News

Out and About Thursday 3rd March

Out and About Thursday 3^rd March

It is starting to get a little tighter on relief so if you have any availability whether it be a few days please get in touch either by email jojo@chefsinscotland.co.uk or PM me

We are happy to look at new relief chefs providing you send over an updated CV with contactable work references.

Out and about this week and previous weeks is Andrew Bruce at Golf Hotel Silloth, Derrick Bartley at Northern Hotel, Max Nisbet is back at The Kings Seat, new relief chef Craig Brown is has started his first job at The Kenmore Hotel along with Paddy Farren, Robert Birrell is at The Old Manor Hotel, Dmitrij Cvilij is at Caladh Hotel then going to the County Hotel, Roger Brown is staying longer at The Queens Oban, Stuart MacColl is still over in Dumfries at The Moreig Hotel, Michael George is on his last stretch at Pebbles Spa, Jonny Lewis has been asked to stay longer at The Dunavon there are more chefs to mention all doing fantastic work.

Thanks again to everyone.

Out and about 26th February

Out and about 26^th February

It is nearly the end of February and we are picking up on relief with a count of 38 chefs out as of last Saturday.

Chefs who are currently out working – Chris Roberti at Ballachulish Hotel, Tim Morris at Kings Seat, Rene La Barre at Scalloway Hotel, Derrick Bartley at Northern Hotel, Craig Ferguson at Balcary Bay hotel, Jamie Atkinson at Four Seasons Onich, Stuart MacColl at Moreig Hotel, Henry Samms at The Station Hotel Portsoy, Alan Baird at Ship Inn in Eilie, Steve Moffat at Lodge at Carfraemill, Jonny Lewis at Dunavon Hotel, Mick Kitson at Oban Bay, Piotr Miga at Dryburgh Abbey, Jack Dabrowski at Garth Hote, Janusz Barzowski at Graigard House, Paddy Farren at Kenmore Hotel, Jason Paxton at Dundee Apex, Michael Njoroge at Murrayshall, Roddy White at Cairndale Hotel, Shaun Murray at Creggans Inn plus lots more that we have stpped billing for.

Thanks for all your hard work

A copy of Expectations are below

Expectations from relief chefs

1. Must complete required stint
2. Jump into the job whatever the situation.
3. If there is an issue with any job please speak to line manager first then refer to CIS to see if we can resolve.
4. We expect you to be punctual for all relief jobs booked.
5. Clean whites and knives.
6. Accommodation that is provided should be looked after and left as found.
7. Sobriety Do not drink any alcohol during working hours, and please drink responsibly after shift or on time off. We do expect you to be an ambassador for CIS and all your fellow relief chefs.
8. We ask for help and loyalty from all relief chefs
9. Holidays – Ideally holidays will be taken out of season (November, January and February) in season we would suggest take up to a maximum of 4 weeks.
10. Flexibility on area and position.
11. Mobile phones – to be switched off during working hours. You can check when you are on your break.

Expectations to the chef.

1. Clear concise information is given to the chef. How many rooms? Style of menu? Covers? Accommodation – what is it? Pay frequency and on which day? Start date and time? What are the shifts? Will you get meals on duty? We stipulate min 40 hours per week over 5 days or 8 hours per day if 4 days or less.
2. Clean single accommodation is to be provided. What it is? How many people sharing with? Where is the accommodation? Tv wifi?
3. We will give guidance on chefs not paid issues 1. Call the establishment 2. Write to the establishment 3. Contact ACAS Tel: 0300 123 1100
4. For good loyal chefs we will try our best and keep you in work all year round.
5. Happy to undertake getting a Disclosure Scotland.
6. Ideally you will be able to come and meet at our office in Moffat.

Terms of Engagement for Perm Chef Recruitment

You, the hotelier agree to these terms by dint of engaging Chefs In Scotland to do chef recruitment.

You agree to acknowledge receipt of all applicants sent over within three days of the applicants being sent over.

You agree to advise CIS if you wish to interview or to regret candidates submitted within a week of the candidate being sent over. Otherwise, we will automatically regret said candidates.

CIS expressly forbids the employer to make an offer of employment directly to the candidate.

You agree to notify CIS should you wish to make an offer of a position to the candidate.

CIS will then make the offer on your behalf with confirmation of working terms, hours worked, days worked, over time rate, start date, cost of accommodation.

This will constitute a contract of employment between you the employer and the chef.

CIS will then confirm in writing by post with both parties if the candidate verbally accepts the position.

Availability of Chefs Sous, Chef de partie, Commis and Relief as at 18th February 2016

Availability of chefs at sous chef, chef de partie and commis chef level. Also relief chefs.

Sous chefs

There are quite a few sous chefs looking for work.

If it is a live position for 4 star hotel suggest paying £22,000 to £30,000.

In central areas such as Glasgow, Edinburgh, Perth, Stirling can try live-out.

More rural availability currently ok as in there are some candidates about but this is changing the closer we move towards Easter

2AA Rosettes and above can be quite scarce. Suggest wages of £23,000 upwards to £30,000 for 3AA Rosette sous chef.

A good way to attract candidates is to pay hourly rates for work done by chefs. For sous chefs suggest £11 to £14 per hour will help to attract and retain good candidates.

If paying salaried, we suggest five day week with overtime pro rata over 45 or 48 hours.

We also suggest being flexible with time off to retain chefs as the hospitality work force is much more mobile than they were say 20 years ago before the advent of the internet.

Chef de parties

Availability currently good in Glasgow , Edinburgh and central belt.

Availability is reasonable currently in rural Scotland if offering accommodation.

There are quite a lot of chefs looking for live in accommodation and may be happy to relocate.

There do seem to be issues with staff retention in rural Scotland and we are happy to give advice to hoteliers and meet them to discuss at our offices in Moffat.

Suggest £17,000 (low side) to £22,000 or hourly rate £8.50 - £11 per hour with live in accommodation at a small charge of say £3.45 per day. We would hope you will get decent candidates with this.

Commis chefs

A few bodies available. Suggest £14,000 live in or out. Or minimum wage. Which is currently £6.70 per hour for those over 25 going up to £7.20 in April. Age 18 to 20 the minimum wage will still be £5.30 per hour.

Pastry a few available happy to have a look

For perm we can look if pay “fee of interest” or advertise

Relief

Currently good although can change daily but we update our database on a daily basis and very happy to look if you are paid up to date with us.

Happy to advertise all positions or us to look with Fee of interest.

For sous and below can look and advertise. Fee of interest deducted from finders fee.