News

Out and about Friday 21st April

This week in the Chefs In Scotland office has been a very busy one.

If you are looking to do some relief work please get in contact with myself by emailing your CV to jojo@chefsinscotland.co.uk or you can call our office and register on 01683 222830.

If you are a chef already registered with CIS then please get in touch with any availability you may have.

Out at the moment we have

Pawel Halicki is in Wick working at Mackays Hotel where Jenny Quashie has been since October last year, Nelson Reposo has just finished at Kenmore Hotel and will be taking a permanent position close to home, Lillian Clarkson finished at The Waterside Inn and is awaiting her next placement, Yousef Shengheer is in Dumfries at The Caledonian Hotel with Mark Wilkinson, Tim Morris is up in Ross-shire at Tigh an Eilean Hotel, Mark McCallum was at Springkell and is currently at Loch Insh Watersports with Alan MacPherson, Phil Smith and Mick Kitson are back in Lockerbie at The Dryfesdale Hotel, Graham Smith and Daniel Haig ar in Shetland at the Scalloway Hotel, Sarah Pozzi was at The Kings Manor Hotel in Edinburgh and is now up in Perthshire at Killiecrankie Hotel, Glyn Musker went straight from The Waterside Inn to Ardanaseig Hotel and is now in the Borders working with Shaun Murray at The Cross Keys in Kelso with lots more out working all over Scotland.

Thanks for all your hard work guys and gals.

Still happy to meet chefs here in Moffat at our office, please get in touch and we can give you our availability.

A busy day in the Chefs In Scotland office

Hi guys, Thursday already!

This week has been a busy one here in the office. Jessica is currently on her holidays over in Las Vegas so we are one person down.

It has been a full on week, phones ringing away with people desperate for chefs – be it relief or permanent. When you have a small team, so much paperwork, CVS, phone calls, references, interviews to arrange and credit control to chase it can make your head spin.

The positives of chef recruitment is that no two days are never the same, there is always something happening and it is a fast paced environment where things have to be done quickly.

For the week so far we have 19 relief jobs filled, 35 adverts placed and 4 permanent. This week in-between phones ringing, we have been chasing up references, registering new relief and permanent chefs, sending out CVS and doing searches for jobs. (so if any of you want to be a chef in a rural area – drop me an email!)

In fact – in the time it has taken me to write this, Johanna has had a new relief chef registered, I have had an email regarding placing adverts and Michael has a permanent head chef placed after spending the morning chasing up all the credit control.

Chef Recruitment – never a dull moment!

Alannah Morrison

Out and About 7th April 2017

Out and About

7th April

I spoke with Scott Morrison the new head chef at The Cuillin Hills in Portree on Skye this morning. Unprompted Scott said he could not fault in any way the two excellent chefs who were up to help him out for a couple of weeks over a very busy period. Cameron Brown and Nelson Reposo. Many thanks. Scott used to pop in as a young chef to our offices in Wentworth Street in Portree when he was working at the Bosville to have a chat with his then girlfriend who is now his wife and she kindly helped us out with invoices.

Graham “Top Dog” Smith who hasn’t won a cup has been excellent over on Stornoway in Lewis, Skeabost on Skye and now over on Shetland at the Scalloway Hotel. Many thanks Graham and look forward to no Jaeger bombs at the CIS golf competition in Moffat later on in October.

Paul Devonshire, a well known chef, has been helping out for a few shifts at Go Glasgow off Paisley Road West. I stayed there a couple of weeks back for a night and the hotel has been transformed since Crerer took it over, managed by Graham Urquhart, formerly of Palm Court in Aberdeen. Look forward to staying again and thanks for helping us out Paul.

Lillian Clarkson will hopefully have received her CIS pen by now and thanks again Lillian.

Joe Wright, who is based in Kelso, often pops up for a couple of cameo roles in between several full time jobs. Joe is over in Ardanaseig for 7 days, thanks for all your support joe.

Thomas Scott has done a lot of excellent jobs over the last few years and is usually asked to stay on longer, like he is on Arran at the Glenisle just now. Many thanks also Thomas. It has been a few years now.

Tim Morris is back up in the North West of Scotland helping out at Tigh An Eilan and providing excellent support. Many thanks again Tim.

Down in Lockerbie, Phil Smith and Mick Kitson have been working hard at The Dryfesdale Hotel, a very busy hotel with an excellent reputation.

