Starting off as a chef when he was just 17, he progressed to Kitchen Manager, before becoming an Assistant Manager and finally working his way up to General Manager. He now manages a team of around 40 staff at the Punch and Judy.
He started off working in the kitchen mainly due to language barriers. Not speaking English, he was offered the opportunity to work in the kitchen where he would be taught all the needed skills and learn the ropes within hospitality.
“Once I started, I saw what I could do. I saw opportunities and decided what I liked and what I wanted to do. I went to university and did some courses while working. But I love the hospitality industry and I didn’t give it up. It was the best decision ever.”
“No day is the same in hospitality. I love meeting and talking to different people. We deal with football fans, hen-dos, stag-dos, suits, millionaires and people who have no money. There’s an intrigue in going from one person to the other, learning their personalities and dealing with different personalities each day. It’s really interesting.”
“I started as a Kitchen Assistant, and within 2 months I was promoted to Sous Chef. I wanted to learn and move to the next stage. I had a very good management team who gave me the opportunity to see what was going on outside of the kitchen. In six months, I became the Kitchen Manager. I was doing a bricklaying course on the side, but it wasn’t for me… I just needed that interaction, those numbers, and the buzz of hospitality.”
“Greene King has apprenticeships from level 1 to level 5, which would typically cost around 40 grand to complete at uni. However, with Greene King, you get to take them for free, and you’re getting paid. You’re training and being paid. Why wouldn’t you do it?”
Of course, we were curious to hear more about the apprenticeships offered by Greene King, so we also got chatting to Ana, the pub’s Assistant Manager and long-time friend of Elton.
Ana, Assistant Manager at the Punch & Judy