The right person for your kitchen
We don't blast CVs. We match pre-vetted candidates to your specific operation — your cuisine, your culture, your timeline. From executive chefs to line cooks, across the full Nordic region.
- Chefs, sous chefs, kitchen managers
- Front-of-house and service staff
- Multilingual candidates (EN, NO/SE, PL, LT)
- 72-hour relocation with permits handled
- Trial & Hire — convert after the trial period
- Seasonal and permanent placements
From brief to on-site candidate.
Permits, flights, housing — we handle it.
Strategy that fits your season
Hospitality teams scale and contract with the calendar. We help you plan for it — building retention strategies, compliance frameworks, and team structures that match your operational rhythm.
- Workforce planning for seasonal peaks
- Retention and employer branding strategy
- Nordic labor law compliance (NO/SE/DK/IS)
- Organizational design and role mapping
- Exit interview analysis and action plans
Nordic markets covered.
One partner, one compliance framework.
From paperwork to payroll
We take the administrative weight off your plate — onboarding, work permits, payroll, and ongoing compliance. You focus on running your venue; we handle the rest.
- Onboarding documentation and contracts
- Work permit coordination and renewals
- Payroll administration
- Performance follow-up and reporting
- Compliance monitoring across jurisdictions
Administrative burden on your team.
We manage the paperwork end-to-end.
Transparent pricing
No upfront fees. Pay only when we deliver.
Day 1 – 30
Placement fee applies on successful hire
Day 31 – 60
Tiered reduction as engagement continues
Day 90+
Full conversion — no further fees