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Restaurants, kitchens & catering

Restaurants, commercial kitchens and caterers run on the pace of service. This page lists the questions that usually matter when thinking about kitchen and service teams. It does not claim that any particular people are available.

Talk to us about this field

Two cooks in grey chef jackets preparing food in a commercial kitchen: one chopping vegetables, the other plating dishes. — Illustrative AI-generated image. It does not show SINET staff, candidates, clients or placements.

About this field of work

Food businesses range from a small restaurant kitchen to a high-volume contract caterer. The mix of cooking, preparation and service skills, and the rhythm of the working day, differ a great deal, so a general request for "kitchen staff" tells very little.

Roles often found in this field

Kitchen assistants and kitchen porters
Cooks and commis chefs
Wait staff and bar staff
Catering and event teams
Canteen and food-service staff
Bakery and pastry assistants

These are typical occupations in the field. They are not a statement about what Skilled Workers Poland can supply or about the availability of people.

Questions worth settling

Cooking or preparation?: Be clear whether the role is cooking, preparation, washing-up or service. The experience that matters is quite different for each.
Pace and volume: A busy banqueting kitchen and a quiet à la carte restaurant ask different things of a team. Describe a typical service.
Late finishes and split shifts: Hospitality hours can make public transport and housing awkward. Think about how people will get to and from work after a late service.
Language in the kitchen: Safety, allergen and hygiene instructions are often given in the local language. Decide what level is needed and whether you can support learning.

Licences, certificates and regulated points

Some tasks legally require certificates or registration, and the rules depend on the country where the work happens. Check these with the competent authority:

Food hygiene training or certification where local law requires it for the role
Allergen-awareness training your business expects

Common questions

Does a kitchen role always need a qualified chef?

No. Food businesses employ everyone from kitchen assistants to experienced chefs. What matters is describing the role and the experience you actually need.

Can we ask about catering for a single event or season?

You can always talk to us about short-term or seasonal ideas, although feasibility depends on the details and the timing.

Keep exploring

Have a defined need? Describe a workforce requirement by email. It is optional.