Employers have to provide a workplace pension scheme for eligible staff as soon as your first member of staff starts working for you.
Who you must enrol
You must enrol and make an employer’s contribution for all staff who:
• are aged between 22 and the State Pension age
• earn at least £10,000 a year
• normally work in the UK.
If staff become eligible because of a change in their age or earnings, you must put them into your pension scheme and write to them within 6 weeks of the day they meet the criteria.
How much you must pay
You must pay at least 2% of your employee’s ‘qualifying earnings’ into your staff’s pension scheme. This will rise to 3% in April 2019.
Check the pension scheme you’re using to find out what counts as ‘qualifying earnings’.
Under most schemes, it’s the employee’s total earnings between £6,032 and £46,350 a year before tax. Total earnings include:
• salary or wages
• bonuses and commission
• overtime
• statutory sick pay
• statutory maternity, paternity or adoption pay
Paying contributions
You must deduct contributions from your staff’s pay each month.
You may be fined if you pay late or do not pay the minimum contribution for each member of staff.
Manage your workplace pension scheme
When you’ve set up a workplace pension scheme, you must:
• check if and when staff should be re-enrolled
• manage requests to join and leave your pension scheme
• keep records about how you’ve met your legal duties
• check if existing staff should be added to your pension scheme, for example when they earn a certain amount
Requests to join or leave your pension scheme
All staff can request to join your pension scheme if they want to. You must check they are eligible and put them into the scheme within 1 month of getting their request.
Staff can leave your pension scheme whenever they want. You must take them out of the scheme within one month of getting their request.
If staff ask to leave your pension scheme within 1 month of joining (known as the ‘opt-out window’), you will have to refund their contributions within 1 month. If they ask to leave after the opt-out window, their contributions will be kept in their pension until they retire.
Keep records
You must keep records of how you’ve met your legal duties for maintaining your pension scheme, including:
• the names and addresses of staff enrolled
• when contributions are paid in
• all requests to join or leave your pension scheme
• your pension scheme reference or registry number (PSR)
You must keep these records for 6 years except for requests to leave your pension scheme which must be kept for 4 years. You must also keep track of the ages and earnings of staff so you can enrol them when they become eligible.
We have 54 relief chefs out working this is 7 more chefs out than last year which is brilliant. We have 9 relief jobs confirmed so far for the week with another couple jobs to work on.
I will be on annual leave for 2 weeks from end of play today, I am going on my annual trip to Benidorm for 5 nights which I am really looking forward to.
Jessica will be doing relief chef recruitment while I am away.
Jade will continue to do junior chef recruitment and Jessica will carry on with permanent Sous and Head Chef positions.
Here are a few chef we have confirmed in October
Dale Paton at Mackays Hotel working with Jonny Lewis.
Tom Smyth at The Formartines
Stuart Agnew at Holborn Hotel
Steve Nye at Oban Bay Hotel
Philippe Alamichel at Balcary Bay Hotel
David Thompson and David Maxwell at Nethy Bridge Hotel
Martin Hamilton at Scalloway Hotel
Karim Nasri at Loch Nell Hotel
Glen Richards at The Old Manor Hotel
Tony Philip at Ardlui Hotel
Leon Edgson at Mustard Seed Restaurant
Stuart Gibson at Kastille Venue
Pawel Cimek at Ballachulish Hotel
Michael Njoroge at the White Goose
Dale Paton and Tom Williams at The Lovat Loch Ness
Daniel Haig and Stephen Flindall at Banff Springs Hotel
Phil Smith at Loch Nell Hotel
Thanks you all for your hard work and continues support. 😊
We have 64 relief chefs out working this us by 13 from last year, we have 17 chefs confirmed this week so far with a few more jobs to work on.
Jessica will be back to work on Monday after being on annual leave. We will all be in the office next week.
If you are looking to come and have a chat about any permanent or relief work we will be available Tuesday – Thursday 11am or 2pm, please get in touch for our availability.
