WHO WE ARE?

Everything started around a preparation table where three passionate Chefs with a wealth of experience and knowledge decided to improve the recruitment experience for the entire hospitality community in London!

Chef on the Way is the UK’s preferred recruitment agency for the provision of amazing Chefs and BOH staff on a temporary and permanent basis to the hospitality industry across London and surrounding areas.

From pubs and boutique restaurants to hotels and world-renowned events companies, we at Chef on the Way believe in partnering with clients and candidates to identify your requirements and fulfil your needs.

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OUR VALUES

Partnership

Partnership – Your Voice

We value our client’s voice. Your voice offers us key insights into your business and allows us to match our talent with your needs. We insist that you work with us to capture your voice.

Integrity

Integrity – Trust in us

As a member of the Recruitment and Employment Confederation (REC) we always strive to be compliant and act in accordance with and in the spirit of all legislation and best practice. 

We treat our candidates and team members with respect and deal with them honestly and we expect the same of our clients.

Passion

Passion – Connecting people

We strive to match the correct candidate with the correct job. Getting this right gives us an unbounded sense of achievement.

WHY ARE WE DIFFERENT?

We work with you to produce a detailed job brief highlighting your requirements to assist with our candidate search or to match passive candidates from our existing staff pool. (read our “Writing an Effective Job Brief” guide to assist you).

Our team members are of the highest standard. For our chefs this means:

  • At least 5 years experience, trained to senior CDP or above.
  • Food hygiene level 2 in all cases, health and safety level 2 in all cases.
  • Multi-venue experience across all disciplines.

For all our temporary placements we provide a 24hr communication channel in the form of a help desk supporting you when you need us most. For larger events we can provide on-site logistics support to ensure our team members arrive promptly and are ready to work.

Our hourly rates are negotiable in all cases and our fee for permanent placement is competitive with discounts for clients where a temporary worker has been working for an extended period.

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MEET THE TEAM

Marco Proietti Tocca

Marco Proietti Tocca

Owner Operator

Marco has worked at a senior level within hospitality and brings over 20 years’ experience to his role with Chef On The Way. He has worked his way up from a humble Commis chef to Head Chef, Executive Chef and most recently Chef Consultant. Marco specialises in managing large scale catering events from production to service delivery.

Hakan Ceren

Hakan Ceren

Owner Operator

Hakan holds a Chemistry degree with a speciality in food chemistry from Samsun University Turkey. He has over 20 years of experience in the hospitality industry working at a senior level in some of London’s top Rosette and Michelin restaurants.
He is also an experienced private household chef working for a number of private households in both London and throughout Europe.

Claudio Tumminello

Claudio Tumminello

Owner Operator

Claudio has worked in hospitality for over 18 years and holds a Diploma from the Restaurant and Hotel Institute of Francesco Paolo Cascino, in Palermo Italy. Uniquely Claudio developed his skills working across Europe with a stint in the Middle East. He now works with our team members assisting in their on-going professional development.

Asher Forrester

Asher Forrester

Operations Manager

Asher has worked in hospitality for over 15 years most recently in a senior Operations role where candidate attraction and staff retention were specialisms.
Along with having a Beng in Electronic Engineering and a Level 5 diploma in Leadership and management and also a NEBOSH National Certification and has achieved accreditation from the Recruitment and Employment Confederation (REC) and food safety management/HACCP Level 3 from Hifield.

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