January is when the hospitality industry feels the aftershocks of Christmas. Long hours, intense pressure and exhaustion often lead chefs to reassess their roles, making January the highest turnover month for kitchen staff. If your chef has left after Christmas, it can put immediate strain on service - especially when budgets are already stretched.

The challenge for operators is finding cover without committing to costly long term decisions during the quietest trading period of the year.

When Permanent Hiring Doesn’t Make Sense

Recruiting permanently in January can be risky. Trade is unpredictable, margins are tight and committing to a full-time salary may not reflect actual demand. Advertising roles, interviewing and onboarding all cost time and money, resources that are limited at this point in the year.

That’s why many hospitality businesses turn to temporary chefs in January. Temporary cover keeps the kitchen running smoothly while allowing operators to stay in control of costs and staffing levels.

A Smarter Way to Recruit: Try Before You Commit

Temporary chefs offer something traditional recruitment can’t: real-world assessment. Instead of relying on CVs and interviews, you see exactly how a chef performs in your kitchen, under your pressure, with your menu.

This “try before you buy” approach removes much of the risk from recruitment. You can assess work ethic, skill level and how well the chef fits into your team before making any permanent commitment.

Turning a Temporary Chef Into a Permanent One

If you find a chef who fits your business, there’s no need to start again. Temp to perm recruitment allows you to retain that chef on a permanent basis.

Stability During an Unstable Month

January is about maintaining standards while protecting the business. Temporary chefs provide flexibility, reduce risk and give operators breathing space to make the right decision, rather than the fastest one.

For hospitality businesses navigating chef shortages after Christmas, taking a flexible approach to recruitment can make all the difference between struggling through January and setting up for a stronger year ahead.

Final Thoughts

January is never an easy month for hospitality, and losing a chef after Christmas can make it even harder. The key is not to rush into decisions that add pressure later in the year. Temporary and temp to perm solutions give you breathing space, reduce risk and help you keep control when margins are tight.

The right chef can steady your kitchen, support your team and set you up for the months ahead. Taking a flexible approach in January isn’t just practical, it’s smart business.