Gary Payne
LEICESTER CITY EXECUTIVE 1ST TEAM CHEF
I started training as a Chef at the age of 17 in the British Army cooking in some unusual locations and with very limited facilities. By the age of 21, I was a Head Chef in contract catering and since then I have a wide experience of catering, working within a private School, restaurants, and military establishments – once cooking for a visit by HRH Prince Charles.
I became part of the Leicester City Football Club staff at the beginning of the 1998/1999 season as Head Chef. My role progressed into becoming part of a unique group of staff who supported and travelled with the First team wherever required, also being included on trips to Thailand and other destinations as a guest. This culminated in the honour of attending the funeral of the Chairman following his tragic passing.
AM
Preparing and serving an extensive breakfast menu for approximately 85 covers followed by lunch for approximately 130 covers. Lunch includes six choices plus a pasta bar, salad bar, and a fresh fruit bar, plus a number of other dessert choices.
The first team also has an additional al a carte choice.
This is an extremely large number of covers for one very small catering team to manage and is mainly due to the size of the existing facilities.
PM
Meetings with the sports science department and nutritionists, menu planning, and completing food orders.
Staff rostering and appraisals as required
Food preparation for the next day
- Always work to your best overcoming any barriers to this maintaining excellent standards
- Flexibility: Changes in requirements and expectations are common in this environment and in order to meet these requires flexibility, imagination, and practicality. Be open to change.
- The 3 P’s (Be Passionate, Productive, and Professional).
MY WORK
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