When I was younger I helped out in our family business doing some farming, building work and other bits and bobs. They wanted to move up to Scotland but I wanted to stay local so I got a KP job in a local hotel in Whitby. I ended up liking it and staying for 2 or 3 years there working my way up to Sous Chef. I then went over to Harrogate as a commis Chef where I met my friend Nick and followed his footsteps working down in London to learn and build my experience.
I love the variety of hospitality, I had a predominantly Hotel background but now I can move around and try different places from schools, hotels, pubs and private dining. My favourite job is the one I’m in now, working through CJUK in private housing. It is so different to the rest of the industry, there is less pressure but I feel much more appreciated, it’s a nice job for me.
As an interim Chef, once you are finishing the contracts they thank you for your help and it’s nice to be appreciated, not all places are like that. Also, I like not feeling guilty for booking time off, whether it’s for an event, holiday or just to relax, I don’t have to fight for it or make excuses.
I had my own metal detector when I was a kid and loved finding treasure but going into cheffing, I never had the time to carry it on. Working with CJUK has allowed me to pick this hobby back up, I’ve now joined a club and we go on walks, regularly finding pieces of history and it’s great!
In three words, I work with CJUK because of the Flexibility, Variety & Enjoyment I have in my work.”
A few words from the team:
“A brilliant representation of a CJUK Chef. We love hearing comments from sites saying how nice his food is, how friendly he is and how he keeps the kitchen absolutely spotless! Thank you for all your hard work Mark.”
If you would like to find out more about joining the CJUK Brigade, please call us on 01254 355666 or send us your details below and we’ll be in touch!