Restaurants Many young people work in restaurants and gastropubs while studying or during the school holidays and some enjoy the busy, fun atmosphere so much they decide on a career in the sector. Working as part of a lively team and interacting with customers is part of the attraction, but ambitious go-getters are also drawn by the opportunities they see to fast- track into management or gain skills to one day run their own business. In the kitchen, many of the finest chefs in
the country started their careers washing pots in the school holidays. Those looking to pursue a career as a chef can enrol in a catering course at college or explore apprenticeship opportunities. The industry is experiencing chef shortages, so the opportunities to develop quickly under an inspiring mentor are there to be taken, and it’s a career that can take you to awards and fame as well as providing opportunities to work around the world.
Roles front of house range from managers
and sommeliers to waiters, hosts, bar staff, reservations teams and more. All need to be as passionate about food as their chef colleagues back of house. A good employer will develop your confidence and knowledge, while providing opportunities to expand skills in your chosen area, be it wine, cocktail making, cheese or silver service. There’s an environment for everyone –from
smart casual dining operators such as Flat Iron and Dishoom, and high street stalwarts such as PizzaExpress to Michelin-starred restaurants such as Core by Clare Smyth.
Ben Murphy Chef patron, Launceston Place, London
“My career in hospitality has given me huge satisfaction as well as lots of goals to work towards. “When I left school and went to
Westminster Kingsway College in London, I realised how exciting being a chef was. I never wanted to miss a day of learning about new skills and ingredients, and I’ve climbed my way up the ladder to being chef patron at Launceston Place. “You need desire and passion, as a
chef’s hours can be long – it’s certainly not nine to five! But there is great camaraderie and support as well as lots of opportunities to advance your career and travel abroad. “I have been extremely fortunate so
far to have had a fantastic career. I have worked in France and America, and been to Spain, New Zealand and South Korea, to name but a few. I love my job – especially
coming up with new dishes and seeing customers enjoy the result. I have a great team behind me who are as passionate as I am. It is so worth giving the hospitality
industry a go. Look at what’s on offer and have a trial to see if it’s for you. I did and have won numerous competitions and accolades – my most recent being 2023 National Chef of the Year.”
“I never wanted to miss a day of training”
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