UK’s Young Chef of the Year. He started sharing his adventures with The Staff Canteen in a series of 
to form some relations with local suppliers who could arrange delivery to Siem Reap, 11 hours by road away. However due to the small scale each operator was working at this proved to
d were sent by God to check up on us. Now I have Leading Quality Assurance (LQA) inspectors who come by the hotel and pull everything apart for two nights and upon check-out announce that they have been staying with us. I don’t get judged on my food as such but we are scrutinized on important things such as whether the starter was served within 15 minutes of ordering, was the food fresh and of good flavour, was the food presented in an appealing manner and the list goes on of further questions designed to make the service staff slip up.
Performance appraisals are another mystery in hotels. However they do lead to an increased salary based upon your performance for that year. The only glitch in this system is that sooner or later your steward of 10 years will be earning more than your chef de partie. As our year is coming to an end I look forward to our December performance appraisals and hope I manage to juggle my turkey and computer as well as I did last year!
Richard shares more of his experiences on his online blog -Built by Chefs. Powered by You.
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