Its been a busy week so far in the Chefs In Scotland office and I imagine that all of our chefs are starting to feel the heat in the kitchen after two busy bank holiday weekends this month as well as the increased temperature making al fresco dining and generally eating out more popular every day of the week. Its still half term in some places so again those of you who are working in holiday resorts again will be feeling how busy it is getting. I remember many a time working in Thornhill with the music festival and the various bank holidays throughout the year, starting very early in the morning and not finishing till late at night. But on a day like today when the sun is shining I would love grabbing a quick break in the sun and soaking up the rays. The atmosphere in the kitchen on a bank holiday was always buzzing and I remember running about getting checks sent out enjoying the kitchen banter with the other chefs, including a couple of our relief chefs who’s names will not be mentioned.
I think when its so busy like that it is important to keep the fun aspect up as long as the task at hand is being completed because otherwise it can feel so draining and your adrenaline would drop. When we are working in an office of course it’s completely different, its less hot for one, but we still try and keep the work atmosphere and moral high so that everyone can perform at their best.
What I want to know is what do you do in the kitchen to keep moral high on a busy day, so everyone can get the job done to the best of their ability?
Jessica
With over 70 relief chefs out working all over Scotland and 17 booked out so far this week, the availability of chefs is getting tighter as you would expect for this time of year. If you are a chef who is known to us and would like to do relief work please email your updated CV to jojo@chefsinscotland.co.uk or you can call 01683 222830.
Over all May have been a very busy month for the CIS team with lots of hits and moving office, we are now fully functioning and enjoying our new office space.
Tom is on annual leave and has been visiting Gigha with his Canadian friends (Happy birthday Tom) hope your enjoying all the sunshine.
A few chefs who we have out
Sebastian Held is on his 2nd relief job through CIS and is in St Andrews at the Ardgowan Hotel
Kieran McEachern was at The Clachaig Inn and is currently at Onich Hotel
Tom Williams is at Tontine Hotel in Peebles
Robin McCrindle is at La Piazza in Carluke
Alex Burns and Jonny Lewis are both at The Royal Dornoch Golf Club
Stuart Agnew is back up at the Ben Loyal Hotel
Martin Hamilton is at The Kirkwall Hotel in Orkney
Lillian Clarkson is at Nethy Bridge Hotel
Sarah Pozzi is a The Granary Restaurant in Portree
Shaun Murray is just finished at The Cuillinhills Hotel in Skye
Nancy Rafferty is at The Kings Manor Hotel
Glyn Musker is at The Cross Keys Hotel in Kelso
Thanks to you all for all of your hard work and continued support, we appreciate it
So after having the most amazing sourdough bread in San Francisco I have been inspired to make some of my own.
Although while working as a chef I made lots of bread I have never made it with a sourdough starter so though I would have a go.
I looked up a recipe online and found one that used an organic apple as a natural fermentation. I started by mixing bread flour with water and the grated apple and left it for three days. Then once I was at this stage I discarded half and did the same again, more water and flour and left for another few days. After this stage the dough was active but according to my recipe it was over active. Plenty of bubbles but a layer of liquid at the top so more flour and water to return to a thick dough consistency. I am at the very last stage now and I added a little more flour and water after discarding half last night so hopefully tomorrow it will be active and I can start using it. I haven’t looked up how to use the starter dough in a bread recipe yet so any suggestions would be grateful. I cant wait to try it out and fill my freezer with lovely fresh bread!
Jessica
Head chefs
If paying good money and in a central location such as Glasgow, Edinburgh, Stirling, Dundee and Perth the availability of decent head chefs is good, basically, the more central and the larger local population the better availability.
What is good money for a head chef? This can vary from a small pub to a large five star or 3AA Rosette Hotel and can be anything from £12 per hour for a one man job cooking simple food to £45,000 and upwards.
For a standard hotel job in we would suggest £28,000 to £35,000 with overtime paid pro rata over 45 to 48 hours sanctioned by management.
Bonus schemes always help and can be based on getting a gross profit margin of over say 65 to 70% and it is always advisable stressing in advance how often the bonus is paid and what the exact criteria are. Other bonuses may be based on increase in sales. Keeping wages ratio down and helping to achieve certain net profits subject to maintaining quality of food, kitchen cleanliness and staff retention.
In more rural Scotland it is harder to get and retain chefs and often accommodation should be offered to attract suitable candidates.
Sous chefs
The availability of sous chefs in rural Scotland is getting poorer as we move into the middle of the season. Sometimes, a mature former head chef will be happy to take a step back to work alongside head chef.
In more central Scotland, there are quite a few candidates about and if paying decent money and offering good working conditions there is no reason why you cannot land and keep a good sous chef with a stable track record.
In rural Scotland, there can be a need to think outside of the box to retain and attract good sous chef candidates and many establishments find it easier to take on relief chefs for the season.
Chef de parties
Availability is ok in Glasgow, Edinburgh and the central belt.
In rural Scotland with accommodation there are fewer candidates but you will get applicants if wages are decent, suggesting £9 to £11 per hour. The more money you can pay the better the availability of chefs is.
For chef de partie jobs it is a chef market.
Commis chefs
There are usually a few candidates available centrally or further afield if offering accommodation.
Pastry Chefs: this is quite a specialist position and there are often a couple of specialised pastry chefs looking, not always though.
Enclosed link to minimum wages.
Availability of Relief Chefs changes daily and we can advise daily, it is currently quite tight as you would expect for the time of year. The rates of pay are the same as last year which is £12.50 to £16 per hour according to the position.
We have 67 relief chefs out we are 17 out for the week so far with lots more to be confirmed
The availability of relief chefs is tight as you would expect for this time of year, if you have any availability please get in touch with you dates.
We are nearly fully functioning at our new office just getting fiber broadband installed today 😊
I am off tomorrow, but Michael will be working on relief in my absence.
Here are a few who are out at the moment
Neil Hawthorne is at Stonefield Castle in Tarbert
Pawel Halicki is at The Summer Isles Hotel in Achiltibuie
Sarah Jeffrey is working to the end of the season at The Old Mill Inn in Pitlochry along with Jason Paxton
Ionel Rizea has taken a permanent job at The Dunnikier House Hotel in Fife
Callum MacMichael has just finished at The County hotel in Stornoway
Dave McConnachie he is at The Station Inn in Corrour
Michael Staniland is at The Kames Hotel in Argyll
Patrick Johnstone is at The Dunavon Hotel in Aberdeenshire
David Bedo is at Skeabost Hotel in Skye
Douglas Gillies is at Western Isles in Tobermory
Steve Nye was at Nethy Bridge and will be going back after his time off
Keren Tweedie is at Grant Arms Hotel in Grantown on Spey
Michal Modzen is finshing at The Whitmuir Organic Place in the Borders
David Ironside is in St Andrews at The Scores Hotel
Alan Baird is at The Bothy Bistro in Burghead
Michael George and Roo Edwards are both at Glenburn Hotel in Rothesay
Jenny Quashie is at Cringletie House in Peebles
Thanks all for your hard work
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