News

Out and About Friday 20th April

We have 63 relief chefs out working with 15 booked so far this week.

28 adverts and 7 permanent for the week.

There have been a few more front of house positions being registered.

Jessica is still on annual leave and will be back to work on Wednesday.

Michael and Tom are doing lots of searches on Head, Sous, Chef de Partie and Commis Chef positions with lots of CV’s being sent out and plenty interviews being arranged which will lead to more permanent placements.

Tom has also been busy bottling up more brew and will do some more test batches next week.

Out at the moment

Trevor Williams is at Murray Arms Hotel in Gatehouse of Fleet

Mick Kitson is at Onich Hotel in Lochaber

David Bedo is at Skeabost Hotel in Skye

Jonny Lewis is also in Skye at Bakur Bar

Jason Paxton is at The Old mill Inn in Pitlochry

Gareth Connolly is at The Village Hotel in Aberdeen

David Young is at The Popinjay Hotel in Carluke

Richard Clark was at Glenesk Hotel and is starting at The Whitehorse Inn in Balmedie

Ionel Rizea is at Eddrachillies Hotel near Scourie

Keren Tweedie is at Boat House Bistro in Lochaber

Michael Njoroge is at Drovers Inn near Loch Lomomd

Ross Hunter is at Pierhouse Hotel in Appin

Michal Modzen is at Whitmuir the Organic Place near Penicuik

James Obrien is at Deyn’s Deli in Berwick

Lillian Clarkson is at Kyleakin Quarry in Skye

Stephen Kessell is at Go Glasgow Hotel

Murray Tweddle is at Isles of Glencoe Hotel

Thanks All for all your hard work and continued support.

We have 63 relief chefs out working with 15 booked so far this week.

28 adverts and 7 permanent for the week.

There have been a few more front of house positions being registered.

Jessica is still on annual leave and will be back to work on Wednesday.

Michael and Tom are doing lots of searches on Head, Sous, Chef de Partie and Commis Chef positions with lots of CV’s being sent out and plenty interviews being arranged which will lead to more permanent placements.

Tom has also been busy bottling up more brew and will do some more test batches next week.

Out at the moment

Trevor Williams is at Murray Arms Hotel in Gatehouse of Fleet

Mick Kitson is at Onich Hotel in Lochaber

David Bedo is at Skeabost Hotel in Skye

Jonny Lewis is also in Skye at Bakur Bar

Jason Paxton is at The Old mill Inn in Pitlochry

Gareth Connolly is at The Village Hotel in Aberdeen

David Young is at The Popinjay Hotel in Carluke

Richard Clark was at Glenesk Hotel and is starting at The Whitehorse Inn in Balmedie

Ionel Rizea is at Eddrachillies Hotel near Scourie

Keren Tweedie is at Boat House Bistro in Lochaber

Michael Njoroge is at Drovers Inn near Loch Lomomd

Ross Hunter is at Pierhouse Hotel in Appin

Michal Modzen is at Whitmuir the Organic Place near Penicuik

James Obrien is at Deyn’s Deli in Berwick

Lillian Clarkson is at Kyleakin Quarry in Skye

Stephen Kessell is at Go Glasgow Hotel

Murray Tweddle is at Isles of Glencoe Hotel

Thanks All for all your hard work and continued support.

Availability of Chefs 16th April 2018

Availability of Chefs 16th April 2018

Head chefs

If paying good money and in a central location such as Glasgow, Edinburgh, Stirling and Perth the availability of decent head chefs is good, basically, the more central and the larger local population the better availability.

What is good money for a head chef? This can vary from a small pub to a large five star or 3AA Rosette Hotel and can be anything from £12 per hour for a one man job cooking simple food to £45,000 and upwards.

For a standard hotel job in I would suggest £28,000 to £35,000 with overtime paid pro rata over 45 to 48 hours sanctioned by management.

Bonus schemes always help and can be based on getting a gross profit margin of over say 65 to 70% and it is always advisable stressing in advance how often the bonus is paid and what the exact criteria are. Other bonuses may be based on increase in sales. Keeping wages ratio down and helping to achieve certain net profits subject to maintaining quality of food, kitchen cleanliness and staff retention.

In more rural Scotland it is harder to get and retain chefs and often accommodation should be offered to attract suitable candidates.

Sous chefs

The availability of sous chefs in rural Scotland is getting poorer as we move into middle April. Sometimes, a mature former head chef will be happy to take a step back to work alongside head chef.

