Paul Dodd-Chef director at Rojano's gives career advice for Chefs

The  Staff Canteen

The Staff Canteen

Editor 16th February 2017

Chef Career Advice

Based on his extensive experience working within the Culinary Industry, Chef Director, Paul Dodd offers his advice to aspiring Chefs in an attempt to help them on their journey up the career ladder:

Advice I'd give to a young Chef about to leave college is obviously make the most of college while you are there, learn the basic techniques understand the basis of cooking and look to further in your career, not always going straight to the top to a Michelin star restaurant, maybe working in a smaller good quality restaurant where you can start to learn the basics and knife skills and tasting understanding the part of seasoning.

Slowly set yourself goals and over so many 5 years or so, look to up your game and move to the Chefs at the top of the industry at the time. A young Chef can expect from our industry today quite long working hours, commitment, passion, understanding that it is quite a demanding job, you know the British public we serve, they obviously want the best and with the industry as it is now and so much is on TV, the standards of the cooking are from people, that are a lot more say 10 years ago. So people have come out now and look at the standard and the seasoning and see whether they can see if they can achieve it at home as well.

The best bit of career advice that I have been given is back in 2002, when I was a young 19 years old, I moved to London, I went for a trail with Marcus Wareing and I brought my CV and everything from college and the competitions that I've done, Marcus said to me that's all well and done but the real part of it is whether you get into the kitchen and actually cook When somebody applies for a job at Rojano's.

I read through their CV I look where they have worked previously and look at the first part as and we always see a cover letter and just a bit about themselves and the next part we would then get them in for an interview, not necessarily I'm looking for someone that's got lots of experience and lots of places especially like a place like Rojano's, it's more like that's kind of the restaurant where you kind of move into and start working your way up to a Michelin star restaurant.

Find a Chef Job

Whether you're an aspiring Chef soon to be leaving education, or you are an established Chef looking for a new culinary challenge, we have a variety of Chef roles to suit you;
- Head Chef Jobs
- Executive Chef Jobs
- Sous Chef Jobs
- Commis Chef Jobs
- Chef de Parties Jobs
- Pastry Chef Jobs

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 16th February 2017

Paul Dodd-Chef director at Rojano's gives career advice for Chefs