Head Chef
Full kitchen leadership: menu development, ordering, costing and brigade management. Suitable for permanent gaps, maternity cover and interim leadership while you recruit.
- Leads the brigade
- Menu and costing
- Supplier management
Roles we cover
The kitchen brigade, fully covered
From kitchen leadership to back-of-house support, we supply the roles that keep a London hospitality operation running.
Every position
Who we place
Every professional is self-employed and compliance-checked before an assignment is confirmed.
Sous Chef
Second-in-command support for service delivery and section oversight, holding consistency when the pass is under pressure.
- Runs service
- Section oversight
- Steps up for the Head Chef
Chef de Partie
Skilled section chefs across larder, sauce, grill, fish and pastry, capable of holding a station through busy covers.
- Owns a section
- Consistent plating
- Works to spec
Pastry Chef
Specialist pastry and dessert production for restaurants, hotels and banqueting, from plated desserts to volume production.
- Desserts and viennoiserie
- Volume production
- Banqueting
Cleaning Staff
Reliable kitchen and back-of-house cleaning to keep sites hygienic, safe and inspection-ready between and after services.
- Kitchen deep cleans
- Back of house
- Between services
Front of House
Service staff to support covers, events and functions where the floor needs strengthening alongside the kitchen.
- Service support
- Events and functions
- Customer facing
Something else?
Not seeing the role you need?
Tell us the position and the standard you work to. If we can staff it properly, we will — and if we cannot, we will say so.
For chefs
Work one of these roles?
Join our pool and be considered for assignments across London.
Register as a candidate