Mehernosh Mody, La Porte des Indes

The  Staff Canteen

The Staff Canteen

Editor 12th January 2017
Mehernosh Mody

Mehernosh Mody discusses his role as Executive Chef/Director at La Porte des Indes and his own inspirations with regards to pursuing a career as a Chef.

Name: Mehernosh Mody

Place of work: La Porte des Indes

Role: Executive Chef/Director

Bio: Mehernosh Mody is Executive Chef and director of Le Porte des Indes, the finest destination for Indian cuisine with a difference since 1996. Mody was awarded the Ethnic Chef of the Year in 2012.

Follow him on Twitter here: @LaPortedesIndes

Chef Skills

Mehernosh Mody takes us through her 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 your current position?

Over 15 years now and loving it.....

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

I could never put a time stamp on growth in this industry as one never stops learning and every day is a new experience, but perseverance and hard work always pays off.

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

  • Work your way from the bottom up, as if you get to understand and appreciate the job at shop floor level it will hold you in good stead.
  • Get in early to work and leave last and still think that you have a lot to learn and gain.
  • Behind the glitz and the glamour lies a lot of dedication and commitment.
  • Accept that people handling skills are an important and central part of this industry.
  • It’s a very challenging and growing industry that is constantly evolving and changing, hence scope for growth.
La Porte des Indes

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

Thanks to the media and television it has become a much sought after vocation and there is no dearth of good and inspiring Chefs as well as restaurants, but the key is to get your basic skills right and train and practice as success in this industry doesn't come overnight.

What are you looking out for on a CV or in an interview if someone was applying to work with you?

Firstly basic skills and thorough knowledge of the job, coupled with an open mind that is ready to accept change and new challenges, and the underlying knowledge that dedication and hard work are the only stepping stones to success and job satisfaction, which when it comes will be totally gratifying.

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The  Staff Canteen

The Staff Canteen

Editor 12th January 2017

Mehernosh Mody, La Porte des Indes