Staff for hotels, restaurants and events

A year in the industry

The need for staff in hotels and restaurants follows the calendar closely. In many places, you can almost set your watch by when things get busy.

Spring

Confirmations, weddings and the first outdoor events. Kitchens and function rooms run at full capacity at weekends, and extra waiters and kitchen porters are needed.

Summer

Tourists, festivals and outdoor dining. Hotels and restaurants in holiday areas have their high season, while permanent staff also need to take their holidays.

Autumn

Conferences, courses and corporate events fill hotels and meeting venues. People are needed for breakfast, lunch buffets and serving.

Winter

Christmas parties and New Year are the busiest time of year for many, and the winter illness season can make the rota especially vulnerable.

Who can we help with?

• Chefs for à la carte, functions, canteens and production kitchens
• Kitchen assistants for preparation, plating and buffets
• Kitchen porters, who keep the kitchen running at peak times
• Waiters for serving, functions and bar
• Hotel workers for breakfast, housekeeping and reception, for example
• Event staff for setting up, cloakroom, serving and taking down

Canteens and large-scale kitchens

Not all kitchens have evening service. Canteens, institutional kitchens and production kitchens often work during the day with fixed menu plans and large volumes. Here, experience of running a large-scale kitchen, in-house food safety checks and planning matters more than à la carte experience. So tell us what type of kitchen it is, so we can find a chef or kitchen assistant with the right background.

Large events

At festivals, trade fairs and company parties, many people may be needed at once, often for just a few days. Agree in advance who leads the team on site, how shifts are allocated and how the workers get home if the event finishes late.

Hygiene and allergens

Workers who handle food must have the necessary knowledge of food hygiene. Many kitchens therefore require a food hygiene certificate, and it is a good idea to state in your booking if this is a requirement for you.

Also think about allergens. A temp needs to know where you keep your recipes and allergen information, so guests get the right answer when they ask.

How to give a temp the best start

A busy evening leaves little time for training. So it helps if you tell us in advance:

• What type of kitchen or service it is, and how many covers are expected
• Start time, dress code and whether there is a uniform or apron
• Who the worker reports to
• Which languages are spoken in the kitchen and with guests

Small things like a short tour and a run-through of the menu before service make a big difference for both the temp and the rest of the team.

How we work

We find people among our own workers and from approved partner companies, so we can help with single shifts, a whole season and large events. You have one contact person with us, and we come back with a specific proposal before anything is agreed. Read more about labour hire, or book staff for your next shift.