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| Jon Wason, executive chef with MPCS
Group Ltd, which provides onshore and offshore catering
services for a wide range of events. |
Chef
Answers supplied by Jon Wason, executive chef with
MPCS Group Ltd which provides onshore and offshore catering
services. The group owns two hotels and is heavily involved
in external events including large corporate or VIP occasions.
What does the job entail?
As a commis chef, you would be responsible for preparing vegetables
and salad items and generally working as part of the chef
brigade. During this role you will learn the basic skills
of cooking which will allow you to progress as a chef —
this stage is a real learning and development period. As a
chef de partie you would be required to run a section of the
kitchen (ie sauce, vegetable, meat, sweets/patisserie, starters)
as well as providing cover for the 2nd/sous chef. A 2nd/sous
chef would deputise in the head chef's absence, motivate the
team, order food items and ensure compliance with all safe-catering
practices. A head chef would be responsible for menu design
and planning, costing of food and labour, leading his team
and delegating chef responsibilities. A chef manager at a
catering contract would carry out a very similar role to that
of a head chef. As an executive chef you could be responsible
for overseeing all chef managers in the group as well as the
hotel kitchens. This could include roles such as design and
implementation of all menus group-wide, and overseeing organisation
of corporate and VIP events.
What skills and qualifications are
needed?
Most companies, when recruiting chefs, would expect candidates
to possess a minimum of a basic food hygiene certificate and
NVQ Levels I and II in catering. Personal attributes needed
to carry out the role of a chef successfully include the ability
to work as part of a team, or alone, and to cope under pressure.
Integration skills are key as you would also be required to
develop a working relationship with other personnel within
the industry. You must be flexible and able to adapt to the
demands and changes put upon you on a day-to-day basis.
What type of person will fit in?
If you have a passion for cooking and are looking for a rewarding
job with real career prospects, then being a chef is the job
for you. You will need to be a hard worker and prepared to
work unsociable hours.
What are the pluses and minuses of the job?
The positive points to being a chef include receiving complimentary
feedback from your customers on the food that you have prepared,
working as an active member of a successful team and feeling
part of this team. There is also the satisfaction of being
able to create your own dishes using your flair and innovation
and actually seeing these dishes on menus. A small downside
to being a chef at a hotel is the possible split shifts and
weekend work, however, the rewards tend to outweigh this.
What opportunities exist for career
progression?
There are many opportunities for career progression depending
on the level you wish to work at. These could involve relocation
to work with a particular hotel or group.
What can I expect to earn?
Obviously, pay rates are higher in London, but rates of pay
in this area have greatly improved recently. Approximate salaries
would be £10,000 for a commis chef through to an executive
or head chef at between £25,000-£45,000.
Any hints on getting a job in this
area?
Send your CV to companies and hotels in the area, as most
good catering companies and hotels read all CVs carefully
to ensure they are not missing potentially good applicants.
You should also look at the recruitment pages of local newspapers
and approach employment agencies, especially those which are
geared to catering staff.
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