Kitchen talent, from commis to executive.
Every chef on our roster is background-checked, references confirmed and food-safety certified. Book a single shift or build a permanent brigade — one vetted supplier, one invoice.
Roles we supply
Chef de Partie
Section chefs who own a station and deliver consistency under pressure.
Sous Chef
Second-in-command to run service, supervise the line and cover the pass.
Head Chef
Kitchen leaders for menu design, cost control and brigade management.
Executive Chef
Multi-outlet leadership for palace hotels and large banqueting operations.
How you can engage us
Temporary cover
Fill sickness, no-shows and spikes in demand — often within four hours.
Seasonal cover
Scale your brigade for summer, ski season and festive peaks, then scale back.
Permanent placements
Try-before-you-hire temp-to-perm, or direct placement with a single fee.
Request chefs
Tell us the roles, dates and standards. We'll send a shortlist — usually same day.