Roles we cover

Sous Chef

The second in command who keeps service moving: running the pass, holding consistency under pressure and stepping up when the Head Chef is off.

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Chef at the pass in a hotel kitchen

What they do

What to expect

  • Runs service and the pass
  • Oversees sections and prep
  • Steps up in the Head Chef absence
  • Trains and supports junior chefs

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.

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
Request staff Request staff 020 7123 8998