I’m the kitchen manager at The Regal, in Cambridge. I started my career with Wetherspoon, working on pot-washing, back in 2006.

When I first joined, I spoke very little English. I was still offered the job, since I showed lots of enthusiasm. 

Now, four years later, I am running one of the busiest kitchens in the company.

As kitchen manager, I manage every aspect of the kitchen, from cooking to controlling the stock. Our main aim is to get hot, tasty food to customers within our 10-minute service aim.

I am also responsible for training and developing the kitchen team.

Working in a Wetherspoon kitchen is hard, but very rewarding. I have been given fantastic training all the way through my career, with my career progression showing that Wetherspoon is committed to developing people.

Although it’s hard work, I work only 48 hours a week. Wetherspoon has a lifestyle aim – and this is very important to me, because I have a young family.