<div class="page side-photo"> <article> <div class="image" style=" background-color:#fff; background-image:url(/uploads/54088e1a5b9f3.JPG); "></div> <div class="container" style="background-color: #fff;"> <header style="font-family: ; color: #000;"> <h1>A day in the life of Adrian McDaid</h1> </header> <!-- /header --> <div class="main"> <p class="summary" style="color: #000;">We caught up with Adrian McDaid- Executive Head Chef at The Europa Hotel to find out what is involved in his role</p> <p><strong style="font-size: 15px; background-color: initial;">Do you have a typical working day?</strong></p><p>What is 9 -5? Having spent the last 30 years working within the hospitality industry you adapt to working to the needs of our guests. My shift patterns change on a weekly basis and this flexibility is something I have always enjoyed. I usually start each morning by reviewing the days business and agree duties and responsibilities with my team. A typical day could include 400 guests for breakfast, meetings in our nine conference rooms with morning coffee, lunch and afternoon tea and an event in our Grand Ballroom with a gourmet dinner for up to 550 people. Alongside this we have diners in the Causerie Restaurant, Lobby Bar and Piano Lounge – so we are kept very busy. I have regular meetings with the management and events teams regarding the various events taking place throughout the hotel. I also work with my team on planning seasonal menus using the very best of local produce to ensure all our guests have a very enjoyable experience. </p><p><strong>What Qualifications do you have?</strong></p><p>I obtained my 7061 & 7062 in culinary arts in 1986</p><p><strong>What other skills do you need in your role?</strong></p><p>The industry needs professional people, who are dynamic, energetic, inspirational, talented and passionate. You must have an excellent sense of style married with honestly and a determination to succeed. I’m calm in my nature and this is how my team and I manage our kitchens. We are passionate and determined to move our food from a good to great and we try to create this culture every day and in all that we do.</p><p><strong>What’s the best things about my Job?</strong></p><p>Working for and with people who care about what they do. All the staff at Hastings Hotels are passionate about the guests, the products we use and are committed to their teams. </p><p><strong>And the Worst?</strong></p><p>“Are you spending money again?” – Quote from James McGinn General Manager</p><p><strong>What do you think are the greatest challenges / pressures of the job?</strong></p><p>My Job is varied and it’s not all about frying eggs or making cakes. As Executive Head Chef for the Europa Hotel, the key success factor is giving our guests the product and service to meet their expectations. Surpassing their expectations whilst hearing the tills ring makes me a happy boy! Of course I couldn’t do this without a great team. As Northern Ireland’s biggest hotel, we have three restaurants, a busy lounge and three ballrooms open 365 days a year so we require good employees who are fully engaged with the company business and our customers . I spend lots of time training and communicating with the employees.</p><p>Then I must please the boss, there are budgets and targets to achieve - for hygiene, sales, profit margins and wages. I must be constantly looking at promotional opportunities and ways to drive revenue and cost control.</p><p><strong>What Advice would you give someone considering a career in your profession?</strong>If you would like a career where new and exciting challenges occur on almost a daily basis then this industry is for you. This industry is not for the faint hearted, but very rewarding. The industry needs Professional People, who are dynamic, energetic, inspirational, talented and passionate.</p><p><strong>How do you relax outside of Work?</strong></p><p>I just love spending time with my wife and son Charlie. I’m a real family man and when I’m with them it’s just about them.&nbsp;</p> </div> </div> </article> </div><!-- /page-->