Gregory John Gautier is the executive chef at the Southern Sun Hyde Park in Johannesburg. He tells Margaret Harris that in his industry, being focused and hard-working will help you rise through the ranksTell me about a typical working day.My starting times vary from day to day, depending on which of my sous chefs (a sous chef is the chef just below the executive or head chef in a kitchen's chain of command) are working and how busy we expect it to be.If I come in early, I have to make sure everyone is at work and that all sections are being manned according to the roster, which rotates 32 chefs. Then I have to ensure that the standards set by me and the company are maintained by the people manning the sections. This involves a lot of coaching, disciplining and general whining about performance levels and standards.story_article_left1Food costs are key, because the food and beverage department contributes half of the hotel's revenue. Monitoring shrinkage, clever procurement, costing and waste control are becoming a larger part of what I do.When there is a chance to breathe, my team and I look at what needs to be improved, and plot a strategy to achieve this. Sometimes, to break up the monotony of our daily tasks, I grab a few ingredients with the chefs and create something new as a possible signature dish - I find this keeps the juices flowing for both the staff and me. I also meet the other heads of department each day to briefly discuss the day/week/month ahead and any issues that need addressing.What type of food do you most enjoy preparing?I love unpretentious, big-flavour, seasonal and regional food. It's fresher, cheaper to buy and the essence of the food is in the season itself - thus maintaining the true spirit of the dish.What was your first job, and what important lessons did you learn from it?I used to help my parents with their signage and graphics company. My mother was very good with clients, and I sensed that customer service and experience were crucial to their success and behind much of the return business. This is the same in any field, particularly in the challenging food and beverage sector. You cannot afford to neglect customers' needs.Where did you study, and was it as tough starting out in a kitchen as it is often portrayed in the movies?I studied at Roodepoort College, and indeed it was tough. Roodepoort taught me the basics, and this helped me get my foot in the door of a few places. But the college did not prepare me for the environment I was destined for after receiving my diploma, and I have a good mind to go back there and tell them that. I was in for turbulent times.I headed for London and landed a job at Le Gavroche, a restaurant with two Michelin stars. I couldn't speak French to start with. We slaved for 16 hours a day, six days a week. Although it was the opportunity of a lifetime, it was soul-destroying.What did you want to be when you were a child?A chef. I couldn't seem to ignore the smells in my grandmother's kitchen: spices, roast lamb, apple crumble. Growing older, I realised food was a nostalgic way of connecting to my past, which holds so many precious memories for me.story_article_right2What do you love most about your job?I love getting great feedback from guests and I love a smooth-running kitchen - who wouldn't?What other work would you like to do?I would love to get into product/experience/brand development - diversify into the creative marketing space.What qualities do you need to do your job?Insanity.What advice do you have for matriculants and graduates entering the workforce?In this country, it is easy to get to the top of what you're doing. There is such a culture of laziness, particularly in this industry, where people do it just because they need a job. If you are focused and hard-working, you are quickly singled out and utilised. Make yourself indispensable...