What was it that made you want to work as a chef?
“Back when I was in school I started to like the idea of cooking. Also when I first tasted curry, there was nothing quite like it”!
I think we can all agree on curry. So how long have you been working with The Chop House and whats kept you here?
“I’ve been here about 5 or 6 years now, I really enjoy it. It’s busy and I work with good people. I decided to work here because of the career prospects and the opportunity to push the company forward”.
What encouraged you to take our Level 3 management course?
“The head chef that worked here before me got a promotion up to operations manager, and so there was the head chef vacancy. As I was the most experienced to take the role, I was put forward for it. However going up to a management position there are a leading techniques which need to be taken into consideration. Also the fact that it is free helps”.
How has the qualification changed your approach to your work?
“I’m a lot calmer “.
Why is that?
“Kitchens aren’t like they were back in the 90’s, things are different now, you need a more understanding and have a calm approach to leading.”
Thanks Tony we’ll let you get back to your cooking now.