Some questions for Daniel
Question: What do you do to unwind at the end of a long day? Answer: Usually at the end of a long day all our team gets together for a drink and a laugh.
Question: What do you like the most about being a Sous Chef? Answer: The chance to create new dishes and improve my skills.
Question: What do you dislike most about being a Sous Chef? Answer: There is not much to dislike about my job, although there are hard days and the split shifts can be annoying, it all comes with the job.
training, checks, menus, staff rotas, cleaning schedules and orders are required.
I am fortunate to have this position at the St Brelade`s Bay Hotel where we use mostly fresh local produce and fresh caught local fish. It makes a huge difference in a Chef`s life to be able to use quality, fresh and local produce. It is imperative to be able to work together with the Head Chef in order to have a kitchen running to high standards. Those standards depend on both the Head and Sous Chefs. Together we must assure the best quality, hygiene and discipline in our kitchen.
Most days are not easy, because we are always busy and pressured for time. A Sous Chef, therefore, has to keep a positive mindset and must be self motivated. Service can be stressful but a kitchen manager must stay calm and keep all the chefs focused on creating amazing dishes in a very short time. It`s not all hustle and bustle, but also a lot of fun. Chefs are naturally creative people and do not like routine. Every day there has to be some fun irrespective of how busy we are. At the end of day, after all the shouting, hard work and sweltering heat has consumed our energy, we are still able to joke and have fun. This gives us that last spurt of energy to clean up the kitchen and get ready for next day.
Working at the St Brelade`s Bay Hotel as a Sous Chef is an amazing opportunity for me to keep on growing as a Chef. Having a well organised team in the kitchen allows me to work on creating new dishes and improving our standards. It is very important to me that I am trusted with my ideas and concepts by the Head Chef and our team.
I believe a Chef needs the freedom to create and to work to his own style (while obviously maintaining standards), therefore I am always challenging our Chefs to create new dishes.
It amazes me that after another 15 years of working as a Chef, I will still have something new to learn. It never stops, and that feeds my passion and makes it the best job!
GROUP TRAINING STUDIOS
20/20 A day in the life of... Page 79
Question: How did you become a Sous Chef? Answer:
I started my career as a Grill Chef and worked my
way up very quickly because I wanted to pursue my passion and I was ready to work hard for it.
Question: What advice would you give someone, either just starting their career or midway through their career, who wants to be a Sous Chef?
Answer: They must be ready for a lot of work, courses, pressure and have a true passion. They also need to be patient, calm, very calculated and a good manager.
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