I joined the hotel at the age of 21 as a Commis Chef on a placement year. I thoroughly enjoyed the experience and returned to the Royal Garden two years later, this time for around three years. After I left to experience a different work environment and to progress my career, I returned a second time as Junior Sous Chef, when Chef Munkley provided a career opportunity I couldn’t refuse. As Junior Sous Chef, I supervise and organise the kitchen whilst being responsible for all areas within the kitchen.
There are two types of days within the kitchen, the breakfast shift that starts at 5.30am and finishes at 4.00pm and the afternoon shift that starts at 1.30pm and finishes at the end of the night. During every shift I work at the pass making sure that every plate looks mouth watering, whilst ensuring that the orders from the restaurant and room service are organised.
I think that there are three things that you need to be able to do this job: organisational skills, creativity, cooking skills and a passion for cooking.
I enjoy working at the hotel and especially working with Chef Munkley who provides me with lots of motivation and I have learnt that there is always room for improvement. Satisfied customers and the great team I work with are also motivating factors.