Creating Progression
Masterchef, Great British Bake Off, The Great British Menu - it is clear to see that we a nation obsessed with food. Some leave that obsession for conversations about what they are going to have for dinner, whereas for others, it becomes a career.
Here at John Lewis Partnership we have teams of Partners working in our catering teams that are constantly striving to not only serve the best food, but also to develop the best skills they can do. Jamie Hillman, Partner & Food Production Assistant and his line manager Daniel Blackburn, Partner & Head Chef, are testament to that! I met with both of them to talk about how a passion for food and the support of the Partnership continue to drive their careers forward.
Why did you initially want to go into catering?
JH - I’ve had a love working with food for a long time, it’s been a passion since I was young. I initially started working in Waitrose & Partners a while again, and that was on the service counters, but during this time I continued to have a real interest for cooking and food. This lead to me starting my own food blog - Food4feast . I started to see our Partner Dining Rooms as a option to bring my passion to work, and look to become a chef and I took an opportunity to apply for a front of house role at Head Office, helping to service in our Dining Room. I continued to talk to all my managers about my interest in developing my skills, and when a role came up in food production, I was lucky enough to be successful. Since then the team have seen that I am serious about a career here in catering so they have enrolled me in college to get my formal catering qualifications.
DB - A bit like Jamie, I’ve always had an inner passion for ingredients and food, and loving to eat! I think this all stems from enjoying being around good food and then wanting to learn how to recreate it myself. Unlike Jamie I started out in a variety of catering roles externally before joining John Lewis & Partners back in 2010, the working hours and support in house were such a big draw. You also get to work with passionate Partners like Jamie - we have been so happy to be able to support him in his growth, and gaining new skills.
What has your time been like at John Lewis & Partners so far?
JH - It’s been really smooth, I’ve been able to transition across areas supported by lots of managers. Naturally I would say I’m not hugely comfortable with taking risks when it comes to development but how easy it’s been for me to follow my passions has really helped me to take these chances. There is also the social aspects as well, all the team in catering are great and we try getting together as much as you can, which I really enjoy.
DB - In my time, I’ve been amazed by the focus on self development, and seeing people push themselves, the tools are out there but drive and passion is needed from Partners to push this. I’ve managed many Partners who just need a bit of direction, but they have brought the enthusiasm to push their own careers. The Food Production role that Jamie currently works in was created to help progression within the team - it required no professional qualification to apply, but some people do just need an opportunity to gain these classic skills, and the food production role facilitates this. When we then considered Jamie for further education at Catering College, it really allowed him to build on all these skills further to be become confident and competent around any kitchen.
What if your favourite thing about working here?
JH - It’s the team and the support from working with others that are so knowledgeable. They have years of experience, and are so supportive in giving me the skills that college doesn’t, like organisational skills and what to do when things go wrong. This mixes well with the formal stuff I’m learning at college - Health and safety side, knife skills. John Lewis has supported me and offered me the progression I was looking for!
DB - I’d say creating and inputting influence into our dining room menus and offering. We are Partners, cooking for Partners, we are not a catering company looking to work on bottom line but we are looking to offer the best possible products to fellow Partners. That could mean we work on healthier offerings, work with our suppliers on where our produce is sourced from, or even ensuring we can offer 2 square meals a day. With all that the hours are also a massive attraction, there is no way I could go back to 60 hour weeks!
One final word from you Jamie, What advice would you give to people in similar situations to you that are looking to progress in catering?
JH - Speak up and talk to people - you drive your own progression. Make the most of the role that you are doing, even if it is not what you necessarily want to do, but take the best out of everything you're doing rather than just constantly looking for something else. Act with the right attitude, and show you have passion.
With the support of his line managers, Jamie has turned his passion into his career. The perfect recipe of self drive and determination, mixed with a business that is willing to support and unlock the potential in its Partners caused this.
So, if you currently work in catering at any sort of level, or simply have a desire to start your career off in a food- centric, supportive business - John Lewis Partnership is always interested in hearing from you.
Follow this LINK - to find out about our catering opportunities, and for a role that can start your Partnership career.