Tomás Gormley, chef patron, Skua
“I’m working in restaurants mainly because they were the only place that would take me after dropping out of university. It was supposed to be a stop gap until I worked out what I wanted to do but I fell in love with the pace of it all and the opportunities available. “I’ll be honest, I didn’t think it would be as hard as it was, or as rewarding. I was pretty naive going in. “My day to day routine is pretty
all over the place at the moment, which I enjoy. I usually start my day off at Cardinal and catch up with the team there before working out what needs to be done for our Edinburgh Festival pop up coop and
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. Front of house roles
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.
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then seeing what the day hits me with. “The thing I enjoy the most is seeing a plan come together, happy guests and happy staff working well together. “If you’re keen to work in
restaurants, find yourself a positive team that’s going to help you develop as a cook and as a person. You’ll spend most of your week with these people so try to work somewhere that has a positive culture and not just accolades. Take your probation period seriously at a new job and remember it’s as much about it being a fit for you at the end as it is for your boss.”
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