I have been a chef at the 3 rosette, The Gannet restaurant in Glasgow for 5 years. I started a commis chef and have worked my way up to the position of sous chef and have been in this position for 2 years, helping with the daily running of the kitchen, training of staff, menu and dish design as well as environmental health compliance and other paperwork activities such as costing and stock takes. This job has taught me many skills and lessons about cooking both on personal skill level and on management level about how to work effectively and professionally with others and the importance of a team that can work together across a restaurant. Over the years I have also competed in multiple competitions, making it to the finals of young Scottish chef of the year where I unfortunately came runner up in second. I’ve found competitions fun and enjoyable and a good opportunity to learn and receive feedback on my cooking and skills which has allowed and driven me to improve and get better, something I am constantly striving towards.During my time at the Gannet, I have learnt the skills required to work on every section of the kitchen and how to pass this on and teach others these skills. This was my first job after I finished college and my HNC in professional cookery and taught me lots but I am now looking for a new challenge and opportunities to learn and improve as chef and gain new experiences and knowledge from others chefs and kitchens.