Head chefs
If paying good money and in a central location such as Glasgow, Edinburgh, Stirling, Dundee, Aberdeen and Perth the availability of head chefs is ok, basically, the more central and the larger local population the better availability
What is good money for a head chef? This can vary from a small pub to a large five star or 3AA Rosette Hotel and can be anything from £16 per hour for a one-man job cooking simple food to £45,000 and upwards.
For a standard hotel job, we would suggest in the region £35,000+ with overtime paid pro rata over 45 to 48 hours as sanctioned by management.
Bonus schemes always help and can be based on getting a gross profit margin of over say 65 to 70% and it is always advisable stressing in advance how often the bonus is paid and what the exact criteria are. Other bonuses may be based on increase in sales. Keeping wages ratio down and helping to achieve certain net profits subject to maintaining quality of food, kitchen cleanliness and staff retention.
In more rural Scotland it is harder to get and retain chefs and often accommodation should be offered to attract suitable candidates.
Sous chefs
The availability of sous chefs in rural Scotland is average. Sometimes, a mature former head chef will be happy to take a step back to work alongside head chef.
In more central Scotland, there are few candidates about if paying decent money (i.e. upwards of £28,000 or £13-15 per hour) and offering good working conditions.
In rural Scotland, there can be a need to think outside of the box to retain and attract good sous chef candidates. Its is almost essential that you will need to provide accommodation in rural areas.
Chef de parties
Availability is ok in Glasgow, Edinburgh and the central belt.
In rural Scotland with accommodation there are very few candidates and you may get applicants if wages are decent, suggesting £11 to £13 per hour or a salary of between £22,000 - £25,000. The more money you can pay the better the availability there is.
Commis chefs
There are a few candidates available centrally or further afield if offering accommodation.
Pastry Chefs: this is quite a specialist position and there can be a couple of specialised pastry chefs looking, not always though.
Enclosed link to minimum wages:
www.minimum-wage.co.uk/
Availability of Relief Chefs changes, and we can advise daily. The rates of pay are £12.50 to £18.50 per hour according to the position.
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We have 78 relief chefs currently out working all over Scotland and North England.
The availability of relief chefs available is very tight, but this is expected for the time of year.
If you are looking to register please email your CV, reference details and up to date Hygiene Certificates to recruitment@chefsinscotland.co.uk
If you are already registered, please PM me with your next available date.
Here are a few chefs we have out just now
Stuart MacColl is at Eddrachillies House Hotel in Badcall Bay
Chris Roberti is working between Auchen Castle and Dryfesale Hotel
Stephen Flindall is at Tigh an Eilean Hotel
Graham Smith is at Balmacara Hotel
Chris Robertson is at Thainstone Events
Chris Wright also at the Dryfesdale Hotel
Tim Morris is back at Srpingkell
Stephen Hitchings is at Glencoe Inn
Neil Ives is staying until the end of Season at The Anchorage in Leverburgh
Taylor Mcfarlane is extending his stint at Inn on the Tay
Sara-Jayne Moffat is at The Oyster Inn
Gordon Wright is at The Tonie Hotel
Michael George is at The Buccleuch and Queensberry Hotel
Paul Whitecross is back at the Garth Hotel
Jenny Quashie is at Glengarry Castle
Thanks to all of our relief chefs for all your hard work and continued support 😊
We are at the end of June, ½ way through the year (can’t believe it!!!)
We have 84 relief chefs out working all over Scotland.
We have 24 relief jobs confirmed so far for the week with more jobs to be confirmed
Jessica and Jade are getting lots of interview confirmed and we have 6 permanent jobs for this week (well done girls)
We are still looking to register new relief chefs, if you are interested then please email your CV’s to jojo@chefsinscotland.co.uk along with your reference details and hygiene certificates.
If you are a chef that is already registered with us and have availability, then please PM me or call 01683 222830.
Some of the chefs we have out
Richard Clark is at Scalloway hotel where he has been extended for another few weeks.
Scott Maciejewski finished up at the Hotel Hebrides and is now at The Lovat at Loch Ness
Lillian Clarkson is at the Comrie Hotel where she worked a few years ago
Don craig is at The Loch Fyne Hotel
David Parry is at Portavadie and has been extended until the end of July
Ryan Williamson is at The Tavern in Fort William
Gian Devey is back at the Woll Golf in Selkirk
Sarah Pozzi is at Killiecrankie Hotel
Vytis Baltrunas is at The Classroom in Nairn
Thanks to all our relief chefs your support and hard work. It is very much appreciated 😊
A new allergen law has been put into place which will be enforced as of summer 2021. Its called Natasha’s Law after Natasha Ednan-Laperouse who died in 2016 after suffering a reaction to a baguette from Pret a Manger. From 2021 all foods will need to have a full list of ingredients if they are being packed and sold. Do you think this will be vi-able for smaller businesses to put in place?
https://www.bighospitality.co.uk/Article/2019/06/25/UKHospitality-new-allergen-labelling-rules-potentially-hazardous
The availability of relief chefs is tight as you would expect at this time of year, we are suggesting a 30% chance of getting a chef to you within 2 weeks. We are happy to take details of positions if you can provide the chef with clean single accommodation and pay the chef weekly.
We are looking for more chefs to join us for relief work so if you are looking please email your CV to recruitment@chefsinscotland.co.uk with 2 recent contactable work references and we will get in touch to get you registered in the first instance.
Good hourly rates of pay available and a chance to see Scotland.
We have 19 relief jobs confirmed for the week so far and 81 relief chefs out working all over Scotland and the North of England which is again slightly up on last year.
Some of the relief chefs we got out working include Chris Wright who is working close by in Lockerbie at The Dryfesdale Hotel. Tim Morris is going back to another job close to us at Springkell next month. Taylor Mcfarlane is working at The Inn on the Tay. Elliot Gaughan is finishing up at the Taychreggan hotel until next week. Graham McLeish who has done lots of relief work for us over the years is finishing at Tulchan lodge on Sunday and Sara-Jayne Moffat is starting a new job at The Oyster Inn today for a few weeks. David Ironside who is extremely well known to us is finishing up at Lochinsh Watersports this week and Steven Cameron is over at The Mustard Seed.
Just a few of the many excellent chefs we have out working.
Thank you as always for your continued hard work and support.
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