Where do I go from here?

Question

I am working as a chef de partie at the Grande Roche hotel in Paarl, South Africa. It is a member of the Relais & Chateaux organisation.

Before this I was the sous chef at a hotel in Scotland called Kinnaird Estate, also a member of Relais & Chateaux.

I have also worked at the Peat Inn restaurant in Scotland, the Greenhouse in London with Gary Rhodes and have also done a spell at London's Le Gavroche.

I am wondering where I should go from here. I am doing my first season in South Africa which ends in June 2003. I could do another season or start working again in the UK, but I'm not sure where. I'm 28 years old.

What the expert says

Steve Nunes, managing director catering, Blue Arrow

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A UK-wide shortage of 15,000 chefs brings a sense of security, but vacancies are not right across the board. Careful planning to meet your own professional and lifestyle needs, a targeted approach, and a firm commitment to finding the right role are paramount. You have strong experience, but have you considered building on that with management skills, experience in a specialist field, or in a particular area of the industry? In terms of lifestyle, cities are a breeding ground for high-profile chefs and there are some great opportunities in London, Manchester, Leeds and beyond. Once you've chosen your preferred location and type of establishment, you could write directly to the major hotels and restaurants, especially if you require "live-in" accommodation. This initial approach should include a strong career portfolio and a well laid-out, tailored CV. Alternatively, there are several reputable agencies in the UK which can manage this next, crucial stage in your career. Choose one that specialises in hospitality and catering, and check their Web site to see the level and volume of opportunity. Take the time now, at this planning stage, to consider how you would like to see your career progress. There is plenty of scope and a wealth of opportunities.