From Pots To Pasta

Gabriel, Junior Sous Chef

A person wearing a black cap and white chef's jacket smiles at the camera while holding a tray of raw meatballs in a kitchen setting.

Gabriel, Junior Sous Chef

I’ve worked at Spaghetti House for 3 years now, but I started when I was just 17! I was still in college and seeing as it was my first ever experience in a real job, I was given the Kitchen Porter position. This was a real introduction to life in the kitchen. I used the opportunity to observe and learn from what my colleagues were doing. Before too long, I started helping them out with the simpler dishes. Nothing too complicated, just salads, garlic bread, desserts and stuff like that.

Time To Sous

A chef in a black apron and cap pours liquid into a steaming pan on a stove in a commercial kitchen. Another chef and a cook stand nearby, smiling and observing the process. Stainless steel kitchen equipment is visible in the background.

Time To Sous

Eventually, once I had learn’t enough, I was given the chance to grow and after 3 years I find myself in the position of Junior Sous Chef. I love that I’m responsible for other team members and get to help them grow just like I did!

My favourite thing about Spaghetti House is how flexible they are. Thanks to this, I was able to manage my studies and get into the university I wanted.