We are now into October. So far so good with 19 jobs confirmed this week with a few establishments still to get back to me.
In total we have 71 relief chefs out working 😊
If you have been out working on relief this season and would like to pop in for a chat, just get in touch to check our availability, best days for us are Tuesday to Thursday.
Here are some chefs we have out working
New chef James Buckley is at The Scotland’s Hotel in Pitlochry
Another new chef Alan Roberts has come up all the way from Wales to go to the Glenburn Hotel in Rothesay.
Roddy Mackinnon is at Cawdor Tavern
Sarah Pozzi is at Carfraemill in Lauder
Tim Morris is back at East Haugh House Hotel
New chef Martin Kelly is out at The Taychreggan Hotel
George McCallum is at Achnagairn Estate
Mike Pallister is also at The Glenburn Hotel
Gian Devey is at The Scores Hotel in St Andrews
Phil Smith is over in the Borders at the Cross Keys Hotel
Lee Donaghy is at The Old Manor Hotel
Donnie Lamont is at The Golf View Hotel in Nairn
Thank you to all our relief chefs for all your hard work and support
As of the April 2019 HMRC require businesses to use digital software to complete and file your VAT returns. There are various softwares available, but we have chosen to use Sage. In the last few weeks after meeting with the accountant I have been uploading our accounts onto the Sage portal. There is quite a lot to upload and it takes time but its quite refreshing to learn a new skill and do something a little different from chef recruitment on a day to day basis.
First, I am uploading all our invoices and then I will need to mark which ones have been paid. Then I will upload all of our external supplier invoices and any other expenses the Chefs In Scotland business has including wages and office supplies.
With regards to the VAT return normally I would take the time to go through each monthly statement and deduct expenses to work out the VAT we must pay. With Sage its just a case of clicking a button as the software works it all out for you. We have enrolled already to making tax digital so we will then pay HMRC this figure.
Are any other businesses out there going through this process now?
We currently have 69 relief chefs out working, the relief jobs are still coming in steadily and we expect it to be much quieter the closer we get to November.
Please can all our relief chefs get in touch to let me know what your availability is over Christmas and New Year. Double time is payable on Christmas Day and New Year’s Day.
We are available Tuesday – Friday next week to meet chefs here in Moffat please get in touch to check our availability.
Currently out working we have Geoffrey Mshila at the Killiecrankie Hotel, Geoffrey has returned to do relief work for us this season after doing a lot of work for us previously. James Pratt who is new to us this season is working at the Isles Inn in Portree. Ryan Williamson is at The Anchor after finishing up in Inverness at the Craigmonie Hotel. Julian Robinson is a bit closer to home at Thainstone House. Chris Lewis is working at The Three Lemons in Aberfeldy. Lisa Campbell who has also returned to us this year is over at The Oyster Inn near Oban. Glenn Richards is just finishing up at the Links Hotel in Montrose and Ionel Rizea is at The Black Bull Hub and Pub in Gartmore.
Thanks to ALL our relief chefs we really appreciate your hard work and continued support
A French chef is in the process of suing the Michelin Guide after they took away his third Michelin star. Michelin had alleged that he had used cheddar in his cheese souffle because of the yellow colour when in fact he had just used saffron. Marc Veyrat who owns Maison des Bois had claimed that there were new editors at the guide who were trying to make a name for themselves. There has been lots of scrutiny over the years with chefs putting themselves under huge amounts of pressure to strive for Michelin stars. I do remember the last Christmas that I worked in a kitchen and we were striving for a Michelin star at the time and everything had to be perfect. Around that same time someone reversed into me in a car park and although I thought I was fine. I was in a bit of discomfort and bruised but continued to take painkillers and work during this busy time on the pastry section. As it was Christmas we were very busy and I was making individual parcels for the guests on Christmas day tied with a gingerbread star as it was all about the fine detail. What I didn’t realise was that my hip had been pushed out of alignment. When I did have it put back it caused quite a bit of damage to my lower back. Although it was very painful at the time and anyone with back problems will understand as I couldn’t do the 15 hour days standing anymore. However, it all happens for a reason and here I am in my 5th year of chef recruitment. Obviously, your health should come first but with a high pressure industry like hospitality it can be difficult and where do you draw the line?
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