Kathryn, Royal Pastry Chef
Kathryn spent 14 years working in five star hotels and Michelin starred restaurants before joining the The Royal Household.
Kathryn's team are involved in everything from staff lunches and meals for two, to receptions and state dinners. Working in state-of-the-art kitchens, Kathryn takes on a huge variety of tasks every day:
"As part of the senior team in the Royal Kitchens, I support the Head Chef with the day-to-day management of the entire catering operation. This includes creating and writing all menus, stock management, staff training and development, health and hygiene, and managing a team of three within an overall team of twenty."
The Royal kitchen team is an incredible group of people with a real mix of ages, experience and from all walks of life.
And despite working at other Royal residences away from London for part of the year, Kathryn enjoys the work-life-balance that she has, compared to many others working in the hospitality industry.
"We get two days off a week and holidays – unheard of in the five star world".
But above all, Kathryn has appreciated the opportunities for professional development.
"Whilst working here I completed my BA Honours in International Culinary Arts, and have improved my sugar craft skills."
"I was also lucky enough to go on an exchange programme to Raffles Hotel. And we have a well-established trainee programme within the Royal Kitchens, with a real commitment to supporting the next generation of talented chefs".
Although much of her day-to-day role is similar to working in any five star kitchen, there are extraordinary moments that make working here like nowhere else.
"It's unique in the fact that you get to meet so many interesting people who are usually very interested in what I do. It's been the opportunity of a life time."
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