Sous Chef
Second-in-command support for service delivery and section oversight.
Head Chef
Kitchen leadership when you need it. Suitable for temporary cover, interim leadership and ongoing assignments. Someone who can hold standards, cost a menu and run a brigade from day one.
What they do
What to expect
- Leads and develops the brigade
- Menu development and costing
- Ordering and supplier management
- Food safety and compliance ownership
Every professional is compliance-checked before an assignment is confirmed.
Also available
Other roles we cover
Chef de Partie
Skilled section chefs across larder, sauce, grill and fish.
Pastry Chef
Specialist pastry and dessert production for restaurants, hotels and banqueting.
Cleaning Staff
Reliable kitchen and back-of-house cleaning to keep sites hygienic and inspection-ready.
Need one today?
Cover arranged at short notice
Call 020 7123 8998, seven days a week.
Call 020 7123 8998