David Ellingham’s tenacity took him from selling strawberries to Senior Sous Chef
Technology and food enthusiast, David Ellingham has worked for Armagh City Hotel for a total of 21 years. He started on the ladder as a Kitchen Porter and since then has climbed the rungs to Senior Sous Chef.
Despite his love for all things IT, David left university in pursuit of a career in catering and has never looked back. Qualifications now under his belt and his dues paid in the kitchen, David revels in the high pressured, fast-paced environment that keeps him interested in the work that he does.
What is the your role in the company and what does a typical days entail?
My role in the Armagh City Hotel is that of senior Sous Chef. A typical day normally consists of checking the function sheets for that day to see what functions are on, checking on deliveries with our store-man and also prepping for either the restaurant, grill bar or functions.
What was your route into the company?
Whilst I was up in university I decided to take a weekend job and decided on the hotel. I started my journey in the hotel as a kitchen porter.
How long have you been involved in this type of work?
I have been employed with the Armagh city hotel for 21 years.
Where did you work before this?
Before the hotel I had a few different jobs from selling strawberries, picking potatoes, apples etc. Not surprised I ended up in the kitchen.
What were your favourite subjects in school and why?
In school I really loved IT. All things do do with computers intrigued me and I loved the design aspect.
Did you go on to university or further education and what did you study?
Well yes, after I finished school I went on to Jordanstown university to study interactive multimedia design. After a year. I realised it was not for me and left university to peruse a career in catering. I then began my professional cookery journey by completing my level 2 and 3 catering courses and a few years back I also completed a foundation degree in culinary arts.
Did you always have this career in mind?
No, I originally wanted a career in the IT field however as I was working in the kitchen I fell in love with the fast pace and being part of a team.
What do you enjoy about it?
Every day is different in the kitchen you never know what is going to happen. I enjoy preparing dishes for customers and working alongside a great bunch of colleagues.
What are the main skills required?
Personally I would say you need to have passion for cooking, have a good attitude and work ethic. You also never stop learning and an essential quality is also stamina as the days can be long on your feet.
What would your advice be to anyone thinking this as a career?
I would say start of learning the basics and have a great attitude and work ethic. You need to be prepared for the long days but it is very rewarding.
What are you most proud of in your career to date?
I’m most proud of working up through the kitchen ranks to where I am today. It has been a great journey and very fulfilling.
What is your favourite thing about your job?
Being part of a great team. The kitchen is a non-stop fast paced environment and that’s what I love the most. I also enjoy researching local artisan food like Bramley Apples and local Ciders and incorporating them into our menus.
What is the biggest challenge in your job?
I would say keeping on top of all the different kitchen departments and ensuring consistency and that the customer always receives a high level of service.
What is the most helpful advice you have been given?
Most helpful advice I have been given is to work hard, improve your skills and never stop learning.
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