K.P - Jnr Sous Chef
Norton House Hotel & Spa
I started this job as a kitchen porter and after 3 months was offered a job as a commis chef, I had never cooked before and had no interest really but I thought it would of been easy so I took the job. Since then I worked as hard as I possibly could in every section of the hotel. Working in a 120 seated brassiere most of my time in the hotel starting on larder and pastry then working up to the sauce and garnish section. Learning to work under immense pressure as a team due to staff cuts. How to work at a fast pace with out sacrificing quality umping from section to section from banqueting to brassiere to fine dining in a day to day operation without loosing focus or drive.