Relief remain busy with around 60 chefs out working so far.
We are still keen to meet relief chefs at our office in Moffat please PM me or email for our availability (jojo@chefsinscotland.co.uk)
Out and about in Scotland………………………..
Phil Smith and Philippe Bertin are at Tufted Duck in Fraserburgh, Paddy Farren and Craig Brown are at The Kenmore Hotel, Jason Paxton at Apex Hotel Dundee, Shaun Murray is back at The Creggans Inn, Mark Murray working at Balmoral Castle, Alan MacPherson is at Loch Insh Watersports, Kevin MacAngus and Alfie Cranwell are both up in Shetland at The Lerwick Hotel, Sam Bernard at The Torridon Hotel, Jamie Atkinson at Ballachulish Hotel, John Dale and Ionel rizea at The Norther Hotel, Derrick Bartley at The Kames Hotel, Stuart MacColl at Cuilfail Hotel, Glyn Musker at Dryfesdale Hotel, Seb Schoeder at The Kastille along with Jonny Lewis, Nnew relief chef Kirsty Hamilton is at The Drovers Inn in Memus, with lots more chefs just starting their new assignments.
There are a few chefs who are still out working from last year also.
Thanks everyone for all your hard work and support.
By Johanna Watson
Relief has kicked off for the season with a lot of well-known chefs who we have met as well as new chefs out working all over Scotland.
Easter weekend.
We are open 9am to 1pm Friday, closed Saturday and Sunday and opened again on Monday 9am to 1pm.
We are still keen to meet relief chefs at our office in Moffat and if you are a relief chef for CIS and we have not met you yet we will be interviewing from next week, we are available Wednesday, Thursday or Friday. Please get in touch if you want to make an appointment.
Out working we have Mark Murray at Balmoral Castle, Ally Elder at Isle of Glencoe Hotel, Craig Brown and Paddy Farren at Kenmore Hotel, Ryan Williamson at Ben Nevis Hotel, Ross Morrison at Auchrannie, Douglas Gillies at Eglington Arms, Chris Roberti at Kings Seat, Vytis Baltrunas at Creggans Inn, Kevin McAngus and Alfie Cranwell at the Lerwick Hotel, Sam Bernard and Pawel Halicki at The Torridon, Jamie Atkinson at Ballachulish Hotel, John Dale and Ionel Rizea at The Northern Hotel, Derrick Bartley at The Kames Hotel, Ally Bell at Sumburgh Hotel, Stuart Agnew at Auchrannie, Ryan Marshall at The Bridge Hotel, Stuart MacColl at Cuilfail Hotel, Glyn Musker at Dryfesdale Hotel, Jack Dabrowski and Andrew Stott at Oban Bay Hotel Seb Schoeder at The Kastille, Kirsty Hamilton and Tim Morris at Drovers Inn in Memus, Michael Stanilands at Balcary Bay Hotel, Stephen Kessell at Station Hotel Speyside, Liam Stone at Dovenby Hotel, Lee Purves at The Townhouse Hotel Melrose with a lot more chefs just starting jobs.
I would like to thank all of you for your hard work and support.
I hope you all have a great Easter weekend.
Monday 21st March 9am - 6.30pm
Tuesday 22nd March 9am - 6.30pm
Wednesday 23rd March 9am - 6.30pm
Thursday 24th March 9am - 5pm
Good Friday 25th March 9am - 1pm
Saturday 26th March - Closed
Easter Sunday 27th March - Closed
Easter Monday 28th March - 9am - 1pm
Back as usual Tuesday 29th March for the rest of the year until Christmas 2016
This week in Moffat the weather is starting to pick up a little bit with a few drier and brighter days.
We have been making placements varying from small 6 bedroom hotels to large 270 bedroom resorts.
It lead me to think about the differences between working in these types of places and their recruitment process. When you join a large company with brigades of around 120 chefs it can be quite an exciting process for a chef. However when joining a small team, although equally as promising sometimes the smaller brigades are not as forthcoming. I wonder how many chefs have turned up at hotels for interviews even, to know that they are not expected.
How much is too much and how much is too little?
When accepting the offer of a position usually it is quite exciting to be starting a new role and a new challenge in your career regardless of whether it is a commis chef just starting out or a head chef with 25 years’ experience. Being a part of this process from the view of the recruiter is a great opportunity as you do feel like you are having an impact on their lives and it is important to make the transition as smooth as possible.
Most of the time when we put an offer to the chef the terms we highlight are the rate of pay, how often they get paid, accommodation (if required) and the cost and who they should report to. But when the chef actually arrives how well are they looked after? The good thing about being employed in larger brigades is that the hotel has its own HR department to look after all of this. Uniform is provided, you receive a list of do’s and don’ts’s in staff accommodation as well as a drawn up contract with all the details required, uniform requests and an initial application form to fill in also.
When joining all places I think some of this information should be provided on a slightly reduced scale. The onus is on the establishment to let the employee know the terms of engagement regarding the position and you should see a contract within a month of joining. Ideally you should have a pack giving as much information as possible about the team you will be joining and the place you will be living if you are new to the area.
How much does the way you are welcomed to and informed about a new job impact on staff retention and the longevity of your stay in that position?
Jessica
RSS