Colin Greensmith, Pallas Food, Ireland

The  Staff Canteen

The Staff Canteen

Editor 30th March 2017
Colin Greensmith

Colin Greensmith discusses his role as Development Chef at Pallas Foods, Ireland and his own inspirations with regards to pursuing a career as a Chef.

Name: Colin Greensmith

Place of work: Pallas Foods, Ireland

Role: Development Chef

Chef Skills

Colin Greensmith takes us through his personal experiences whilst being in the Culinary Industry. These key skills that young Chefs and industry professionals learn as part of their basic training.

How long have you been in this role?

Nine years.

Bio: Colin has been at Pallas Foods since 2006. Before that he worked at X-treme Chef Consulting as a Chef consultant form 2000-2001 and was head Chef at Dunraven Arms Hotel until September 2006 when he moved to Pallas Foods.

What made you decide to be a development Chef?

I was working in the industry for about 18 years and I wanted a change. I enjoyed what I was doing in the kitchen and I still wanted to work day to day with food, but I just felt like a change and Pallas are a very progressive company so when one of the Chefs jobs came up I applied. I knew it would suit me.  

Is it a sector you would advise for Chefs just entering the industry?

I would, but I would advise all Chefs to go through the regular industry routes before becoming a development Chef. Unless you have the experience behind you then you won’t have the knowledge or the expertise built up in order to be a development Chef. It is certainly something to consider, it is definitely an option for someone who may not be suited for a conventional kitchen but still wants to work with food.

What experience and how many years would somebody need in order to progress to the top level of the industry?

It all depends on for students, some people are coming straight from college now, and in the last few years over here there have been courses devefor students to be able to go straight into the development Chef role.  Although I would say that really ten to 15 years in a conventional kitchen is advisable.

What are your ultimate top five tips for someone looking to start a career in hospitality sector?

  • A love of food and cooking techniques
  • Plenty of experience, a Chef should travel and explore lots of different food styles that they can bring back to their daily development work.
  • An understanding of your client or employers requirements.
  • The ability to work with budgets and food costings to deliver food with maximum flavour.
  • A hospitality “can do” attitude and a personality that makes clients feel at ease.

Who are the key Chefs and restaurants that someone should be speaking to and trying to gain experience with?

It al depends on the local area, I’ve always said for young Chefs to go to the top, it is very easy to get an average job but they should aim to get into the best restaurant that they can in that area. It is very easy to come down levels if they find it too hard, but it is more difficult to get to the top.

What would you be looking out for on a CV or in an interview if someone was applying for a job with you?

A lot of it would be experience driven. The university and college qualifications aren’t necessarily the be all and end all, though they would help. I think that if people can work with others and have a broad knowledge of various parts of the industry then that would be a big plus for me.

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

Colin Greensmith, Pallas Food, Ireland