Alex works in our Training Centre kitchen and ensures there is always delicious food available at The Willows Restaurant servery. We spent the day finding out more about the role of a Chef de Partie and their day to day duties.
I usually work the late shift so I start at 12pm when the lunch service is well underway. My first job is to check the menu for dinner and check that we have everything we need for it. I then start cooking the items that have the longest cooking time and get the sauces on the hob.
I work alongside one other person in my team, one of us looks after the salad bar, one looks after the hot food and between us, we look after the desserts.
We also, where possible prepare the food that we need for the next day that will keep in the fridge overnight. Dinner is served from 6.30pm so before then we clean and make sure the servery is ready and usually start to serve the food around 5.30pm.
During service, we serve the hot food to the guests who usually arrive around 7pm. The food is replenished as the evening goes on to make sure it is hot and fresh. Service stops at 9pm but alongside this, we also cook bar meals which are served until 9.30pm.
Our Kitchen Porters are great at keeping on top of the cleaning throughout the day and night which means I can focus on the food. My shift usually finishes around 10pm and I make sure the servery and kitchen are clean before I go.
Wyboston hot seat questions
How long have you been working at Wyboston Lakes?
Nearly 2 years, I started as a Commis Chef and have been promoted
If you had to describe Wyboston Lakes, what would you say?
Busy, fun and educational
What is the best part of your job?
It’s a really enjoyable place to be. It has been great to learn so much in such a short amount of time and I have a really friendly team. I enjoy reviewing the menus with the Head Chef and the Sous Chef. The job can be really varied and I often help out at the Exec Centre too.
What do you do to make sure our guests have a memorable experience at Wyboston Lakes?
We always make sure we are polite and friendly to all our customers. Helping them in whatever way we can, especially with specific dietary requirements. We don’t make them wait long for a meal, even if we didn’t know about their requirements before. Usually we do know in advance though and cater really well for this
If you could pick anything on the Waterfront Bar menu, what would you pick?
The 28 days aged fillet steak
If you could pick any treatment at the YSpa, which would you pick?
A massage or just some relaxing time sitting in one of the comfortable chairs.