In the spotlight in this week's High Flyers is Hazel Magill, executive head chef at the Slieve Donard Resort and the first female head chef at the Hastings Hotels Group, where she has worked since she was just 17.
To take part in the High Flyers Q&A, get in touch via business@irishnews.com.
What was your first job?
My first professional kitchen role was as a commis chef at the Stormont Hotel.
What qualifications do you have?
In have a Chef Management Ambassador/ Certificate Personal & Professional Development; A1 Assessors Award; Preparing To Teach Lifelong Learning; Bsc International Culinary Arts; Advanced Diploma in Culinary Arts- Patisserie and Confectionery; and an NVQ Level 4- Patisserie and Confectionery.
What do you attribute your success to?
Hard work and determination would be the main attributers to my success, followed by the ability to adopt, evolve, and to overcome hurdles while multi-tasking, which has empowered me to succeed. I would have to say that I am a very driven and competitive woman, something that I am only realising about myself. I lead and manage a diverse workforce with a range of abilities. Making tough decisions and solving problems, quickly and with confidence. I always have faith in my own abilities that everything will work out. I would never give up on anything.
How would you describe yourself to someone who’d never met you?
A welcoming smile with a wicked sense of humour and an infectious laugh, very driven, extremely hard working, supportive, caring and nurturing, loyal, straight talking and secretly competitive.
Who do you look up to in business?
I admire Michael Weston, general manager at the Slieve Donard Resort & Spa. He is a forward-thinking manager with inspiring leadership qualities, leading our team with integrity on a joint journey of discovery, empowering his team to achieve their goals professionally.
How do you get the best out of people who work for you?
Positive reinforcement and encouragement with a few laughs along the way. Never asking anyone to do something that I not prepared to do myself, leading by example hopefully sharing my passion.
If you could change one thing about doing business in Northern Ireland, what would it be?
In the diverse globalisation within the marketplace, I think somewhere along the way we lost sight of our own local products, ingredients, and producers. I guess if anything has come out of Covid-19 is that we should all be supporting our own market. Let's promote and support our own local producers, farmers, fishermen, smaller business, and artisan producers.
What website or app could you not do without?
WhatsApp.
What was the last book you read?
Shadow In The Wind by Carlos Ruiz Zafon
What car do you drive?
Seat Leon FR.
Tell us something interesting about yourself?
I would have to say my ability to talk with my eyes and facial expressions. I also help organise fundraising dinners for Daisy Lodge/Cancer Fund for Children, along with three other local chefs.
What’s your greatest passion outside work and family?
Travelling, though I do not seem to get to enjoy that luxury much. However I'm confident that someday I will get to complete my bucket list.
