By Johanna
Well we are now into June and let’s hope the weather is going to improve.
After spending a year on relief at The Palm Court in Aberdeen, Allen Jack is now working over at The Moorings Hotel in Fort William.
Sam Bernard, a very talented young chef has completed 1 month down at the Airds Hotel in Port Appin and is now at The Isle Ornsay Hotel working for 1 week.
Lillian Clarkson is over working at The Kirkcudbright Bay Hotel as Sous Chef.
Michael Njoroge finished at Daffodil Hotel and was over at The Glencoe Hotel for 3 days and is currently working at The Inchture Hotel.
Alan MacPherson has been kept very busy he has just finished at The Mansion House Hotel in Elgin and has just started at The Golf View Hotel in Nairn along with Peter Norrie and Jamie Atkinson.
Grant Buchanan is getting on very well at Ardvasar Hotel as Head Chef with Jim Quinn as Sous Chef.
Richard Booth is working hard over at The Flodigarry Hotel.
Derek Sneddon and Ryan Fowler are working for Adrian Walker at The Royal Hotel in Keith and newly opened Kastille Hotel in Turriff.
Rosie Robertson was out at the Castle Hotel in Huntly for a few days 2 weekends ago.
Thanks again ladies and gents for all your hard work and support.
By Johanna
In North England Michael Njoroge and Mark Shaw are working at Daffodil Hotel in the Lakes and at The Golf Hotel in Silloth. Scott Bolton is still working away and Andrew Hughes has just joined them this week.
Stuart Howie from Ayrshire is working at The Loch Fyne Oyster in Cairndow along with Jaimie Foran.
Mick Kitson has been doing a lot of work in Dumfriesshire he has been at The Kirkcudbright Bay Hotel, Trigony Hotel in Thornhill and is currently at Comlongon Castle in Clarencefield, you’ll be a Doonhamer in no time Mick.
New relief chef Ismail Kilicaslam has been extended for another 4 weeks at Ardanaiseig Hotel.
Gary McGirr is getting on well at Gullane Golf Club where the Scotish open is taking place the year.
Jim Quinn after doing relief work some time ago with CIS Jim has been at The Cairndale Hotel, Tongue Hotel and is heading down to The Moorings in Fort William.
Martin Furlong is working off shore but is still able to help out on his time off and has been to Glencoe Hotel and is just starting at The Burniside Hotel in Rutherglen.
Another new relief chef Michael Tracey is getting on very well at The Taybank in Dunkeld.
We are still very keen to meet relief chefs here at our office and are available Monday, Tuesday, Thursday and Friday at either 12 noon or 2pm.
Thanks everyone for your continued support and very hard work.
By Johanna
Steven Marshall after doing his first job with us at The Loch Melfort Hotel last year Steven has just finished 4 weeks at The Grand Hotel in Shetland.
Also working on Shetland is Obed Omwoma, Roger Brown, John Ferguson and Blair Mackay they are working at The Lerwick and Shetland Hotel.
Alan MacPherson is currently at The Palm Court Hotel in Aberdeen and is booked out for a week in July at The Knockomie House Hotel.
Stuart MacColl is finishing up at Adrian Walker’s new venture the Kastille Hotel in Turriff where he has been working with new relief chef Paul Crawford.
Sean Angus finished at The Winking Owl in Aviemore and is currently working at The Flodigarry Hotel up on Skye.
Lillian Clarkson is still working away at The Kames Hotel along with Scott Russell.
Mikko Koskinen went up to The Tongue Hotel where he has decided to take the full time position as Head Chef. Also up in Tongue is Kai Stutzkeitz he is working at The Ben Loyal Hotel.
Over on Arran at Auchrannie Resort we have Michael George, Kirsten Grant and Yousef Shengheer plus some chefs who were place on relief last years and are still working away.
