Roles we cover

Pastry Chef

Specialist pastry cover, from plated desserts on a restaurant section to volume production for hotels and banqueting.

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

What they do

What to expect

  • Plated desserts and petits fours
  • Viennoiserie and bakery
  • Volume production for banqueting
  • Works to allergen and dietary briefs

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

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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.

Chef de Partie

Skilled section chefs across larder, sauce, grill and fish.

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