Head Chef
Full kitchen leadership, menu development and brigade management.
- Leads and develops the brigade
- Menu development and costing
- Ordering and 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 compliance-checked before an assignment is confirmed.
Sous Chef
Second-in-command support for service delivery and section oversight.
- Runs service and the pass
- Oversees sections and prep
- Steps up in the Head Chef absence
Chef de Partie
Skilled section chefs across larder, sauce, grill and fish.
- Owns a section end to end
- Larder, sauce, grill, fish or pastry
- Consistent plating to your spec
Pastry Chef
Specialist pastry and dessert production for restaurants, hotels and banqueting.
- Plated desserts and petits fours
- Viennoiserie and bakery
- Volume production for banqueting
Cleaning Staff
Reliable kitchen and back-of-house cleaning to keep sites hygienic and inspection-ready.
- Kitchen and back-of-house cleaning
- Between services and after close
- Deep cleans and scheduled resets
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