At the end of 2021, after five years at Holdsworth House, George Crossley has made it into an elite club – that of Employee of the Year. George is the hotel’s Junior Sous Chef. His role is key in helping to deliver the wow factor through beautifully presented food, imaginative flavours and quality ingredients. It’s a role that requires confidence and skill as well as creativity in our busy restaurant and banqueting kitchen.
As Junior Sous Chef, George has earned his stripes across the various stations within the kitchen and he now supports the Sous and Head Chef.
Junior Sous Chef George Crossley
George said, “It’s a really rewarding job. Whether I’m designing restaurant menus, prepping incredible fresh ingredients, or getting a banquet ready for 100 hungry wedding guests, the team atmosphere is brilliant. I’d totally recommend a chef career to anyone”
Manager Chris Meehan said “George is a true success story for us at Holdsworth House and someone I am personally very proud of. George joined us as a young 16-year-old apprentice chef with little experience but a remarkable attitude. In the last five or so years, I have been lucky enough to see George grow not only as a talented chef but as a person. He is one of the most liked and respected members of our team and someone who would do anything for anyone.
“I firmly believe that age is but a number in our industry and if you are good enough then you are old enough, and that is true with George. At just 22 years old, George is now our Junior Sous Chef and a key player in our kitchen team.”
Chris continues, “I said recently that I don’t know if George realises his own potential or believes in himself as much as we believe in him. But he knows it’s my aim one day to see him as Head Chef here at Holdsworth House Hotel.”
