Questions

In catering, we recruit kitchen porters, chefs, waiting staff, bar staff, and event crew. In warehousing, we recruit pickers, packers, goods in and dispatch operatives, and loading crew. All of these are seasonal placements for busy periods.

As early as you can. Larger intakes need time to plan, advertise, and screen. Get in touch once you know your season dates. We will then build a hiring timeline that works back from your first shift.

Have a rough idea of the roles you need, how many people, your shift patterns, and your start and end dates. Any site rules or induction material is helpful too. We can work out the rest together.

Yes. We keep a reserve list of screened candidates during each season. If someone leaves or is not working out, we offer a replacement from that list and brief them on your site before their first shift.

Every candidate is interviewed, references are followed up, and right-to-work documents are verified before placement. We also confirm their availability for the season. You agree with us at the start which extra checks your roles require.

Get in touch and we will have a short conversation about your experience, your availability, and the kind of work you want. After that, we let you know about catering and warehouse roles that fit you.

We review the season with you: which roles worked well, where gaps appeared, and what to change next time. Workers who did well stay on our list, so you can welcome familiar faces back in your next season.