Restaurant manager Dale Dewsbury, offers career advice and tips

Chef Career Advice

Based on his extensive experience working within Hospitality Industry, Restaurant Manager, Dale Dewsbury offers his advice to aspiring Chefs in an attempt to help them on their journey up the career ladder:

Leaving college and thinking about coming into this profession of food service, think hard about it but think realistically about it.

This is a fantastic career what would somebody young expect from the industry today and expect quality training and expect an industry that is much more controlled than it was maybe 20 years ago, 25 years ago. The industry that I entered had ludicrously long hours and pretty awfully paid.

What the best bit of careers advice I've given? Buy good shoes. What am I looking for from a CV? We don't recruit on experience generally here there were some specific jobs where there are specialist roles that need some technical skills but more than anything was recruiting on personality, somebody that's willing, open to training, open to be moulded, who has a

This is a fantastic career what would somebody young expect from the industry today and expect quality training and expect an industry that is much more controlled than it was maybe 20 years ago, 25 years ago. The industry that I entered had ludicrously long hours and pretty awfully paid. 

What the best bit of careers advice I've given? Buy good shoes. What am I looking for from a CV? We don't recruit on experience generally here there were some specific jobs where there are specialist roles that need some technical skills but more than anything were recruiting on personality, somebody that's willing, open to training, open to be moulded, who has a go getting attitude, somebody that can fit into a team and sometimes the more established and better trained people come with more baggage, quite honestly in the last few years here we've recruited more on personality than on technical ability.

What can a young person expect from a career here at the restaurant Andrew Fairley you’ll be treated with respect from day one, we will invest in them and recognise what their aims and goals are and hopefully help them towards them. It's a fairly small business we work in quite a narrow band of the business your not going to get a huge varied experience here, but the experience you will get is in great detail and to a very high standard.

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