Nearly the end of January already, it can be a strange month for some establishments for us it has been very busy with lots of new jobs coming in for the season ahead, lots of places looking at good rates and good working terms. Lots of new chefs getting registered and lots of CV’s getting sent out.
Relief is patchy but we have placed more chefs this year than last year and with 35 chefs currently out working this is up by 12 more than last year.
We are keen to meet chefs here at our office in Moffat regarding relief and senior chef positions. If you would like to pop in for a chat please get in touch with us via email jojo@chefsinscitland.co.uk or phone 01683 222830.
Tom has been up in Skye learning from The Cuillin Brewery and has enjoyed every minute he has also had the chance to pop into a few of the hotels. Safe journey back home Tom 😊
Who we got out at the beginning of January
Michael Njoroge at Eden Court Theatre in Inverness
Sarah Pozzi at The Caley Sample Room in Edinburgh
Thomas Mclean at Queens Hotel in Lerwick
Sarah Pozzi at Springkell in Eaglesfield
Bobby Ainsworth at Letterfinlay Lodge and Bridge of Cally (travelling between the 2 hotels to provide days off for Graham Smith and Dale Paton)
Alex Burns at Meadow Park in Bridge of Allan
Sarah Jeffrey at The Caley Sample Room in Edinburgh
Paul Sellers at The Cumbria Park Hotel in Carlisle
Ionel Rizea at The Bridge of Cally Hotel in Blairgowrie
Stuart Palmer at Scripture Union Scotland in Aviemore
Stacey Donnelly at The Camp in Newton Stewart
Jim Miller at Duisdale Hotel in Skye
Paul Wenbourne at The Kings Seat in Dollar and then on to The Bridge Hotel in Buttermere
Ionel Rizea at The Old Mill Inn in Pitlochry
Scott MacIntyre at Pentland View Care Home in Thurso
And Ignas Narijauskas at The White Horse Inn in Balmedie
Thanks for all your hard work 😊
Newspage 24th January 2018
I doubt that I am alone in thinking where have the last 20 years gone!
It is good that Johanna, Jessica and Tom in the office are still young and can keep in touch with the rapidly changing world whilst I cling to our website and Facebook page, never having managed to quite get to grips with Twitter, let alone Instagram and snapchat (spelling!)
I do not know how this year is going to pan out in the CIS offices here in Moffat.
There is much more competition than there was back at the turn of the millennium when I was a fledgling chef recruiter and there were large agencies such as Stafffinders, Reed and Berkeley Scott.
They also traditionally charged percentages for placements, anything from 8.75% up to 20%.
Dee Cooper gave out phone numbers and charged £30 a pop.
Brian Meechan sent out chefs from Clarke Staff Agency and it was a take it or leave it situation.
We have been fortunate to have kept going so long in what is becoming a more and more competitive market. I am quite confident that our relief database of chefs and our permanent database have more information on them than most and perhaps all other agencies.
We actually had our most ever adverts on our website in 2017, over 1000. So far this year they are holding up also.
Since 2013 when we committed to improvements in technology and tried to commit to more in-house training, both turnover and net profit have increased which allows us to diversity into property and this year into Lowland Brewery, down in Lockerbie.
Let’s see how this year pans out.
I am not hands on in the CIS office anymore and have not been for over a year.
One of the things that has saddened me has been the premature death of so many chefs over the years. Many who we met or became friends with such as fellow Aberdonian Stuart Taylor, Tam Dennet who was just in his early sixties and last year it was sad to hear about the early passing away of Paul Burns who had been one of Scotland’s best known chefs for many years.
There is definitely a correlation between working as a chef and poor life expectancy.
On relief, there are quite a few decent, reliable and hard working chefs who now find themselves in their sixties and they continue to pitch up and graft away as their knees begin to give way. I do not know how that story ends.
At the other extreme, there are many young chefs coming into the industry and gaining great experience in some of Scotland’s many quality hotels.
