"My career within the Hotel business allows me to be creative and use my talent every day.You create something that people enjoy and you often get good feedback which makes you feel good."

Head Chef My name is Paul Marshall and I've been working in the hotel industry for 18 years now. I started off as a hotel porter but my career aim was always to be a head chef. In the kitchens I started off my first job washing pans etc. then preparing salads and meat dishes then from there to being a chef de partie which means being responsible for various areas in the kitchen and producing anything from roast and joints through to desserts. I then progressed to a Junior Manager’s role where I spent more time developing others and now as head chef within a four star hotel, I deal with everything but on a much bigger scale. Being a chef in a hotel is a great ambition, a way of being creative and putting over your talent. One of the big pluses is that you are creating something that people enjoy and you often get good feedback which makes you feel good. I went to college on day release for my City and Guilds but I have completed many courses since on topics like hygiene, health & Safety, management etc.

A Day in the Life

I arrive early to check with the Breakfast Chef how the morning has gone – after all it’s important that our customers start the morning with a good Breakfast.

I then run through the day’s business and prepare myself for the 10am meeting where all departments come together to discuss the events for the day and highlight any minute changes.

At 10.30 I do the daily orders and at 12.30 I oversee the lunch service. Last minute changes are always challenging – and they do happen but there’s a real buzz in the kitchen…

2.30pm takes me into various meetings – it is important as Head Chef that I know what is happening in the hotel as a whole

5.30 – I start to oversee dinner preparation with service starting at 7pm. The buzz starts in the kitchen again as we take pride in the food we prepare.

9.00 – I write down the following day’s menus and do the night orders and at 10.00 start to shut down the kitchen.

10.30 - Go home satisfied that the kitchen has worked hard but the compliments that we received today has made it all worthwhile.

Background and Training

At the age of 25 I got my first sous chef position and by 28 was a Head Chef at a 130 bedroom hotel.

During my career I gave attended various training courses which have developed me to take on management roles as well as hygiene courses.

Career Progression

I would like to progress to be a Head Chef in a much larger hotel and with Hilton there is that opportunity.

I would like to move into hotel management and increase my education in hygiene regulations.

Qualities Needed

Good communicator who can lead a team by his/her example of high standards.