Chef Maxine says women should go against the grain
Being a Sous Chef, just like any other career, has its challenges and rewards.
Silverstar’s Maxine Burns, Sous Chef for Billy G Restaurant, may be young, but she has what it takes to make her mark in a male-dominated industry.
This Women’s Month, they acknowledged her dedication and commitment, and celebrated her achievements in her career with Tsogo Sun.
Maxine believes that even though her industry is male-dominated, this doesn’t mean that women can’t find easier and more effective ways to run a kitchen.
This dynamic chef was raised by a strong woman who taught her that being a female does not mean you are any less than a man.
After matriculating in 2013, Maxine spent the next two years studying for her Diploma in Culinary Arts and worked as a Head Chef at Country Meat. This determined young woman was offered the position of Chef de Partie at Billy G Montecasino only six months after joining Country Meat, and in just over a year she was promoted to Sous Chef (the second in command in a kitchen) at Billy G, Silverstar Casino.
Being a Sous Chef, just like any other career, has its challenges and rewards. Maxine explains that you must be a jack-of-all-trades and a master of one! Over and above her regular duties, she keeps all the health and safety paperwork in check, ensures that there are always enough staff members in the kitchen and ensures that she has happy staff members who are always motivated to give their best.
Maxine believes that the hospitality industry should not change the rules to suit women in pursuit of gender empowerment.
When asked what advice she would give to a young woman coming into the hospitality industry, she said, “Be prepared to go against the grain. You will have to prove yourself every day, all day. But, when you eventually achieve it, there is no better feeling of success both personally and professionally. And when you feel like quitting, that’s when you are about to achieve break-through! Don’t give up!”.
