(Out of Hours)


(Out of Hours)


CJUK Chef Stories – Krishna


“If this isn’t well-being in hospitality industry I don’t know what is?!”

“I joined CJUK over 12 years ago and I have never looked back. I have been in charge of my own time, money, working hours. I have worked with clients I wanted to and took the time off when I needed it, if this isn’t well-being in hospitality industry I don’t know what is?!”

krishna cjukThis job gives me all the flexibility I need so it fits with my lifestyle perfectly. Everyone has ups and downs in life but I can honestly say the staff at CJUK have been the most professional and helpful bunch I have ever had the pleasure of working with, they have shown me that being paid for every hour makes a massive difference to feeling valued

Many years ago as an interim chef you didn’t have a lot of value at all, you were treated differently and you never knew what you were about to go into. However the industry has changed so much now, interim chefs are in class of their own, they are all respected, and businesses understand the valuable service interim chefs provide, they are the back bone of the industry”

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