I have now been a member of the Chefs In Scotland team for a year. In the last year, I have slowly been building up my confidence and knowledge in placing chefs. I have learnt that there is no magic wand when it comes to chef recruitment and that a lot of work does go in to placing a chef. It was never anything I gave much thought to, prior to working in the chef recruitment industry.
The process of placing a chef can be frustrating at times but it is certainly a rewarding feeling when you do manage to place a chef. I have recently placed a chef de partie on the Isle of Harris (even more rewarding seeing as I am from there! :) )
When a new position is registered with us and the establishment wants us to source a chef, there is a thorough process that we use to ensure we have the best chance of sourcing one. Firstly we would add the job to our list of establishments that are currently asking us to look for a chef as well as putting the position on our website and our social media. I am currently dealing with commis chef, chef de partie and pastry positions and that is my daily list and Jessica has sous chef and head chef positions on her list. We then put a pin up in the wall to set our focus on the area, have a look through our database using different filters to ensure all areas are covered. We would then write down any necessary candidates and call / email them to ask if they are interested and would they like to be put forward. It is then sending over CV’S and references to the establishments, marking them in our CV sent book and waiting to hear back if they would like to progress.
Placing a chef can take a lot of searching, a lot of calling/email and a lot of fall downs but in the end it is all worth it!
ixe �S%- F
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