Out and About 24th August

Over 70 chefs out working, the availability of chefs is still very tight in August and the availability in September is looking slightly better.

I have a few jobs to confirm this morning 😊

If you are out working via Chefs In Scotland and are due to finish please get in touch with your finish date and your next available date.

We are still meeting chefs in Moffat for relief work and permanent senior positions, get in touch to check our availability.

Relief jobs still have around a 90% success rate.

Next month I will be doing a list for “MAGIC 20”.

If relief work is something you want to do I would suggest if you are currently employed on a permanent basis for you to email over your CV and we can chase up all relevant references, meet you and we can let you know when the season will kick start next year.

Some chefs who are still working that we have final billed for

Denzil Gillies at the Western Isle hotel in Mull

Neil Hawthorne at Stonefield Castle in Tarbert

Sara-Jayne Moffat at The Granary Restaurant in Portree

Dave McConnachie at the Station House Inn at Corrour Estate

Scott Maciejewski at The Tavern in Fort William

Daniel Haig at Drovers Inn at Loch Lomond

Alex Burns at Royal Dornoch Golf Club in Dornoch

Ian Godfrey at Eddrachillies Hotel in Scourie

Nancy Rafferty at The Kings Manor Hotel in Edinburgh

Bruce Robertson at The Glen Nevis Restaurant in fort William

Ally Brown at Balmacara Hotel in Kyle of Lochalsh

Dmitrij Cvilij at Saucy Mary’s in Skye

Taylor McFarlane at The Tavern in Fort William

James McInally at Dalhousie Castle in Bonnyrigg

Chris Daily at Alyth Hotel in Perthshire

Johan Sikkema at Carrbridge Kitchen in Carrbridge

Paul Whitecross at The Garth Hotel in Grantown on Spey

Laure Galloway at Orde Food Company in the Borders

Thanks for all of your hard work and continued support

Walking out

I read in the news this week about a wedding venue in England where the chefs walked out on the day there was a wedding which ruined the couple’s special day. Luckily the bride’s brother had experience of being a chef and he got in the kitchen to help plate up the food. It got me thinking about what would lead the chefs to do this on what some would consider the most important day of someone’s life.

I personally have never walked out of an establishment although I have felt like it on occasion but never actually could bring myself to do it. I think being in a kitchen is just like everything, taking the rough with the smooth. Like chef recruitment sometimes we come in to chef placements and adverts straight off and other times we can come in to no-shows, fall-downs and lots of things going wrong. This can be frustrating to say the least but its just a case of getting the team together and seeing what we can do to help and make the best of a bad situation. I just wonder at which point does it get too much that it causes a chef to walk out.

I have been in situations where the staff accommodation has certainly not been what it has been agreed on and after trying to resolve a situation with no luck I chose not to stay. This made me learn a very valuable lesson. Always check out the staff accommodation before accepting a permanent job!

I know kitchens can be hot, frustrating places with plenty to go wrong but feel its unfair on the paying customers on such a crucial day. This probably was a classic case of the final straw on the camels back.

Out and About Friday 17th August

Counting the relief chefs, we still have 80 chefs out that we are billing for.

19 confirmed for the week so far, waiting on establishments to get back to confirm more today.

We are meeting chefs here in Moffat to discuss permanent and relief, for relief especially we are keen to meet all chefs we have on our books and are providing work to. Get in touch to arrange a time and day so we can check our availability.

Relief chef availability still remains very tight, but this expected for the time of year, we are unable to take any more jobs on in August.

Happy to put on from September onwards as the availability is better from then. Happy to take details if you can pay the chef weekly and provide accommodation.

Some of the chefs are not as well known to us and it may be their first relief stint with us. We will give you all the information we have, and the onus is on the employer as to whether they want to take them on or not.

A few chefs we have out working, lets go with some of the ladies 1st

Lillian Clarkson is at Archiestown Hotel

Sarah Pozzi is at The Galleon Grill in Tobermory

Sarah Jeffrey is at Murray Arms Hotel

Laura Galloway is at Orde Food Company

Sara-Jayne Moffat is at The Granary Restaurant

Angela Richards (great having you back) is booked out next week at the Buccleuch and Queensberry Hotel

And some of the gents we have out working

Callum MacMichael is at The Cross Keys Hotel

Graeme Kennedy is at Mackays Hotel

Douglas Gillies is still over in Mull at the Western Isles Hotel

Patrick Johnston is at The Green Hotel

Steve Moffat is at Lomond Hills Hotel

Tim Morris is at The Deeside Inn

A very big thank you to everyone we have out, your hard work is very much appreciated 😊

15th August 2018

I am just back after a few days away in the Chefs In Scotland office while Jade and Alannah were doing a great job managing the permanent vacancies in my absence. We now have the season right under way and as we approach September there are more chefs well known to us becoming available on relief and more chefs available on a permanent basis also as seasonal contracts are due to come to an end.

I am still looking for head and sous chef candidates all over Scotland for permanent jobs and we have lots of interviews being held this week. We have had some excellent chefs out on relief jobs this summer as well as the usual no shows and cancellations, but this is all part and parcel of the day-to-day goings on of chef recruitment. The excellent chefs we have had out on relief have set high standards for chefs interviewing for permanent positions also.

I am meeting chefs here at our offices in Moffat to discuss permanent positions with chefs who are looking for permanent work in the coming months. The meeting will last about 30 minutes and we will discuss your CV and potential work and in general have a chat about the way we work and try to get you placed in a job that is suited to you. If you would be interested in coming to meet, please get in touch so I can check our availability. We meet most days either 11am or 2pm.

I am looking forward to the coming months as we have moved through a period of change in the office and helping to train up Jade to be taking over the permanent junior vacancies. She has been here 2 weeks now and is making a good start with the view to taking over the list in the very near future. If you are looking for chef de partie or commis chef work, please send your CV to and she will be in touch to get you registered.
For now it is time to go back to some chef hunting through our ever growing database.

Newest team member to Chefs In Scotland

Hello im Jade, im just new to Chefs In Scotland.

I have been at Chefs In Scotland for just over a week now and Im settling in well.

I have spoken too many of you throughout my last week via telephone or email.

I have lived in Moffat all my life and worked throughout many establishments in Moffat. I have worked in the catering industry for 5 years. I worked at the Black Bull hotel for just over a year back in 2012 where I later moved to The Stag Hotel for 4 years, so I have worked with many Chefs throughout my time.

I moved to the Moffat Woollen Mill in July 2017 where I worked there for a year dealing with the general public on a daily basis.

In my last week at Chefs in Scotland I have been dealing with many CV’s and references. I have been phoning many establishments and chefs to ask for references, this has helped me to get to know many of the chefs and owners/ managers who I will be working with throughout my time at Chefs In Scotland.

I am working towards taking over the chef de part and commis chef list and hope to do this in the next couple of weeks so I will be your first point of contact.

Any enquires regarding Commis chef or Chef de Partie positions please feel free to contact me at

Hope to hear from many of you soon.