I initially joined the Pastry Kitchen as a Chef de Partie and was extremely eager to learn from the best in the industry.
Victoria VillelaChef de PartieVictoria VillelaJunior Sous Chef
After working at the Club for over a year, I was delighted to be promoted to Junior Sous Chef and take on more responsibilities.Victoria VillelaSous Chef
My hard work and determination was recognised again and I was promoted to the role of Sous Chef, working directly under the Club's Executive Pastry Chef, Claude Lamarche.Victoria VillelaSous Chef
I am now involved in managerial discussions and all decision making in relation to our department. I'm now looking forward to cross exposure in the Bakery department.
Having heard lots of great things about The Arts Cub I'm honoured to be joining the team as an Apprentice in the Bars department.Alessandro SpagnuoloApprentice
The standards set and maintained by the team are extremely high and in just 4 months I've already received training on various topics including spirits, liqueurs and classic cocktails.Alessandro SpagnuoloApprentice
I won a prize in recognition of my hard work and just 8 months into the apprenticeship I'm now confident in setting up a bar unsupervised and understand the stock take and inventory control procedures.Alessandro SpagnuoloPermanent Employee
I've finished my apprenticeship and as a result of my hard work and enthusiasm for the role, the Club has offered me a permanent position within the team!
My career started as a Commis Waiter in the Members' Lounge of the Club.Katarina PrudilovaCommis
Within the first 6 months of working for the Club I've noticed a great culture of employee development. The Club has sponsored me to advance my skills and I've completed a Level 2 award with The Wine & Spirit Education Trust.Katarina PrudilovaChef de Rang
I am delighted with my career development as I have been promoted twice in the last year and half and I'm now a Chef de Rang.Katarina PrudilovaSenior Chef de Rang
I won a staff prize to fly out and tour Champagne in France, which was not only great fun but also really informative. I have been given more responsibilities on my floor and I'm now working as a Senior Chef de Rang.
Laertis MitrosHead Waiter
I joined The Arts Club team as a Head Waiter working in their Japanese restaurant, Kyubi, which serves some of the best Japanese food in London.Laertis MitrosSupervisor
Rewarded for my quick learning ability, hard work, enthusiasm, attention to detail and knowledge of Japanese cuisine, I was promoted to the role of Supervisor after just 6 months.Laertis MitrosSupervisor
The Management Development Programme (MDP) is one of the key development programmes run by the Club that appealed to me most, so I was absolutely elated to be given the opportunity in my first year to join the MDP.Laertis MitrosSupervisor
I've attended training sessions on presentation skills and presented for the first time to the Club's COO and the Board of Directors. Some of the next training topics are 'Understanding Profit & Loss', 'Different Leadership Styles and Models', 'Event Planning', 'Rota Management' and the list goes on!