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
A little quiet this week on relief, this is expected for the time of year.
For us this is a good chance to meet the relief chefs we have registered and who are looking for work during the 2019 season.
There are lots of permanent jobs being registered, if you are looking for a change this year please get in touch with your up to date CV and reference details you can email recruitment@chefsinscotland.co.uk
Relief chefs we confirmed at the beginning of 2019
Ian McColm went to the Taybank Hotel as Head Chef, we got the chance to meet on Monday.
Tom Smyth was back helping out at Baxter’s for a few days.
Peter Norrie is currently Head Chef at Baxter’s
Tony Philip was back at the Ardlui Hotel
James Thomson is finishing this weekend at the County Hotel in Stornoway
Patrick Johnstone is at the Ben Mhor Hotel as Sous Chef
Jason Keenan and Kyle McGarry were booked in at The Buccleuch and Queensberry Hotel.
Mike Scotford was back at the Burts Hotel
Bobby Ainsworth is booked for March at SU Scotland in Aviemore
David Ironside was at The White Goose in Dundee.
Thanks all for your support and hard work
2019 has approached quickly and looking back I can see quite a few changes that have taken place in industry in the nearly four years I have been working here. There is the obvious change in salary from 2015 when the average position for a head chef was advertised at anything from £24-27,000 and up to £35,000 for larger hotels. Sous chef was anything from £18,-22,000 and up to £24,000 for larger hotels. Chef de partie wages were being advertised at an hourly rate of £8.50 per hour and commis chefs £7 per hour.
Nearly 2 weeks into January already and we have 31 relief chefs out working, this is up on last year by 6. This week we have 11 relief jobs confirmed so far.
There are lots of CV’s coming looking for work the up and coming season, if you are looking to join the relief circuit please get in touch, you can call 01683 222830 or email across your up dated CV to jojo@chefsinscotland.co.uk we require your CV to be up to date, 2 recent contactable work references, an up to date Hygiene Certificate and ideally we will arrange a meeting once we have chased references.
There are lots of permanent jobs coming in on a daily basis if you are looking for a new challenge please email over your up to date CV to recruitment@chefsinscotland.co.uk and Jessica or Jade will get in touch to get you registered.
The 31 chefs currently out working are
Blair Mackay, Richard Clark, Michael George and Pawel Cimek are all working at the Fife Arms Hotel in Braemar.
Jonny Lewis is at Mackays Hotel in Wick.
Pawel Halicki is at Knockderry Hotel
David Ironside at The White Goose
Mike Scotford is at Burts Hotel
Kyle McGarry and Jason Keenan are at Buccleuch and Queensberry Hotel
Patrick Johnstone is at Ben Mhor Hotel
James Thomson is at The County Hotel
Peter Norrie is at Baxter’s in Fochabers
Bobby Ainsworth is at East Haugh House
Taylor Mcfarlane is at Fife Arms Braemar
Lillian Clarkson is at Grantown East
Douglas Gilles is at Fife Lodge in Banff
Scott Bolton is at Nethy Bridge Hotel
Glenn Richards and Ally Brown are at The Moorings Hotel
Phil Smith and Lisa Campbell are at The Eglinton Arms Hotel
Luke Webber and Sharon Shearer are at The Kitchen Brasserie
Stuart Agnew is at Ben Nevis Hotel
Bruce Robertson is at Alfred’s Bar and Bistro
Mick Kitson is at Trigony Hotel
Mark Wildman is at Skeabost hotel
Tom Smyth is at Alexandra Hotel
Jim Miller is at the Milton Inn
Leon Edgson is at The Mustard Seed
Thanks to you all for all your support and very hard work 😊
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-£17 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 £32,000+ 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 good. 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 £26,000 or £12-15 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 very good in Glasgow, Edinburgh and the central belt.
In rural Scotland with accommodation there are candidates and you will get applicants if wages are decent, suggesting £9.50 to £12 per hour or a salary of between £20,000 - £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.
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