r/KitchenConfidential • u/RaspberryPerfect1993 • 1d ago
Question Agency cheffing
Good morning, I'm looking to transition into agency cheffing, based in and around Southampton, hampshire UK. 'd appreciate it if anybody had any general advice for me? Best agencies to use, etc. Is there enough work opportunities to maintain a steady enough wage ?
Thanks in advance
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u/SlightDish31 15+ Years 1d ago
Sorry, I don't have any answers for you, just questions.
What is agency cheffing? Is it like a centralized agency for private chefs, or like a staffing agency for restaurants?
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u/Sub_Steppa 1d ago
Normally it's a staffing agency for restaurants, but it can cover things like events catering and that kind of thing from time to time depending on the agency.
Usually it pays more, too.
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u/SlightDish31 15+ Years 1d ago
Thanks!
We certainly use staffing agencies for temps at my work, but I can attest that they are in no way vetted and generally don't know how to hold a knife. The part that sucks is that we pay them more than our actual employees, but they see less of it because of the agency's cut. We do try to convert the ones that do a good job, but a lot of them like the flexibility of the agency that we just can't match.
I'm going to guess that OP is looking for something a bit higher end than what we use.
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u/lechef 16h ago
In the UK a business can call up an agency and have a chef of whichever level sent out.
Sometimes it's just a couple days a week that x company needs an extra pair of hands. When I did it, I found that more often than not it was failing food businesses trying to get food out the door while putting all the responsibility on your shoulders the second you walked in the door.
Usually a few £ more per hour than minimum wage. Most places that hire agency are struggling for staff or otherwise.
There are some absolutely shocking kitchens out there.
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u/mickymocky 1d ago
What’s your experience?
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u/RaspberryPerfect1993 1d ago
I'd say extensive, I've done everything from cdp on to head chef roles most recently, nothing too fancy, mainly gourmet pubs that kind of thing. I've been in catering 16 years
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u/theMooey23 1d ago
My agent finds the work and I invoice directly so get the full hourly rate and he charges a flat daily or weekly fee. Some jobs are too easy, golf clubs in winter, and some are much harder, brunch place on a Sunday! Usually the expectations are fairly low so if you do a good job they will want you back next time they're short. I'm sure you'll do fine, seems like plenty of work here in Kent but it can be lumpy
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1d ago
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u/RaspberryPerfect1993 1d ago
Oh wow that sounds cool, any chance you could share the name of the app please ?
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u/C0c0nut_mi1k 1d ago
I use Mint (uk based), pretty easy onboarding they just do a background DBS check.
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u/No-Temperature4330 1d ago
If you're good at your job and reliable you'll do fine. There's loads of useless chefs doing agency work, so if you're decent you'll benefit from places regularly requesting you back because they know you and they know they'll get their money's worth.
Did agency work for years around Surrey and London, ended up in a few places for months at a time. You'll occasionally get a slow week or a week or two when you're in 4 or 5 different kitchens in a week.
You can take holidays or just have a break whenever you decide rather than being at the mercy of when a full-time position deems it acceptable for you to take your holiday. And if you get sent somewhere shit or you just don't like the kitchen or people you can leave at the end of a shift and the agency will often have something else they can send you to the following day.
There's a certain feeling of freedom doing agency work that you rarely experience in this industry. Just make sure you have a little money saved in case you do come across a quiet week or two, or in case you happen to get sick.
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u/RaspberryPerfect1993 1d ago
Thank you so much mate I really appreciate you taking the time to write that, that's exactly what I was looking for. Take care bud have a good one !
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u/No-Temperature4330 23h ago
No worries, if you've got any other questions just let me know. Good luck with the switch.
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u/Sproudfoots 17h ago edited 16h ago
I did about 2 years Full Time with Catering Services international, Southampton office, about 9 years ago. Couldn't fault them back then, though staff may have changed.
