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'Just for the halibut!' - Innovative Recruitment Drive

'Just for the halibut!' - Innovative Recruitment Drive

George's Fish and Chip Kitchen in Nottingham is thinking outside the box and operating a recruitment drive with a difference.

The latest addition to Nottingham’s thriving restaurant scene, George’s Fish and Chip Kitchen, has drafted in a theatre company to help it recruit bubbly, confident and approachable staff.

George’s, which will open its doors to the public in September, is located in Queen Street, just off the Market Square. It is promising to offer customers all that is great about British food, focusing the menu on well-loved British dishes, as well as the chance to have fun, with its specialised gin bar, quirky beach hut-style booths and laid-back interior design.

George’s has appointed Oddsocks theatre company to help recruit the 60 staff they will need to run their fish and chip kitchen, which will also include a takeaway section.

Managing director at George’s, Andrew Constantinou, said the plan for the recruitment days, to be held in July at the restaurant, was fun-packed and directed at finding the most appropriate staff for the jobs.

He said: “We decided to tailor-make our recruitment days so that we could find staff who really fitted with our brand and our ethos. George’s is all about fun, good food, a love of British dishes and relaxation.

“So, we have appointed Oddsocks to organise the days. They will coordinate the activities and provide a range of tasks for the candidates to do, such as group work, which will highlight who the leaders are, who the thinkers are, who the logical ones are and who the decision makers are.

“Staff will be key to making sure our customers have the best experiences at George’s. We can’t wait to meet all the candidates and scout out the future lifeblood of our restaurant.”

Oddsocks’ activities will include tasks such as getting into groups of five that share a common similarity – such as how many siblings they have – without speaking, but using hand gestures, as well as name games, presentations and performances.

The activities will give candidates the chance to express their personalities in an environment that isn’t stressful like a usual interview, but creative, laid-back and exciting, like the ethos behind George’s.

Andrew added: “The aim of the recruitment days is to find people who will be able to work together in a team and enjoy their jobs at the same time as understanding and believing in George’s.”

As well as fish and chips, the restaurant will serve home-cooked pies, baby squid, and fresh fish, which can be grilled, kiln smoked, breaded or fried in batter. Other dishes on offer will include fish chowder in a sour dough bread bowl, mushy pea fritters in wasabi batter, cod dogs, fish and chips for kids served in buckets and spades and seaside favorites such as candy floss and freshly made doughnuts with chocolate dipping sauces. All fish used at George’s is ethically and sustainably sourced and its potatoes are British farm assured.

For more information about George’s recruitment, contact

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