So most people who haven’t been living under a rock for the past twenty years will have some form of social media account whether its Facebook, twitter or Instagram. Sometimes these are used as a portal for sharing photos and events and other times they can be used to share opinions and various memes we find these days.
However, do we pay attention to what we are posting and how this can be perceived by employers. When we get a new relief chef in we do tend to check them out on Facebook and I wonder how many employers see social media a way as checking out potential new members of staff and what can be off putting. It is political opinions or is it photos and stories of nights out?
Do you think about what we post on social media before we do it or is this something we don’t think of? Is checking out social media too far and an invasion or privacy?
We have over 80 chefs out working, a slightly quieter week on relief but still over 20 chefs out for the week.
Lets of interviews being arranged by Jessica and Tom.
We are still keen to meet chefs for relief and permanent senior positions.
We are now half way through the year already (I don’t know where the time goes) we have found a real shortage of chefs across the board this is expected for the time of year.
A short list of chefs out working just now
Jackie Karanja a new relief chef who joined us this year, she has been over to the Colonsay Hotel and is working currently at The Waterside Hotel in Inverness.
Mario Darie helped out on time off from his full time job and went to Portavadie for 4 days.
Lauren McConnell has made her way back to The Caladh Hotel for 1 month.
New relief chef Robert Herschell is over at The Glenburn for 3-4 weeks.
Sarah Pozzi finished her stint at The Carfraemill and is back helping at the Kingsmanor Hotel in Edinburgh.
Nice to have Cheryl Radwell back available she is up in Lockerbie at The Dryfsdale Hotel.
Martin Furlong managed 5 days work while back home from off shore he went to The Fortingall Hotel.
Ed Stankaitis finished after a couple months at The Scores Hotel and has been to The Kingsmanor Hotel and is now at Archerfield Golf.
We have been getting excellent references back so keep up the good work guys and girls
When I first started out as a chef I had to do a work placement which ended up being at an exclusive private members club up in the north of Scotland. When I first arrived aged 19 on my own and having travelled through the night from Manchester airport it was all very nerve wracking, but I couldn’t have chosen a better place to go. During my time there I worked in all sections of the kitchen, but a large part of my time was spent working the Barbecue shift at the golf house and this was my favourite. Mainly because during the day my time was spent outside in a hut prepping for that night’s service enjoying the beautiful scenery overlooking the water. In weather like we have today it was brilliant but during the rainier days not so much! We used to prepare lots of types of food which included rump and sirloin steak, both cut to order, homemade koftas, fresh prawns marinated in garlic and chilli oil, lobster tails, chicken fillets marinated in various herbs, baked potatoes, mushrooms in garlic butter and corn. This all varied depending on what was available. We also cooked fresh fish on the barbecue including my first taste of fresh mackerel which was caught and served within 4 hours, it was delicious. We would sometimes have squid cooked in garlic and chilli also. This was all marinated and prepared ahead of service and then cooked to order. The guests would pick what they wanted from our array and then we would cook it for them. They also had a fresh buffet of salads of all types including giant couscous, roasted pepper and feta, new potatoes coated in a dressing as well as Caesar and various others. Growing up in Spain I have always had a love for barbecue food as it was very much a staple however working there also gave me different ideas and ways of doing things on the barbecue rather than just the ordinary. A very fond memory of working a season in rural Scotland and would love to hear yours…
Jessica
We still have around 80 chefs out working and numbers still keep growing, there has been 28 chefs placed this week so far with more to be confirmed just waiting on the establishments to get back.
June has been a good month so far and we have 1 week left to the end of the month, targets are through the roof 😊
If you are looking for work, if you have any holidays and are looking to make some extra money or if you have days off please please get intouch.
We are looking to meet all relief chefs we have on our books and we are available Tuesday, Wednesday and Thursday please get in touch to book your appointment.
If you are a chef out with us and have holidays planned please let me know the dates your not available so I can update the relief database.
