[Zig]

So, it's with a real mixed bag if emotions that I commence my final shift as senior sous chef at the Saxon Mill, I've been here for a year and a half and can honestly say it's been the most productive and challenging part of my chefing career to date. The place is an animal and turns over in excess of £3m a year. I started here as a commis last January and have busted my balls every day to be promoted to senior sous in just 12 months.... It payed for the R and many nice mods!

The new job is with much smaller company, I've taken a step down the ladder but retained the same pay... Hope I made the right choice, only time will tell

 

[cuprabob]

Good luck with the new job

 

[Zig]

Cheers buddy

 

[MIQ]

Good luck,

I did a similar thing in my industry

But with a smaller company you can grow with it rather than being stuck at the same level in a more established one

Sent from my iPhone 9 in a Time Machine

 

[Zig]

Good luck,

I did a similar thing in my industry

But with a smaller company you can grow with it rather than being stuck at the same level in a more established one

Sent from my iPhone 9 in a Time Machine

Exactly mate.. It's a small expanding company so who knows where it will go.

 

[joelr32]

Good luck

 

[Zig]

Good luck

Thanks mate

 

[vrt]

good luck bud

Regards
Vrt

 

[Paul]

Good luck with the new job

 

[Beehive]

I was a chef for 24yrs,so know what a tough job it is..Youve done really well in a short time.
Its hard work,but very satisfying.

Good luck for the future.

 

[BLACKMK4SUPERCHARGE]

Good luck in your new job Zig.....

 

[Jet9]

Hope all is good at the new job.

 

[Guest]

good luck mate, i'd probably want to do the same, pick a smaller company thats going places and you can build and develop it rather than sit still waiting for the years go by and realised you hadnt really done what you wish you had... if that makes sense lol

 

[Zig]

Cheers fir all the well wishes chaps...

@beehive.. Your dead right mate it's very tough but you get such a buzz out of a good service, I've been doing it 8 or 9 years now, I was head chef for 4 years at my last place but it was all bought in crap and I got board, so I came here 18 months ago as a commis to learn volume fresh food so it's time for another challenge

@robp... Yeah it make perfect sence

 

[SJR]

Well done mate, good luck for the future!!!

 

[SplitPersonality]

You'll kill it mate, you're committed. I used to know a chef, proper hard work!

 

[BIGT1987]

Good luck with the job mate

 

[PaulW]

Congratulations Zig! I'll give you a job as my senior sous!!

 

[Zig]

Bit far to commute !

 

[PaulW]

Haha. Ok then. You on a split?