The outcome of any campaign relies heavily on the ability to uncover the challenges and points of difference in both the vacancy and the employer. Through our close client contact we identify the factors that will be attractive to prospective candidates whilst remaining objective and recognising areas that will need to be addressed in order to retain the new recruit. Our challenge becomes one of securing the interest of quality candidates and assessing their suitability for the role. Once the interview has taken place the client needs to take responsibility for selling the opportunity and reinforcing the positive messages. We are always on hand to provide expertise on offer negotiations. Mediating during the induction period will generally ensure candidates do not waver during this sensitive time.

Below are comments from some of the clients and candidates we have worked with in the past.

Kitchen Connections provided a professional and prompt service to Shottle Hall, which lead to the successful appointment of our Sous Chef. The competition is fierce for these highly skilled candidates and we were delighted that Kitchen Connections quickly searched and delivered an exceptional candidate to bring our vacancy to a  speedy conclusion.
We would have no hesitation but to contact Kitchen Connections in the future to fill our vacancies for our brigade.
Joanne Nicol.
Shottle Hall Country House Hotel. Nov 2006

Kitchen Connections have been quick to identify candidates and get them in front of us to ensure we have a strong chance of securing appointments as our business has grown. We have been delighted with the quality and speed of service and are looking forward to this continued support throughout 2005.
Paul Salisbury & Paul Hales - Directors
(Classic Country Pub Company Warwickshire)
Baraset Barn - Boot Inn - Orange Tree - Crabmill

Attracting young chefs who are capable of delivering the standards a Michelin Star requires is always difficult. Kitchen connections are proactive in keeping our Head Chef Simon Haigh informed of any young Senior CDP/Junior Sous Chefs who can be developed within the team at Mallory to be able to deliver food of an enviable standard. This approach has worked well for us and we look forward to meeting more in 2005
(Andrew Grahame, General Manager)
Mallory Court Hotel, Royal Leamington Spa

Kitchen Connections have worked very hard to identify my first Head Chefs post. My career has been focused on maintaining Michelin Status within the organisations I have been proud to be associated with. Making the transition to Head is not as easy as some Chefs first think and requires a competent and knowledgeable consultant to take you through the process. I am very grateful to Penny & Jacqui for there support and the effort they have made to identify the right roles for me.
Stuart White, Head Chef

Making our move from London to the Midlands was difficult as the Hotels and restaurants were not familiar to me and culture could not have been further away from the pace the London Restaurants I had been used to. The process felt like looking for needle in a haystack at times. I met with Penny Scambler who helped me analyse my career to date and understand the type of employer and style of business that would suit me in the provences. Penny helped me secure my new post and my family are now settled in the Cotswolds and we could not be happier with our lifestyle and my new Employer. Thank you.
Martin Dunn, Head Chef
Wesley House Hotel, Gloucestershire

Contact the team to arrange a meeting.
Email or telephone 01827 55130