“Zamira is passionate about every aspect of the business and has an inquisitive, curious mind. She has been responsible for many of our dishes, such as fish kiev, spiced scampi, smoked coley and sardine tempura. Whilst she continues to excel on the range, she has gained valuable experience in all aspects of the kitchen, from cooking seafood dishes to plating and managing the pass.
How long have you worked at Fish City?
I’ve worked at Fish City for four years. I used to work nearby and walked past frequently. I liked the look and feel of the place, so I walked in one day and asked if they had any work available. I started as a pass handler, but I was curious about the fryer, which was new to me at the time. John noticed my interest in the fryer and he provided me with full training. Over time, I wanted to learn about other areas of the kitchen and trained under the head chef.
What are your responsibilities?
Preparing and cooking food to perfection, oil management, ordering food, keeping my workspace clean, and record keeping for our hygiene and health and safety measures.
What’s your favourite part of the job?
Trying new things. Here I have the freedom to try new things all the time and to learn: new methods, new dishes. Owners John and Grainne give me the freedom to be creative.
What’s your least favourite part of the job ?
It’s part of the job, but my least favourite part is the close. After a long, busy day, the range is covered in oil and the clean down can feel like it takes a lot of extra effort to power through and do well.
What is it that you like about working at Fish City?
I like the fact that I am respected and my opinions and expertise are valued. I like that I have the freedom to try new things and I always find the support I need to explore and try and learn new things.
How do you feel about being nominated as an unsung hero?
I am thankful for the recognition, but it’s not only my work. Everybody here works really hard and there are so many others behind me in the kitchen, the back-of-house and, of course, the front-of-house who all work really hard. John and Grainne, too, have been a tremendous support to me all this time. It is nice to be nominated, yet I know I am only one part of an excellent team and the work of the restaurant happens because of all of us.
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