Seasonal Chefs Mallorca — Kitchen Staff by Season
Chefs for Mallorca and across Europe — for a whole season, planned ahead.
Nobody listed here right now.
That does not mean we have nobody. This overview shows a selection — most placements run through our network on Mallorca, in Germany and Switzerland. Tell us who you need: we will look and come back with names.
The difference from an event: it has to hold up for weeks
An event is over in one evening. A hotel operation runs every day, across shifts, to the same standard on a Tuesday in May as on a Saturday in August. Anyone stepping in has to fit into an existing brigade rather than replace it — which means adopting the kitchen’s way of doing things instead of imposing their own.
That is why we ask about the style of the kitchen, the number of covers and how many people are already in place. Adding one person to a brigade of ten is a different matter from running a kitchen with two.
The three most common cases
Cover. Someone drops out, often overnight. What counts here is who can start immediately — availability is stated on every profile.
Season. More hands from May to October than in the off season. That can be planned, and asking in spring means a wider choice.
Permanent post. A position to be filled for good. A different process and a different selection — say so in the form and we will search accordingly.
What we need for the enquiry
Position, dates, location and the type of operation. À la carte, half board, banqueting or buffet, and how many covers per service — that determines who we put forward.
Send your enquiry for Chefs straight away.