The catering industry in Malta has faced years of human resource shortages that have subsequently led to struggles in maintaining operations and sustaining growth.
Sharing the same sentiment, Chef Alan Mifsud, Head Chef at Neriku Catering, remarks that it in this day and age, it is crucial for businesses to retain and nurture talent “by providing continuous learning and skill development opportunities.”
An example of this, he says, is that Neriku Catering has staff members who started out as cleaners, moved to the kitchen chopping vegetables and, after increasing their skills, progressed to cooks, “slowly, slowly working their way up.”
Neriku Catering currently operates a contract catering wing under the brand of The Big Kitchen (TBK), as well as outside catering services, home parties, corporate events and weddings. The company serves thousands of meals on a daily basis to residential homes, private companies, schools, hotels. Chef Alan’s achievement lies in handling an extensive operation where he perfected the art of delivering consistently, high quality dishes at a large scale.
Chef Alan, offering firsthand insight, has worked in various culinary settings: From 5-star hotels, contract catering establishments to boutique outlets and is now celebrating his one-year anniversary at Neriku Catering.
Speaking to WhosWho.mt, Chef Alan says that part of fostering good company culture – a strategy in retaining talent – is to create a positive environment, where colleagues feel part of something.
Additionally, he remarks that, “figuring out what their strengths are, allocating the correct tasks and projects as well as achieving goals together,” are also important factors to be considered.
Asked further how catering companies can remain competitive in attracting talent, beyond offering above-market wages, Chef Alan said that from his perspective the factory mostly operates from early morning to early late evening, at the moment.
“Despite not always being possible, I try my best to accommodate personal affairs and try to ensure that employees have a good work-life balance,” he comments.
Since Chef Alan stepped foot at Neriku, he has implemented different innovative processes to enhance efficiency in the factory’s operations, such as streamlining kitchen workflows and changes in work shifts.
As he reflects on his first year at the catering company, he states that not only he celebrates “the culinary milestones but the collaborative spirit that defines the workplace," adding that, "with a sense of pride, I look forward to continued innovation, expanding the company’s repertoire, and solidify its reputation as an industry leader”.
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