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1st Dec 2016
With Christmas parties in full swing, and New Year celebrations around the corner, you may have landed yourself a culinary gig over the festive season; and now is your chance to get more of a taste for the hospitality industry. So, consider us your own personal Michelin star; we’ll guide you in making the most of your culinary experience over the silly season and into 2017…
Any chef worth their measurement knows it’s the basics and core ingredients that results in success. Begin with the top three skills listed by the by the National Careers Service ; organisational, communication and teamwork. Gaining these skills and getting to know your craft is an extremely important step in the method to achieving your ultimate hospitality career goal; you can learn so much whether you are stationed behind the scenes or on the floor-front. Most importantly, start with the technique and then get experimental – beginning your training with the most complex of dishes is like learning to run before you can walk. Keep in mind you are not above learning from different departments, be patient in your training, try different variations and perfect your unique style and talents.
Once you have looked at the base required to make the most of your culinary experience you can take your skills to the next stage. The general progression of a chef is as follows: Initially you will be a trainee chef or kitchen assistant, otherwise referred to as a commis chef; Then you can progress to section chef, station chef or chef de partie – this is when you will be in charge for a particular area e.g. desserts; Sous chef will be the next stage – you will take over the kitchen in absence of the head chef and be their go-to person; and finally, the head chef, also known as executive chef and chef de cuisine – budget, menu and the kitchen will be your domain. Your starting salary on average would be from £13,000 at the start, and up to £30,000 to £50,000 when you are very experienced. Now you know your options you can use your culinary experience this festive season to flame your enthusiasm for your new career.
When your festive season work experience is complete then you can finish it off by using this in your 2017 job applications. Chef Marc Vetri once said in terms of resumes; “I would prefer to hear that you cooked at a bar for the last three years and can make a medium-rare hamburger like nobody’s business”. Practical examples and skills you can apply to your next position will always catch the eye of hiring managers, just make sure if you say you can make a mean pastry it turns out well! Show that you have all the right ingredients, and are ready to advance in the industry. Then, welcome to the kitchen and bon appétit!
We hope these secret ingredients to making the most of your culinary experience provides you with a recipe for your success. Remember; “Find something you're passionate about and keep tremendously interested in it” (Julia Child). For more guidance, see our latest post Fostering Positive Sentiment Amongst You and Your Colleagues .
Keep an eye-out for our upcoming hospitality roles here
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