Why It’s Best To Have A DBS

DBS Background Check

DBS (Disclosure and Barring Service) has recently replaced the CRB check. This is a security check that allows employers to safely employ people to work with vulnerable people such as the elderly and children. Chefs & Catering Assistants who have a DBS check will be offered a lot more work from Hospitality Recruitment Agencies suchRead More »

Putting the Pro into Procrastinate


I’m probably teaching my grandma to suck eggs, right? Everyone knows that if you spend your time surfing the web, or updating your Facebook page you ain’t gonna be getting sh!t done! But sometimes we do slip into bad habits and find we aren’t as productive as we could be. There could be many reasonsRead More »

Why Be A Temp with Back-2-Front

Students like you really like us. You will love that you have the flexibility to work around your studies whilst earning money to fund your nights out and treat yourself to a takeaway on the way back! There’s always the opportunity to pick up extra work during the holidays as well. All of our candidatesRead More »

In The Hot Seat


The Hot Seat with Chloe Cann In this issue we are joined by none other than Back-2-Front Director, Chloe Cann. We caught up with her in between one of her many roles… Chloe started in the catering industry at age 15, working for a well known Pizza chain. Over seven years, Chloe worked in theRead More »

The Benefits Of Being An Agency Chef

Benefits Agency Chef

Have you ever considered being an agency chef? No? Well here’s some benefits to why you should become an agency chef! Being an agency is effectively a zero hours contract, although a lot of people try to stay clear of them they can actually be quite useful. By having this contract it allows you toRead More »

Menu Description Dilemma

Do you have menu description dilemma?

So how long should your menu description really be? Normally longer than you think, but still short and sweet! I’m sure all restauranteurs go through this dilemma. Your prime object is to invite the customer, offering them an enticing description that easily persuades them into ordering the dish. How hard is it really to orderRead More »