These rates are for the National Living Wage and the National Minimum Wage. The rates change every April.
Year 25 and over 21 to 24 18 to 20 Under 18 Apprentice April 2017 £7.50 £7.05 £5.60 £4.05 £3.50Well it’s almost the last day of March and we have certainly had a busy month.
With over 50 relief chefs out working and a lot about to start their next job.
We are happy to look at new relief chefs, all you have to do is email your updated CV to jojo@chefsinscotland.co.uk or you can call our office 01683 222830 and register. We look forward to hearing from you.
I have been meeting chefs this week at our office and still happy to meet new chefs.
There are a few of our relief chefs who are taking permanent/seasonal jobs.
Kenny Bruce, Scott Macintyre, Mark Murray, Sarah Jeffrey, Philippe Alamichel.
We wish you all the best and you know where we are if you are looking for work in the future.
I will be away from the office next Wednesday 5th April but back on Monday 10th April. Michael will be working on relief while I am away.
Chris Roberti finished at Gartmore House and is now in Achnasheen at Kinlochewe Hotel. Mark Wilkinson is over on Mull at The Western Isles Hotel and has his next job booked in for next week, Alan Baird has been extended at The Townhead Hotel in Lockerbie, Peter Norrie is settling in at Eddrachillies and Dale Paton will be joining him after another short stint at The Dryfesdale Hotel, Graham McLeish is finishing at The Westford Inn in Uist (great pictures Graham) Ally Elder is back from Thailand for the season and we had him back at The Station Hotel in Dumfries and is just finished at The Lovat Hotel in Beauly, Stuart Agnew is at The Bothy Bistro, Daniel Haig managed to get a couple of days work in at Springkell and Cumbria Park hotel before he heads on holiday, Craig Brown is still working away close to home at the Newton Hotel, new relief chef Barry Richards is at The Station Hotel in Portsoy, Nelson Reposo is over in Skye at The Cuillinhills Hotel where Chris Daily is just finishing up at Skeabost. Sarah Pozzi is also away from Skye and got another booking in for next week for 2 weeks (home every night) there are a lot more chefs out too many to mention.
Thanks everyone for all your hard work, some excellent reference coming back in, Well Done J
I have found that when any positions are being registered and I am doing a search for them in places such as Edinburgh, Glasgow and Aberdeen area etc – we are getting a lot of applicants. There are a lot of people looking for chef work in these areas.
When I am doing any searches for any rural areas, the applicants are much less.
We get a lot of positions registered in rural areas and sometimes it can be a struggle to find candidates who would be willing to go to such remote places. The positives of going to a rural area to work are the beautiful scenery, the beaches, and the opportunity to have plenty to do on your days off such as walking, cycling and fishing.
What do you think puts people off working in a rural area? Do you currently work in a city and would love to work in a rural area or alternatively do you work in a remote area and would much prefer work in the city?
I read this very interesting article about being a mum and being a chef.
Although I have no children I have always admired chefs who have been able to have it all although it looks like such hard work. Being a chef takes its toll as it is on your life, your relationships and your health. Having children on top of all of that must be very hard although rewarding.
https://www.theguardian.com/lifeandstyle/2017/mar/19/how-hard-is-it-to-be-chef-and-a-mum-with-young-children-helene-darroze-margot-henderson
I have now been a member of the Chefs In Scotland team for a year. In the last year, I have slowly been building up my confidence and knowledge in placing chefs. I have learnt that there is no magic wand when it comes to chef recruitment and that a lot of work does go in to placing a chef. It was never anything I gave much thought to, prior to working in the chef recruitment industry.
The process of placing a chef can be frustrating at times but it is certainly a rewarding feeling when you do manage to place a chef. I have recently placed a chef de partie on the Isle of Harris (even more rewarding seeing as I am from there! :) )
When a new position is registered with us and the establishment wants us to source a chef, there is a thorough process that we use to ensure we have the best chance of sourcing one. Firstly we would add the job to our list of establishments that are currently asking us to look for a chef as well as putting the position on our website and our social media. I am currently dealing with commis chef, chef de partie and pastry positions and that is my daily list and Jessica has sous chef and head chef positions on her list. We then put a pin up in the wall to set our focus on the area, have a look through our database using different filters to ensure all areas are covered. We would then write down any necessary candidates and call / email them to ask if they are interested and would they like to be put forward. It is then sending over CV’S and references to the establishments, marking them in our CV sent book and waiting to hear back if they would like to progress.
Placing a chef can take a lot of searching, a lot of calling/email and a lot of fall downs but in the end it is all worth it!
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