The Michelin- starred restaurant
Who? Claudio Gheorghita, 24 What? Chef de rang (internship) Where? Belmond Le Manoir aux Quat’Saisons, Great Milton, Oxfordshire
How did you land such a prestigious placement? I was lucky. I am a student on a hospitality management with tourism course at Portsmouth University and Le Manoir’s HR team did a presentation there. I was very enthusiastic – I mean, I am from Romania, but I already knew about chef-patron Raymond Blanc.
Talk us through the process I applied and they gave me a telephone interview. I was invited to do a trial shift and I was then interviewed by senior staff. I got the internship, which is for a year and two months, and then I will complete my university course.
How has it inspired you? I plan to learn as much as possible. At Le Manoir the attention to detail is high. I don’t think I could work at a lower standard now.
And a chef de rang is front of house? Yes. I work in the restaurant, so I present the plates and am in charge of the guest
experience. I work with the commis waiter and we ensure good communication between the restaurant and the kitchen. I am in charge of set-up after service as well.
So what hours do you work? Today I started at 6am and I looked after breakfast and organised room service. I had a break at midday and will work the lunch service until about 4pm.
Isn’t it daunting to be out on the floor of a two-Michelin-starred restaurant? No, it hasn’t been nerve-wracking at all. I started as a commis waiter and learned from scratch. There is a mantra here: always ask questions. I was taken through tasks step-by-step so I have never had to do anything I haven’t been trained to do. The HR team even helped me find accommodation in the village because I don’t drive.
Top tip on getting a job like Claudio’s
Show you are motivated. Be helpful and display a positive attitude all the time.
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careers in restaurants
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