Some of the hotels and restaurants retention levels leave a bit to be desired, although many are now forward thinking and imaginative in their approach to employee retention.
We will have a busy year here at Chefs In Scotland. I hope that it doesn’t pass too quickly.
Many thanks for your continued support and patience.
NB if anyone wants to come down to chat about their career, or their future, I am more than happy to meet here in Moffat for a blether, email Michael@chefsinscotland.co.uk
No guarantees you will get a CIS mug, but you never know.
Relief work still remains quiet / patchy.
We do still have 32 chefs out working which is 15 more than last year.
Feel free to still send over your CV and we can get you registered for when the work piles in March / April time.
Please quote RELIEF and email to jojo@chefsinscotland.co.uk as standard we do take references and will ask you to come for an interview at our office in Moffat.
Out and About
Michael Pallister is a The Dunavon Hotel in Aberdeen, Sarah Jeffrey is at Caley Sample Room in Edinburgh also helping is Rene La Barre and Sarah Pozzi, Peter Norrie is at The Newton Hotel in Nairn Richard Gunn is finishing today, Ionel Rizea is over in Pitlochry helping at The Old Mill Inn, Douglas Gilles and Tim Morris are at The Cartland Bridge Hotel, Scott McKenzie is at The Pierhouse Hotel in Port Appin, Calivin Jeff is heading back to The Cumbria Park Hotel in Carlisle, Jim Miller is in Skye at The Duisdale Hotel, Scott MacIntyre is up in Thurso at the Pentlandview Care Home and Blair Mackay is helping for a few days in The Grant Arms Hotel Grantown on Spey.
Thank you for all your hard work.
Don't forget if you are finishing a stint somewhere to get in touch with your finish date and your next availability.
52 relief chefs out working which is 20 + more than last year.
For new chefs looking to join 2018
We are happy to take on new CV’s but strong preference is given to existing relief chefs and our main objective in early 2018 is permanent chef placements.
You will be required to come and meet regarding doing relief work after we get your CV and chase references.
I will be on annual leave as from 5pm today I will be back to work on the 8th January 2018, Tom will be working on relief while also doing junior Chef Recruitment, Jessica will be working on Head and Sous Chef recruitment.
We will be back to normal working hours from 3rd January 9am to 5pm and Saturday 10am to 12.30pm.
We have had an overall busy December here in the Chefs In Scotland office.
I hope you all have a fantastic New Year and all the very best for 2018
Thanks so much for all your continued hard work 😊
I have counted relief chefs currently still working and there is still over 45 this is around 10 + more than last year.
We will be looking to get relief chefs registered for work from around the end Feb early March 2018 for the season ahead and will be looking to have met all new relief chefs.
I would just like to take this opportunity to thank each and everyone of you for all your hard work which has been a very busy year for you and Chefs In Scotland.
Keep an eye out for more competitions.
You still have lots of time to nominate chefs for Chef of the Year 2018!!!!
Just a few chefs to mention in no particular order
Stuart MacColl, Jenny Quashie, Scott Bolton, Kenny Bruce, Pawel Halicki, Scott MacIntyre, George McCallum, Glyn Musker, Michael Njoroge, Dale Paton, Craig Brown, Alan Baird, Paul Wenbourne, Lillian Clarkson, Graham Smith, Mark Carswell, Pawel Cimek, Douglas ‘Denzil’ Gillies, Alan MacPherson, Phil Smith, Jason Paxton, Paul Sellers, Yousef Shengheer, John Taylor, Ben Mailer, Don Craig, Sarah Pozzie, Cameron Brown, Michael George, David Ironside, Daniel Haig, Graham Mcleish, Shaun Murray, Bruce Robertson, Ionel rizea, Steve Nye, Kevin MacAngus, Donnie Lamont …………………. The list could go on.
I hope you all have a great Christmas, Thanks you all again
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