Last night saw the 9th series of MasterChef: The Professionals begin.
The 6 chefs had to endure a skills test followed by cooking their own dish each and 3 left the competition. I wont say who as I know many of you may have it recorded to watch on catch up. There were two skills test first was to make a classic steak diane and second a pistachio and raspberry frangipane tart.
It was incredible to see some of the mistakes we would all make under the pressure of Marcus Wareing, Monica Galetti and Greg Davies watching you prepare a dish.
The chefs came from all over and varied in ages as this is a competition for everyone regardless of their skill level or age. I think there was some excellent talent which will be seen through to the later stages of the competition but only time will tell.
Some of the chefs did say that pastry wasn’t their strongest skill and in some that showed and others it wasn’t evident. I do think that it is a good skill to learn and as a chef it is ideal if you can work and cover all corners of the kitchen.
The second round where the chefs had to cook a signature dish of their own really highlighted the chef’s skills. Some had put great thought into it and some not executed quite as well.
If you were to enter a competition like MasterChef what would be your signature dish and what would be your most dreaded skills test?
It is a well-known quote and fact that “a person who feels appreciated will always do more than what is expected.” It makes me think how many chefs really feel that they are appreciated in what they do not only by their team, head chef and employer but by the customers and people they are feeding.
Or is it that at the end of the day it’s a job you are paid to do so no extra appreciation is required?
I have always personally thought that if you give that bit extra to your employees they are more willing to stay that extra hour or work that extra day if you need them to without taking advantage obviously.
Does this make a difference though? If you’re not appreciated at work does it affect your willingness to go the extra mile in your position? Does that promotion or job title really make a difference or does it just come down to your pay grade?
When I was working as a chef one of the things that I loved and still miss is the buzz you get after an amazing service and the feeling of working as a team. Knowing that you are working with a team who will help you out if you need it and who have your back is one of the best things about a job in the kitchen. However we all know not every kitchen is like that and not every chef sees it as a team effort but sometimes as a way to make themselves seem better rather than help out a fellow colleague. But it is difficult to know this after an interview which is the reason I think a trial shift is the best way to get an idea of the way a team work.
If you aren’t working with a team and as a team it can really have a negative effect on moral in the workplace and could perhaps explain why some kitchens have issues with chef retention although I know myself it isn’t solely down to this.
Sometimes it can be due to the leader in the kitchen not placing importance on their staff working together as a team but sometimes the constant stream of different employees in the workplace can also affect this.
This is why engagement is really important in a kitchen and communication is key not only between employer and employee but employee to employee also. Some establishments are coming up with innovative ways to secure that team spirit such as team building exercises and daily seated staff meals.
What gives you a team spirit and boosts your moral in the workplace?
There are 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, it is proving hard to get relevant candidates despite the payment of 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.
Aberdeenshire, Dundee and East coast, there are 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.
Sous chefs
If it is a live in position for 4 star hotel suggest paying £24,000 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 becoming available as we come closer to the end of the season if there is a good package in place.
2AA Rosettes and are quite scarce. Suggest wages of £26,000 - £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 £12 to £14 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 currently 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 £10 to £12 per hour.
There are some chefs looking for live in accommodation and may be happy to relocate and again are of varying quality.
If paying by salary suggest £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 £9.50 - £12 per hour with live in accommodation at a small charge. We would hope you will get decent candidates with this.
Commis chefs
A few bodies available. Enclosed link to minimum wages.
www.minimum-wage.co.uk/
Pastry a few available happy to have a look
For perm we can look if pay “fee of interest” or advertise
Availability of Relief Chefs change daily and we can advise.
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