How to become an Agency or freelance Chef
In this blog post, we will provide you with some tips on how to become an agency chef. We will cover what you need to do and what qualifications are needed. If you’re looking for a job as an agency chef, read on and we’ll give you the inside scoop! on how to Become an Agency or Freelance Chef
6 Tips you should know before you become an Agency chef.
- Be on time
- Be professional
- Have all your own work tools
- Look smart and clean
- Be attentive
- Do what you are asked to do.
Getting started as an agency Chef
How to become a temporary and permanent or freelance chef working through a recruitment agency. There are many reasons why chefs and general catering staff decide to join a recruitment agency, You will also need to weigh up the pros and cons and decide if it is really what you are looking for. Different chefs agencies will offer different rates of pay depending on your experience and qualifications as a chef.
You will preferably need your own transport unless you live in an area where public transport is more suitable. As a chef you will need an up to date hygiene certificate level 2 ( you can do this online with a virtual course) any qualifications you may have and a general knowledge of cooking with at least 2 years working in a professional kitchen. Don’t worry too much because always remember they need you as much as you need them. Every agency has a different set up but generally when you get to your appointment at the interview they will give you a small questionnaire test to determine your level of experience and where you would be suitably placed.
Agencies and recruitment
Chefs are not just the people who cook meals, they are also the ones that decide what goes on your plate. As an agency chef you have to keep up with the latest trends and cuisines so that your clients can enjoy their time in front of you. If this sounds like something for you then read more about becoming an agency chef below!
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Agency chefs are responsible for planning menus, cooking food, and serving it to customers. They often work at restaurants or catering companies where they need to be creative with every dish served because no two days will ever be alike. This is a great opportunity if you love experimenting with flavours and creating new dishes. Here’s how to become an agency
what will i need to get started as an agency chef ?
You must be professional and self-sufficient. If you called a plumber to fix a leaking tap in your house and when they arrived, they asked you if you had any tools they could borrow, how would you feel? Well its same with agency work, very few places you get sent will have any knives or workwear and anything they do have will either belong to someone else or not be worth using.
Get yourself a good knife set, these are the tools of your trade and not only make you look professional but will also be a stipulated requirement by many potential employers.
You will also need at least 2 chefs jackets, 2 chefs trousers, 2 chefs aprons a chef’s hat & a pair of non-slip safety shoes. Most venues have safety lockers for your belongings so it would also be advisable to purchase a combination padlock as they won’t supply you with one.
The better the quality you buy the more professional you look and the longer they will last you.
How to become a Freelance Chef & work as self employed ?
Generally, most Recruitment agencies will ask for your National insurance number, proof of residence, and contact details. You will be paid P.A.Y.E as a temporary employee and all tax and national insurance deducted from your payslip automatically.
You can be employed as self employed by most agencies and the best way to do this is to set up an LTD company either through your accountant or online. you will need to invoice the agency for your work you carried out, they will not take any deductions from your pay but it will be your responsibility to calculate and pay your annual tax returns, this can be done by your accountant but you must make sure you keep any receipts for all expenses related to your work.
Will I get enough work As an agency Chef ?
Many Chefs worry about how secure their job is and feel safer staying in one workplace and being loyal to the one company they work for. Is this secure? from my experience the answer to that question is no. No job is secure. A change of management, a fall out with out with a colleague, business folding and many other reasons why a job is never 100% secure. In fact, Agency work is actually more secure, and I will explain why.
You sign up to at least 3 different agencies, that way if one does not have any work, you simply use another. That having been said, most of the time you are moving about a lot and it can be a bit trying travelling to some placements but the variety of kitchens you get to work in and the experience you gain from cheffing in different restaurants, Hotels, Bars or wherever they send you, is second to none.
Will you have enough work? This will depend on you, If you take this job lightly, don’t care, turn up late and generally disrespect your position as an extension of the agencies reputation then they will give work to another chef with more enthusiasm. However, if you treat your work with professionalism and do a great job, you will find yourself in high demand and actually have to turn work down just to get a day off.
What are the benefits of being an agency chef ?
Depending on your circumstances, chefs agency work can be most rewarding, you get to visit other kitchens and see how they work, you get to meet other chefs, you learn different recipes and generally earn more money.
You decide when you want to work or go on holiday with the family and friends. I love to travel so it was ideal for me to work hard for 3 months then go travelling for about 2 months and when i get back I just tell the agency im available and back to work.
You can also find yourself being employed by the same company regularly so you aren’t always running around to different locations. A few of my placements lasted 2 years, its all down to you and how you present yourself and your skills.
Thank you for reading my post, I hope you have found it helpful, please feel free to leave a comment or ask something. Good luck and chefstavels wishes you all the best in what you do.
Hi Kevin,
Firstly, thank you for a simple and unpretentious account of your experience in this field. I myself was a chef and now teach cooking in schools. However, I am looking to venture back into the catering world part-time and under my own management. Your blog sounds great and has instilled a little confidence in the new venture.
My question is whether you have ever done home visits as a personal chef and if so, do you have any advice in this area?
Cheers