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Welcome to the Paramount Recruitmant Web Site
Said Khchai, Head Chef – Livebait, Waterloo
"In the 16 years I’ve been here, I’ve worked in a number of
restaurants - mainly Livebaits. I love fish, and working here gives
me the opportunity to create new dishes and swap ideas with
other chefs. It’s very exciting. I get to put my character and
passion into my cooking and even now I’m still learning. Why
leave when you can develop where you are?"
Tatiana Moressoni, Waitress – Bertorelli, Charlotte Street
I’ve been here for just over two years now, and I’m still enjoying every day. It’s a
very friendly, very welcoming place to work. And as I’ve been in the same restaurant
the whole time, I feel like I’ve really got to know the team and the customers.”
Adam Grant, Junior Sous Chef – Bertorellis, Fetter Lane
“It's great how I can move within the group. In the three years
I’ve been here, I’ve worked in four restaurants. I just love the
variety. I’ve worked with loads of different chefs and ingredients
and I’ve never stopped learning. Everything you do here is
training, and my ideas have been listened to. I really feel like
I’ve been able to contribute.“
Laurent Masse, Manager – Chez Gerard, Victoria
“The passion of the whole group has kept me here for 11 years. Every
day I learn something new, and the fact that what you do gets noticed just
inspires me to work harder. I’m managing a new opening now, and it’s like
running my own business. What’s really important is that I can see a clear
career path ahead of me.”
Richard Blackwell, Chef de Partie – Chez Gerard, Victoria
“I joined when I was 16, with the ambition of becoming a Chef. I love
working in the fast, busy atmosphere, and I really enjoy meeting their
high standards. You have to make sure that everything you send out is
good. The training’s great too and I’m well on my way to becoming a
Junior Sous Chef."
Emma Pate, Assistant Manager – Bertorellis, Fetter Lane
“Why did I join? Because I felt they understood my ambitions and would help
me achieve them. My managers encouraged and supported me, the training
is great and I am involved in every aspect of running the restaurant. Last year
I was promoted to Assistant Manager and I want to take the next step and
become a Manager. And the good thing is, I know I will.”
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