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08 — Gastro Talent

Find the right people for your business.

Permanent, executive search, seasonal, project and emergency cover — from a pool where employment history is confirmed before it reaches your shortlist.

I need staffJoin the pool

Positions we fill

  • Culinary Director
  • Executive Chef
  • Chef de Cuisine
  • Head Chef
  • Sous Chef
  • Chef de Partie
  • Pastry Chef
  • Demi Chef
  • Commis Chef
  • F&B Director
  • F&B Manager
  • Restaurant Manager
  • Bar Manager
  • Sommelier
  • Service Staff

09How we staff

Five ways to fill a gap.

Most agencies sell one of these and try to make every problem fit it. The right answer depends on whether the gap is a vacancy, a season, a project or a crisis.

01

Permanent Recruitment

Kitchen and front-of-house appointments from the verified pool, with credentials confirmed before the shortlist reaches you.

Placement fee

02

Executive Search

Confidential search for Executive Chef, Culinary Director, F&B Director and General Manager. Mapped, approached and assessed off-market.

15–25% of annual salary

03

Seasonal Staffing

Full brigades for resort seasons, sourced from November so you are not competing for the same two hundred people in March.

Margin per head

04

Temporary & Project

Pre-opening teams, cover for a refurbishment, or a section for twelve weeks. Compliance and payroll handled.

Margin per hour or day

05

Emergency Cover

A section walks out in July. We have moved a chef de partie onto a line within 36 hours more than once.

Day rate

10Executive search

Fifty candidates. One appointment.

For Executive Chef, Culinary Director and F&B Director appointments — usually confidential, because the incumbent is still in post. No advertisement, no public brief, approach only.

  1. 50

    Candidates mapped

    Across the region, on and off market

  2. 10

    Shortlisted

    Assessed, verified, referenced

  3. 3

    To final panel

    Interview and trade test

  4. 1

    Placed

    Offer, notice and onboarding managed

A failed senior appointment costs roughly one and a half times salary once notice, re-search and lost momentum are counted. Every placement carries a replacement guarantee.

06Gastro Pool

26,700+ verified hospitality professionals, available for your business.

Permanent, seasonal, project and emergency. Every profile carries a confirmed employment history before it reaches your shortlist.

Find talentJoin the pool

5,000+

Chefs

Verified62%

10,000+

Culinary Professionals

Verified48%

8,000+

Service Staff

Verified41%

1,500+

F&B Managers

Verified71%

1,200+

Restaurant Managers

Verified68%

1,000+

Pastry

Verified57%