Te Kemara Robust: Waiter

What made you want to work in this industry?
I wanted to make a start somewhere, get a job somewhere that you didn’t have to have qualifications, but if you liked it and they thought you were worth it, that there could be qualifications earned. I’m lucky that I started at one of the best places in town – "Soul".

What training path are you currently on, and how far have you to go before you finish?
I am currently doing a Modern Apprenticeship in Food & Beverage, and I’m due to complete that in 2011, around June.

What is the best part of working in hospitality?
The best part of my front-of-house role is the people; you need to be a people person, or learn to be one. The highlight so far is working here, because Soul Bar & Bistro is busy and eventful - there’s often something extra happening, from fashion shows to special events like the Melbourne Cup.

What has been the biggest challenge to reaching your goals?
Learning the skills needed, adapting to the reality hit of ‘hospo’ hours, and developing the necessary work ethic.

What would words of encouragement would you give to new entrants to the industry?
I’d encourage them to try hospitality as a career - it’s somewhere you can see what the real world is like, with meeting different people and getting trained. You can learn something different every day, not like working in an office. It’s a bit of a reality check in terms of the hours, but it’s great to have hospo skills if you want to go overseas, you’ll probably always get work if you have had that experience. 

Where do you see your future in the industry?
I’m focused on finishing my apprenticeship; then I’ll decide what happens next. Working in hospitality has grown my people and customer service skills, and I’ve become confident talking to all sorts of people, so I reckon there are plenty of opportunities ahead for me. I wouldn’t mind seeing some of the famous places on the world I’ve read about…