What are the main challenges you face working as a chef in the UAE?
Ben: What kills me is signing off; you have to sign everything off through about 25 people. We’re a stand-alone restaurant and for some reason I ordered a freezer jacket three months ago and I still haven’t got it. And then they send you a quote and you’re like, “It’s just a freezer jacket!”
Genny: I have the same problem because when you’re in a big company there are so many people involved. In the US, I could just pick up the phone and I’d get something in two minutes. I think it’s because it’s such a large brand and once you expand out of your home country there has to be ways to track all these things on paper — it’s about measuring productivity.
Ryan: There are more staff in admin than there are in operations.
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