Spotlight on Hospitality and Catering
Ever wondered what our students get up to after College? Well, so do we - and we love catching up with them to see how they are getting on in their careers.
We recently spoke to Joe Rozier, a former Hospitality & Catering student to hear about where he started, and becoming head chef at The Mariners Public House by Paul Ainsworth.
What level programme did you study at the College?
I studied VRQ Level 2 Diploma in Professional Cooking.
Can you share more about your career journey?
My career started at 16 years old as a kitchen porter in a pub whilst at College. I then started working one day a week for free to gain work experience in a local restaurant. I then got employed full-time there. After five years, I decided to move to Cornwall and started working at a Michelin star restaurant. I worked in different roles and progressed to senior chef de partie. I was there for four and a half years and then moved to a different restaurant. Paul Ainsworth (a celebrity chef) had just started The Mariners and offered me a joint head chef position. I’ve been here nearly two years - and I am now sole head chef.
What things do you get up to as head chef?
I’m in charge of the kitchen and making sure everyone is working effectively. My role also involves: overseeing all prep, tasting everything made, preparing all meat and fish, making the pies, opening oysters, ordering, EHO folder, rotas, wage percentage, stock takes, making sure hitting correct GP, staff training front and back of the house, leading briefings before service, menu changes, specials.
How did the skills you learned at College prepare you for your career?
I learned basic knife skills, dish planning, and general kitchen rules. These are the things I’ve taken with me the most, which have been helpful since leaving.
What would you say to others thinking of entering the hospitality and catering industry?
The best advice for someone wanting to enter this industry is: stay humble, listen to learn, always look to improve, stay teachable, don’t take things to heart in service, always look to resolve any issues in a calm matter after service, make sure you’re willing to make sacrifices, always look to be the best you can be, taste everything and question everything.
Can you share more about your Acorn Award win?
I was nominated by Paul Ainsworth for my work in the local community and bringing The Mariners back to being a family-led pub serving accessible food for all budgets. The award recognises the top 30 people in the UK who are under the age of 30.