Chef Careers at Sodexo – I love everything about my job
This post was produced by Morag Kent, Head of Marketing, Sodexo Sports and Leisure and features Tom Beauchamp, Head Chef for Scottish venues.
Tom joined Prestige two years ago as head chef for production and development in Scotland, starting his work in kitchens as a chef’s assistant at the tender age of fourteen. Having left school, he went on to work in a handful of restaurants and hotels to hone his skills before deciding to study for a degree in economics in 2006, though he followed his graduation with two years working in sales in London before returning to his culinary calling in 2009. Since then his illustrious career has included stints at such world-renowned Michelin-starred restaurants as Restaurant Andrew Fairlie and Le Manoir aux Quat’Saisons, environments which he knew would be rigorous and demanding, but which would enable him to develop his understanding of food and technical ability in the kitchen to a much higher level.
Though Tom loves the fact that there is hardly such thing as a ‘typical day’ in his profession, his time is usually spent working on menus and developing dishes, out at venues delivering events and working with his core team both in the kitchen and in operations, as well as a good deal of problem solving and data analysis to ensure the team is reaching all their targets.
He’s obviously doing something right, because he recently achieved 2nd place (Gold) at the Sodexo Chef of the Year award (a competition run across the whole of the Sodexo business) – but he certainly doesn’t plan to rest on his laurels.
“I love everything about my job,” he says “and I’m very fortunate to work with an incredible team of people throughout our business, especially my bosses, Stephen Frost (divisional executive chef) and Trevor Garden (executive chef), who are fantastic mentors and teachers and who bring so much knowledge and experience to our team. It’s exciting times in our business right now – our goal is to continue to drive innovation, quality, consistency, food safety and value for our clients, whilst focusing on delivering individual and team development, efficiency, health and safety excellence and financial success to the business. We want to be the best at what we do.”
To register for our latest Chef vacancies, visit our website www.sodexojobs.com