I am pleased to
announce that Thomas Barr from Moffat, a graduate in Accountancy from Dundee
University, has agreed to join Chefs In Scotland Limited with remit to develop
the brewery in Lockerbie, alongside other Special Projects.
Thomas has recently completed returned from his
studies in Canada where he completed a
Small Business and Entrepreneurship Certificate at
Mohawk College.
Thomas will
start with us in early September and will be working on getting planning
permission
completed at the premised in Well Street in Lockerbie, being
involved in
the works to the property and working with myself to get the
Looking back on when we first started keeping a record of
relief chefs we have out, in 2010 there were 54 chefs out working and each year
this has increased slightly as of today there are 82 chefs out working which is
up by 28 chefs. We would like to get up to 100 chefs out by the end of the
season.
Our chefs work all over Scotland, Northumberland, North /
South England and Wales.
This is a great opportunity to see the UK.
Relief rates are £11 to £17 per hour, paid weekly with no
charge for accommodation you also get return travelling expenses subject to
completing the agreed stint.
If this is something you would like to be considered for then
please email over your CV to recruitment@chefsinscotland.co.uk
quoting RELIEF.
We also like to meet the chefs we are sending out and we are
available at our office in Moffat just get in touch to check our availability.
For those who are already out and may be coming to the end
of your contract please let me know your finish date and your next available
date.
10 chefs out working at the moment
Paul Sellers finished his stint at Craigmonie Hotel and is
now working over at The Collingwood Arms Hotel in Cornhill-on-Tweed.
Lillian Clarkson is still at The Laroch Restaurant in
Ballachulish.
David Ironside is working with Jason Paxton and Alan
MacPherson at Loch Insh Watersports.
Graeme Kennedy is back at Carfraemill with Billy Steele.
Andrew Hughes is in Fort William at The Tavern Restaurant.
Alex Burns is at Fernhill Hotel in Port Patrick.
Ally elder is at The Bridge Hotel in Buttermere.
Ryan Williamson is back at Burts Hotel.
Peter Mallia is at The Dryfesdale Hotel in Lockerbie.
Scott Bolton is at The Old Manor Hotel with Dixon Chireri.
Head chefs There are head chef candidates in central Scotland if paying good money in excess of £28,000 and upwards for head chef jobs.
In rural Scotland including Inverness and all the highlands and islands, there are a few head chefs and we advise offering accommodation with permanent head chef jobs to attract candidates. Otherwise you may have to wait some time until a relevant local candidate becomes available.
In rural Scotland and particular 2AA Rosette country house hotels relevant candidates are scarce. Skye, Shetland Islands and rural Argyll there are candidates if paying good money (about £35,000 for 2AA Rosette head chef)
Suggest paying £28,000 upwards to £40,000 according to requirements and demands of the job. Ideally we advise for a five day week and over-time paid on a pro rata basis for extra days worked and for hours in excess of 48 on a pro rata basis. Northumberland, Borders, Cumbria, Aberdeenshire, Dundee and East coast, and Perthshire there are quite a few Head Chefs registered.
The more central, the more candidates you will expect to get and the more rural, the harder it can get.
With all the social media currently available, many chefs are becoming very savvy about where they wish to work and establishments with records of poor chef retention may find it harder to attract good quality permanent candidates. Scotland is quite a small country.
For seasonal head chefs advise paying an hourly rate of pay of £14-£16 per hour with accommodation provided depending on location. This will attract candidates which may be of mixed quality.
Sous chefs If it is a live in position for 3 or 4 star hotel suggest paying £24,000 to £30,000.
In central areas such as Glasgow, Edinburgh, Perth and Stirling can try live-out and there are a few relevant chefs. In rural Scotland, it can be harder to get candidates and there are very few candidates available depending on the package in place.
2AA Rosettes there are very few available. Suggest wages of £25,000 - £28,000 upwards to £30,000 for 3AA Rosette sous chef.
A good way to attract candidates is to pay hourly rates for every hour worked by chefs. For sous chefs suggest £12 to £14 per hour this will help to attract and retain good candidates. If paying salaried, we suggest five day week with overtime pro rata over 48 hours.
Chef de parties Availability is ok in Glasgow, Edinburgh, Perthshire and central belt. Quality can be mixed. In rural Scotland with accommodation there are a few candidates if wages are decent, suggesting £9.50 to £11 per hour.
The availability of chefs who are looking for more rural jobs such as Fort William, Invernesshire and West Coast is poor although there may be some chefs looking for live in accommodation that may be happy to relocate.
If paying by salary £19,000 for a 45 hour week works out £8.11 an hour which is on the low side. Suggest paying up to £22,000 with live in accommodation at a small charge. We would hope you will get decent candidates with this.
Commis chefs Very few bodies available. Enclosed link to minimum wages. www.minimum-wage.co.uk/
Availability of Relief Chefs changes daily and we can advise.
I am a student at the University of Edinburgh studying
Business and Accounting. I was fortunate to spend my third year studying on
exchange at the University of Melbourne. I arrived home at the end of June and
was very grateful to have been offered a summer position at the Chefs In
Scotland Office before I start my fourth year in September. I grew up in
Moffat, where CIS is based, and so working here allows me to live at home, see
my family as well as earn some money - a necessity for any student!
Whilst on my summer placement I have worked on chef
recruitment, answering phones, emails, and sending out invoices as well as
working on projects set out by Michael.
These projects include the brewery, the Moffat Golf Club and helping
sort out the Financial Year End. Learning in a real business environment is
very different from learning at University, no text books involved and no
assignments!
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