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
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.
