Catering & hospitality staffing
From one relief chef to a full brigade.
Restaurants, hotels, care and education catering, events and contract catering. Chefs and catering staff who can walk into an unfamiliar kitchen and hold their own by first service.
The roles we cover
- Head chefs, sous chefs and chefs de partie
- Relief chefs and cooks
- Kitchen assistants and kitchen porters
- Catering assistants and front of house
The kitchens we supply
- Restaurants, hotels and bars
- Care home and school/college kitchens
- Contract and workplace catering
- Events, functions and seasonal peaks
Checked before they pick up a knife
Every chef and catering worker registers through our app and a call with the office, with their experience talked through, references verified and food hygiene certification checked (Level 2 as standard, Level 3 for senior roles), plus allergen awareness. For kitchens in schools, colleges and care settings we add DBS checks, because the kitchen door opening into a corridor of children matters. They arrive in clean whites with safety shoes, ready to work your menu, not argue with it.
Honest matching, because kitchens have no hiding places
A struggling line cook can’t be hidden on a busy service. We ask about your menu, covers and kitchen setup before confirming anyone, and we only send people whose experience genuinely fits. If we don’t have the right chef available, we say so straight away, so you still have time to re-plan the service.
Questions, answered straight
Frequently asked questions
Can you find a chef for tonight’s service?
Often, yes. Ring 0161 524 1715 before mid-afternoon and we’ll tell you immediately who we can get to you and by when. The earlier you call, the better the match.
Do your staff bring their own kit?
Chefs arrive with whites, safety shoes and their own knives. Site-specific equipment and uniform items stay your call, and we brief workers on your standards before they arrive.
Can you staff a one-off event?
Yes. From a single function to a full season, we build the team around your numbers: chefs, kitchen support and front of house, with one point of contact and one invoice.