How to Handle Staff Shortages During the Summer Event Season

Published on 20 May 2025 at 09:22

The Pressure of Peak Season - Hire a Chef 

Summer in the UK means back-to-back weddings, garden parties, festivals, corporate bookings, and hospitality at full tilt. For many businesses, this is their most profitable – and most stressful – time of year.

But the reality across the sector?

 

❌ Staff rotas are patchy
❌ Agencies are stretched thin
❌ Head chefs are burning out
❌ Training time is non-existent

It only takes one team member off sick or one underqualified recruit to throw off an entire weekend’s service.


The Solution? Relief Chefs in London

A relief chef isn’t just a pair of hands – they’re an experienced, adaptable professional who can step into a new kitchen and deliver from day one.

Benefits of hiring a relief chef:

✅ Instant support with no long-term commitment
✅ Smooth over rota gaps without disrupting service
✅ Maintain food quality and safety standards
✅ Keep permanent staff from burning out
✅ Buy time while you recruit permanent roles

Whether you need a temporary head chef, extra event cover, or kitchen leadership for a large weekend, relief chefs provide flexibility without compromise.


Why Work With Chef Lee Culinary?

With over 20 years of experience in fine dining, weddings, banqueting, hotels, schools and events, I offer:

  • Calm, professional cover at short notice

  • Leadership and guidance for your existing team

  • A flexible, no-fuss approach that blends seamlessly with your business

From high-end private events to buffet service at scale, I’m trusted by venues, planners, and chefs across the UK.


Who I Support:

  • Hotels & resorts

  • Wedding venues

  • Event catering companies

  • Gastro pubs

  • Corporate event hosts


Ready for Summer Support?

If you know your diary is full but your team isn’t – don’t wait until the heat hits.

Book relief chef cover now, or get in touch to discuss flexible chef consultancy support.

 

“Relief chefs aren’t a backup plan – they’re your frontline defense during busy seasons.”
– Executive Chef Lee Clarke

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