1. Please give an overview of your role and what this involves on a day-to-day basis:
My role in the kitchen is a commis chef but I pushed myself to work of a chef de Partie. When I come in to work at 9 I start preparing missen place for the cold sections and pudding section. When missen place is done during service me and my colleague will serve all cold section food but I also serve all desserts to.
2. Have you learnt any new skills or developed existing skills?
I have developed numerous skills from my programme because I had no prior skills beforehand. In university I learn the foundation of cooking and what is important to know about the profession. In work, my colleague with years of experience help me build on that foundation and further boost what I learnt
3. To what extent do you enjoy your programme?
I quite do enjoy programme as fullers and University of West London try hard to help. You learn a lot of things about food and the history behind it. What I enjoy most about the programme is that it tries for around you and your life. The take consideration of your personal life to
4. How well organised/structured is your programme?
Programme is well structured. Work is very well structured. I haven’t had any problems with hours, payment and training. Majority of the time University of West London is very structured also. Their are rare occasions where things do not go to plan but usually that matter is out of their control.
5. How much support do you receive from your employer?
I receive more then enough support from my employer. I am 100% that my employer wants to see me succeed. I have a great relationship with everyone in my kitchen and they all try teach me technique and tricks to become a better chef. Also my general manager is very supportive to any needs I may have
6. How much support do you receive from your training provider when working towards your qualifications?
My training provider also give me more then enough support. What I appreciate most about my provider is that they do not just care about your working and school life, they also offer support in personal life to. Why I appreciate this because support like this is hard to find especially for people who need it
7. How well do you feel that your qualification (through your training provider) helps you to perform better in your role?
This helps me better in work as am learning important fundamentals of cooking. I can always bring what I learn from University of West London to work. This is great as many chef may no some fundamentals while I’m getting teached all fundamentals. This gives me confidence to step in other kitchens
8. Are there extra-curricular activities to get involved in at your work? (For example, any social activities, sports teams, or even professional networking events.)
yes We do many activities. For example all the kitchen and some members of frontier house go play football in the week end. This is great as we can use the sport to help use in work. When we play on the weekend we build chemistry that can be carried to work
9a. Would you recommend Fuller's to a friend?
I would recommend to a friend who has a passion for cooking. Yes this course can be hard at times but a true passion for cooking will get you through it. In my kitchen my colleagues are more then will to help boost on my skills and university of West London delivery great knowledge
10. What tips or advice would you give to others applying to Fuller's?
Make sure you have a passion for cooking as the industry is not easy. If not this course will have no use to you. Show your commitment and your training provider and employer will show you the same. Also do not be afraid to express any problems you have with provider or employer