The availability of relief chefs is very tight, we have 19 chefs confirmed this week so far with a few more in the pipeline.
There are 84 relief chefs currently working this is 13 more chefs than last year.
Jessica and Jade are getting lots of CV’s sent out this week and lots of interviews confirmed.
We have 152 jobs on our website so there are plenty to choose from.
Here are some if the chefs we have out working at the moment
Gian Devey is back helping at The Boat Inn in Aboyne
Vytis Baltrunas and Stuart Urquhart are both at The Classroom in Nairn
Alex and Marthina Floyd are both still at The Lovat Loch Ness
Norbert Waniek is at the Castle Hotel in Huntly
Stephen Flindall is at Tigh an Eilean
Graham Smith is at Balmacara Hotel
Chris Robertson is just finishing at Thainstone Events
Stephen Hitchings is at the Glencoe Inn
Neil Ives is at The Anchorage in Leverburgh
Sara-Jayne Moffat is at the Oyster Inn
Gordon Wright is at the Tontine Hotel in Peebles
Michael George is at The Buccleuch and Queensberry Hotel
Steve Cameron is at The Mustard Seed Restaurant
Ben Mailer is at The Cawdor Tavern
Douglas Gillies is at Baxter’s Highland Village in Fochabers
Tony Vinter is at Hotel Hebrides in Harris
Thanks everyone for your hard work and continued support 😊
It is good to see that the younger generation is getting involved in the kitchen. From a young age, Omari has learned how to cook and is now an award winning chef at the young age of 11 with his own business.
Home economics is a popular subject in Scottish schools but focuses mainly on bakery items rather than teaching kids how to properly cook. Omari offers cooking classes from home which he runs by himself, as well as his own online business. Many young children who do have unwell parents may be left without proper meals and this offers them the chance to learn new skills that they can use at home. Even those who have parents cooking at home it gives them the opportunity to cook for the family whilst providing nutritious meals.
Having the business from such a young age gives Omari the opportunity and space to grow his own brand, an opportunity not a lot of 11-year olds have. For example, the famous Levi Roots who pitched his Reggae Reggae sauce to the Dragons Den and is now sold across supermarkets worldwide. A small business producing solely condiments only, has succeeded into a multi-million-pound business.
Omari hosts a pop- up restaurant next month featuring vegan food. Here’s hoping his business is as successful as Levi Roots is!
This week the news broke that there had been a serious incident that took place at Calcot Manor, a high-end hotel in the Cotswolds. A young chef aged 22 had boiling hot butter poured down his trousers resulting in a chef being sacked. Nathan Williams had severe burns and revealed that this was one of many bullying incidents including eating raw meat, being punched and other burns.
It was horrifying to read the way this chef has been treated and very brave of him to bring it to light. Bullying is terrible and no one should have to suffer this daily in their place of work. It is well known throughout the industry that it can be common to play pranks and games on novices but where do you draw the line?
I think gone are the days where it is acceptable for senior chefs to shout, swear and throw pots and pans around the kitchen, no one learns that way, no one learns through fear. I do hope that the young chef involved does go on in the industry and this doesn’t put him off from his chef career. Equally I hope that young chefs reading this story don’t also get put off from this already hard industry which is lacking in young talent. It is quite important I think to distinguish the difference between a joke and bullying and make sure these two things don’t amalgamate. Its also important to make sure that this doesn’t become the norm.
Have you ever felt that you have been on the receiving end of bullying and if you have been how did you deal with it?
https://www.bighospitality.co.uk/Article/2019/07/15/Calcot-Manor-chef-fired-over-bullying-accusations
The availability of relief chefs is very tight, we currently have 87 chefs out working with 22 jobs confirmed for the week so far.
If you have any availability please get in touch.
We have lots of permanent and seasonal jobs to choose from also please visit www.chefsinscotland.co.uk
If you want jobs sent directly to you please sign up to https://www.chefsinscotland.co.uk/content/account/
Here are a few chefs we have out working at the moment
Rosie Robertson is at the Kincraig Castle in Invergordon
Jason Keenan is at Cally Palace in Gatehouse of Fleet
Virginijus Tiskus is at Burts Hotel in Melrose
John Cameron is at Kitchen Brasserie in Inverness
Mike Russell is at The Scores Hotel in St Andrews
Geoffrey Mshila is at The Golf View Hotel in Nairn
Chris Lewis has just finished at Ardanasieg Hotel
Chris Wright is at The Glengarry Castle Hotel
Kevin Pettigrew is at The Black Bull Hotel in Moffat
Stuart Maccoll is at Habitat Café in Aberfeldy
John Taylor is at Killiecrankie Hotel
Colin Thomson is at The Dryfesdale Hotel in Lockerbie
Chris Rush is at The Cabarfeidh Hotel in Stornoway
Lillian Clarkson is at The Links Hotel in Montrose
Andrew Engledow is at The Steam Packet Inn
Thanks to all our relief chefs for your hard work and support 😊
Relief remains tight as expected for the time of year, we have 82 relief chefs out working, we are still managing to get relief chefs booked with 24 so for this week.
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