Integrating Temporary Staff Into Your Kitchen

Bringing temporary staff into your kitchen can be a secret weapon during peak hours. But without thorough preparation, it can also lead to delays. The key to success lies in smooth onboarding.




Start by giving new team members a detailed briefing before their start date. Walk them through your workflow design, the service sequence, and inventory zones. A visual signage and a easy-to-read diagram can go a immense distance in reducing uncertainty and inefficiency.




Assign a onboarding buddy from your full-time team to show them the ropes. This person doesn’t need to be a executive cook—just someone who knows the routine flow and can answer on-the-spot doubts. Make sure the temporary staff understands your kitchen protocols, especially when it comes to safe handling practices, sanitation routines, and how to respond to crises. Even small details like grease trap protocol or when to change cutting boards matter.




Communication is non-negotiable. Use clear terminology during service. Avoid jargon unless you’ve defined it. Encourage feedback and make sure everyone knows it’s welcome to seek guidance. Brief everyone at the beginning of service with a snap summary on featured dishes, volume expectations, and any removals or process updates. This builds comfort and keeps the service unit aligned.




Don’t assume temporary catering staff agency will self-train. Give them time to shadow before jumping in. Let them start with less complex tasks and assign more complex tasks as they gain familiarity. Rotate them through service points if possible so they understand how each function integrates. This not only helps them become more multi-skilled but also gives your regular staff a chance to rest or focus on more demanding tasks.




Finally, treat them like a true colleague. Greet them by first name, thank them for their hard work, and include them in end-of-shift debriefs. Recognition goes a a huge distance in building motivation and encouraging excellence. When temporary staff feel respected and oriented, they contribute more effectively and help keep your kitchen operating efficiently even under high demand.