipped chef:

#1: Chef’s Knife

The chef’s knife is one of the most versatile knives in the knife roll. It can be used for nearly almost any type of food, from chopping vegetables for service to slicing fruit for pastries. The large blade of the chef’s knife allows for balanced cutting, which helps in cutting ingredients into uniform sizes and even cooking.

Steal: Victorinox Fibrox Straight Edge Chef's Knife, 8-Inch
Splurge: Wusthof Classic 8-Inch Cook's Knife

#2: Paring Knife

For more precise knife work, a paring knife is essential. It is known to be the smaller form of the chef’s knife, ranging from 2.5 inches to 4 inches in length. It can be used for various tasks, such as mincing small food items like shallots and garlic to segmenting oranges for plating.

Steal: Victorinox Swiss Classic 4-Inch Paring Knife, Spear Tip
Splurge: Wusthof Classic 3-1/2-Inch Paring Knife

#3: Boning Knife

A boning knife is a must for a chef that handles poultry, meat or fish on daily basis. The narrow, long blade allows for easy and precise removal of bones during prep. When choosing a boning knife, flexibility is key; it can be either flexible or stiff. A more flexible boning knife allows for better control, while a stiffer blade is extra handy for thicker cuts of meat.

Steal: Victorinox 6-Inch Flex Boning Knife with Fibrox Handle
Splurge: Wusthof Classic 6-Inch Flexible Boning Knife

#4: Serrated Knife

The go-to knife for a culinary professional that works with pastries is the serrated knife. It is also known as a bread knife, dentated, sawtooth or toothed blade. The jagged blade is ideal for gliding through delicate goods, with hard exteriors but soft interiors, without crushing and ruining them.

Steal: OXO Good Grips 8 Inch Bread Knife
Splurge: Wusthof Classic 10-Inch Bread Knife

#5: Santoku Knife

The santoku knife and the chef’s knife are pretty similar in that they are all-around workhorses in the kitchen. However, a santoku knife is better designed for rougher cuts and scooping ingredients into bowls. It is especially useful when preparing large volumes of food. What makes a Santoku knife special is the Granton edge; the unique pattern allows for easy slicing of sticky foods.

Steal: OXO Good Grips Professional 6-1/2-Inch Santoku Knife
Splurge: Wusthof 4183-7 Wusthof Classic 7-Inch Santoku Knife, Hollow Edge

#6: Knife Sharpener

Remember, a dull knife is a dangerous knife, and a sharp knife is a safe knife. To ensure a chef’s safety, a knife sharpener needs to be in their knife kit. There are several types of knife sharpeners out there: grinding stone, sharpening steel rod and electric. Most chefs prefer the sharpening steel rod-style knife sharpeners since they can be easily stored in their roll up. 

Steal: Winware 12" Stainless Steel Sharpening Steel
Splurge: Wusthof 10-Inch Sharpening Steel

#7: Roll Up Knife Bag

A chef’s knives are precious (and expensive!) investment pieces. They need to be cleaned properly and placed in a roll up knife bag. The bag makes it easy for chefs to transport their knives to and from work.

Steal: Messermeister 5-Pocket Padded Knife Roll, Black
Splurge: The Ultimate Edge 2001-12BN 12-Piece Knife Roll, Black

Watch and learn basic knife techniques of cutting, chopping and slicing from Chef Jacques Pépin:

5 Steps to Successfully Onboard Restaurant Employees

Now that you have completed the task of finding and interviewing the right candidate for your restaurant, the next step is onboarding. Studies show that when employees properly onboard staff, it leads to higher satisfaction levels, decreases turnover and high retention rates. Not only do you want to remain compliant, you want to keep potential hires happy and make them feel valued.

Here is a checklist of must-do’s when onboarding your new staff:

#1: Send hires onboarding papers

At Harri, we make this step super simple for you and your employees. Send new hirees offer letters and necessary onboarding documents online. You save both time and money with digital onboarding. (And think about, you probably do not want to deal with piles of paperwork anyway.) In addition, you will be 100% compliant to labor laws. You do not need to stress about putting together an onboarding package because everything is already pre-loaded onto Harri. All you have to do is select whichever forms are needed, and send it over to them digitally.

#2: Plan out an onboarding first day

On the new hires’ first day, they will not know their way around yet, so do give them a tour around the restaurant. After, sit them down once more to review what their jobs’ responsibilities and duties are. They probably will feel like a lot is being thrown at them and it seems daunting. Don’t scare them away on the first day already. Set aside some time during their shift to do an icebreaker session with the rest of the team during mealtime. Provide a welcoming atmosphere for them so that they can get more comfortable with everybody.

