Posted on 11/06/2015 by Leisure People Marketing
We have spent time interviewing a number of our candidates to understand from them, their job, primary responsibilities and passions. Every job role at each establishment varies enormously so it is very useful to see an insiders opinion, sharing what they do on a day to day basis. Each professional offers a different perspective and useful insight into the industry.
Day in the Life- Head Chef, Hotel
What attracted you to the industry?
I love cooking and creating new and exciting dishes and menus using fresh ingredients. I believe you have to have a true passion for food and cooking to succeed in this job and industry. For me, there is simply nothing better than creating something new and seeing customers enjoy your creation.
What attracted you to your current employer?
Both the salary and the job role. For me, both are as important as the other.
Please describe your typical day in the current role?
I am responsible for the delivery of food throughout the hotel, including restaurants, functions, room service and the brasserie. It is about the fresh creation of exciting new dishes. Behind the scenes I spend alot of time designing new menus with seasonal and fresh produce and of course am always aware of what our competitors are serving. Mainly I am in the kitchen, managing the general operation and smooth running of it all. There is more paperwork than one would initially expect, and aside from creating dishes, I liaise with local suppliers, look after the profit margins of food, manage a small team of staff and of course ensure their training is up to date and current.
What is your favourite thing about your job?
There is nothing better than being able to express yourself via food. I also take great pride in my job and to be honest the quality of the food is such a large part of a hotel/ restaurants success, I love the challenge. It truly keeps me on my toes, and of course I spend my working day doing what I am most passionate about.
What is the most challenging part of your job?
Running the kitchen without the team in place.