Hotel and restaurant chefs in Liverpool

For venues in the L1, L2, and L3 postcodes we commit a named chef within 2 hours. That covers the Liverpool ONE estate, Bold Street, Castle Street, and the Ropewalks. Beyond that ring, the realistic window is 24 hours. Liverpool is our head-office location, so we hold the largest pool of vetted chefs in the country here and can often confirm inside 45 minutes for a standard Chef de Partie booking during trading hours.

Yes. Hotel breakfast is one of our steadiest bookings in Liverpool. We supply breakfast chefs and kitchen porters from 05:30 starts for waterfront hotels, Albert Dock properties, and the cluster of branded hotels around the Strand and James Street. Same chef can be booked on a rolling weekly pattern so the team stays consistent through a tourist season or a conference week.

Worker pay sits at £15-£20 per hour for Chef de Partie and £17-£24 per hour for Sous Chef, tracking the national bands in our 2026 rates guide. Bill rate runs 33-50% above worker pay once holiday pay, employer NIC, pension, and agency margin are included. Liverpool sits at the lower end of that band compared with central London. We quote by role and shift length before confirming a booking.

Yes, but through the hospitality operator or concessions team that runs the kitchen, not the venue directly. For Anfield and Goodison matchdays, arena concert weekends, and the cruise terminal, we supply brigade numbers to the catering contractor in advance and hold standby cover on the bench. Event catering has its own dedicated page at /locations/liverpool/event-catering-staff/ for teams running those bookings.

Yes. We handle soft-launch and opening weeks regularly for restaurant groups opening in the city. Typical pattern is a Head Chef and Sous from our permanent desk on trial, plus a brigade of agency Chef de Partie and Commis on rolling weeklies through the first month. That lets you flex the team size as covers settle, and you keep the permanent hires you want while we handle the rest.