#3: Run a trail and stage training

Run a trail (or stog) on the servers, chefs and others during the onboarding period. Remember – It is illegal to stage a candidate unless their onboarding paperwork in 100% complete. Monitor how their work ethic is like during their shifts and how they interact with the rest of the team. Keep note of these things so that at the end of their trial, you can make an informed final decision to hire or not hire the candidate.

#4: Assign mentors to new hires

Before you assign one of your current staff to mentor a new hire, make sure to ask them if they would be willing to take on the position. If they agree so, encourage them to help out their mentees get settled in and get them up to speed with the workings of the restaurant. The new hires can also shadow and learn from their mentors during this time.

#5: Provide feedback on performance

Schedule a meeting at the end of the first shift to go over the new hires’ performance. Things to review include their general performance, attendance, attitude, cooperativeness with the team, amongst other job specific-related details. Do not forget about your staff’s approvals as well. It is important to hear their comments too, since they will be working with the new hires as a team.

3 Questions Candidates Should Ask Restaurant Hiring Managers

Restaurant hiring managers are typically the ones asking the questions during a job interview. It is a nice change when they receive questions from you, since it shows that you are engaged in the conversation and are interested in the job. Here are some questions that restaurant employers like to be asked:

#1: What do you expect from me in the first month of working?

This question may seem like you are jumping the gun, as if you are already hired. However, it is still a great question to ask the hiring manager because it shows that you are thinking ahead. Also, the hiring manager will see that you are goal-oriented and look to succeed in the new role. When working at a restaurant, every employer has different expectations, so it is a good idea to get a feel of what the business particularly looks for from their staff.

#2: How do you measure success?

This is a great follow-up to the previous question. When you ask this, hiring managers again will see that you care about succeeding and want to know how you can achieve that. In addition, it shows that you are responsible and hold yourself accountable to your work. For example, you may want to ask how your performance will graded, whether it be based on number of sales, customer feedback or another factor.

#3: What are some challenges I may face in this role?

A question like this indicates to the hiring manager that you understand the position will have both positives and negatives. Let your interviewer know that you welcome challenges, and are one to find solutions. You not are afraid when you are faced with problems, and can manage difficulties. The hospitality industry itself is full of surprises, so your hiring manager will definitely appreciate that you are able to handle all types of predicaments. 

Want more job interview advice? See these following articles: 

• 5 Things to Never Say in an Interview
• 3 Reasons Why You Shouldn’t Lie in a Job Interview
• Avoid These Job Interview Mistakes

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Restaurant and Hospitality Job Search Mistakes

Having trouble finding a job on Harri? You may not be fully utilizing the suite of tools we offer. Here are some tips to help you on your way to being employed: 

#1: Narrow down your search.

We offer countless restaurant and hospitality job opportunities on our platform. Instead of going through the job listings one by one, use the search and filter options on the left-hand side. If you only want to work in restaurants and have a front-of-house role, specify that so you only see those jobs in your results. On Harri, you can select the type of position, type of restaurant and even type of cuisine you are interested in working with.

#2: Your image is extremely important.

The way you present yourself online and offline are noted by hiring managers. Make sure your online profiles are polished and up-to-date. Also, remember to contact employers with a professional email. Read here for ways on how to improve your Harri profile. Your attire is key too. Dress properly when taking a profile photo and when going on a job interview. See our post, Tips for a Professional Profile Photo, for more advice.

#3: Double check on your references.

A bad reference can totally ruin your chances of finding that job you were hoping for. Confirm that your professional and personal references will be speak highly of you. Not having somebody to give you a positive recommendation may also be just as bad. If you unsure how to ask your employer (or former employer) to be your reference, take a look at How to Ask Someone for a Job Reference.

#4: Understand that you may not find your 'dream job' immediately.

Searching for the perfect job may take some time. You can still take on other opportunities while you find the perfect one for you. If you are presented with something that does not meet your requirements 100%, consider taking it anyways, so that you can build up your experience and develop your skills. In addition, understand that hiring in the hospitality industry goes through waves. You might just be looking for a new job at the wrong time. Check for open opportunities frequently, both on desktop and mobile, if you are on-the-go. In addition, sign up for Harri’s job alert notifications, where we will send you updates on jobs that match your preferences. 

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LOOKING TO WORK IN HOSPITALITY?

DISCOVER WHO'S HIRING ON HARRI

Follow Harri on Facebook and Twitter
for real time job posts and industry news.