https://www.acas.org.uk/contact
ACAS is a free to use government sponsored facility to help disputes between employees and employers regarding wages.
it is a friendly and helpful service and available to all.
You can call on 0300 123 1150 and they are open usual office hours from Monday at 9am.
It is also possible to have someone deal with ACAS on your behalf, with permission.
This facility is not relevant for self-employed where the small claims court facility at Sheriff Courts in Scotland is the main option if all else fails, although, personally I have found the “shirker of the week” route, albeit perhaps actionable, can get results.
As of July 22, 2025, the salary threshold for new applicants for a Skilled Worker visa as a chef is £41,700, with some specific exceptions for certain jobs or for those who were issued a Certificate of Sponsorship (CoS) before April 4, 2024, or July 22, 2025, under transitional rules. Individuals with a CoS assigned before April 4, 2024, can apply at a lower threshold of £31,300, provided they have maintained continuous leave in the route. However, be aware that eligibility for chefs under the Skilled Worker visa is ending, with roles at RQF Level 3 to 5 being removed from the eligible list unless they are on the new Temporary Shortage List.
At CIS we often have up to £30,000 of unpaid debt.
The vast majority of establishments pay promptly and for new establishments, we take debit card details and charge after 5 weeks of a relief job or when the job is completed if before and then again after 10 weeks, which is the final bill for relief.
Another fee may be due if the chef takes a permanent job within 9 months of starting from the first CIS introduction.
The working conditions vary hugely in the establishments and almost by dint of them wanting Relief chefs, it will not be totally straightforward for the chef.
Relief works seems to suit a certain type of chef who can go in, get their head down, work away without trying to change the world, complete their time and represent themselves, their fellow chefs and CIS well.
CIS invoices on a meter system, i.e. from day one to the date completed or 10 weeks, whichever comes first, all our terms are on our website, on the front page.
In this day of dynamic pricing, think Oasis, Bruce Springsteen and some hotels which charge as much as they can extract from the market, we have chosen to keep our fees restricted for relief chefs to £70 plus VAT per week per chef placement.
The rates for the relief chefs have also remained unchanged this year.
We will see what 2026 brings after the coming Autumn and winter.
It looks like it may be a quiet winter for some.
for the best relief chefs well known to CIS there should still be work available.
michael@chefsinscotland.co.uk with any queries
Out and About 1st August
We have 68 relief chefs out that we are still charging for working in Scotland and England
We are now happy to take on new relief chefs please email CV’s to jojo@chefsinscotland.co.uk
Ian has some excellent permanent positions available if you would like to find out more please email ian@chefsinscotland.co.uk
We would love to hear where your best placement(s) have been and if you would like to share any photos
Here are some of the chefs we currently have out
Robert Mcgowan is at Monachyle Mhor as Breakfast Chef
Nastasia Costinea is at Tontine Hotel, Peebles
Chris Daily is at The House of Juniper with Head Chef Ally Bell
Kieran Dair is at Loch Insh Watersports
George Alexandru is at The Balmoral Arms, Ballater
Bruce Robertson is back and is at Pitbauchlie House Hotel, Fife along with Philippe and Aristos
Scott Maciejewski is at Glengarry Castle Hotel
Des Coburn and Leon Quarter are both at Pettycur Bay, Fife
Thanks once again for all your hard work and continued support :)
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