From cooking to collections

Meet Alex Sethi, Harmoney collections officer and former chef

, 30 May 2019

“I think the thing the two jobs have in common, is being able to deal with people,” says Alex Sethi, a professional chef turned Harmoney collections officer.

So how do you go from being cooking to collections? “Hospitality is hard work - and you work when everyone else is socialising. I think by the time you get to 40 you need to be doing something else - unless you’re a successful celebrity chef!

“I’m only 26 but I could see that I needed to try something else; get some experience in a different area. His flatmate Sahil, who was already working for Harmoney, suggested Alex give collections a try.

“I really like it. I wasn’t sure about being in a more corporate world after being a chef, but Harmoney is great; way more relaxed than being in the kitchen!

“Some days everyone you have to call is in a good mood, even though your calling from collections, and other days you can get a lot of people who are upset. But you get to talk to a lot of different people in a lot of different situations.

“I think that’s where having been a chef has helped me in this job. I know when I have to be firm or tough with people, and I know when to be super polite and listen.”

Though he doesn’t cook a lot these days, (“After years of being a chef and eating whatever was around, I’m now trying to keep to a much more strict diet!”)  Alex is dusting off his apron to cook for the Bright Foundation’s Bottomless Brunch, being held in Glen Eden, Auckland on June 9, raising funds to provide school supplies for underprivileged children.

“I remember being at school and not always being able to have the things other kids had. It’s really good to be able to help”.