If you’re reading this blog post, then it probably means that you frequent The Dial a fair bit, and probably know a few of our staff pretty well. There are however a number of members of our team that you probably have never met, or have possibly seen tucked away working their socks off in the kitchen! You may say that these are the unsung heroes of The Dial, and we agree! So we thought it’s about time that we introduced them to you…
We here at The Dial are passionate about food and chef our team.
Over the last 15 years, we have employed around 30 apprentices, in fact 2 of our senior chefs have been through the apprenticeship system themselves. Our Head Chef, James, sets the standards here and has a great track record of producing outstanding chefs.
Taking on apprentices allows us to seek out the emerging talent in the industry and train them up to our high standards from the very beginning. Being a chef can be a highly rewarding long-term career option; three of our chefs have worked with us for over 15 years. We pay our chefs well and control their working week, introducing systems that provide a good work life balance, so that the team can perform to their best.
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This is Danielle. Danielle really rules the roost in the kitchen! She is extremely knowledgable about our product, and food in general. Her standards are as high as they can get. Some of the cakes she makes are out of this world and she drives a pretty sweet car too!
- What is your position? Junior Sous Chef
- Where have you worked before? Seedy Mill golf club, Willesley Park golf club, Champneys springs health spa.
- What makes the dial different from other places you have worked? The owners/management is actively pro employee wellbeing and happiness.
- What do you enjoy doing in your free time? Making/decorating cakes
- What’s the best thing about working at The Dial? The team and learning new things constantly.
- What is your favourite dish? A good old fashioned Sunday roast
- What is your average working week? 50 hours
This is Alex, A.K.A Tango (we’re not quite sure why!) He is somewhat of the joker of the kitchen. Every morning without fail he comes into work with a smile on his face, in fact we’ve never seen him in a bad mood, even on new menu day! Oh, and he’s got a pretty impressive moustache!
- What is your position? Senior Chef De Partie
- Where have you worked before? Champneys Springs, Ask Italian, El Mirador De Cero Gordo, El Avalon & La Tartana all 3 of which are in Spain. I then returned to England and worked at the Cricketts Inn in Acresford before joining The Dial
- What makes the dial different from other places you have worked? The Dial has been different because of how well organised it is, tidy & efficiently it runs
- What do you enjoy doing in your free time? In my down time i usually watch movies, play games or skateboard if the weather is nice enough
- What’s the best thing about working at The Dial? The staff; it’s such a great friendly team and everybody looks out for one another
- What is your favourite dish? It may be boring but lasagne, lovely comfort food which is hard to get wrong
- What is your average working week? Around 50-55 hours
This is Henry, or “King of the dab”, as he likes to be known! Henry is one of the youngest members of the team, but has worked hard to progress. Henry joined the team at the age of 15 peeling spuds on a Saturday morning. Once he had left school he did an apprenticeship with us through Burton College and has climbed the ranks up to Chef de Partie level; all of this achieved in just four years! He’s definitely a work hard, play hard type of guy!
- What is your position? Chef De Partie
- Where have you worked before? The Dial is the only place I’ve worked
- What makes the dial different from other places you have worked? N/A
- What do you enjoy doing in your free time? Cooking/baking mainly sweet things
- What’s the best thing about working at The Dial? Camaraderie/ doing something I love
- What is your favourite dish? Toad in the hole
- What is your average working week? 52 hours