Alan Baird is also working in Lockerbie at The Townhead and getting on well. Many thanks again Alan.

Chris Roberti is up in Kinlochewe and is getting rave reviews as always from the outgoing owner Andrew.

Down in North of England, we have had a good few chefs on the go.

Glyn Musker completed a long stint at The Morrit. Paul Sellers is working there for a few days at the moment.

In Melrose, Nick Henderson was singing the praises very highly of Sarah Jeffrey who was working at Burts for a month, many thanks Sarah and good luck with your new job. All the best.

Sarah Pozzi has finished a good stint on Skye and is helping out in Edinburgh at the moment. Many thanks Sarah.

Peter Norrie, Kai Stutzkeitz, Michael Njoroge, Garry McGirr, Ionel Rizea, Richard Naismith, Gary Imlach, Andrew McMillan, Mark Wilkinson, Kirsty Hamilton, Daniel Haig, Colin Thomson. All are out and About in Scotland and North England.

Graham McCleish has ventured over the border into Carlisle fresh from enjoying Westport in Usit where Sharon Shearer is the head chef, lovely people said Graham.

There are many, many excellent chefs out there, good honest, hard working, reliable and with skills too many to name.

mòran taing do còcairean ann an Alba

Availability of Chefs 6th April 2017

Head chefs

There are head chef candidates in central Scotland if paying good money in excess of £28,000 and upwards for head chef jobs.

In rural Scotland including Inverness and all the highlands and islands, there are a few head chefs and we advise offering accommodation with permanent head chef jobs to attract candidates. Otherwise you may have to wait some time until a relevant local candidate becomes available.

In rural Scotland and particular 2AA Rosette country house hotels relevant candidates are scarce. Skye, Shetland Islands and rural Argyll there are candidates if paying good money (about £35,000 for 2AA Rosette head chef)

Suggest paying £28,000 upwards to £40,000 according to requirements and demands of the job. Ideally we advise for a five day week and over-time paid on a pro rata basis for extra days worked and for hours in excess of 48 on a pro rata basis.

Northumberland, Borders, Cumbria, Aberdeenshire, Dundee and East coast, and Perthshire there are quite a few Head Chefs registered.

The more central, the more candidates you will expect to get and the more rural, the harder it can get.

With all the social media currently available, many chefs are becoming very savvy about where they wish to work and establishments with records of poor chef retention may find it harder to attract good quality permanent candidates. Scotland is quite a small country.

For seasonal head chefs advise paying an hourly rate of pay of £13-£15 per hour with accommodation provided depending on location. This will attract candidates which may be of mixed quality.

Sous chefs

If it is a live in position for 4 star hotel suggest paying £25,000 to £30,000.

In central areas such as Glasgow, Edinburgh, Perth and Stirling can try live-out and there are a few relevant chefs. In rural Scotland, it can be harder to get candidates but there are some candidates available if there is a good package in place.

2AA Rosettes there a few available. Suggest wages of £25,000 - £28,000 upwards to £30,000 for 3AA Rosette sous chef.

A good way to attract candidates is to pay hourly rates for every hour worked by chefs. For sous chefs suggest £11 to £13 per hour this will help to attract and retain good candidates. If paying salaried, we suggest five day week with overtime pro rata over 48 hours.

Chef de parties

Availability is ok in Glasgow, Edinburgh, Perthshire and central belt. Quality can be mixed. In rural Scotland with accommodation there are a few candidates if wages are decent, suggesting £9 to £10 per hour.

The availability of chefs who are looking for more rural jobs such as Fort William, Invernesshire and West Coast is poor although there may be some chefs looking for live in accommodation that may be happy to relocate.

If paying by salary £19,000 for a 45 hour week works out £8.11 an hour which is on the low side. Suggest paying up to £22,000 or hourly rate £9.00 - £11 per hour with live in accommodation at a small charge. We would hope you will get decent candidates with this.

Commis chefs

Very few bodies available. Enclosed link to minimum wages.

www.minimum-wage.co.uk/

Availability of Relief Chefs changes daily and we can advise.

National minimum wage

Current rates

These rates are for the National Living Wage and the National Minimum Wage. The rates change every April.

Year 25 and over 21 to 24 18 to 20 Under 18 Apprentice April 2017 £7.50 £7.05 £5.60 £4.05 £3.50
Loading