In the My Kind of Job spotlight this week is Mark Winter (24) from Richhill, who is sous chef at the award-winning Lough Erne Resort
What is your current role?
I’m a sous chef at the Lough Erne Resort where I work with Noel McMeel, the executive head chef.
How did you get there?
Through hard work, dedication and surrounding myself with people who only want the best for me. I never give up on what I believe in - if you think it, do it.
Do you have a typical working day?
My typical working day starts when I enter the Lough Erne Resort kitchen, meeting and greeting each member of the team with a handshake, planning my day with the other chefs to decide what we need to do and how we are going to do it. As well as service preparations, I also meet with the executive chef to discuss any changes and meeting deadlines. I also manage a kitchen team to achieve the best possible results. I’m very lucky that everyone in my team shares the same passion and goals that I do - this makes my job so much easier. I brief both the front of house and kitchen team on the night’s service ahead. We talk about the bookings, any guest allergies, special requests, how we are going to deliver a five-star professional service, and details on the day’s specials and general menu breakdown, to name just a few of our talking points.
What qualifications do you have?
I have nine GCSEs, a Level 2 Diploma in Professional Cookery, a Level 3 Diploma in Professional cookery and I’m currently studying a degree in Hospitality Management.
What other skills do you need in your role?
It is very important to be organised first and foremost. When you can organise yourself you are able to organise others. Communication skills are important in order to manage a team, delegation skills are also valuable to ensure tasks are carried out efficiently and effectively. With these three key aspects you will be able to manage a team daily.
What’s the best thing about your job?
The best thing about my job is being able to put a smile on people’s faces. I also love that I’m still learning every day as a chef and that I have the opportunity to lead a team. It’s all about loving what you do, being passionate and wanting to be the best you can be.
And the worst?
It’s fairly well-known that life as a chef can come with some anti-social working hours, but that honestly doesn’t bother me as I love what I do and we get a great balance at Lough Erne Resort.
What do you think are the greatest challenges/pressures of the sector?
Achieving deadlines before service. When the curtain opens there is no way back.
What did you want to be when you were at school?
I’ve always wanted to be a chef. I was brought up around food my whole life from my grandmother to my mother who both loved to cook. This really gave me the inspiration to cook with passion and love.
What advice would you give someone considering a career in your profession?
Follow your heart and do the things that you love. This can all happen if you have the right place of work and people that love to see you grow. I’m very lucky to work with and learn from Noel McMeel who has prepared food for world leaders, celebrities and our fantastic guests at Lough Erne Resort. Noel is very generous with his time and knowledge and I’ve learned a lot in the short number of years I’ve worked here.
What’s the most common question people ask when they find out what you do?
What’s your favourite food and what do you like to cook? I answer with fresh, local, seasonal and sustainable.
What do you like to do to unwind from work?
I like to travel and eat in some of the amazing places in the world. Golf is a massive hobby of mine and I play as much as I can, it’s great to get a work life balance.
