We are now as busy as ever with 59 relief chefs out working all over Scotland, the Lakes, Cumbria and Northumberland.
We have 28 relief chefs confirmed this week, with more jobs to work on. The availability of chefs is getting tighter as expected for the time of year. So if you are a chef and have any availability please get in touch you can PM me, call 01683 222830 or email jojo@chefsinscotland.co.uk
We have 132 permanent/seasonal positions available on our website some of the jobs we actively search for and some are just apply direct. If you are looking for a new challenge then please email across your up to date CV to recruitment@chefsinscotland.co.uk
Relief chefs we have out working just now
Graham McLeish and Dmitrij Cvilij are at Duisdale Hotel on the Isle of Skye
David Bedo was as Eden Court and has taken the permanent position there (good luck David)
Steve Nye is at The Glenburn Hotel in Rothesay along with Ross Hunter
George McCallum is at The Links Hotel in Montrose
Blair Mackay is at Heathmount Hotel in Inverness
Jamie Shand is at The Mustard Seed Restaurant in Inverness
Michael George is at The Glenisla Hotel in Perthshire
Keren Tweedie and Peter Mallia are at The Old Manor Hotel in Fife
Lillian Clarkson and Frank Davie are both at The Kingshouse Hotel in Glencoe
Scott MacIntyre is at the Ben Nevis Hotel in Fort William
David Kelly is a new relief chef and is at the Mooring Hotel in Fort William
Stephen Flindall is back helping at Banff Springs Hotel
Michael Heffernan another new relief chef is a The Lovat Loch Ness in Fort Augustus
Calum Smith is at Pentonbridge Inn in Cumbria
Well there are so many more chefs I can mention but the jobs won’t fill themselves
Thanks to each and everyone of you for all your hard work and support 😊
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 very good, basically, the more central and the larger local population the better availability. Now is a good time in general to recruit for staff.
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 £15 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 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 candidates about if paying decent money (i.e. upwards of £28,000 or £13-14 per hour) and offering good working conditions there is no reason why you cannot keep a good sous chef with a stable track record.
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 some candidates and you may get applicants if wages are decent, suggesting £10 to £12 per hour or a salary of between £22,000 - £24,000. The more money you can pay the better the availability there is.
Commis chefs
There are usually 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 which are increasing as of April 1st 2019.
www.minimum-wage.co.uk/
Availability of Relief Chefs changes, and we can advise daily. The rates of pay are £12 to £18 per hour according to the position.
We now have just under 50 relief chefs out working this includes a few newly registered chefs who are getting on extremely well in their first job out with CIS.
We currently have 14 jobs confirmed for this week so far.
We are registering new chefs on a daily basis and are setting up meetings here in Moffat this is for relief work and permanent work, if you would like to come and discuss please just get in touch to check our availability.
Chefs we have out working are:
Frank Davie and Lillian Clarkson are both at Kingshouse Hotel in Glencoe
Peter Norrie at The Loch Melfort Hotel near Oban
Ally Elder is at Sure Hote by Best Western Lockerbie
David Maxwell is working his last shift today at Martha’s in Glasgow
Barry Owen is at The Scotland’s Hotel in Pitlochry
Chris Roberti is at Balgeddie Toll Tavern in Fife
Pawel Cimek is at The Mustard Seed in Inverness
Matthew Moorehead is at The Oyster Inn in Connell
Dale Paton and Ionel Rizea are both at The Inn on the Tay in Grandtully
Mark Bellingham is at The Drovers Inn near Loch Lomond
Thanks to all our relief chefs we have out working and to those still awaiting a job we really appreciate all your support and very hard work 😊
During my time at Chefs In Scotland which is now entering into its fifth year I have been placing chefs all over the world. It is extremely rewarding placing chefs although it can be quite hard when things go wrong. A couple of weeks ago I came in on a Monday morning to 3 fall-downs (this is what we call it when a placement doesn’t work out). When I had initially started this would have taken me out of the game! I would blame myself and although we certainly don’t take no part in this it is usually a dispute between the chef and the establishment and always hard to see what has gone wrong when primarily we are not in the kitchen.
Although we predominately specialise in recruitment in rural areas of Scotland we have been getting increasingly more work in Glasgow and Edinburgh and placed 3 chefs in Glasgow and 1 in Edinburgh in the last month. Most excitingly in the last few weeks was placing a head chef in a 5* hotel owned by well-known brothers in the industry and we aim to continue placing chefs at this high standard.
This year I plan to go up to the west coast to visit more of the areas that we place chefs including Oban, Fort William, Glencoe and perhaps as far as Skye, weather depending! Hopefully we will get some nice sunny days like we experienced last year.
Scotland is a fantastic place to live and work and certainly is a lovely place to spend the summer season to use some of the excellent produce Scotland has to offer.
Relief work is quite steady now and will be very busy from the end of the month through until the end of October.
If you are looking to register for work please send your CV to recruitment@chefsinscotland.co.uk
During my time at Chefs In Scotland which is now entering into its fifth year I have been placing chefs all over the world. It is extremely rewarding placing chefs although it can be quite hard when things go wrong. A couple of weeks ago I came in on a Monday morning to 3 fall-downs (this is what we call it when a placement doesn’t work out). When I had initially started this would have taken me out of the game! I would blame myself and although we certainly don’t take no part in this it is usually a dispute between the chef and the establishment and always hard to see what has gone wrong when primarily we are not in the kitchen.
Although we predominately specialise in recruitment in rural areas of Scotland we have been getting increasingly more work in Glasgow and Edinburgh and placed 3 chefs in Glasgow and 1 in Edinburgh in the last month. Most excitingly in the last few weeks was placing a head chef in a 5* hotel owned by well-known brothers in the industry and we aim to continue placing chefs at this high standard.
This year I plan to go up to the west coast to visit more of the areas that we place chefs including Oban, Fort William, Glencoe and perhaps as far as Skye, weather depending! Hopefully we will get some nice sunny days like we experienced last year.
Scotland is a fantastic place to live and work and certainly is a lovely place to spend the summer season to use some of the excellent produce Scotland has to offer.
Relief work is quite steady now and will be very busy from the end of the month through until the end of October.
If you are looking to register for work please send your CV to recruitment@chefsinscotland.co.uk
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