(Out of Hours)


(Out of Hours)


Meet Mark – June’s Chef of the Month

Written on 03-Jul-2019

Congratulations to Mark, who has been recognised as our ‘Chef of the Month’ for June 2019!

A few words from the team:

“Mark has been extremely flexible, working in local schools and care homes to help us out. He has worked around us and has helped us fill a lot of odd days over the last few months all whilst trying something new and pushing himself outside of his comfort zone of busy pubs and hotels. The site he’s currently working at were really excited to have him back!”

We caught up with Mark to share the good news with him and to ask him about his time as a Chef…

 How long have you been in the hospitality industry for?

32 years!

How did you become a Chef?

I was helping 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.

What is your favourite thing about working in the industry?

Definitely the variety, I had a predominantly Hotel background but now I can move around and try different places from schools, hotels, pubs and private dining.

What’s the strangest thing you have experienced?

Someone once asked for a free range tomato… I think they meant organic…

What is the best job you’ve ever had?

The job that I’m in now! Working through CJUK in private housing, it is different to the rest of the industry as there is less pressure but I’m much more appreciated. It’s a nice job for me.

Best thing about your role 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.

What is your guilty pleasure?

It has to be a mixed kebab!

What three words sum up why you work with CJUK?

Flexibility, Variety, Enjoyment

Thank you for all of your hard work Mark!

Could you be a CJUK Chef?

Complete the below with your information and we can get in touch to discuss how you could join our brigade!