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Discover your future in Hospitality and Tourism

Your next team member awaits...
Is Tourism your game? Take the plunge!
Get your hospitality career cooking!!
Is Tourism your game? Take the plunge!

Get your hospitality career cooking!!

Your next team member awaits...
CAREERS

Chef's stories....

Chef's Story by George Hill, Chair of Judges, ECOTY Executive chef of the Year Competition 2016.


 

"A chef is much more than just someone who can cook - A chef is also a “mindset.”

A benchmark chef requires large kitchen/s cookery experience, culinary knowledge, culinary skill, training, determination, high values and conducts him or herself by agreed codes of practice. The role extends through to Executive, Chef de Cuisines, Corporate and Personal Chefs.

It’s like SAKE  - Skills, Attitude, Knowledge, Experience.

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The Executive chef of the Year Competition doesn’t just focus on the chefs culinary skills, it’s an element that is taken for granted. It doesn’t matter if you can or cannot cook a vindaloo, or use of a smoke gun. The ECOTY is about your managerial and leadership skills and attitude as a professional. It is not necessary that you are in a job of current employment either. You could be a former Executive Chef who has had a radical departure from the kitchen and now working in a creative or corporate role for tomorrows business needs.

 

Chefs are people whose career’s emanated from a position of responsibility in a large kitchen/s, however it is not that important to be currently employed in a kitchen we have mentioned roles as above who may also apply. 

Chef is after all a mindset as well as being a good cook!

There’s an overseas trip to Spain involved ‘why not?’ you have every good chance but you need to apply.

Tell us your chef's story and pack for Spain


Chefs have some great stories to tell and one could write more than 350 words on the subject:

  1. Explaining and showing your attitude towards being courteous, conscientious and business-like.

  2. Show examples  of how you lead by example and how you encourage a team approach and culture in the brigade.

  3.  Explain your attitude towards training, dress standards, achieving corporate goals.

  4. Maintaining relevance in a constantly changing food world.

  5. How you handle disputes in the kitchen and mentoring.

  6. How you reward great staff.

  7. How confident you are in delegating to your Sous chef

  8. Showing outwardly your mission and vision in your career.

  9. How you have built your team.

  10. Even demonstrate how you balance your commitments towards family in a demanding career.

Stanley College
CAREERS

Taralga's Tahlia Collins wins Apprentice of the Year

Young Goulburn woman Tahlia Collins has just won the TAFE NSW Illawarra Apprentice of the Year.

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Apply now for a July start at William Angliss!

William Angliss Institute is accepting enrolments for a midyear intake for Commercial Cookery, Patisserie and Hospitality Management, so why wait any longer to pursue your passion?

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TAFE NSW will help hone your ambitions....

Matt Moran learned his culinary craft at TAFE

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Milk Texturing and Coffee Art

This is an advanced course, it is recommended that participants have completed Advanced Espresso, with some work experience in a commercial environment or have extensive industry experience up to 6 months working as a barista.

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ICC Sydney supporting diversity and inclusion

The events and hospitality industry is fortunate in being very diverse across a number of streams, and ICC Sydney will continue to support all backgrounds and celebrate their successes.

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QLD Hotel & Hospitality School

Hear what students at the QLD Hotel & Hospitality School have to say about the International Hospitality Service Program.

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CAREERS

Puff Pastry short courses at William Angliss

In this hands on, comprehensive class learn how to master the intricate art of lamination to create, and perfect, puff pastry.

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