NORDIC BRIGADE — Hospitality Recruitment by Ari Lepisto
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For employers

Kitchen people, chosen by someone who has run the pass.

Hotels, resorts, restaurants, embassies, VIP residences, caterers and remote-site operators: chefs, service staff, supervisors and F&B managers.

Where I recruit

Nordic hospitality

Finland, Sweden and Norway: hotels, restaurants and seasonal resorts in Nordic Lapland, Lofoten and the Swedish mountains. Kitchen Staffing Check and trial-shift assessment.

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Africa & East Africa resorts

Private hotels, resorts and international hotel groups. Experience from Kendwa Rocks, Zanzibar, and Somalia, with a broad Nairobi network.

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Contractors, mining & oil camps

Camp catering, DFAC and life support personnel. Kitchen-expert screening for remote operations and candidates supplied by licensed agencies.

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Private households & diplomatic VIP

Private chefs, service and housekeeping staff for residences in Europe, Asia and the Middle East. Discretion and clear employee safeguards.

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Japan and Asia: international hotels, embassies and private residences. The Gulf and UAE are secondary target markets.

Services and prices

Full recruitment

[ADD PRICE PER ROLE]

Price per role, paid when your hire starts. Includes a replacement guarantee.

Kitchen Staffing Check

79 €

A chef's look at your kitchen staffing.

Job ad written by a chef

from 69 €

99 € in four languages: EN, FI, SV, NO.

Trial-shift assessment

from 99 €

An experienced chef's assessment of a candidate's trial shift.

Candidate assessment

For African hotels and resorts, contractors, mining and oil operations, and private households: professional video interviews, review of CV, certificates and work history, and reference checks. I can work as your kitchen expert or recruit with licensed home-country agencies. Fee by agreement.

Prices exclude VAT where applicable.

Interim head chef cover available by arrangement.

How it works

  1. 1

    We talk

    You tell me about the role, the kitchen and the team.

  2. 2

    I shortlist

    I find and screen candidates as a chef would.

  3. 3

    You meet them

    You interview the shortlisted candidates.

  4. 4

    You pay on start

    My fee is due when your hire starts.

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