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Culinary & Kitchen

Chefs & Kitchen Staff

Professional Head Chefs, Sous Chefs, Chefs de Partie, Commis Chefs, and Kitchen Porters for temp, block-booking, or permanent hospitalities.

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Role Overview & Responsibilities

Our Chefs & Kitchen Staff division supplies top-tier culinary professionals to hotels, fine dining restaurants, contract caterers, and central production kitchens. From Executive Head Chefs managing brigade teams to experienced Kitchen Porters maintaining food hygiene.

Primary Duties & Responsibilities:

  • Prepare and execute high-standard culinary menus in busy commercial kitchens
  • Maintain strict HACCP food safety, hygiene, and temperature logging standards
  • Manage kitchen prep, station setup, and stock rotation (FIFO)
  • Lead kitchen brigades during high-volume lunch and dinner service periods
  • Supervise pot washing, kitchen sanitation, and waste management

Pay & Rate Guidelines

Hourly rates from £14 to £28 per hour (PAYE) depending on chef grade.

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Key Benefits & Features

01

Temp, Block & Permanent Roles

Flexible daily shifts or long-term kitchen placement options.

02

Free Food Hygiene Level 2/3

CPD accredited food safety and HACCP training.

03

Weekly Direct PAYE Pay

Reliable weekly wages with holiday pay accrual.

Vetting & Compliance

Safeguarding & Compliance Checklist

Every applicant undergoes multi-layer vetting prior to site deployment.

  • Food Hygiene Level 2 or Level 3 Certificate
  • HACCP awareness certification
  • Right to Work in the UK verification
  • Two professional culinary references

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Kitchen Porters & Cleaners Catering & Banqueting Staff Waiting & Bar Staff