Khalil Campbell | Post-COVID-19 job-hunting strategies for food service practitioners

The grim reality of reduced or no income has already cemented itself in the lives of food service practitioners worldwide resulting from the COVID-19 pandemic. The abrupt halt of economic activities in several countries resulted in many restaurants, bars, catering, manufacturing and other food service-based operations being closed indefinitely. Not to mention the almost 25 per cent decline in the first quarter of 2020 of the world’s tourism activity, according to the WTO, of which the food service industry is highly dependent. The involuntary, drastic reduction or termination in operations of food service entities have a direct correlation to the reduced need for labour in this sector.

Jamaica, being a small island developing state, mirrored the globally benchmarked strategy of limiting movement and contact in an aim to reduce transmission of the virus. Since the vast majority of food service workers are not deemed to be essential, many of us have been furloughed, made redundant, terminated, offered to take accumulated vacation time or, at most, given a sparse work schedule. Contextualising the impact of Jamaica’s tourism industry that employs approximately 350,000 persons, of which cooks, wait staff, bartenders and stewards would be a significant fraction of this population, cannot be ignored. Furthermore, let us not forget the seemingly insignificant workers in cookshops, cafeterias, corner bars and other informal operations that nourishes the nation on a daily basis. Unfortunately, in this tactile discipline that offers real-time service, we cannot switch to working remotely or offer online services that will allow patrons to dine virtually. Instead, it is critical that we evaluate our current position and take steps to improve our capacity to perform even better once operations are given the green light.

As the Government strikes the balance between reopening the economy and containing the transmission of COVID-19, stakeholders in the food service industry must appreciate that this may very well be a slow and controlled process, to protect the health and well-being of patrons and employees. As a matter of fact, we should not assume that all members of staff will be called backed to work the day after an announcement is made to ease restrictions.

STRATEGIES

Out of an abundance of caution, larger more formal operators may only rehire members of staff who have specialised skills, are disciplined, and have the attitude to be retrained in conformance with new post-COVID-19 operating protocol. For industry practitioners who are serious about their craft, here are a few strategies to indicate your readiness for re-employment or new job prospects:

1Develop your skill and/or knowledge in your discipline during this downtime. Several institutions and agencies worldwide are offering free online short courses that may generate a certificate as proof of your completion. Consider doing some research in new technologies, best practices and international protocol that may be applicable to your career or discipline. New knowledge or skills should increase your capacity to be more effective in the workplace, hence making you a more attractive, hireable candidate.

2 Reculturise yourself and adjust your attitude to the new norm. With new practices such as mask wearing and physical distancing, the post-COVID-19 employee must be conscientious about their environment and operating in a high-touch and interpersonal field. Handling food, drinks, napkins, used service items and money may all be gateways to transmitting the virus and will have to be closely monitored.

3 Be politely defensive. The layout of kitchens, bars and other work areas in food service entities do not naturally accommodate physical distancing. Employees now have a duty to as much as possible reduce personal contact, excessive chatter and nonchalant social interactions with each other, as has become customary.

4 Be prepared to seek employment. Refresh your résumé or create a new one, especially if you have been working at the same place for many years. There are hundreds of free résumé templates online that can guide the user. Ensure that all the information on your résumé is correct, complete and current. Structure your résumé so that it highlights your main competencies and the contributions you made to your previous employers. Do not forget to formulate a proper cover letter that is free from typographical and spelling errors. Resumes and cover letters create the first impression to a prospective employer, so it is your ticket to getting an interview.

5 Develop your interview skills. You have earned the interview because of what was presented on your résumé. Whether in-person or online, present yourself ready to work. Understand the history or background of the company and know the position that you are applying for. Speak in tandem with the information on your résumé. Be prepared to answer technical questions and give the impression that you want to make a meaningful contribution to the business over an extended period. Practise your interviewing skills with an experience professional so that you can build your confidence.

6 Reconnect and establish industry linkages. Job opportunities may be sparse at first, so it will be of great benefit to make contact with old colleagues, industry associations, peers and even previous employers via conventional or social media avenues. Previous professional relationships may facilitate referrals to employment opportunities. These individuals may also be used as references on your job application.

The COVID-19 pandemic has hit the Jamaican economy hard, and while conditions seem to be favourable for a complete reopening of business activities, there is still a lingering uncertainty that a second wave of infections could surface. Irrespective of past and future threats, Jamaica has always been resilient in the midst of a crisis. The Jamaican food service industry has grown significantly over the past decades and will bounce back in the future, thanks to our robust cooking styles, affordable dining options, and great hospitality. With a resurgence of our industry at the forefront of our minds, the time is now to be prepared to grasp the opportunities for meaningful employment.

Khalil Campbell is a certified executive chef and lectures at the University of Technology, Jamaica. Email feedback to chefkcampbell@yahoo.com.