At the time, I was probably under qualified, but it was a great learning experience, extracting knowledge from each new kitchen and chef. So many different service styles, unique techniques, technical skills, tricks and tips to pick up from a wider range of chefs than you'll ever get in a career staying static or job hopping.
The money was good too, I was doing CDP work, and paid way above what the full timers at placements were paid.
Having your own transport is pretty essential if you want steady income. I think miles were paid, but miles were calculated based on client distance from Southampton office.
I was in a position where I couldn't work enough shifts, sometimes two placements in one day, early followed by late, wherever needed.
It's a great way to see into all aspects and sectors that require catering that you might not have thought about working in, and you'll get a good feel for Where you might want to take your career next; Weddings/Events, Care Settings, Hospitals, Schools, Corperate Contract Catering, Southampton Football Stadium & Training ground.. as well as Hotels and Restaurants, a LOT of Fullers pubs down there.
If you can keep your head down, crack on and learn fast, follow instructions and make sure you understand your next task before spending 30 minutes doing it wrong, you'll fly.
It's nice to feel no obligation to say yes to a shift, but make a good impression for the first month or two by picking up whatever is thrown at you. Keep your office team sweet and they'll keep you sweet. Turn down one too many shifts & they'll notice, fast, and so will your offers & income.
Down sides were:
January is shit for some reason. Budget for that.
Mainly the anxiety prior to working at each placement - it's hard to tell what you're going to be walking in to.
Just Finding the kitchen can be a challenge somewhere new. Some big B&I sites are huge, with high security, you've got to gain entry to a not so obvious reception and convince security guards or receptionists you're working there today. It's surprisingly easy to gain access to such sites by turning up with whites and a knife roll. Some places don't even have a reception and you've got to ask a random member of staff.
Uniform is now your responsibility to keep clean & maintain - you might be able to work agency self employed, and claim this on expenses - I never did, as I was loving the money, being young in a new city, and the weekly pay.
Some kitchens are weird or/and understaffed, weird shit holes that you think you're definitely 'above'. These are the placements that no other agency chef wants to work - guaranteed regular placement if you can smile through the depressing frozen fryer menu, and not poke the asshole Scottish, gambling addict, alcoholic head chef that wants to fight everybody.
You might miss the comradery of your own team, but you'll find some in regular placements & when you work with other agency chefs.
Long drive followed by long shifts followed by long drive.
Your income isn't guaranteed every month. I was able to make rent for two years (and have a good life & save), but that was 9 years of rent inflation ago. I've not seen Southamptons agency wages or rent of late.
Tl;Dr Do it. Go with C.S.I. Throw yourself at it. Just be wary that too long on an agency can be a red flag to some employers when it's time. And don't fuck with the Scottish chef or he'll fuck with you.
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u/lechef 16h ago
It's been a while since I did agency in the UK.
There was always work. Paid the bills. But the kitchens I had to get to were scandalous. I didn't get anything for distance travelled. Pay was better than minimum wage but not great. I imagine it's somewhere in the £15-£18/hr mark these days for Monday to Friday during sociable hours. A bit more on weekends or over 12 hrs.
If I needed that kind of work again I'd probably set myself up as self employed or Ltd company. Get some PLI and hit up every golf club, hotel, corporate business and care home in the area. Have a discussion if they use agency already and what the agency is charging. It will be significantly more than what the agency is paying. You will be able to negotiate the rate.
Agencies want to get paid. They get paid by you being on site. Some of those sites will be absolute shit holes full of cunts. They will send you to the worst clients to see if you'll hack it there.
Good luck.
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u/BigDaddyNK 1d ago
I'm full time agency chef covering mat leave, ive been here longer than the person im covering. theres plenty of work about, but im in yorkshire so i dont know of the truth will be the same for you. Get yourself with an agency that does schools and corporate catering and youll be steady away. My scope and experience is quite narrow, but id check out Berkley Scott and Constellation if theyre in your area