It's More Than Wok Around The Clock
Sun Herald
Sunday September 19, 2004
Training as a chef can open up other careers, writes Grant Jones.THE Wagamama group of restaurants had a challenge: to offer Asian-style food in a city inundated with cheap Thai and healthy competition in Chinatown.
That's not the only thing the company was up against. Wagamama Australia founder and co-owner Stewart Koziora saw the potential to develop staff as well as a successful "family" of restaurants.The front-of-house and back-of-house staff are not separated by any distinct line. If a kitchen hand shows an interest in serving, he or she is offered the opportunity to work the floor one shift a week, and vice versa. And if their interest develops further, the company offers full-time staff the opportunity to study for a certificate in business (frontline management), an on-the-job qualification, which is overseen by Performis, Wagamama's registered training provider."It's been an eye-opener," said Adam Ledgerwood, a sous chef at the King Street restaurant. Mr Ledgerwood did an apprenticeship in commercial cookery at Ryde TAFE and worked in several kitchens before starting at Wagamama nine months ago.He was surprised he was encouraged to develop more than just his skills at the wok. "They offered me training in management," he said. "I saw more potential, and my eyes were opened to the possibilities."He also wanted a stint away from the kitchen and that opportunity was offered to him. "I was interested in bar work or working up front, part-time, but now I do it one day a week as part of my job," he said.Mr Ledgerwood is studying, part-time, a three-year course in a certificate III in business (frontline management), an on-the-job qualification. At 25, he is heading to Melbourne to help train staff for the new Wagamama restaurant opening this year in St Kilda, then he's off to London to see the operation there."Two weeks' work, two weeks' paid holiday, all expenses paid what more could you ask for," he said.His ambition was once to be general manager or head chef of his own restaurant. Now, he considers himself operation manager material, which would involve running several restaurants. "It's definitely an option if I ever get bored of the kitchen which I'm not and want to take something else on," he said.As general manager of the new Sydney venture, Andrew Baturo, 32, was sent to London to see the Wagamama operation before opening the King Street noodle bar almost three years ago. Having run his own restaurant, the quirky Joe Diamonds in Surry Hills, Mr Baturo could see that Mr Koziora wanted to invest in people as well as a concept. "Staff are the best asset and [Wagamama] spends resources to get them up to that level," said Mr Baturo, who now runs King Street and the new Crown Street restaurant in Surry Hills.Mr Baturo also had a stint at the University of Central Florida where he completed a multi-unit management qualification. He is currently undertaking a certificate IV in business (frontline management). "We advocate turning people with technical skills into managers and leaders," he said. "I've never been properly managed myself. I've always expected to be a manager but had never been given the tools before."And his tip to get to the top?"Success is a reflection of commitment and loyalty and I think that loyalty and commitment shown by the employee is directly proportional to the loyalty and commitment shown by the employer."His next step is to ensure the success of the chain's Crown Street premises before completing his certificate and becoming an operational manager and developing the chain in Ireland, Belgium and New Zealand.> ON-THE-JOB QUALIFICATION* Wagamama offers staff a certificate III or IV in business (frontline management), completed as an on-the-job qualification. Assessments take three to four hours and that time is paid for.* Managers and staff take part in assessment-based traineeships.* A "twinning" general manager is paid $55,000-plus to run two full-service restaurants, each seating about 130 and employing 45-50 staff. Sous chef salary is $35,000-plus for 50+ hours a week, assisting the senior sous chef, controlling costs and organising the back-of-house team.* For further information contact the Australian Institute of Management, phone 1300 651 811 or see www.aimnsw.com.au. For Performis, see www.performis.com.au or phone 1300 302 024.
© 2004 Sun Herald