In our first edition of Platinum People, a monthly spotlight on the people and the heartbeat of hospitality, we discuss agency chef work with Marius Cobilici. A talented head chef who went from running kitchens to embracing the freedom and choice that agency chef work offers.
Marius shares his journey and why he believes working with Platinum Recruitment was the right choice. We discuss his most memorable shift at The Chestnut Horse Inn and how temp work has shaped his skills and career.
Let’s dive straight in!
What’s Your Most Memorable Assignment with Platinum Recruitment, and Why?
My most memorable assignment was The Chestnut Horse Inn in Winchester. Working alongside talented chef Joe Hibberd was an absolute pleasure. He curated a locally sourced menu featuring small plates, pub classics, sharing boards, and signature dishes using fresh seasonal ingredients.
I still consider him a friend today. The atmosphere and team were fantastic, making it a standout experience.
How Has Agency Chef Work Shaped Your Skills and Career Goals?
Relief chef jobs allow me to develop my culinary skills by working in diverse kitchens. Every chef who runs a kitchen has their own management style, rules, and creative approach, which means I’m constantly learning and evolving.
My goal has always been to work with different chefs, experience varied kitchen environments, and provide essential support when needed. I achieve this daily with temporary agency work while refining my skills.
What’s One Piece of Advice for Starting Agency Chef Work?
Be on time, follow instructions to avoid problems, and always work with a smile and a positive attitude. Agility is key with temporary hospitality work; showing enthusiasm will help you succeed.
You may also like: 4 Key Benefits of Working as an Agency Chef.
How Does the Flexibility of Temp Work Fit Into Your Lifestyle?
I couldn’t ask for better. Agency chef work allows me to take on as many hours as possible during peak periods while slowing down when it’s quieter. The ability to plan my schedule and take rest days when needed means I have a healthy work-life balance.
How Has Working with Platinum Compared to Other Roles You’ve Had?
I work with Ollie Moore and Leah Ritson from Platinum Recruitment’s Southampton office. They are both fantastic recruiters. They always check in to ensure I’m happy in my roles and support me whenever needed.
Before taking on relief chef jobs, I was a Head Chef, managing full-time kitchen teams. The stress of not having enough staff or working with under-experienced chefs was overwhelming. Switching to relief agency chef work has been a game-changer. It allows me to step in and help chefs when needed without the pressure of running a kitchen full-time.
I’m glad I switched to agency chef work with Platinum Recruitment, and I wouldn’t have it any other way.
Marius’s Key Take Aways
Thinking about a career in agency chef work? Marius’s journey highlights the benefits, flexibility, and career growth opportunities with temp work. Here’s what we’ve learned from his experience:
Temporary chef work opens doors to diverse kitchens and new skills – each assignment is a chance to learn, grow, and refine your craft.
A strong work ethic and adaptability are key to success in hospitality – being reliable, professional, and positive makes all the difference.
Flexibility is one of the biggest perks of agency chef work – control your schedule, maximise earnings during peak seasons, and take time off when needed.
Partnering with a trusted hospitality recruitment agency, like Platinum Recruitment, provides stability, career support, and access to top-tier opportunities.
If you’re ready to take your chef career to the next level, explore our latest temp chef jobs and see how Platinum Recruitment can help you achieve your goals.
