Agency chefs, vetted by chefs
Chefs de Partie, Sous Chefs, Head Chefs and breakfast chefs for hotels, restaurants, pubs and caterers across the UK, booked by the shift and confirmed in writing before anyone is sent.
What an agency chef from Zolt looks like
Every chef on the Zolt books has been interviewed by a working head chef, had references taken from kitchens they have actually worked in, and completed at least one shift under our own supervision before being offered to a client. We know which chefs can run a section unsupervised, which are strongest on grill or larder, and which have run a hotel breakfast for 120 covers. When you book, you get a chef matched to the job, not the next name on a list.
How agency chef bookings work
Send the role, dates, hours and venue through the online booking form or ring the booking line at any hour. We come back to you with the chef’s name and the hourly rate, send written confirmation, and the chef arrives with a shift task list agreed with your kitchen. Hours are signed off by your head chef or manager at the end of the shift, and you receive one weekly invoice. Chefs are employed and paid by Zolt, so payroll, holiday pay and employment paperwork stay with us.
Who books agency chefs
Hotels covering sickness and annual leave, restaurants that need a strong section chef for Friday and Saturday service, gastro pubs and inns through the summer, care homes and healthcare kitchens, contract caterers at corporate sites, universities and schools, and event companies building brigades for weddings and festivals. Most bookings are one to five shifts; regular weekend cover and multi-week placements are arranged the same way, with the same chef wherever possible.
Agency chef rates
Zolt charges one hourly rate for the role, confirmed in writing before the shift. Bookings are a minimum of six hours per chef, per shift. There is no registration fee, no minimum contract and no mark-up on hours beyond the agreed rate. Rates vary by role, region and notice period; the booking line will give you a figure in the same call.
How it works
From gap to covered shift
Tell us the shift
Role, dates, hours and venue. Two minutes online or one phone call, any hour.
We confirm the chef
You get the chef’s name, the hourly rate and written confirmation before anyone is sent.
The chef works to a brief
Every shift runs to a task list your head chef or manager signs off at the end.
One weekly invoice
Chefs are employed and paid by Zolt. You receive a single invoice for signed-off hours.
Questions venues ask us
How quickly can an agency chef be with us?
Same-day cover is often possible when a chef is available in your area; ring the booking line for anything needed today or tomorrow. For bookings two or more days ahead, we confirm the chef within a couple of hours of your request during the day.
Are your agency chefs employed or self-employed?
Chefs on temporary assignments are employed by Zolt Staffing through PAYE. Payroll, holiday pay and employment records stay with us; you receive a single invoice for signed-off hours.
Can we keep the same chef for regular cover?
Yes. Regular weekend, holiday and multi-week cover is arranged with the same chef wherever possible so your kitchen is not re-training someone every shift.
What if the chef is not right for the kitchen?
Tell us during or straight after the first shift. We will replace the chef for the next shift and review the first one with you.
Need a chef this week?
Send the shift details or speak to a chef on the 24/7 booking line.