Eamon Scaroni, Head Chef, Dudley Zoo
What does your role entail day to day?
I’m responsible for all onsite catering offers, costings, recipes, dish specifications, allergens, training and health and safety.
What is your proudest achievement while working for Amadeus?
Being involved with the mobilisation of our new catering contracts in Belfast was a majorly proud moment for me. Meeting and working with such an experienced team, in a place very dear to my family’s heart meant a lot to me. Training up a number of apprentices for Amadeus has also been a proud moment for me in this role.
“Being involved with the mobilisation of our new catering contracts in Belfast was a majorly proud moment for me.”
How do you measure success in your role?
I think figures play a big part in measuring success. We have a lot of checks and balances which help to assess where you are at in terms of productivity and compliance, like mystery customer reports, compliance reports, food safety audits, customer, catering management and client feedback. I think a big indicator to the success of a season is always how much net profit has been generated and whether your staff are happy in their job. Staff retention is also very important to me.
What drew you to the catering industry?
My father was a chef proprietor of several restaurants around Birmingham and I grew up watching him in the kitchen. I started working in his kitchen at the age of 10 and I loved working alongside him. He was a massive influence in my life and made me want to become a great chef.