On the West Coast we have Douglas ‘Denzil’ Gillies and Piotr Miga working at The Queens Hotel in Oban and at The Moorings Hotel in Fort William we have Pawel Halicki.
We have around 50 chefs out working and my aim this year is to get up to 60 in the next month or 2.
Thanks for your continued support and hard work.
Availability of Chefs 12th May 2015
Head Chefs
Good in central location including Glasgow, Edinburgh and Stirling and Ok in Perthshire. Suggest wage from £25,000 upwards will get some candidates, ideally over £28,000 and suggest paying overtime for extra days and for hours worked over 48 sanctioned by management.
Ideally this will get candidates with verifiable work histories and often well known to Chefs In Scotland. Below that quality will be hit or miss.
In rural Scotland including Aberdeen, may need to offer live in to attract good candidates and pay in region of £30,000 to £35,000 for 3 or 4 star. Smaller places suggest paying £25,000 upwards with accommodation.
3AA Rosette head chefs are scarce. Suggest £35,000 to £40,000 some 2AA suggest c £29,000 to £35,000 and happy to look.
Sous chefs
There are some sous chefs for live in sous to 4 star paying £22,000 to £27,000. 2AA and 3AA Rosette are scarce. Suggest five day week with overtime pro rata over 45 or 48 hours. Live out there are candidates in Glasgow, Edinburgh and central areas. Aberdeen very occasionally and Inverness and Dundee can have a look there are a few bodies. Rural Scotland suggest offering live in at either no charge or in the region of £3.45 per day.
Chef de parties
Availability OK in Glasgow, Edinburgh and central belt. a few bodies coming through, again scarce at 2AA Rosette and above. Rural Scotland good ones are quite scarce and will have pick of their jobs. Suggest looking at innovative work patterns to attract. EG 4.5 days per week. Long week-end off once a month. Suggest £16,000 to £19,000 for 45 hour week or hourly rate £7.50 - £10 per hour with live in accommodation.
Commis chefs
A few bodies available. Suggest £14,000 live in or out. Or £6.50 per hour as minimum wage.
Pastry a few available if paying good money, would suggest £25,000 upwards for fully qualified pastry chef with accommodation if needed.
Relief: can change daily but we update our database on a daily basis and will advise
Head: advertise or we can look. Price has gone up to £800 plus new “terms of engagement”
Sous: advertise or we can look if paying money commensurate with our suggestions or advertise and we look. CDP, Commis and Pastry: advertise or us to look or both.
Chef recruitment 11th May 2015
The season is fully upon us and the demand for both permanent and relief chefs is strong.
We have changed the way we approach head chef recruitment a little as of today. You can still place a pure advert where candidates apply directly via our website.
Alternatively if you want us to do a search we take a fee of interest of £100 plus VAT and charge a further £700 plus VAT if you employ subject to our usual terms and also some new “rules of engagement” should simplify our work and also make it easier for hoteliers and restaurateurs to recruit head chefs in a straight forward way.
Sous chef jobs and below, we are glad to be able to offer either adverts or us to look, prices remain unchanged.
Relief work is busy and changes by the day.
There are still permanent chefs looking to take on new permanent positions and for well- paying jobs with reasonable or good working conditions you would expect to get applicants, In rural locations out-with Glasgow, Edinburgh and the central belt, offering all year round live-in accommodation is quite probably a must, although you may be able to get live out chefs in Inverness, Fife, The Borders and Ayrshire if you are in a built up area with a good population base. It can very much change depending upon who is available and looking for work at any point in time.
Johanna and Jessica are working full-time in the Chefs In Scotland office and are happy to advize on rates of pay and what is the best way to get good and relevant candidates.
Please call 01683 222830 Monday to Friday 9am to 5pm or Saturday between 10am and 12.30 or email admin@chefsinscotland.co.uk with any queries.
Johanna is looking after relief chef recruitment Jessica is looking after sous chef and chef de parties.
I am looking after head chef recruitment.
Michael
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