In our final sector spotlight on the Hospitality sector, we hear from Paul Doull who is the Chef and owner of the Foveran Restaurant. After leaving school at 16, Paul completed a two year further education course in hospitality. He then began working at the Foveran before moving onto The Albert Hotel, St Rognvald’s House, Flotta Oil Terminal and The Queen’s Hotel, before purchasing the Foveran in 2000 with his brother and his wife.
Can you describe a typical day in your role as Chef / owner?
The day begins with breakfasts, food orders and preparation for evening service providing for up to 60 covers.
I would then deal with emails, queries, looking ahead for room arrivals as well as organising the team and picking up supplies in the afternoon.
Evening service sees me in the kitchen from 5pm to around 10.30pm.
How did you end up in this role?
I attended a two year further education hospitality course when I left school at 16 gaining Scotvec national certificates. This opened the door to my career as a chef beginning ironically here at the Foveran. I moved on and worked in The Albert Hotel, St. Rognvald’s house, then Flotta oil terminal and The Queen’s Hotel, purchasing The Foveran with my brother and his wife in 2000.
What is the best thing about your job?
Doing a job you’ve always dreamed of doing in the place where it all started.
I’ve met so many interesting people and customer satisfaction is very rewarding.
What is the worst thing about your job?
Long hours on your feet and paperwork!
What skills do you need to undertake your role?
Passion, dedication, team player, attention to detail, a certain level of fitness / wellbeing and a sense of humour.
What qualifications do you have?
I left KGS at age 16 with four standard grades.
Would you recommend this job to young people, if so why?
Yes, if you have a flair and a love of cooking but there are other hospitality roles outwith a kitchen which can be as rewarding.
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