After completing all of my chef qualifications at college six years ago, I have been working as a chef in various four-star hotels and restaurants.
After much thought I have decided that a career as a relief/mobile chef for one of the big contract catering companies would be both a interesting and progressive career move.
Could you please tell me what is the best way to go about this? Also, is there much demand for this line of work? And what could I expect in terms of salary and hours of work?
What the expert says
Ian Hall, director of human resources, Aramark