Hospitality & HoReCa Staffing
Kitchen, housekeeping and front-of-house personnel for hotel groups and catering operators, screened against the service standard the property actually runs.
Key Qualifications & Skill Criteria
Every candidate presented against this pool is assessed on all six criteria before reaching your shortlist.
Kitchen Competence
Line cook, commis and chef de partie experience assessed against the service volume of the property.
Food Safety Certification
HACCP awareness and food handling certification verified prior to placement.
Housekeeping Standards
Room turnaround discipline, linen handling and quality-check procedure to chain standard.
Guest-Facing Language
Working English, and destination-language capability where the role requires guest contact.
Service Presentation
Grooming, conduct and brand-standard awareness confirmed at interview stage.
Rotation Availability
Split shifts, weekend and high-season rotations agreed before the dossier is opened.
Compliance & Work Permit Processing
HoReCa placements depend heavily on correct occupational coding; classification is confirmed with the employer before filing.
Qualification recognition
Culinary and hospitality diplomas are evaluated for recognition in the destination market and supplemented with practical evidence where formal recognition is unavailable.
Permit category selection
Hospitality roles are filed under the correct occupational classification, a frequent cause of refusal when handled generically.
Onboarding into brand standards
Arrival briefing aligned with the operating procedures of the property, so integration is a shift rather than a project.
Request Hospitality & HoReCa Staffing
Tell us the target market, role profile and expected volume. Our advisory desk responds with the applicable engagement framework and an indicative legalization timeline.
