Stevie McLaughlin from Restaurant Andrew Fairlie at Gleneagles

The  Staff Canteen

The Staff Canteen

Editor 16th November 2017

Chef Career Advice

Michelin star chef Stevie McLaughlin, from Restaurant Andrew Fairlie at Gleneagles offers his careers advice and industry tips, for aspiring chefs, plus he outlines what young chefs can expect from the industry today and also what they can expect from a career with Restaurant Andrew at Gleneagles hotel.

Good advice I would give any young college leaver coming into this industry is I'd insist they find their way into a kitchen where they are going to learn one thing every day. A year on they will look back at their reptoire and think 'I've learned that in a year, goodness knows what I'm going to learn in five years.'

I think young chefs today can expect from the industry long hours, hard work, a real sense of achievement and be in the unique position of success within a team.

When a CV arrives at Restaurant Andrew Fairlie, first and foremost what we are looking for is dedication and passion. We are also looking for commitment and honesty. Skills you can teach on the job but what's within and the type of person they are you can't. 

A young chef can expect from a career at Restaurant Andrew Fairlie, a thorough, committed and precise training.

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The  Staff Canteen

The Staff Canteen

Editor 16th November 2017

Stevie McLaughlin from Restaurant Andrew Fairlie at Gleneagles