Jozef在沃特索德旅馆度过了一年，但最终决定，为了扩大他的技能，他需要成为一个较小的团队的一部分，他可以更多的手。Having worked part-time at Cliveden House during his diploma, he returned in 2007 to work at its Michelin-starred fine-dining restaurant Waldo’s under head chef Daniel Galmiche, where over the course of two years he climbed up the ranks to the position of junior sous chef. He would ultimately return to Cliveden in 2010, but it was his next move that was seminal in his journey to becoming the chef he is today. ‘Working with Tom Kerridge at The Hand and Flowers really realigned me with what I wanted to do,’ says Jozef. ‘It made me realise that I wanted to focus on cooking British food and using British produce, to take things that have been done before and show them in a new light. The Hand and Flowers was all about simple yet elegant food and I loved that.’

在离开玛洛之后的第三和最后一次回到Clivenden House，在Jozef中有助于最终负责厨房的厨房。When executive chef Carlos Martinez decided to leave the hotel in 2013, he asked Jozef not only to come and help him launch The Stafford Hotel’s new restaurant but offered him a first head chef position – an opportunity which the twenty-six-year-old simply couldn’t refuse. ‘I was incredibly eager for the role,’ says Jozef. ‘If I look back at it now, perhaps I was a bit young and not quite as mature as I could have been, but it’s been a great learning experience ever since walking through the door.’

游戏鸟的冠军冠军的哲学和时尚穿着而衣着无言而喻的古典人伴随着烹饪风格，乔西斯在手和鲜花上享有这么多烹饪的烹饪风格。这是他将自己的想法带到桌子上的机会，他用双手抓住它。在与行政厨师James Durrant开发出业后，Jozef Restaurant As Executive Chef自己的四年后，他仍然持续到这一天。然而，关于在游戏鸟类工作的最有价值的事情之一是有机会与烹饪导演Ben Tish密切合作。“他可能是我从中学到的厨师，”Jozef说。“他非常酷，平静，收集，永远不会吹出比例 - 我曾经工作过的厨房的最佳经理。

在游戏鸟类上玩简单的东西，并提供对英国食物的切割和粘贴解释，没有个性。相反，Jozef制作了一个真正的Flair的菜单，并奖励了两个AA玫瑰花园和许多其他奖项。这是一个具有大量决定的厨师;拥有如此多的经验已经在他身后，唯一的愿望成为他所可能成为最好的厨师，谁知道未来的jozef在哪里。