News

Thursday 1st August 2013

Newspage Thursday 1st of August

How to use the new website

We are getting quite a few employers posting their jobs directly onto our website. This is a new facility where you can post the job, pay for it via paypal and it remains on our site for 4 weeks.

Five or six days into the new website and it is encouraging, we seem to have managed to retain the simplicity of the old website whilst modernising the look, obviously keeping the iconic logo of the chefs in tartan hats.

http://www.chefsinscotland.co.uk/content/add/

post away

We are getting a lot of enquiries and questions about holiday pay for relief chefs and indeed for permanent chefs and I am interested if people would like to have a section on the new website regarding employment legislation. I would appreciate it greatly if those interested, both employers and chefs could post their thoughts on facebook.

I am not sure how strongly we will remain a jobs website and a permanent chef recruiter or if we will move also in the direction of being an online magazine with current topics and evenings happening (again maybe via facebook)

I will be checking over the new website five days in and seeing if any adjustments need to be made by fuzzylime, the website people who have done an excellent job creating this new website. Many thanks to David Bennett and the team at fuzzylime.

Into August

Kind of self-explanatory

Yes, into August and all good relief chefs would appear to be out working or on holiday. There is a large demand for relief chefs currently and unfortunately too many jobs and not enough chefs. Was it ever thus.

Good chefs holding things together over the summer

A top ten of summer chefs who have gone beyond the call on relief this summer.

Pawel Halicki has been excellent on his first summer on relief, 100% track record and excellent references from well- established places such as Isles Ornsay on Skye and The Classroom in Nairn. Did I expect anything different? Nie.

Billy Gibson. Billy has Skye in common with Pawel, they worked at different establishments, one at the world famous Three Chimneys and the other at the equally world famous Sligacahan Hotel in the midst of the Cuillin mountain range. Two different types of places and two differing food offerings, but both important parts of the Scottish Hospitality scene. Back at Ballachulish then up the Shetland and back to Shetland.

George McCahill, a new guy who we encountered on the chef de partie database looking to move to Glasgow and with a couple of references, who we duly asked to go to Auchrannie on Arran for a couple of weeks, he went and has stayed and is sticking on to complete the season.

Phil Smith is at Oban Bay and haven’t heard much from him whilst there has been some coming and going on the chef front. Phil was booked for a couple of weeks but has stayed on beyond his original stint and holding the season together. Well done Phil.

One more. Young Fraser Simpson, age 23 and straight into our offices in a suit, smartly presented, ten years of experience and then off to Skye again to the Cuillin Hills Hotel, where he has remained working away since June.

Good stuff.

OK, new website or not, same past time.

Better get back to sous chef hunting and see if I can get a couple of candidates out

Many thanks for your continued support and patience

Michael in Moffat in the 21st century. Maybe a new sounds system next.

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