A Day inthe Life of…a Head Chef
Gill Sherry
Wojciech Kozyra is the head chef at Lamlash Bay Hotel, Arran, a role he has held since March 2024. Originally from Kielce in Poland, he has worked at the hotel for three years.
We caught up with him to find out what his Head Chef role entails and what he enjoys the most about his culinary career.
How long have you been a chef?
I have been a chef for 19 years.
What training did you need to do?
To be honest, being a chef is much more about attitude than what qualifications you have. I worked my way up, as all chefs do, from being a kitchen porter to running a kitchen. For me this happened in the space of just three years.
What do you like best about being a chef?
Every day involves a different challenge, and never gets boring. I genuinely love to create and produce my dishes using local produce, helping small producers get their ingredients on the menu and involving all the team to get creative.
Do you dislike anything about your job?
Working around obstacles can be tough. For example, in Scotland we have a huge chef shortage. There have been many times when you have everything planned for the week, and then the new team member that was due to start lets you down on the day.
Being on an island we also have supply chain issues. Some days you are planning your menu and the produce never arrives, so we need to think on our feet and use our initiative, especially when the weather is bad and the ferry is nowhere to be seen!
How many hours a week do you normally work?
At the moment it’s the high season, so Head Chefs will work between 50-60 hours here, with 1-2 days off a week (all being well!). In the winter we take more holidays and have reduced working days and hours.
What time does your working day usually start?
Normally around 9.30am. We have a fantastic breakfast chef who does the early 7am starts.
Can you briefly describe what a typical day involves?
I start by checking what’s booked for the days ahead and by making sure my rota is in place.
I then check our food safety records, ensure the kitchen is clean and sanitised after breakfast, and start to meet and greet suppliers before putting away deliveries. I then start working on preparation for the coming day. Lunch service is 12-5pm and dinner is 5-8.30pm, so we are on the go all day.
One piece of advice for someone looking to become a chef?
It is a great job – hard but rewarding. Nothing beats the buzz of a happy team who feel they have accomplished something together.
Be prepared for long days and working under pressure. However, enjoy it and make sure you have fun along the way. It’s a happy business to be in if you make it that way, so try not to stress too much.
I would love to support more young chefs into the trade. I think it’s our duty to pass on our skills, traditions and values as a professional.
What would you be if you weren’t a chef?
I could have seen myself as an accountant like my father or owning a grocery store and providing amazing products for my local community.
Career highlight so far?
Being recognised for winning the 2022 and 2023 Scottish Food Awards for Island’s Food Business of the Year, in my previous role of Head Chef at The Wineport.
Also, I am now delighted to have been chosen to lead the brigade here. I can’t wait to take the iconic Lamlash Bay Hotel & Restaurant from strength to strength.
If you had to sum up your job in one word, what would it be?
Passion!
