News

Out and about Friday 21st September

We still have 80 chefs out working all over Scotland, with 19 confirmed so far this week with lots more in the pipeline.

We are still meeting relief chefs and permanent chefs here in Moffat if you want to pop down for a chat to discuss work please get in touch to check our availability.

We are off out tonight for a staff meal to The Willows in Dumfries 😊

Relief chef availability is still tight but looking to ease off at the beginning of October. If you have any availability please can you get in touch.

A few chefs have got back with their availability for over the festive period, got my first relief job confirmed for New Year. Double time is payable on Christmas Day and New Year’s Day.

Relief chefs we got booked at the start of September

Kai Stutzkeitz at Oban Bay Hotel as sous chef

Richard Clark at The Boat Inn in Aboyne as sous chef

Jason Paxton at The Nethy Bridge Hotel as sous chef

Lillian Clarkson at The Cove Bay Hotel as sous chef

George McCallum at The Grant Arms Hotel as chef de partie

Marc Taylor at The Scalloway Hotel as chef de partie

David Bedo at The Nethy Bridge Hotel as chef de partie

Peter Norrie at The Chirnside Hall as sole chef

John Bridgeford at Fonab Castle as chef de partie

Stuart Gibson at Boat Inn in Aboyne as sous chef

Chris Heraty at Glenburn Hotel as chef de partie

Johan Sikkema at Cawdor Tavern as chef de partie

Stuart MacColl at Oban Bay Hotel as sous chef

Gabiele Dianette at Islay Hotel as sous chef

Gavin Mitchell at Buccleuch and Queesbarry Hotel as sous chef

Ally Elder at The Castle Hotel in Huntly as sous chef

Glyn Musker at Killiecrankie Hotel as chef de partie

Philippe Alamichel at The Winking Owl as sou chef

Jamie Mcfadyen at Dryfesdale Hotel as sous chef

Graham Mcleish at Buccleuch and Queesbarry Hotel as sous chef

Alan Kaye at Kames Hotel as sous chef

David Maxwell at Kingsmills Hotel as chef de partie

Mark Carswell at The Restoration Yard as head chef

Chris Roberti at Kinlochewe Hotel as head chef

Chris Wright at Hotel Eilean Iarman as chef de partie

Sebastian Luzszynski at Ballachulish Hotel as chef de partie

And Ally Brown as Colonsay Hotel as head chef

Thanks everyone for all your hard work and nk == null) new

How important is appreciation in your job?

It is well known that a person who is appreciated in their job will go the extra mile by either coming in a bit earlier or working a bit later if needed to get the job done. In the hospitality industry this is something that chefs, me included in the past, are required to do all the time.

Is extra appreciation required for going the extra mile or is that just part of doing a job well done?

Richard Branson who is a well-known entrepreneur with very successful businesses says that if you look after your staff they will look after your customers. Happy staff=happy customers. Does feeling underappreciated in the work place make you less likely to go the extra mile and to just do the bare minimum?

We try and make sure that hoteliers and restaurant owners are aware that chefs are looking for either an hourly rate or overtime payable after the contracted number of hours is worked. We find that chefs are happy to work the extra hours if required if they are being paid for it, which is fair right? However sometimes this isn’t always the case, we find that sometimes it is still presumed to be ‘the industry’ which is frustrating.

Would you prefer to be remunerated for extra hard work or is it things like an odd weekend off, early finish or a good Christmas party that makes you feel appreciated?

Out and About 14th September

There are 80 relief chefs out working all over Scotland.

We have 17 relief jobs confirmed so far this week with a few more to be confirmed.

We still have a list of jobs needing filled so if you are available please get in touch.

We are still keen to meet Relief chefs and Permanent Chefs here in Moffat, please get in touch to check our availability.

I am getting availability for over the festive period, double time is payable on both Christmas Day and New Years Day get in touch and let me know what you are available for.

Here is a copy of our Expectations

Expectations from relief chefs

1. Must complete required stint

2. Jump into the job whatever the situation.

3. If there is an issue with any job please speak to line manager first then refer to CIS to see if we can resolve.

4. We expect you to be punctual for all relief jobs booked.

5. Clean whites and knives.

6. Accommodation that is provided should be looked after and left as found.

7. Sobriety Do not drink any alcohol during working hours, and please drink responsibly after shift or on time off. We do expect you to be an ambassador for CIS and all your fellow relief chefs.

8. We ask for help and loyalty from all relief chefs

9. Holidays – Ideally holidays will be taken out of season (November, January and February) in season we would suggest take up to a maximum of 4 weeks.

10. Flexibility on area and position.

11. Mobile phones – to be switched off during working hours. You can check when you are on your break.

Expectations to the chef.

1. Clear concise information is given to the chef. How many rooms? Style of menu? Covers? Accommodation – what is it? Pay frequency and on which day? Start date and time? What are the shifts? Will you get meals on duty? We stipulate min 40 hours per week over 5 days or 8 hours per day if 4 days or less.

2. Clean single accommodation is to be provided. What it is? How many people sharing with? Where is the accommodation? Tv wifi?

3. We suggest you have a suppy of P46 and timesheet that we can send over to you.

4. We will give guidance on chefs not paid issues 1. Call the establishment 2. Write to the establishment 3. Contact ACAS Tel: 0300 123 1100

5. For good loyal chefs we will try our best and keep you in work all year round.

6. Happy to undertake getting a Disclosure Scotland.

7. Ideally you will be able to come and meet at our office in Moffat.

Thanks everyone for all your hard work we really do appreciate it 😊 you’re a great bunch

Out and about Friday 7th September

First week of September and it has been a great week for relief chefs being confirmed for jobs, we have 26 jobs confirmed so far this week.

There are still 67 chefs out working all over Scotland.

We have been meeting a few more relief chefs here in Moffat, 3 this week.

If you are looking to chat about relief work or you have been meaning to come for a visit then get in touch for our availability.

There has been some excellent feed back forms passed back to us from hoteliers 😊

Some chefs we’ve booked out mid August

Tom Williams is at the Mustard Seed Restaurant in Inverness

David Jones is at HF Holidays in Dovedale

Chris Roberti is finishing at The Inn at Ardgour in Lochaber

Chris Roberti is also booked to go to Kinlochewe Hotel and Scripture Union Scotland in Aviemore

Mick Kitson was at the Glenisla Hotel near Blairgowrie

Donnie Lamont is at the Isle Ornsay Hotel along with Gary Williamson

Shaun Murray was at Saucy Mary’s in Skye

Graeme Kennedy is at Mackays Hotel in Wick

Gian Devey is booked to go back to The Woll Golf in Selkirk and to go to The Boat Inn in Aboyne

John Pickering is at The Kastille in Turriff

Sarah Pozzi is at The Milton Inn in Monifeith

Angela Richards was at The Buccleuch and Queensberry Hotel in Thornhill

Mark Harvey was at The Chirnside Hall in Berwickshire

Paul Deakin is at The Links Hotel in Montrose

Thanks to you all for all your hard work and continued support