All relief chefs can you please let me know if you are happy to work Christmas and New year, we have had some chefs getting in touch so if you have already no need to get in touch again.
Relief work will be patchy now until the lead up to the festive period.
Thanks for all your continued support 😊
Grievance procedure
By law employers must set out a grievance procedure and share it in writing with all employees, eg in their statement of employment or staff handbook. It must include:
who the employee should contact about a grievance
how to contact this person
It should also:
say that if the problem can’t be resolved informally, there will be a meeting with the employee, called a grievance hearing
set out time limits for each stage of the process
identify who to contact if the normal contact person is involved in the grievance
explain how to appeal a grievance decision
state that employees can be accompanied in any meetings by a colleague or union representative
outline what happens if a grievance is raised during disciplinary action
You don’t have to include information about the grievance procedure in employment contracts. However, if you do, you must follow the procedure, or the employee could bring a breach of contract claim against you
We have 66 relief chef currently out working here is a list of them all
Sarah Pozzi at Dalhousie Castle, Jim Miller at Garth Hotel, Michael Njororge at Inn on the Tay, Ryan Williamson at Heathmount Hotel, Steve Moffat at Hotel Eilean Iarmain, Steve Nye at The Cairndale Hotel, Jamie Atkinson at Inn on the Tay, Karim Nasri at The Moorings Hotel in Fort William, Tony Philip at Ardlui Hotel, David Maxwell at Nethy Bridge Hotel, Shaun Murray at Stonefield Castle, Bruce Robertson at Breadalbane Hotel, Scott Macintyre at Royal Hotel, Scott Murdoch at Glenburn Hotel, Michael Staniland at Islay House, Sebastian Luszcynski at Cairngorm Hotel, Ionel Rizea at Dalhousie Castle, Jonny Lewis at Mackays, Phil Smith at Lochnell Hotel, Dale Paton at The Lovat, David Young at Kames Hotel, Pawel Cimek at Ballachulish Hotel, Glenn Richards at The Old Manor Hotel, David Thompson at Nethy Bridge Hotel, Philippe Alamichel at Balcary Bay Hotel, Stuart Agnew at Holborn Hotel, Tom Smyth at Formartine’s, Ross Hunter at Ben Loyal Hotel, David Bedo at Kitchen Brasserie, Frank Davie at The Lovat, Mark Dickson at Bowes Hotel, Lillian Clarkson at Glencoe House, gareth Connolly at Grant Arms, Johan Sikkema at Mustard Seed, leon Edgson at Carrbridge Kitchen, Paul Sellers at Nevis Bank Inn, Tim Morris at East Haugh House, Robin McRindle at Kingsmills Hotel, Tom Williams at Classroom Restaurant, Glyn Musker at Kirkwall Hotel, Patrick Johnstone at Ballintaggart, Graeme Kennedy at Ballintaggart, Taylor Mcfarlane at Pierhouse Hotel, Maciej Resinski at glenburn Hotel, George McCallum at Balmacara Hotel, Chris Campbell at Glenburn Hotel, Mark Shaw at Old Manor Hotel, Daniel Haig at Buccleuch and Queensberry Hotel, Richard Gunn at Ben Loyal Hotel, Mike Scotford at Ardanaseig Hotel, Keren Tweedie at Old Manor Hotel, Stephen Mackenzie at Cairndale Hotel, Chris Wright at Hotel Eilean Iarmain, Chris Roberti at Kinlochewe Hotel, Graham McLeish at Buccleuch and Queensberry Hotel, Stuart Gibson at Boat Inn, Jason Paxton at Nethy Bridge Hotel, Stephen Kessell at Eglington Arms, Bill Brankin at Kingsknowes Hotel, Scott Bolton at Coul House, Blair Mackay at East Haugh House, Thomas Mclean at loch melfort, Francis Thyaka at Caladh Hotel, Callum MacMichael at Cross Keys Hotel.
Thanks to you all for working hard and completing your stints. We really to appreciate it 😊
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