Clear fees and a defined guarantee
Our expertise

Michelin-starred restaurant recruitment

A Michelin-starred restaurant depends on a skilled, stable and well-coordinated team. A poor hire affects the brigade, dining room and guest experience.

See our approach
Dining room of a starred Paris restaurant, set for service
Three linked roles

Kitchen, dining room, leadership

Every restaurant has its own pace, level of pressure, management style and relationship with guests. We start with these factors before approaching candidates because, in a fine-dining restaurant, one hire often affects several roles.

Kitchen

Head chef, sous-chef, pastry chef

A change in the kitchen alters the whole brigade.

Dining room

Maître d’hôtel, sommelier, chef de rang

The dining-room tempo and average spend depend on it.

Leadership

Restaurant manager, senior management and operations roles

Coordination between kitchen and dining room runs through this role.

Before contacting candidates, we agree the expected standard, current organisation of the brigade, known points of friction, the owner’s or chef’s role in the process, the package, timeline and required level of discretion.

Fit the team and meet the role’s demands

We check experience, stability, professional presence, salary expectations and motivation. References are taken at the client’s request, with the candidate’s prior agreement. The candidates presented must be able to work well with your team and meet the role’s demands.

Our commitment

Clear fees. A defined guarantee.

Employees and supervisors
One month of gross salary, excluding VAT
Executive
15% of annual gross fixed and variable pay
Fixed-term contracts
25% to 50% reduction in fees, depending on contract length
Guarantee
Guarantee included during the initial probation period, subject to the contractual terms, whether the departure is initiated by you or by the candidate

Prepare the brief and decide

To prepare

  • Role, level of responsibility, size of the brigade and the dining room
  • Type of property, pace of service and package
  • Desired date and points to keep confidential

Before you decide

  • The chef’s ability to deliver the culinary direction and lead the brigade
  • Tempo, guest relationship and bearing in the dining room
  • Coordination between kitchen, dining room and management for leadership
  • A lasting hire, while the team continues to work through the transition

Next steps

Read our approach to understand the assessment. Check our fees to confirm the applicable scale. Then send the need through contact.

Why hospitality recruitment needs a direct approach

The article hospitality labour shortage helps explain why hospitality recruitment needs a more direct approach.

A question about the process, timelines or fees? See the FAQ.

Agree the role and confidentiality

Before starting the search, we agree the role and what must remain confidential.