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Hi Andrea, tell us, what attracted you to your role and working at The Grove?

Before joining The Grove I worked elsewhere in Watford, but found that whenever people were talking about nice hotels and restaurants in the area, The Grove was mentioned the most and with such high praise. So, when I started to consider the next step in my career, it was very easy deciding where to go. To be honest, I didn’t know much about The Grove at the time apart from it being one of the leading hotels in the UK, and once I started my role, I could see very quickly why people love it here – both guests and employees.

What’s the best thing about working here?

There are many reasons, namely the opportunity to learn and develop each day and the teamwork. Having so many different kitchens and functions within the hotel provides a great opportunity to learn many new things, such as different styles of service or cooking. I also really enjoy catering for the more notable clients of The Grove, such as NATO, NFL and Premier League football teams.

Like every big family we have our rough days but we all know how to come together and deliver the best service we can. And when needed, there is always someone there to give you a hand. I feel properly taken care of and appreciated at The Grove – it is clear that people and their successes matter, and if anything, it makes me want to work even harder.

What does a typical day look like for you at work?

Usually it’s spent getting ready for service and preparing for the following days. I also check stock orders and spend time guiding the junior chefs to develop their skills. Passion and love goes into everything I do at work, whether it is by making a pasta dish for a guest or by organising produce in the fridge.

What career-related opportunities have you had since joining the team?

One of the best things about working at The Glasshouse is that we have many different cuisines showcased in the same restaurant, meaning that there is always variety and the chance to learn and cook something new every day. Since we reopened after the last lockdown I’ve had the opportunity to work on the various different food stations more often and also got promoted to Chef de Partie. The Grove is really keen on career development and putting employees through relevant training courses, so I’m looking forward to getting involved at some point.

What advice would you give to someone looking to join the team as a chef?

I would say to be passionate and enjoy what you do, and then the guests will really get that five-star experience that we’re all about. I would also say don’t be afraid – just like everything in life we learn from our mistakes, so if you’re not sure of something, ask any of the seniors as they will be more than happy to help you and see you succeed.

Where do you see yourself in your career in five years’ time?

That’s a tough question, but my plan is to keep improving myself and my knowledge. In five years I could still be at The Grove or starting to think about opening a restaurant of my own. The important thing for me is that I keep enjoying what I do.

Describe your job in three words.

Passion, teamwork, guest satisfaction.

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