Back-of-house kitchen staffing
The team behind every service.
Prep cooks, line cooks, kitchen assistants, dishwashers, stewards and cleanup crews for catered events, banquets and venue kitchens.
Roles you can request
From first prep to final wash-down.
Request one role or build a full back-of-house team. Describe the duties for each and the times they're needed.
- Prep cooks
- Washing, chopping, portioning and mise en place ahead of service. Share the menu, prep list and how far ahead work needs to start.
- Line cooks
- Cooking and plating on assigned stations during service. Describe each station, the menu items and the expected cover count or pace.
- Kitchen assistants
- General support across the kitchen — restocking stations, fetching from storage, helping prep and keeping work areas organised.
- Dishwashers
- Running the dish pit and keeping pots, pans, plates and utensils moving back to the line. Note the dish setup and expected volume.
- Stewards
- Back-of-house flow between kitchen, storage and service areas — equipment, linens, waste and supplies. Mention load-in routes and storage locations.
- Kitchen cleanup
- End-of-night breakdown, surface and floor cleaning and equipment wash-down. List exactly what must be cleaned, stored or returned.
Plan the kitchen around the menu.
Before service
Prep volume depends on the menu and cover count. Allow time for deliveries, station setup and a short briefing on plating and timing.
During service
Map who works each station and who keeps dishes and supplies flowing. Peaks — first courses, buffet refills — need the most hands.
After service
Breakdown and wash-down often run longer than expected. Set a clear end time and list what must be cleaned, stored or returned.
Your request checklist
What to specify.
- Menu and service style — plated, buffet, stations or family-style
- Station responsibilities for each role
- Start and end times, including prep and cleanup windows
- Equipment available on site and anything staff should bring
- Uniform — chef coat, apron, non-slip shoes, hair covering
- Any food-handling credentials your venue or local rules require
- Lifting and physical requirements, such as long periods standing
- Briefing time, arrival point and on-site kitchen contact
- Cleanup scope — what needs to be washed, stored or left where
Kitchen staffing FAQs
Can I request kitchen and front-of-house staff together?
Yes. List kitchen roles and service roles in the same request, each with its own headcount and shift times.
What about food-handling certificates?
Requirements vary by venue and location. Note any credentials your kitchen requires in the request so it can be reviewed with those needs in mind.
Who supplies knives, uniforms and equipment?
Say what's available on site and what staff should bring — for example knives, chef coats, aprons or non-slip shoes.
Can I book only dishwashing or cleanup?
Yes. Request just the roles you need, such as dishwashers for service or a cleanup crew at close, with clear start and end times.
Great events. Great people.
Share your menu, stations and timing, and start building the back-of-house team behind your event.