How important is stock take?
I was thinking back to my previous job and was thinking of how we were giving the gruelling task of stock take this time last year. Working for a large company like the Edinburgh Woollen Mill, stock take was taken very seriously. We were all given a hand held machine and had to count each specific piece of stock onto this device. As well as dealing with the crowds of tourists that poured in off the coaches we had to individually count pencils, pens, notebooks etc. Something that I felt was rather unnecessary but it was company policy. In comparison to stock take in a bar it’s completely different. It’s a simple case of a licensed member coming in and counting the stock for you, much simpler and less time consuming compared to working in retail.
I do wonder how important stock take is to employers. Is it something you take seriously in your work place?
Relief jobs coming in have been very patchy this last couple of weeks, but this is expected for the time of year.
We are happy to register new chefs for the up and coming season which will start mid to late March and will end roughly at the end of October.
Relief chefs receive good hourly rates of pay varying from £12 - £18 per hour depending on level. You are paid for a minimum of 40 hours per week over 5 days. Return travelling expenses will be paid subject to you completing the agreed work stint. And if required clean single accommodation is provided at no charge. Holiday pay is payable from day one of starting any relief job and is paid at 12.07% on all hours worked. Wages are paid weekly or monthly with weekly advances through PAYE.
Please email across your up to date CV, contactable work references and current Hygiene Certificate to jojo@chefsinscotland.co.uk (QUOTE RELIEF 2019)
We also would like to meet all relief chefs, this will be in Moffat where we are based. We will chase up references as standard then will get in touch to check your availability.
We have excellent availability of chefs and the priority of work will be given to the chefs who have worked all last season.
Expectations from relief chefs
1. Must complete required stint
2. Jump into the job whatever the situation.
3. If there is an issue with any job please speak to line manager first then refer to CIS to see if we can resolve.
4. We expect you to be punctual for all relief jobs booked.
5. Clean whites and knives.
6. Accommodation that is provided should be looked after and left as found.
7. Sobriety Do not drink any alcohol during working hours, and please drink responsibly after shift or on time off. We do expect you to be an ambassador for CIS and all your fellow relief chefs.
8. We ask for help and loyalty from all relief chefs
9. Holidays – Ideally holidays will be taken out of season (November, January and February) in season we would suggest take up to a maximum of 4 weeks.
10. Flexibility on area and position.
11. Mobile phones – to be switched off during working hours. You can check when you are on your break.
Expectations to the chef.
1. Clear concise information is given to the chef. How many rooms? Style of menu? Covers? Accommodation – what is it? Pay frequency and on which day? Start date and time? What are the shifts? Will you get meals on duty? We stipulate min 40 hours per week over 5 days or 8 hours per day if 4 days or less.
2. Clean single accommodation is to be provided. What it is? How many people sharing with? Where is the accommodation? Tv wifi?
3. We suggest you have a supply of P46 and timesheets which we can pass over to you.
4. We will give guidance on chefs not paid issues 1. Call the establishment 2. Write to the establishment 3. Contact ACAS Tel: 0300 123 1100
5. For good loyal chefs we will try our best and keep you in work all year round.
6. Happy to undertake getting a Disclosure Scotland.
7. Ideally you will be able to come and meet at our office in Moffat.
Looking for up and coming chefs for Kirkcudbright Food Festival that runs 25th-27th October 2019.
Looking for two talented young chefs who have a bit of demo experience.
You will be paid £150 a day and there is accommodation available.
If you are interested, please get in touch with Chris Walker walker4mp@me.com
https://m.facebook.com/kirkcudbrightfoodfest/
My first experience within the hospitality industry started at the Black Bull hotel in Moffat. I started as a waitress there when I was 13 and worked in all 3 of the eating areas. The Black Bull at the time was a very busy place filled with tourists and many locals. Serving a variety of homemade Scottish dishes with a large seating area the restaurant was busy every weekend. Due to having 3 seating areas inside the hotel for food plus outside seating, the shift was often rather busy. In 2016 the Black bull was taken over and was re branded as the home of the pie and mash. The railway bar was converted into 3 disabled friendly rooms and the interior of the bar was completely converted into a modern dining area. The 3 separate rooms were opened up and made into one area. The dining area of the restaurant was filled with large tartan booths and lovely wood stained tables. The menu at the time was based purely on pie and mash, while not a favourite of most people I enjoyed it when I visited. I had a traditional steak pie and mash, served with a lovely gravy.
Last night I attended the Dumfries and Stewartry Licensed Trade Association annual ball at The Cairndale in Dumfries. I was invited by Jim Hughes, my previous employer at the Stag Hotel, this was the staff night out for all the employees past and present.
We were greeted by a gin reception presented by Eden Mill and also had the choice of a glass of prosecco. We were invited to our seats and were served very promptly. We were given the choice of main course on the 5 course menu.
For starters, we were served a carrot and coriander soup followed by sole veronique. Main course was a choice of either chicken or beef fillet medallions. I’m more of a red meat person so I opted for the fillet medallion. Cooked medium – rare, just the way I like it, it was served on top of a leek and potato rostie, accompanied by vegetables and mushroom compote. Cooked to perfection, I was highly impressed with this meal and never left a single bite.
Dessert followed shortly after. A trio of Cairndale deserts was served. A small but adequate portion of white chocolate & Bailey’s cheesecake, profiteroles served with a dark chocolate glaze and a salted caramel meringue with whipped cream and strawberries. The deserts were lovely and the cheesecake especially was popular at our table. Possibly one of the nicest cheesecakes I’ve had.
Last but not least, a large selection of cheese and biscuits and tea and coffee was served. A selection of mature cheddar and blue cheese, to name a few, was served alongside winter chutney and was passed around the table.
Stuffed from our meal, the auction and raffle started. Our table one a raffle prize of 6 bottles of wine so I would say it was a success. The band started playing and everyone was up on their feet. From start to finish the night was brilliant. The staff at The Cairndale were very attentive and I couldn’t fault them or the meal. This was my first SLTA dinner and I highly enjoyed it, I hope to be invited back for another one soon.
Jade Porteous
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