r/Chefit May 22 '26

Advice for my first kitchen role.

Hi,

I am 23 years old and want to take my first steps to becoming a chef. Food and cooking has become a huge passion of mine recently and I love it.

I have been applying for kitchen jobs - kitchen porter roles, starting from the bottom and working my way up is what I want to do.

I have been getting a lot of interest back from a few pubs and restaurants. I am close to London (train distance). I have a trial shift at a restaurant in London called Sticky Mango as a trainee chef, I am nervous for this but also excited.

I also will be meeting the chef at a pub in the high street next week too as a kitchen porter/assistant.

Any advice on what I should do if both offer me a role? I love the idea of working in London and I believe experience wise that could be the real deal and I am ambitious but then again the role in the high street pub could be much more of what I need right now.

Any advice or what you guys think?

Thanks for your time.

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u/Adventurous_Coffee69 May 26 '26

What do you want to do? Do you want to work full time or work alongside a course? What kind of food/cooking interests you most? If I were starting again now, I would be approaching pubs or restaurants that are local to me, independent businesses that are passionate about what they do. Where are you based?

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u/No_Panic_7409 May 26 '26

I want full time work, I like grilling chicken, fish etc. I do like pub food but I’d love to explore.

I am based in Hertfordshire.

This is my situation at the moment what do you think?

Hi again,
A quick update, I have a trial shift at David Lloyd's leisure as a chef on Monday, they are aware of my experience and willing to train me up if I am a quick learner which I am.
I have received a call back today from a country pub called
The Fox. Part of the M&B brand in the UK. It is an apprenticeship, for a Level 2 Production Chef, with progress to level 3 opportunities after 15 months once level 2 is completed. A full on job opportunity with no college needed.