From now on, once a month we will be doing a feature on a member of the Proto team so that you can get to know who does what around the Proto Restaurant Group. First up, and the focus of todays post is Stuart Slevin, the newly promoted Executive Chef at The Fish Factory, Worthing.
Everyone at Proto is proud of Stuart as he has qualified for his NVQ Level 4 in Management, that’s the equivalent to a full degree. We thought we would ask him a few questions so we could find out more about him:
How long have you worked at The Fish Factory?
5 years now. Blimey! Where does time go? I have loved every minute of working at The Fish Factory and for the Proto Restaurant Group and have found it a fantastic challenge, not to mention being part of the opening process of The Fish Factory, Littlehampton, which I have to say, I owe a lot of thanks to my NVQ for helping me with.
Tell us more about this NVQ, sounds very impressive!
Well, thank you very much! It’s hard to explain the course as it covered so many key areas, but it basically helped me look at my job from a directors point of view. It taught me to take each task that I undertake and describe how they fit into certain categories such as health and safety, staff morale, project management and financial budgeting.
You must have a fancy title with that qualification, what do we refer to you as now?
Well yes I do! I am now officially Stuart Slevin MImstLM. That stands for a Member of the Institute of Leadership and Management.
What is your favourite dish to cook?
Anything Fish based really. It’s such a challenge to cook fish; people say its really easy, but 20 seconds too long and the fish is dry and 20 seconds too short and the fish is really wet. I love the challenge of coming up with new few dishes which are enticing for the customers. I guess I’m at the right place at The Fish Factory.
Do you have any pet-hates in the kitchen?
Oooh, I could get in some trouble for answering this one! I guess when I am asked a trivial question when I’m trying to organise everything! My Job is about multi-tasking and being interrupted to be asked what time im finishing can be quite frustrating.
What’s in store for 2011, any new recipes/dishes?
We have just launched The Fish Factory’s updated Spoil Menu which has some fantastic new dishes in, including a Shrimp and Saffron Risotto, and Bouillabaisse. I’m particularly partial to the Bouillabaisse as it takes such an effort to prepare, around 4 hours in total, but it’s so worth it.
So there you have it, thats Stuart Slevin MImstLM, the Executive Chef at The Fish Factory. Why not come in and meet the whole team? Call us at Worthing on 01903 207123 or at Littlehampton on 01903 715000 to book a table.
Don’t fancy fish? Why not come see us at Food in Worthing. Call us on 01903 227780 to book a table.
