Availability of chefs 5th August 2015
Working conditions and terms of employment and looking at chef retention is crucial.
The availability of chefs of all levels remains very tight due to a large demand for chefs and not enough good quality chefs to go round. Many chefs are still choosing to work offshore also in preference to working in hotels and restaurants.
Head Chefs.
There are a good amount of decent candidates for jobs around the central belt, Edinburgh, Glasgow and some in Perthshire.
If you are paying over £28,000 to £30,000 and pay overtime after 48 hours on a pro rata basis you will expect to attract good candidates for interview.
For rural locations, including Aberdeen, good solid chefs can be scarce and we advise paying good wages and looking to put in place concise, achievable objective bonus scheme and offer good time off to enable you to retain good chefs.
We would advise to pay upwards of £28,000 - £30,000 and overtime after 48 hours on a pro rata basis and include accommodation as a package. For pubs we would suggest upwards of £26,000 including accommodation at no charge.
Head Chef 2AA Rosette suggest £29,000 to £34,000. 3AA we would suggest £35,0000 to £40,000. Fine dining chefs can be quite scarce in rural Scotland
Sous chefs
To get a good sous chef in the central belt we would advise to pay upwards of £22,000 to £27,000 with overtime after 45 to 48 hours on a pro rata basis. This can equate to £9.40 for £22,000 for 45 hours which is on the low side. Skilled chefs are in demand.
The availability sous chefs in rural Scotland is quite tight. There are candidates out there but good ones with stable work histories and relevant recent work references are quite scarce.
To get a good sous chef in the central belt we would advise to pay upwards of £22,000 to £27,000 with overtime after 45 hours on a pro rata basis, sanctioned by management.
For the more rural locations including Borders, Aberdeen and the islands, we would advise more innovative ways of getting chefs by paying an hourly rate of approximately £12-£13.50 per hour with live-in accommodation and one weekend off a month, one evening free a week or working 4 day weeks with longer hour days.
Chef de partie
In the central belt there are lots of bodies in Glasgow and Edinburgh but fewer chefs wanting to go further afield.
To attract good chefs we are suggesting to employers to think outside the box with regards to wages and hours. We are suggesting upwards of £18,000 for a 45 hour week which equates to £7.69 an hour which is on the low side. with live-in accommodation and one weekend off a month. Or pay an hourly rate of £8 - £11 per hour. Another way you could attract chefs is to offer training or to send them on courses.
Commis chefs
There are some commis chefs looking for work. To get good commis chefs it is important to have a stable team in place where the commis can learn the trade under other skilled chefs. We would suggest paying minimum wage or £7 per hour with live-in accommodation for more rural areas. Offering training or getting them on day-release at college will help get chefs to stay.
Relief
Relief can and does change daily although it is generally quite tight and remains a chefs’ market and looks likely to remain a chefs’ market into September.
Andre Burney is working at The Ardvasar Hotel as Sous Chef along with Alastair Kelly as Head Chef.
Daniel Imbuye is working up in Shetland at the Scalloway Hotel as Chef de Partie for 1 month.
Ben Mailer has done an excellent job on relief working at the Nort Port, Auchrannie, Dryfesdale, Tolbooth Restaurant, Grant Arms and Kirklands Hotel he is now back at The Four Seasons where he has taken the permanent head chef position. All the best Ben.
Scott Macintyre is still working away at The Oban Caledonian Hotel as Sous Chef.
Kirsten Grant finished her extended stint at The Bridge of Orchy Hotel and is now working at The Ballachulish Hotel.
George Taylor worked well at his first relief job at The Isle Ornsay Hotel in Skye and is now working at The Playfair’s Restaurant at the Argowan Hotel where Douglas ‘Denzil’ Gillies is still working.
Also new relief chefs Michael Devlin is working at Auchrannie in the Cruize kitchen and Adam Beckwith is working at Flodigarry Hotel with Head Chef Richard Booth.
Thanks everyone for all your hardwork.
We are almost in to August and are all praying for better weather, it got to be better than June and July.
Jessica is away to Sunny Spain for 2 weeks – Have fun Jessica!!
Glyn Musker is currently working up at The Archiestown Hotel near Aberlour, he also successfully completed 3 months over in the Borders at The Tontine Hotel.
