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Kitchen Brigade

Suppremo Hospitality Solutions is a boutique recruitment business  supplying the hospitality industry with quality front of house temp staff since 2008. We have now launched the full range of quality kitchen temp staff.

Our solid team of well-trained industry professionals are flexible, reliable and have a real “can do” attitude. Quality recruitment is our core focus and with our meticulous recruitment procedures ensuring only the best will join our ranks.

Services we can provide

Head Chef

From small kitchens to large scale operations, A la carte, hotel or catering we can provide a Head Chef to suit your needs. They will seamlessly fit into your operations and manage your kitchen with efficiency and professionalism. With 20 years or more experience our head chefs are experienced in all facets of kitchen management and operations.

Sous Chef

Our Sous chefs are qualified professionals with vast experience in kitchen management and food production, whether you need them to control the hot line or run the kitchen at an event, they have the versatility to do so. With a minimum of 12 years industry experience we can provide the perfect second to your head chef.

Chef de Partie

These chefs can work in A la Carte or catering environments and follow the direction of senior chefs. Weather you need someone to run a section or assist in preparation for events we have the right people. They have a minimum of five years of experience and formal qualifications.

Commis Chef

Recently qualified these chefs have a minimum 2 years of experience and will work well in supervised kitchens. Good to bolster the ranks of your kitchen for bulk preparation they will work tidy, efficiently and with professionalism.

Catering Assistant

With limited cooking experience and minimal formal training, these team members are most useful in highly supervised kitchen operations undertaking basic food preparation.

Kitchen Hands

Experienced dish washers who are familiar with the kitchen environment and can assist in basic kitchen tasks as well as maintain general cleaning duties.

Uniform Standard

All chefs have full uniform including black or chequered trousers, black shoes, chefs jacket, apron, hat and have their own knives.
Kitchen hands are dressed in black or chequered trousers, black tee shirt, black shoes and hat.

Consultancy Services

Our chef consultant has extensive knowledge in all arenas of the hospitality industry and can provide cost saving and practical solutions to the daily running of your kitchen. In a highly competitive market and with thousands of dollars spent on starting a business, it is often the way the kitchen is run on a day to day basis that will decide if you are successful. Money is easily lost through poor time management, food wastage, lack of portion control and inefficient ordering systems. We can provide you with proven ways to control all of these measures. Our services include, but are not limited to

  • Menu development and implementation.
  • Recipes and costing calculations.
  • Cost control solutions, stock control, supply lines, waste management.
  • Kitchen design and fit-out.
  • OSH systems and food safety control implementation.
  • Recruitment, re-structure and all levels of training


M:  021 283 2333
P:   09 638 7300
F:   09 638 7303

PO Box 91239
Victoria Street West
Auckland 1142

175B Symonds Street
Auckland 1010


M:  021 057 1379

Level 10 / 49 Boulcott St

PO Box 25514
Featherston Street
Wellington Central 6011

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