Daniel Rox Palomeque – Chef de Partie at Hotel Intercontinental O2


“With the support of HIT Training, I feel empowered in my role as I work towards my long-term goal of becoming an established leader in the culinary sector”

Why an apprenticeship?

I started out as a Commis Chef at the Intercontinental London – The O2 in 2018, where I worked hard to provide a first-class culinary experience for our guests while acting as a team leader in the hotel. Having completed my Level 2 Commis Chef apprenticeship with hospitality training provider, HIT Training, I was excited to take the next step and do another apprenticeship!

I saw the Level 3 Chef de Partie apprenticeship as a great opportunity to further my career and get a step closer to my long-term goal. I was inspired to pursue a leadership role within the culinary field by my father, who is currently the Executive Chef at the Intercontinental London – The O2.

By progressing to a Level 3 qualification, I’m able to develop my technical skills as a chef, while taking on the challenges that come with a leadership role in the hospitality industry. My HIT Training Consultant, Krisztian, guided me through what it takes to excel in the role by paying attention to detail and achieving the highest food safety standards possible.

Daniel Rox Palomeque – Chef de Partie at Hotel Intercontinental O2

Daniel Rox Palomeque, Chef de Partie at Hotel Intercontinental O2


Benefitting my business

Due to the COVID-19 pandemic, our hotel was designated as a quarantine hotel for travellers, which allowed us to continue to provide a limited service and keep us working. While cooking during a global pandemic, it was imperative for us to adhere to the highest standards of food safety. By utilising the learning in my apprenticeship, I was able to implement safe working practices and serve up to 800 guests on a daily basis during the height of the pandemic.

Working through several periods of lockdown often created barriers for our team to create great food and provide a memorable service. During a period of closure, I outsourced our services by providing shelter and food to Afghan refugees, who were evacuated after the army left Afghanistan.

We were able to provide consistent and successful food service for the large group of refugees throughout September. It was one of the most rewarding experiences of my career, as I had the opportunity to make a difference in the lives of those who needed it most.

The HIT Training difference

Due to restrictions, I’ve only had four face-to-face meetings with my Training Consultant so far. However, Krisztian has helped to improve my confidence and skill set, which has inspired me to continue seeking opportunities to help those who need it most and exceed people’s expectations.

As well as utilising my skills to provide a more meaningful service, I’ve been able to improve my communication skills by learning to take time to both listen and pay attention to detail. In addition, I’ve learnt to carefully consider how to appropriately delegate tasks to our team members, ensuring they have the opportunity to improve their skills and have proper guidance.

With the support of HIT Training, I feel empowered in my role as I work towards my long-term goal of becoming an established leader in the culinary sector. Following the success of my Level 2 Commis Chef apprenticeship, I’m excited for what the future holds and how I can continue to develop on my Level 3 Chef de Partie apprenticeship.


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