Employee Spotlight: Jason’s Journey from the Kids Club to the Kitchen
In 2017, he was amongst our earlier cohorts of the Kids Club, our educational workshop for schoolchildren about seafood and seafood sustainability. Jason made the papers back then at age eleven with a photo of him in mini chef’s whites holding up a whole hake, one of several species of fish and shellfish that the kids learned about that day. He joined our kitchen team two years ago, and now six years after his formative first experience at Fish City, we sit down briefly with Jason, now our Demi Chef de Partie, to ask him about his memories of the Kids Club and his experience of working at Fish City.
AARON: Jason, you were part of one of our earlier Kids Clubs after setting up in Belfast. What do you remember being a standout moment - or moments - from your experience in the Kids Club?
JASON: That’s when I met John and Grainne, our owners, for the first time, and they did the workshop with us. It was set up like a classroom and it was really educational. The standout moment was seeing the fish up close and getting to touch them. It’s been so long I don’t remember what type of fish it was off the top of my head, but it was massive and heavy compared to how small I was. I needed both hands and a bit of muscle to pick it up.
That’s amazing how your journey here started so many years ago. How and when did you decide that you wanted to work at Fish City?
Well, I always wanted to be a chef. And it was a family thing. When I started, my brother and sister were already working here. I’d finished my GCSEs and thought I would apply to work part-time to gain some experience in a kitchen. I was given a chance, and that’s near enough two years ago now.
Time flies! When you first started, what did you do?
I started on the pass plating dishes, so that was our fried dishes like our fish and chips and scampi. My sister Stacey trained me up on the pass. I also had to do prep for the pass, so making our sauces from scratch and preparing some of our side dishes and garnishes, and keeping it all topped up. I did that for a few months and then asked if I could train as a chef.
Can you tell us what your role is in the team now and what responsibilities you have?
I’m a demi chef de partie. I prepare our fish and other dishes at the direction of the head chef and sous chef, and I make sure the kitchen’s running smoothly. I make sure everything is fresh, topped up, clean and organised, and I’m responsible for the commis chefs.
And what is it like in the kitchen working a typical Saturday service?
Busy for sure but enjoyable! It’s better when it’s busy though. There’s more work to be done, and you’re always on your toes. There’s a bit of an adrenaline rush when the orders are flying through, and when you get to the end of the night, you feel like you’ve really accomplished something.
Definitely. You’ve worked under two head chefs and trained up in the kitchen. I know from the great feedback all around that you’ve demonstrated competence in executing the finer dishes on our menu, and in the instances where you have been the most senior in the kitchen, you have really shined with your leadership. How do you feel you have developed personally and professionally in your time working here?
Thanks for that. As an individual, both in and out of work, I feel far more confident than when I started. As I’ve always wanted to be a chef, working here has set me up for my career. It’s taught me to be disciplined, to be reliable, to show up and to be on time. Definitely team-working skills, working well with the rest of the team, getting every guests’ food cooked to perfection. Timekeeping is really, really important so customers can enjoy their meal together. Technical skills: knife skills, seasoning, plating, flavour profiles. Food safety, hygiene is massive, and food storage, keeping the kitchen and the fridges clean and organised. These are all huge skills I’ve learned at Fish City. And I know there’s still a ton to learn. I’m really thankful that I’ve had the opportunity not just to work here but to progress.
Now our Demi Chef de Partie, Jason was part of our Kids Club in 2017.
I have to say it’s so, so impressive and something to be proud of that you’ve done this at a young age and right out of school. Last question before I let you get back to the kitchen: What’s your advice for fellow young people who are still in school and thinking about work experience or a career pathway in hospitality?
If you have a passion for food, if you want to be a chef or work in hospitality, definitely go for it! It’s a ton of hard work, they’re busy workdays, but it’s so rewarding too. When you find out that a customer’s really enjoyed the food you’ve made, it makes you feel proud and it lets you know that the hard work is paying off. ∎
Learn more about our free educational Kids Club programme as well as career opportunities as part of our award-winning team.