Head Chef Frank van den Berk from De Rechter always has a weekend day off. Planning a holiday is also no problem. And not just because he himself creates the schedules for the kitchen team at the Boxtel restaurant. “Everyone in the kitchen has a day off on Friday, Saturday, or Sunday each week.”
So Van den Berk was off last Sunday. Remarkable in an industry where the pressure is consistently high over the weekend. However, the reason is obvious, the chef explains. “My boss thinks it's important that you can enjoy life outside of work. He also strongly advocates for a four-day workweek, just like having a day off on the weekend. I also work four days of ten hours a week myself.”
The head chef noticed his employer's vision during the lockdowns. “Our boss kept us all employed because he knew different times were coming. We were seconded to healthcare, which was educational. In doing so, we helped our boss in a difficult time, standing ready for each other. You need each other. If you are realistic and honest with each other, you can go very far.”
Don’t you run into problems with all those scheduling conditions when you’re open seven days a week like you are?
“A good and healthy staffing level is a prerequisite anyway. We have that here. We work with a rotation system, have no fixed days off. I have two sous chefs, so one of us is always there. We have a total of six full-timers, including the self-employed chefs. Two always have a day off on one of the weekend days. Therefore, if you have a party or festival, you can always get time off.”
Where does the policy pay off?
“I’ve been working here for three and a half years and during that time there has been no turnover in the kitchen. We have a very pleasant atmosphere. When creating the menu, I give everyone input. Even a trainee can make a suggestion. Such a trainee can bring in things that I don’t know yet. And we give credit to those who deserve it. If compliments for a dish come from my sous chef, like recently, then those compliments are for her.” The work-life balance is just as important as professionalism at De Rechter, the chef indicates. “I hire a trainee to instil passion in them, not to fill gaps. I used to peel six buckets of potatoes as a trainee, that was the old days. I don’t want it like that.” He sees that at De Rechter, there is no focus on the lowest possible salary costs. “If you have experienced people who do upselling and have an eye for the guests, it pays off. Young people need to be well guided, not just left to run things. If you do that, you’re only looking at the short term.”
What makes your work in hospitality enjoyable for you?
“The buzz with the guests. I find it important to make food accessible to everyone, including vegetarian and vegan options, but also gluten-free if people have dietary requirements. I do that for the guest, because they want it. But it’s also interesting for the entrepreneur. Risotto or tournedos, that’s also a difference in purchasing.”