Chefs placed at the beginning of June
Steve Moffat at Gary Moore Catering
Alan Baird at y Not Bar & Grill
Paul Whitecross at Garth Hotel
John Ferguson at Ballachulish hotel
Jonny Lewis at the Winking Owl
Martin Hamilton at Kirktown Garden Centre
Chris Wright at Geographer Restaurant
Scott Macintyre at Loch Melfort
Tim Morris and Chris Campbell at Ardlui Hotel
Sean McGregor at East Haugh House Hotel
David Bedo at Royal Dornoch Golf Glub
Gian Devey at Woll Golf Club
Alan Kaye at La Piazza Restaurant
Jonny Lewis at Nethy Bridge Hotel
Ionel Rizea at Calvert Trust
David Young at Pentland View Care Home
Patrick Johnstone at Four Seasons Hotel
David Maxwell at Cumbria Park Hotel
Laura Galloway and Ryan Williamson at Orde Food Company
Steve Ali at Moorings Hotel
Stuart MacColl at Balmacara Hotel
Kai Stutzkeitz at National Hotel
Dale Paton at Glengarry Hotel
Stuart Agnew at Ben Loyal Hotel
David Ironside at Coul House Hotel
Chris Wright at The Ancient Unicorn
Seb Schoeder at Fortingall Hotel and Kings Manor Hotel
David Young at The Winking Owl
Sebastian Luszyznski at Cringletie hotel
Tim Morris at Go Glasgow Urban Hotel
Zander Yule at Rowallan Castle
Thanks all so much for your hard work and continued support we are all grateful.
We still have around 80 chefs out working and numbers still keep growing, there has been 28 chefs placed this week so far with more to be confirmed just waiting on the establishments to get back.
June has been a good month so far and we have 1 week left to the end of the month, targets are through the roof 😊
If you are looking for work, if you have any holidays and are looking to make some extra money or if you have days off please please get intouch.
We are looking to meet all relief chefs we have on our books and we are available Tuesday, Wednesday and Thursday please get in touch to book your appointment.
If you are a chef out with us and have holidays planned please let me know the dates your not available so I can update the relief database.
Chefs placed at the beginning of June
Steve Moffat at Gary Moore Catering
Alan Baird at y Not Bar & Grill
Paul Whitecross at Garth Hotel
John Ferguson at Ballachulish hotel
Jonny Lewis at the Winking Owl
Martin Hamilton at Kirktown Garden Centre
Chris Wright at Geographer Restaurant
Scott Macintyre at Loch Melfort
Tim Morris and Chris Campbell at Ardlui Hotel
Sean McGregor at East Haugh House Hotel
David Bedo at Royal Dornoch Golf Glub
Gian Devey at Woll Golf Club
Alan Kaye at La Piazza Restaurant
Jonny Lewis at Nethy Bridge Hotel
Ionel Rizea at Calvert Trust
David Young at Pentland View Care Home
Patrick Johnstone at Four Seasons Hotel
David Maxwell at Cumbria Park Hotel
Laura Galloway and Ryan Williamson at Orde Food Company
Steve Ali at Moorings Hotel
Stuart MacColl at Balmacara Hotel
Kai Stutzkeitz at National Hotel
Dale Paton at Glengarry Hotel
Stuart Agnew at Ben Loyal Hotel
David Ironside at Coul House Hotel
Chris Wright at The Ancient Unicorn
Seb Schoeder at Fortingall Hotel and Kings Manor Hotel
David Young at The Winking Owl
Sebastian Luszyznski at Cringletie hotel
Tim Morris at Go Glasgow Urban Hotel
Zander Yule at Rowallan Castle
Thanks all so much for your hard work and continued support we are all grateful.
So as of last week, we will have had the Chefs In Scotland office in Well Street for 6 weeks and in our opinion the move has been very successful. There were a few teething issues in the beginning with BT with the internet which were resolved quickly, and the business is extremely busy. This month we are on target to smash some goals with regards to permanent placements made, adverts on our website and relief jobs out. Tom has been very busy getting lots of junior chefs placed and getting ready to go to the brewery in a few weeks’ time which he will update you all on very shortly. Johanna is back in full swing getting lots of relief chefs placed, meeting chefs and getting new chefs out working. The feedback for most of our new relief chefs has been very good. I have been working on getting senior chefs placed and the head and sous chef list is ever growing so if you are looking for something new just get in touch.
Being in the centre of town is beneficial for us as we are not far should we need supplies or just to get some fresh air for lunch while being in front of the computer all day. Michael has taken a step back now and we meet once a week to discuss the goings on in the office and any ongoing projects.
Alannah who has had a beautiful baby girl in February and is away on maternity leave but will be returning for a few days to cover mine and Johanna’s days off, so you will all be hearing a familiar voice over the phone during this time which we are looking forward to.
All in all, we are working extremely hard to get as many chefs out working all over Scotland. Yes, there is a shortage of chefs however if you are willing to put a good package in place for chefs you will get candidates although the quality is mixed at this time of year. We do our utmost to chase references and give you as much information about the chefs as we can however they are not all as well known to us at this time of year unfortunately.
We are in the middle of the season now and expect to get busier and our aim is to continue to provide establishments and chefs a prompt and fair service.
Thank you for all your support.
Jessica
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