Notes from
the pass.
Guides for kitchens and chefs: staffing, food safety, right to work, menus and running a busy service.
Service Level Agreements for Hospitality Staffing
It's Friday afternoon, the dining room is filling, and the sous chef phones in sick. The replacement agency says it'll “try to find someone”,…
Talent Pipeline Management for UK Hospitality Kitchens
The phone's ringing, the rota's already fragile, and one chef has just called in sick an hour before service. That's the situation for a…
Event Job Brighton: Your 2026 Guide to the Best
Friday afternoon, your phone rings, and a key event steward has just called in sick for a fully booked weekend. That's the situation in…
What Is an Executive Chef and Why UK Venues Need One
An executive chef is the senior kitchen leader who controls menu engineering, food cost, brigade standards and commercial outcomes. In the UK, that role…
HR Temp Staffing for Hospitality: A Practical UK Guide
Saturday service is half set, the booking board is full, and then the call comes in. Your sous chef is off sick, two starters…
Bartender Manager Jobs: A Guide to Landing Your Role
You've probably already done the hard part. You can work a busy bar, keep guests happy, and survive the Friday-night rush without falling apart.…
Training for Chefs: A Practical UK Guide for 2026
The phone rings at 4.45pm. A commis has called in sick, the second chef is still on the motorway, and service starts in thirty…
Top 7 UK Platforms for Jobs for the Holidays (2026)
Your booking system is full from November to New Year's Eve, but the rota is already showing gaps. A cook has gone off sick,…
Chef Jobs Monday to Friday: A Practical UK Guide
It's a Tuesday breakfast rush, the prep list is already running late, and the head chef who promised to come in for a few…
Recruitment in Liverpool: A Practical Guide for Hospitality
A Liverpool kitchen doesn't care about your hiring plan when the Friday board is full, the head chef has called in sick, and a…