Roles we cover

Chef de Partie

Section chefs who can take a station and hold it through a busy service, working to your spec without needing to be walked through it.

Request a Chef de Partie Register as a chef
Chef at the pass in a hotel kitchen

What they do

What to expect

  • Owns a section end to end
  • Larder, sauce, grill, fish or pastry
  • Consistent plating to your spec
  • Comfortable at volume

Every professional is compliance-checked before an assignment is confirmed.

Request staff

Also available

Other roles we cover

Head Chef

Full kitchen leadership, menu development and brigade management.

Sous Chef

Second-in-command support for service delivery and section oversight.

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
Request staff Request staff 020 7123 8998