Richard Dixon, Food and Beverage lecturer

The  Staff Canteen

Chef Career Advice

Based on his extensive experience working within Culinary Education Industry, food and beverage culinary hospitality lecturer, Richard Guy Dixon offers his advice to aspiring Chefs in an attempt to help them on their journey up the career ladder:

My name is Richard Guy Dixon, I am a food and beverage culinary hospitality lecturer here at Westminster Kingsway College.

I would say you would need to gain a little bit of experience and exposure to the front of house operations, so in a waiting or bar capacity something along those lines doesn't matter whether or not it is in a top standard establishment or in a local café, but just to get a little bit of exposure and understanding of the industry.

Young food service professionals will expect to have to work hard, the best bit of careers advice that I have been given is to get out there and experience some of the food and beverage aspects within the industry I am looking for them to be well groomed, quite well spoken, confident, a very good appearance and enthusiastic.

Enthusiasm has to be there a little bit of education, you have to be able to demonstrate key levels of Maths and English. A food service professional once they have achieved 3 years at Westminster Kingsway should be able to go out into the work place and be able to demonstrate top level service standards and the doors will open for those individuals that can demonstrate that.

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 30th March 2017

Richard Dixon, Food and Beverage lecturer