Now that the brewery is close to completion I will be moving out of the Chefs In Scotland office and into the Brewery in Lockerbie full time. From the 1st of August my desk will be occupied by Jade who the girls in the office will train up to take over junior chef recruitment.
When I started at Chefs In Scotland I wasn’t expecting to do much chef recruitment but as things worked out with the brewery and waiting for various council departments to process us I have been talking to chefs left right and centre!
Initially I was doing more of the admin work; producing invoices, calling references, some filing and interviewing chefs on the phone. As time went on the girls taught me how to search for chefs in our database and how to find the right chefs for each job. In October last year I placed my first chef at Monachyle Mhor in Perthshire. As 2018 kicked off I developed my own way of trying to place chefs; rather than look through the database for the right chef for a job I would look for a good chef then find them a job that suits. With my new technique I began placing more chefs. In total there are almost 30 chefs still working at hotels and restaurants that I have placed.
I am ready to move to the brewery now for a new challenge. It has been great getting to know our regular chefs and meeting some of the ones who popped down to Moffat. I never thought that I would learn so much about the hospitality industry!
We have 82 relief chefs out working just now all over Scotland. A bit of a struggle getting chefs out this week but we still have 17 confirmed with a day to go.
Jessica did very well on getting relief chefs out last week when I was off.
We are still meeting relief chefs here in Moffat to discuss relief work and permanent senior positions get in touch to check our availability.
Here are a few chefs Jessica got booked out
Sebastian Luzczynski at The Ballachulish Hotel
Sarah Jeffrey at Scripture Union at Lendrickmuir
Jackie Karanja at The Kirkwall Hotel
Sarah Jeffrey at Murray Arms Hotel
Mark Shaw at Mackays Hotel
Thomas Mclean at Dram Glasgow
Ross Hunter at Ingram Wynd
Tom Smyth at Baxters in Fochabers
Angela Richards at The Garrison Hotel
Maddison Duffy at Killiecrankie Hotel
Sarah Pozzi at The Glenisla Hotel
George Mccallum at Kames Hotel
Steven Ballie at Ingram Wynd
Ross Sharp at Kings Manor Hotel
Stephen Faloon at The Links Hotel
Thanks everyone for all your hard work it is very much appreciated 😊
When we are dealing with recruitment for permanent positions we arrange any interviews or trials between the chef and the establishment. We stipulate that any more than half a day’s trial should be paid for but it is at the discretion of the prospective employer. If the chef is looking to relocate I always advise that an interview and trial should take place at the same time to speed up the process and refrain from inviting the chef back in for a trial.
In the 3 years that I have been working here I have arranged a lot of interviews and trials and sometimes the establishments are very specific in what they would like the chef to trial on. Rather than just a trial day in the kitchen it can be a cook off with a mystery box of ingredients or a skills test. I have in the past for more senior roles had establishments ask that the chef prepares a 3 course menu which wouldn’t look out of place on their menu. This is generally reimbursed by the establishment or they can cook using ingredients they already have.
We try to avoid doing phone or Skype interviews where possible as we find them sometimes to be unsuccessful but on occasion if the distance warrants it for example Thurso to the South of England then we will arrange.
What is your experience of the interview process? Do you think a trial period is necessary and what should it entail?
So most people who haven’t been living under a rock for the past twenty years will have some form of social media account whether its Facebook, twitter or Instagram. Sometimes these are used as a portal for sharing photos and events and other times they can be used to share opinions and various memes we find these days.
However, do we pay attention to what we are posting and how this can be perceived by employers. When we get a new relief chef in we do tend to check them out on Facebook and I wonder how many employers see social media a way as checking out potential new members of staff and what can be off putting. It is political opinions or is it photos and stories of nights out?
Do you think about what we post on social media before we do it or is this something we don’t think of? Is checking out social media too far and an invasion or privacy?
We have over 80 chefs out working, a slightly quieter week on relief but still over 20 chefs out for the week.
Lets of interviews being arranged by Jessica and Tom.
We are still keen to meet chefs for relief and permanent senior positions.
We are now half way through the year already (I don’t know where the time goes) we have found a real shortage of chefs across the board this is expected for the time of year.
A short list of chefs out working just now
Jackie Karanja a new relief chef who joined us this year, she has been over to the Colonsay Hotel and is working currently at The Waterside Hotel in Inverness.
Mario Darie helped out on time off from his full time job and went to Portavadie for 4 days.
Lauren McConnell has made her way back to The Caladh Hotel for 1 month.
New relief chef Robert Herschell is over at The Glenburn for 3-4 weeks.
Sarah Pozzi finished her stint at The Carfraemill and is back helping at the Kingsmanor Hotel in Edinburgh.
Nice to have Cheryl Radwell back available she is up in Lockerbie at The Dryfsdale Hotel.
Martin Furlong managed 5 days work while back home from off shore he went to The Fortingall Hotel.
Ed Stankaitis finished after a couple months at The Scores Hotel and has been to The Kingsmanor Hotel and is now at Archerfield Golf.
We have been getting excellent references back so keep up the good work guys and girls
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