Module: The Reinforcement
Real chefs. Permanently employed. Legally hired out.
Your kitchen stands or falls with a single person. When you are short of staff, we lend you our permanently employed chefs: for emergencies, for the season, for the gap. Few companies in hospitality hold this licence. It puts you on solid legal ground.
In an emergency, call us directly: 07541 3973915 (Mon to Fri, 8 am to 5 pm, answerphone outside these hours)
Avorix hires out permanently employed, fully insured chefs to hotels and restaurants in Germany and Austria. The basis is the official staffing licence (Arbeitnehmerüberlassungserlaubnis) issued by the Federal Employment Agency. It protects businesses from the bogus self-employment risk that can arise with brokered „self-employed“ chefs. You can request staff by phone or through the enquiry form on this page.
When to call us.
The emergency.
Your head chef is out and the season is running. An Avorix chef steps in, by the day or by the week.
The season.
You know you need two extra pairs of hands. Our chefs reinforce your team for weeks or for the whole season.
The gap.
The new hire is taking longer than planned. We bridge the gap until your own solution is in place.
Short-notice placements are usually possible within 24 to 72 hours.
How a placement works. In four steps.
You send an enquiry or call us.
We get back to you within 24 hours.
We clarify what you need, when and for how long.
Short and specific: what kind of business, what kind of menu, starting when.
Börge Penk selects the right chef.
Our head chef handles every enquiry personally. He knows what a kitchen demands, and he knows his people.
The placement starts.
The hours worked are documented.
You run your kitchen. Not the other way round.
Who stands at your stove.
Our chefs are permanently employed by Avorix and fully insured. Everyone we send is a trained chef with years of kitchen experience. We do not send kitchen assistants. We work in Germany and Austria.
The hired chef leaves eventually. What he knows stays.
Our chefs work with the Avorix Cook App and keep documenting as they go. You pay for staff and build our system into your kitchen along the way. With a conventional staffing agency, nothing remains once the placement ends. With us, the knowledge remains.
Book a DemoWhy „cheap self-employed“ chefs can cost you 50,000 euros.
Many agencies send you „self-employed“ chefs who invoice you with VAT. It sounds straightforward, but in most cases it is bogus self-employment: the chefs work to instructions, inside your operational routine, exactly like employees.
Here is what happens at the next social security audit. The auditors classify these chefs as bogus self-employed, and they do so in the vast majority of cases. The bill then goes not to the chef but to your business: all social security contributions, backdated three to four years. Depending on the scale, that quickly reaches 50,000 to 100,000 euros. The chef himself is usually nowhere to be found by then.
That is why we do it differently. Our chefs are permanently employed by Avorix and fully insured. We hold the official staffing licence issued by the Federal Employment Agency.
Larger properties and hotel groups now book only companies that hold this licence, for exactly this reason. In hospitality, few providers do. Ask about it before you book anywhere. Even if it is not with us.
What is Arbeitnehmerüberlassung, and how does it protect you?
Arbeitnehmerüberlassung, the German framework for hiring out employees, means this: the chef remains an employee of Avorix. We hold the employment contract, pay the wages and remit social security contributions and non-wage labour costs. You deploy the chef temporarily in your business, integrate him into your working routines and give him work-related instructions. For this you pay us the agreed hourly rate.
For this form of staffing, the provider generally requires a licence from the Federal Employment Agency, and Avorix holds one. The decisive advantage for you: the placement takes place openly and deliberately within the statutory framework for hiring out employees, and not through a legally questionable arrangement. You get qualified kitchen staff flexibly, and at the same time you reduce the legal risks of using external personnel.
Your guests experience your kitchen. Not ours.
No guest notices that an Avorix chef is cooking alongside your team. We never name a client without their explicit consent, and on request we guarantee that in writing.
From day-to-day operations.
- Over 1,000 placement days in our clients’ kitchens.
- One catering company sources around 15,000 hours a year through us.
Proven in practice: the Seehotel Friedrichshafen.
“The Avorix system has stabilised our daily kitchen routine. We have raised the quality and at the same time massively reduced our dependence on the labour market.”
“[…] I can highly recommend working with the Avorix team. Under the direction of head chef Börge Penk, Avorix has supported us reliably and very professionally during peak loads, especially at busy trade fairs and larger congresses. The team fits into our routines very quickly, even with up to 20 cooks at once: well organised, calm under pressure, quality-conscious, with good timing and hygiene. […]”
A permanent head chef is a fixed cost. Our chef is not.
A permanent head chef costs you the full salary every month, no matter how busy your house is. Add employer contributions, holiday entitlement and sick days. With an Avorix chef, you turn that fixed cost into a cost you control: you book what you need and end the assignment when things calm down.
Predictable.
The hourly rate is fixed before the assignment starts. No hidden charges.
No surprises.
You pay for the assignment, not for the absences: sick days, holiday entitlements and employer contributions of a permanent hire do not apply.
No long-term commitment.
We convince through performance, not through contracts that lock you in.
One head chef for several houses.
Not every house needs a top head chef full time. That is why several houses in a region share the expertise of one Avorix professional: he develops your menu, keeps the quality up and coaches your team. You get the kitchen of a big house without the payroll of a big house.
Fixed monthly price.
Full planning certainty for your calculation.
Seasonal menus.
Four times a year, the head chef develops new, regional menus for your house.
Quality checks on site.
The head chef visits your business regularly, reviews your processes and coaches your team.
Frequently asked questions
Who are the Avorix chefs?
Permanently employed professionals with working experience in hotel and restaurant kitchens.
What if the chef does not fit our team?
Then talk to us and we will find a solution. It does nobody any good if the chemistry is wrong.
How does this work contractually?
Through a staffing contract (Arbeitnehmerüberlassungsvertrag) of the kind the Federal Employment Agency provides for. You sign a few more pages than you would for an agency invoice, and that is precisely what protects you.
Can a placement grow into more (training, your system)?
Yes, at any time. Many businesses start with a staff placement and build our system afterwards, so that the next absence is no longer an emergency.
How quickly can someone be with us?
Usually within 24 to 72 hours, depending on location and requirements.
Is there a minimum placement period?
No. A single day is just as possible as a whole season.
Can we book a chef only, without the app and the system?
Yes. Many properties start exactly that way: someone is missing, we send a chef. You do not have to book anything else.
I do not need a full-time chef. Is there a smaller option?
Yes. Several houses can share the expertise of one Avorix head chef: he develops your menu, visits your business regularly and coaches your team, at a fixed monthly price. Mention it in the first call.
Who is the employer of the chef we hire?
Avorix remains the employer. We take care of the employment contract, wages, social security and the employer’s obligations. In your kitchen, the chef is integrated into your routines and you direct his day-to-day work. This clear division of roles is the principle behind Arbeitnehmerüberlassung.
Request Staff.
Fields marked * are the ones we need, everything else is optional.
In an emergency it is quicker by phone.
Mon to Fri, 8 am to 5 pm, answerphone outside these hours.