Hotels In Leeds
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Case Studies: Sous Chef
My name is James and I am Junior Sous chef at a large hotel in Leeds City Centre. I have been working in the hotel industry for the last 3 years and previously worked in restaurants for 6 years.
Compared to the restaurant industry, the hours are more flexible within hotels, which make people more free spirited and relaxed, everyone appears to enjoy the job more and work together like a small family.
I have just completed my Intermediate Food Hygiene, which is very good for this industry and will help me move from one hotel to another. Within the hotel there is lots of internal training and I am hoping to go on a management skills course.
A Day in the Life
On a busy day I start at 10.00am to prepare for lunch where we could get 200 people wanting to eat. That is when the adrenaline flows as everyone is focused on getting the food out on time. This could be in the carvery, in the restaurant or working lunches in the function rooms.
After lunch service and a break at around 2pm I start preparing for the evening which includes a la carte. That is what I enjoy the variety of food menus we have.
Dinner starts at 7pm and it is really satisfying when the restaurant comes through with a compliment from a guest.
By 10.30/11pm its time to go home. Yes I am tired but pleased with my skills that have created a dish that has satisfied a customer.
Background and Training
- I went to college and acquired an NVQ
- I trained at 21 Queen Street in Newcastle and worked on the vegetable section for six months
- I knew this was a career I wanted to follow so moved to La Brasserie where I worked for four years starting off as a commis chef and working my way up to sous chef.
Career Progression
In a years time I want to be a senior sous chef here. I would do that for a year and then look for a transfer abroad for 1-2 years.
I would love to acquire some international catering experience and develop my skills abroad
And the beauty of working for an international hotel chain is that the opportunity is there if you have the skills.
Qualifications Needed
Entry at level 1 or 2 in catering and hospitality and food preparation and cooking.
Possibility of full time college where entry requirements vary, also national traineeships with on the job training.
Qualities Needed
Good team member who is willing to make the best contribution to his/her team.