In more central Scotland, there are quite a few candidates about and if paying decent money and offering good working conditions there is no reason why you cannot land and keep a good sous chef with a stable track record.

In rural Scotland, there can be a need to think outside of the box to retain and attract good sous chef candidates and many establishments find it easier to take on relief chefs for the season.

Chef de parties

Availability is good in Glasgow, Edinburgh and the central belt.

In rural Scotland with accommodation there are candidates if wages are decent, suggesting £9 to £11 per hour. The more money you can pay the better the availability of chefs is.

For chef de partie jobs it is a chef market.

Commis chefs

There are usually a few candidates available centrally or further afield if offering accommodation.

Pastry Chefs: this is quite a specialist position and there are often a couple of specialised pastry chefs looking, not always though.

Enclosed link to minimum wages.

www.minimum-wage.co.uk/

Availability of Relief Chefs changes daily and we can advise daily, it is currently quite good and the rates of pay are the same as last year. From £12.50 to £16 per hour according to the season. These rates may go up as the season progressed.

13th April 2018

13th April 2018 Newsletter

“Makings of an Entrepreneur”

Rule 1: Pitch up

Rule 2: Pitch up

Rule 3: it is a struggle. You are working away, trying hard… continue to pitch up.

Rule 4: Nothing is going quite right; your work colleagues are getting adverts for fun, making placements (both relief and permanent) like picking apples from a low lying apple tree. You are getting nothing. Nada…nichts…nic..hakuna..rien…squat diddly. See Rule 1 pitch up.

Rule 5: listen, be aware of all that is happening around you, take note, carry forward, work on, try to improve, learn.

Rule 6: Persevere. This isn’t going to come easily and happen overnight. Your name is not Zucherberg.

Rule 7: Persevere. Didn’t work yesterday? Huh? Not working today. Guess what it may not work out tomorrow either. It may not work out next week. Your name is not Alexander Graham Bell.

Rule 8: Adapt, fed up of sinking. Why not try swimming. Learn to swim, it may be difficult and the first strokes hard and those other swimmers will swim past you as you splash and gasp for air.

Rule 9: Adapt. Others have struggled and learned to learn from failure. Keep trying. Keep striving to improve. Don’t give up.

Rule ten: Pitch up. Make 4 permanent placements in a week. Get adverts for fun. Make Beer.

Out and About Friday 6th April

Although relief seems a little quieter we have 55 chefs out working, this is 18 up on last year.

We have 14 jobs confirmed so far this week with more jobs to work on.

We have had jobs coming in for May and June, its never too early to get someone booked in.

We have had a few permanent placements this week and plenty adverts being placed.

Myself and Michael went to measure up Well Street yesterday afternoon and we are all excited for the move.

Tom is down stairs making a brew this morning.

A few chefs who have been and are out

Ionel Rizea at Dunnikeir House in Fife

Chris Daily at Alyth Hotel in Perthshire

Paul Sellers and Sarah Pozzi are at Greshornish House in Skye

Stephen MacNiven was at Nethy Bridge Hotel and is now at Go Glasgow before he starts his new job for the season at Springkell in Eaglesfield

David Ironside is back for a 2nd stint at The Pentlandview Care home in Thurso

Sara-Jayne Moffat and Ryan Williamson are a The Granary Restaurant in Skye

Glyn Musker is at The Bothy Bistro in Burghead.

George McCallum is at Nethy Bridge Hotel

Sarah Jeffrey is at The Old Mill Inn in Pitlochry

Sebastien Held is at The Morar Hotel in Mallaig

Thanks all for all your hard work and excellent feed back 😊

10th April 2018

Lowland Brewing 10th April 2018

Shares are selling quickly for Lowland Brewing; there are still some left but I am hopeful that they will sell out before too long.

We are making great progress with the premises in Lockerbie and the main brewery equipment will arrive in June and we will get started with brewing beer commercially after that; initially with Dryfe Blonde 5 and Dryfe Ale.

Gin production of Lockerbie Gin will take place later this year.

Enclosed is a share prospectus for anyone who is interested in buying one or more shares.

The cost per share is £500 and can be paid in one installment or over 10 months at £50 per month. You will get your own shareholder certificate and a monthly newsletter exclusive to shareholders. We plan to hold fun events for shareholders.

If anyone wants to buy shares please pm me or email

Michael@chefsinscotland.co.uk

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