Tim Hunt
Company:
Westin Chaoyang Beijing
Job title:
Executive Chef
How did you get into the sector?
For the Love of Cooking, as a kid. From a real early age I was involved in cooking food for my family in the aim to be able to eat better then we got from my mum!
Then while at school at 15years old I took a 2 week internship in a hotel near my home which ended up with them offering me an full traineeship and from then on I've never looked back.
What do you enjoy about your role?
It's all about customer service. We're here to make people happy and when you can serve excellent quality food and ensure there are well fed customer. When customers especially come to thank you for something they have found amazing. The ability to play with ingredients, making new things, the ideas you can get which other may think impossible. The ability of running a large team and the pressure of the business.
Career high:
There are too many highs. I have cooked and met many many different people, many that would be unthinkable to meet. But really every job has had its highs. As long as you take ownership then you will get that feeling. Working in 3 different restaurants that receive their first Michelin star while I'm there.
Career low:
Also too many, but the main lower are unhappy customers. Other would be when leaving a team that you have worked hard & close with which happens every time I move.
What are your plans for the next year?
Take every day at a time. I have personal plans and also career plans. But at present working at the Westin Chao Yang is still going to be a big part of my year. But on a culinary point of view my main plan for the year is to build my team stronger and improve things we produce and serve. I want the Westin to become even stronger and make the competitors keep looking and come to check out what we are doing.
What was the biggest break of your career?
You make the breaks yourself by proving to others you are in the main field in the industry. But by being taught would be the 2 following:- In my second job I was taught how to really cook, then in my 4th job I learnt have to make foods flavours to their best. These are the 2 things that have taken me to where I am today mixed with my social style and ability to lead a team in a positive atmosphere.
What advice would you give to people keen to progress in the industry?
Take ownership of what you are doing, be responsible and don't let the area of the world you leave take over (Many young chefs come to china and become very unreliable in their work because of the night life). Dedicate yourself to the job not for just the days ahead but also the years ahead. Never think things are impossible and never give up.
Who inspires you?
First you need to inspire yourself to ensure others can give you inspiration.
My team inspire me!
What do you do in your downtime?
- Enjoy my family & friends.
- Eat good food and enjoy good wines.
- Listen to music and watch English TV.
What question do you always ask in interviews?
- I look at people to see if they have the confidence.
- I will fire questions at them for a quick response.
- Most questions will be culinary.
- I like to have them come and do a food tasting so we can see not just how they cook but also how they work with the team we have.
- Anyone can give an answer to a question but can they cook a simple omelette?
Tips that have made you a success:
Never give up and never say NO! Customers always come first and go out of your way to ensure you provide what they want Culinaryis just another type of art so you can create it.