News

Out and About Friday 19th October

We have 71 chefs out working on relief all over Scotland, 19 chefs confirmed for this week so far.

We now have a policy in place for taking new relief chefs on over the winter.

I am still waiting on a lot of current Hygiene Certificates to be sent over, you can email them over to jojo@chefsinscotland.co.uk

Jade is still on annual leave and will return to work on Monday, I have been going through junior positions and the availability for bother Senior and Junior Chefs is getting better with most jobs on our list getting candidates.

If you are a junior chef and are needing help to write a good CV or just need help to tweak it please get in touch as we will be more than happy to help with this. Call 01683 222830.

Back to relief here are some of the chefs we have out just now

Tom Smyth is at Formartine’s in Ellon

Steve Nye and Stuart MacColl are both at The Oban Bay Hotel

Philippe Alamichel is at Balcary Bay Hotel working mainly on Pastry

David Thompson (new relief chef) is work with Jason Paxton at The Nethy Bridge Hotel

Martin Hamilton is over in Shetland at The Scalloway Hotel

Leon Edgson is a the Carrbridge Kitchen covering Sous Chef position to the end of the school holidays

Pawel Cimek is at the Ballachulish Hotel

David young is at the Kames Hotel

Lillian Clarkson is home in Glencoe and working at Glencoe House

Keren Tweedie is acting head chef at the Old Manor Hotel

Thanks so much to all our relief chefs and Hoteliers for all your support 😊

Policy for relief chefs coming in over the winter

Relief has remained steady, but we are expecting the work to slow down in November as expected for the time of year before picking up again in December.

If you are not working and have availability please do send a copy of your CV in and we will chase references as standard.

We can mark you available but priority is given to those who have work on placements via CIS over the summer.

For existing chefs who have done work all year round would suggest 40 – 60% chance of getting you work over the winter.

If you can also get in touch with your availability for Christmas and New year.

Maternity and Paternity Pay

Maternity Leave

Statutory Maternity Leave is 52 weeks. It’s made up of:

· Ordinary Maternity Leave - first 26 weeks

· Additional Maternity Leave - last 26 weeks

You don’t have to take 52 weeks but you must take 2 weeks’ leave after your baby is born (or 4 weeks if you work in a factory).

Statutory Maternity Pay (SMP) is paid for up to 39 weeks. You get:

· 90% of your average weekly earnings (before tax) for the first 6 weeks

· £145.18 or 90% of your average weekly earnings (whichever is lower) for the next 33 weeks

SMP is paid in the same way as your wages (for example monthly or weekly). Tax and National Insurance will be deducted.

Paternity Leave

You can choose to take either 1 or 2 weeks. You get the same amount of leave if your partner has a multiple birth (such as twins).

You must take your leave in one go. A week is the same amount of days that you normally work in a week - for example, a week is 2 days if you only work on Mondays and Tuesdays.

Leave for antenatal appointments

You can take unpaid leave to accompany a pregnant woman to 2 antenatal appointments if you’re:

· the baby’s father

· the expectant mother’s spouse or civil partner

· in a long-term relationship with the expectant mother

· the intended parent (if you’re having a baby through a surrogacy arrangement)

You can take up to 6 and a half hours per appointment. Your employer can choose to give you longer.

You can apply for leave immediately if you’re a permanent employee. You’ll need to have been doing a job for 12 weeks before you qualify if you’re an agency worker.

Start and end dates

Leave cannot start before the birth. It must end within 56 days of the birth.

You must give your employer 28 days’ notice if you want to change your start date.

You do not have to give a precise date when you want to take leave (for example 1 February). Instead you can give a general time, such as the day of the birth or 1 week after the birth.

Out and About Friday 12th October

We have 74 relief chefs currently out work this is up by 8 from last year.

Relief jobs out is slightly down this week.

We have had a few more hygiene certificates through, I am hoping to get everyone’s by the end of this year. If you need to renew yours please follow this link https://www.rehis.com/community-training/courses/course/elementary-food-hygiene everyone that is doing relief work via Chefs In Scotland must have one.

Jade is on annual leave now and will be back to work on Monday 22nd October, myself and Jessica will be dealing with junior vacancies so please get in touch if you are looking for a new job/challenge. Email updated CV’s to recruitment@chefsinscotland.co.uk

Some of our chefs are in Moffat this weekend for Chefs In Scotland annual Golf Competition. (will be nice to see them)

Can you get in touch also is you are happy to work Christmas and New Year. Just drop me a PM, call 01683 222830 or email jojo@chefsinscotland.co.uk

There have been lots of CV’s sent out this week and interviews arranged.

We would like to thank all our Chefs and Customers for all your hard work and support we really do appreciate it 😊

Difficulties of being a relief chef in rural Scotland

With the season drawing shortly to an end in the next few weeks the availability of relief chefs who are known to us is becoming much better. We have had relief chefs out working all over Scotland and the North of England this year. We have had some excellent guys and girls join us this year as well as chefs who have been working with us for a considerable amount of time.

Although as recruiters we wish it was as simple as finding a chef and finding a job there is so much more to it than that.

Most of our relief chefs who have been on our books more than a few years will know that the positions we have can be extremely rural including Shetland, Orkney, Skye, Islay, Mull and Bute, to name a few. It can be hard to leave to go and work away from home and friends and family but to compensate this we try and make sure our chefs get a good rate, decent accommodation and travel expenses as well as paid for every hour that they work. Unfortunately, we are not always given the correct information which can sometimes lead to a lack of communication.

We stipulate that the accommodation must be clean and single, and we are under no illusions that after a long day travelling to a job, to find this is not the case and no one was expecting you can be a very hard to bare especially when we’ve shut our doors at 5pm.

Another difficulty can be the kitchen that you go in to. Invariably the reason for a relief chef being required is that either there is a holiday that needs to be covered, but most of the time it is due to a lack of staff in the kitchen. This can cause resentment among current staff who are usually on a lesser wage.

Payments and travel expenses can also cause friction as it is agreed with us that the chef should receive a payment either in the form of an advance or wage each week.

We would love to hear of any other difficulties that face relief chefs in the comments below.

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