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Cooking up a storm to put lakeside hotel on foodie map; Paul Williams, head chef at Sefton Park Hotel My Day Paul Williams is the head chef at Sefton Park Hotel. This is his day...

Byline: Paul Williams

8am: As soon as I am up, I'm in my kitchen making my morning coffee. While the kettle is on, it's time to walk my 12-month-old springer spaniel.

9.30 am: Leave my house, looking forward to the day in front of the stove and thinking of ways to create new dishes and wondering what the day has in store for me. I've had a love of cooking for as long as I can remember so I really couldn't imagine doing anything else as a profession. 10.15: Arrive at Sefton Park Hotel, which is located right in the heart of south Liverpool, with some fantastic views of Sefton Park's boating lake. I start my day by having a morning brief with the breakfast supervisor and breakfast chef, getting any issues dealt with and handing over the kitchen to get ready for lunch service.

11am: I have a walk round the kitchen for a morning inspection to check due diligence is all in order and check the overall cleanliness of the kitchen. Also take the opportunity to store away the deliveries for that day - stock rotation is always taking place to guarantee customers coming into the hotel/ restaurant get the freshest of produce at all times.

Midday: The doors are open to the public and we're ready for business. With the lunchtime rush in our in-house restaurant, Michelangelo's, as well as in our conference and events rooms, things are very fast paced in the kitchen. To ensure a high standard of food quality, I assign tasks to each member of the department. 2.30pm: With lunch service now over, it's now time for myself to organise the kitchen team for their tasks ahead.

3pm: I use the next half an hour to write down any new menu ideas that my kitchen team or other members of staff may want to try out. Our menu is extremely varied and it''s great to come up with some exciting ideas for the coming weeks. 3.30pm: I use this time to go over any admin procedures. I begin by checking food stocks to replenish any stock that may need ordering for the next day. After this, I meet with the restaurant supervisor to brief on how lunchtime service went and also look over any forthcoming events, such as weddings, christenings and corporate events that are being staged in the hotel as I am responsible for ordering the food stocks and correct amounts.

5pm: I make a list of the bookings for the evening service and assign tasks for the rest of my team to complete during the evening. 6pm: It's now back into dinner service for the evening overseeing the kitchen brigade and cooking for the guests coming into the hotel; we get people coming from all over the country as well as all over the world.

9.30pm: Service is over, it's now time to clean down the kitchen, analyse the stock and converse with other members of the kitchen team to see if their respective stations are needing any food items ordering for the next day.

10.15pm: Checking and rechecking all of my ordering lists then ring all my suppliers to place the orders for the next day. Before leaving the kitchen I check if all kitchen due diligence is in order and has been completed for the next day.

10.40: I leave the kitchen and, upon passing through the hotel, I thank all the restaurant staff and bar staff for their hard work during the night's service. It really is a team effort here and I think that is apparent in our overall offering.

11.30pm: Upon arriving home, I find my day still hasn't finished as my springer spaniel needs his nightly walk! But then it's off to bed to recharge the batteries for the next day and the challenges ahead.

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SKILL: Paul Williams, head chef at Sefton Park Hotel
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Title Annotation:Features
Publication:Liverpool Echo (Liverpool, England)
Date:Apr 26, 2014
Words:658
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