Bobby Ainsworth worked up at Cawdor Tavern in Nairn and is currently working in Ullapool at The Ferry Boat Inn.
Erika Sionis has come back after doing Pastry courses in Italy and is working up in Oban at The Queens Hotel.
Radek Micia was Sous Chef at Burts Hotel for a few years and is now on the relief circuit and worked 5 days at The Links Hotel in Montrose and has now started another stint as sous chef at The Golf View in Nairn.
Lillian Clarkson is enjoying her time at The Lodge at Carfraemill as Sous Chef.
Sam Bernard is into his 3rd week at The Torridon Hotel.
Steve Moffat at Mark Shaw both getting on well at The Tor Na Coille Hotel in Banchory.
Keep up the good work ladies and gents.
Availability of chefs 27th July 2015
The availability of chefs of all levels remains tight due to a large demand for chefs and not enough good quality chefs to go round.
Many chefs are still choosing to work offshore also in preference to working in hotels and restaurants.
Head Chefs
There are a good amount of decent candidates for jobs around the central belt, Edinburgh, Glasgow and some in Perthshire.
If you are paying over £28,000 to £30,000 and pay overtime after 48 hours on a pro rata basis you will expect to attract good candidates for interview.
For rural locations, including Aberdeen, it can be difficult. We would advise to pay upwards of £28,000 - £30,000 and overtime after 48 hours on a pro rata basis and include accommodation as a package. For pubs we would suggest upwards of £26,000 including accommodation at no charge.
Head Chef 2AA Rosette suggest £29,000 to £34,000. 3AA we would suggest £35,0000 to £40,000.
Sous chefs
The availability sous chefs in rural Scotland is quite tight. There are candidates out there but good ones with stable work histories and relevant recent work references are quite scarce.
To get a good sous chef in the central belt we would advise to pay upwards of £22,000 to £27,000 with overtime after 48 hours on a pro rata basis.
For the more rural locations including Borders, Aberdeen and the islands, we would advise more innovative ways of getting chefs by paying an hourly rate of approximately £12-£13.50 per hour with live-in accommodation and one weekend off a month, one evening free a week or working 4 day weeks with longer hour days.
Chef de partie
In the central belt there are lots of bodies in Glasgow and Edinburgh but fewer chefs wanting to go further afield.
To attract good chefs we are suggesting to employers to think outside the box with regards to wages and hours. We are suggesting upwards of £18,000 for a 45 hour week which equates to with live-in accommodation and one weekend off a month. Or pay an hourly rate of £8 - £11 per hour. Another way you could attract chefs is to offer training or to send them on courses.
Commis chefs
There are some commis chefs looking for work. To get good commis chefs it is important to have a stable team in place where the commis can learn the trade under other skilled chefs. We would suggest paying minimum wage or £7 per hour with live-in accommodation for more rural areas. Offering training or getting them on day-release at college will help get chefs to stay.
Relief
Relief can and does change daily although it is generally quite tight and remains a chefs market.
So we are getting closer to the end of the season now and the tide seems to be turning. We are now up to a team of 4 in the office not including 2 other part-time staff and Bentley the Bassett-hound who enjoys his walks around Moffat but really spends most of the time sleeping.
The weather in Moffat is holding up as much as we can expect as usual for the Scottish summer and we are all hoping that it picks up before autumn comes in.
In the past few weeks we have been busy making permanent placements at a number of places all over Scotland and some in the North of England. These are including Ducks of Kilspindie, Burts Hotel in Melrose, The Inn at Brough in Cumbria and The C-Shack over in Edinburgh.
We currently have around 20 jobs on our books all over Scotland. There seems to be no pattern but there are quite a few jobs in Aberdeenshire, the Borders and the rest dotted about all over the country including Skye, Invernesshire and Edinburgh.
Relief is still very tight and we have some chefs available but most of our chefs are out working all over Scotland. Availability becomes slightly better from August but as some of relief chefs are now taking permanent jobs for over the winter it is getting tight then too.
Our new brochures have also arrived this week as well as a new batch of business cards and pens. So Chefs In Scotland marketing is definitely on the up and if you are due a pen please PM us on Facebook and we can get them sent out to you.
For now I must get back to arranging more interviews to get those permanent placements made.
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