since July and this is my first chef job here.

We've got two basic shift patterns

we've got half seven till 12 o'clock in the afternoon and then you come back at five

o'clock for evening service

and then there's the 12 o'clock in the afternoon until finish so if I'm on the

morning shift then you'll do breakfast for everyone that's staying in the hotel

and then prep up for the next day

which just involves cutting up more breakfast stuff for the next morning

so you don't have to do that when you come in

and then we've got a list that we work from

that can be done before service like sauces

and things like that which just need heated up.

General day-to-day jobs

like cutting up vegetables

just chores that need done every day.

I got to this position just by chance really

in school I thought I either wanted to do cheffing or something else

I wasn't too sure

in school I never really thought about what I was going to do.

I ended up working here part time while I was at college

studying for something else

and I was working as a waitress.

I just got kind of fed up with it and there was a position coming up in the kitchen

so I just thought I'll go for that and see what happens

and I've been there ever since

I've really enjoyed it.

There's certain courses which you need to do

like I've done a food hygiene course

that's basic for working around food.

I'm also doing an SVQ level 2 in Professional Cookery. You can also go to college and study

it full time

which I haven't done

most of my learning's been practical-based

I've just learned as I went along

throughout the job.

You need a good ability to work in a team

that's really essential because you're covering each others' backs.

You need to be able to work hard

it's a hard job.

You are here a lot of time

there's not really a personal life involved 0:02:00.590,0:02:03.860that's the only downside I would see is the long hours.

The upsides of the job are when you get to put your own input into a menu and you design

a dish and plate it up and you just look at it and think, "oh that's really good."

When the waiting staff come back and say, "compliments from this table" and you

think, "ah ha! that was me" [laughs].

My advice to you would be if you wanted to go into a career in cheffing is to be prepared

for the amount of hard work you're going to have to put in

but you do get rewards at the end of it

if you love food and you love dealing with food then you'll love the career.

But just be prepared for hard work and long hours.