Chef

Experienced chefs to deliver delicious taste and quality food.

What a Chef does

A chef owns a section of the kitchen: preparation, cooking to a fixed recipe and portion, and plating to the standard the menu promises. In smaller kitchens the same person also controls stock rotation and food safety records.

Day to day

Prepare and cook dishes to set recipes and portion sizes
Run a kitchen section through service without delays
Keep food safety, storage, and temperature records
Control waste and rotate stock correctly
Support and check the work of kitchen helpers

What we screen for

Three or more years in a commercial kitchen
Proven in at least one cuisine the employer needs
Understands HACCP-style food safety practice
Able to hold quality and pace at full covers

How we place them

Every placement runs through the same five steps, whatever the role.

1 Step 01
Employer submits a request with role, quantity, and requirements
2 Step 02
We shortlist pre-screened, trained candidates from our talent pool
3 Step 03
Candidates are interviewed and selected by the employer
4 Step 04
We handle documentation, visa processing, and travel logistics
5 Step 05
Workers are deployed and supported throughout their contract

Why hire a Chef through us

A chef is the hardest hospitality role to judge from a CV. We ask about cuisines, station experience, and covers per service before shortlisting, so you interview people who can actually cook what your menu sells.