- What’s your name ? João Baptista
- How old are you ? I’m 34 years old
- How long you’re being here in this company/restaurant ? I’m in this company for 9 years and 3 months (since 3 December 2007).
- Do you like to work here ? If I like to work here? Of course, I’m happy to work here with my strong team.
- Did you worked in others restaurants/ company ? I did started in Sudbury Suffolk, then I move to Havertill and the last one at the moment Bury St. Edmunds.
- It’s a pression to work in the kitchen? The pression in my work place is to HIGH because we must have the knowledge and all of the rules like Health and Safety / Basic Food Hygiene…Rules from the Governement Envirommental Health Officer.
- Do you have to do preparations ? Normally what you have to do ? Everyday I have to do fresh preparations on day basis, like, fresh vegetables, choopped guarnish and toppings. And sometimes we need to do more preparations for the busy time.
- What is you favourite part about being a Chef? My favourite part to be a Chef, is that I can control my staff, not like a Chef but yes like a leader.
- Have you worked long shifts before ? Do you have day-off’s ? Hahaha…yes, I have worked long shifts before, because I’m a Chef and I need to look for the kitchen, staff and paperworks. Sometimes I have day-off’s, and on my day-off’s the Sous Chef Carlos Marques control the kitchen.
- How do you stay organized in the kitchen? I have to stay organized in the kitchen! I have to training my team, to help me everyday…not help me but everyone and to be more helpful being organized.
- Do you have a great staff in the kitchen ? Yes, I have a great team ! Actually they are lovely…everyone!
- What would you if some costumer tried to combine some special order that can’t be combined ? I always have to try to explain to the costumer or to the Manager because they are some kinds of dishes that it’s impossible to combine with others flavours.
- What you feel when some costumer complains about your food ? How you deal with the situation ? Always apologize and offer a new dish from the Menu, to the guest could stay happy and then offer a dessert on the house.
- Tell me about a difficult situation and how you handlet it ? A difficult situation is to have full house and all the tickets came to the kitchen. Because you have to stay focus and be cohesive with the team and control the tickets on front.
- Is there a chef you admire the most ? Why ? Gordon Ramsay ! Because he makes the simplest and lovely dishes with full of taste.
- Tell me something that you really love what you do ? I love what I do because is on my blood. To feel the pression, the sound and smell of the food and beauty of it.
Thank you Chef João for everything !
NEWSPAPER AND MAGAZINE ARTICLES
I search this site because British cuisine and Portuguese cuisine they have something in common (not just Portuguese, British…anywhere), Respect for the kitchen, Hierarchy and the love. Doing this reaserch make me think that is a great opportunity to bring my nationality (Portuguese), the shouting and everything that Portugueses do daily. And it make me feel at home and easily to do because is my 1st Portuguese character.
JOB DESCRITIONS FOR WAITING STAFF
This is the big question of all…Who’s important? Head Chef or Manager? In my point of view of course is Head Chef, he/she doesn’t command the all restaurant but the kitchen belong to them. If we didn’t had a Head Chef in the Restaurant who is going to do the dishes? Who is going to give orders (products)? The Manager had the responsability to give some support to Head Chef and do some of his preparations in the Front. But the other question is Who take it serious in the kitchen? Women or Men? That’s complicated or even tricky question…because if you have the qualities to be a Head Chef why not? Back in the time, all the women had to cook for their men and stay in the kitchen because is where the women stay in the kitchen and know the men had the strenghts to be in the kitchen, cooking because is a man job…. In my opinion it could be both…in personal life my Father was Head Chef in a Portuguese Militar Base and my Mother is an amazing cooker (not to grab) but they have the simular bases to cook and me! One of the things that we talk too much is your salary? Depends of the experience that you have! Highly Experienced I believe is more than 30,000 because in what they do for the kitchen and being a lider, order products, doing new menus with the wine menu too, meetings, keep the kitchen with the HACCP is a lot to do and doing the services. For Verónica, I believe she deserves more than 30,000…she came so far doing her internships around the word and being recognized around the world as a Women Portuguese Head Chef and had experience in Le Cordon Bleu Madrid.
OBSERVATION IN RESTAURANTS
Observations in restaurants could be different from restaurants to restaurants…in the kitchen work is hard, it’s dirty, it’s hot and it’s high pressure. It’s a serious environment with everybody moving at top speed. And the environment is actively a hell. Pretty much everything is either hot, flaming, steaming, slick or sharp. I have been in a lots of restaurants… 7 types Portuguese restaurants, 2 English and 1 French. They are very different in terns of dishes and concepts…but they have something in commun and it’s the pression and the responsability to have a kitchen organized and it’s hard to keep it together. But in the kitchen is always like this : sometomes busy, sometimes not so busy and depend the season time, there are always someone cut the finger, get burn, fall in the floor…even burned food or forget someting in the oven.
INVESTIGATION INTO DIFFERENT TYPES OF EATING ESTABLISHMENTS
The type of eating establishement in this piece is very sufisticaded and some refinement. Because this kind of restaurants have Wine Menus with the top and expensive wines in the world, the Menu constantly changes every day and the dishes are so expensive too.