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CJUK Chef Stories – Harry

 

“The hours are flexible and they have various types of clients.”

Harry CJUK Chef in whites“I became a chef 38 years’ ago after working as Front of House. I was once doing some training and part of that involved working in the kitchen…

I made a tomato soup that the Head Chef loved and he suggested that I became a chef instead!

In 2015, I decided to join CJUK (known as Chefs Jobs UK back then) after a very polite member of the team believed in me when I sent my CV across.

What I like most about working with CJUK are the hours, as they are flexible. I also like the various types of clients, from hotels to pubs where I can apply my talent.

For anyone who is considering relief chef work, my advice to them would be that you need to learn to be on your own.

It’s also important to showcase your talent, to be able to work as part of a team and to be flexible.

I have learned that when you are an interim chef it is also a great opportunity to learn to delegate, motivate and encourage the younger members of a brigade with dignity.

Always take pride in what you do and present the employers with respect!”

Fancy giving it a go? Join the CJUK brigade today!

Apply online below to work with CJUK or call us on 01254 355666.

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