Head ChefsGood in central location including Glasgow, Edinburgh and Stirling.
Currently good in Perthshire, Highlands, Inverness-shire and most regions of Scotland if offering live in.
Suggest wage from £25,000 upwards will get some candidates, ideally over £28,000 and suggest paying overtime for extra days and for hours worked over 48 sanctioned by management.
Ideally this will get candidates with verifiable work histories and often well known to Chefs In Scotland. Below quality will be hit or miss.
3AA Rosette head chefs (suggest £35,000 to £45,000) can be scarce, some 2AA (suggest £27,000 to £32,000) and happy to look.
Sous chefsAvailability ok for live in sous to 4 star paying £22,000 to £30,000.
In central areas such as Glasgow, Edinburgh, Perth, Stirling can try live-out. More rural availability currently quite good also but will change as we move towards Easter
2AA Rosettes and above can be quite scarce. Suggest five day week with overtime pro rata over 45 or 48 hours.
Chef de parties
Availability currently good in Glasgow , Edinburgh and central bell.
Availability is pretty good currently in rural Scotland also if offering accommodation, there are a lot of chefs looking for live in accommodation.
There do seem to be issues with staff retention in rural Scotland and we are happy to give advice to hoteliers and meet them to discuss at our offices in Moffat.
Suggest £17,000 (low side) to £21,000 or hourly rate £8.50 - £11 per hour with live in accommodation.
Commis chefs
A few bodies available. Suggest £14,000 live in or out. Or minimum wage.
Pastry a few available happy to have a look
For perm we can look if pay “fee of interest” or advertise
Relief
Currently very good although can change daily but we update our database on a daily basis and very happy to look if you are paid up to date with us.
Happy to advertise all positions or us to look with Fee of interest. For sous and below can look and advertise. Fee of interest deducted from finders fee.
We are now into 2016 and it has started out well with 11 relief chefs booked out this week, and still over 20 chefs out working in total.
Out over the festive period were Ryan Williamson and Ionel Rizea at Kastille, Roddy White, Mark Murray and Dmitrij Cvilij at Kirklands, Alan Baird at Dundee Apex, Piotr Dziedzic at Benalder Estate, Sara-Jayne Moffat at Kingsmills, Glyn Musker and Shaun Lee at Dalmunzie, David McConnachie at Caladh Inn, Chris Daily and David Ironside at Lodge at Carfraemill, Phil Smith at White Horse Inn, Tim Morris at Grant Arms Hotel, Stuart MacColl at Bridge Hotel, Michael Njoroge and Robert Birrell at Scores Hotel, Paul Smith at Knockderry Hotel, Martin Nel at Isle Ornsay, Graeme Kennedy at Foxtons plus many more who were out working before.
I would like to take this opportunity to thank all our chefs for all their hard work and support and hope everyone has a great year ahead.
1 week until Christmas (my birthday the big 30!!) I hope everyone is organised and getting into the spirit. CIS team are off out tonight for our Christmas meal at The Balmoral Hotel in Moffat. I will be finishing for the Christmas holidays from tonight and back on the 5th of January.
There is still good availability for relief chefs for over Christmas and New Year.
Relief will be quieter in January and February as expected for the time of year.
We are happy to look at new relief chef from March/April 2016 onwards.
We would ideally like to meet all relief chefs at our office in Moffat.
For all new chefs we need an up to date CV with contactable work references we then give you a call to register you.
We all wish you a very Merry Christmas and a Very Happy New Year.
So here it is the week before Christmas and I am sure all our chefs are very busy working. Michael is just back from Spain with Bentley the Basset-Hound who seems to have enjoyed himself. It is like Bentley never left and he is already settled asleep on the office floor.
Johanna is off from tomorrow on her well-deserved Christmas holidays and Chefs In Scotland we will be celebrating Christmas tomorrow night at our works do.
This week, although much warmer, it is certainly starting to feel more festive about the town with all the Christmas lights up and lots of Christmas cards coming through the post from our chefs. Thank you to all who has sent cards.
Chefs In Scotland Christmas opening times will be as follows:
Monday 21st December: 9-5pm
Tuesday 22nd December: 9-5pm
Wednesday 23rd December: 9-5pm
Thursday 24th December: Closed
Friday 25th December: Closed
Saturday 26th December: Closed
Monday 28th December: 9-5pm
Tuesday 29th December: 9-5pm
Wednesday 30th December: 9-5pm
Thursday 31st December: Closed
Friday 1st January: Closed
Saturday 2nd January: Closed
Monday 4th January: Open as usual
Chef recruitment is keeping busy with plenty of CVs this week with jobs starting in the New Year. So if you are looking for a new challenge please get in touch with your up-to-date CV and we will see what jobs you would be relevant for. Lots of enquiries and adverts for jobs starting in January, February and March 2016 also.
Thanks for all your hard work and all the best!
Merry Christmas and Happy New Year 2016
From Michael, Johanna, Jessica and Bentley.
We have good availability still for over the festive period this will change however on the run up to Christmas and New year.
Still out working is Stuart MacColl down in Dumfries at The Moraig Hotel, Victor Garcia at Thainstone Events, Lillian Clarkson at The Links Hotel, Graham Smith at The Moorings in Fort William, Mark Murray at The Kirklands Hotel in Kinross, Ionel Rizea and Ryan Williamson at Kastille in Turriff, Alan Baird at Apex Hotel in Dundee, Don Craig, John Ferguson and Mark Bellingham over in Shetland, Sara Jayne Moofat at Jamie Atkinson at The Kingsmills Hotel in Inverness, Martin Nel is working close to home at the Chimney House Hotel in Sandbach, Jonny Lewis is working at the Taybank and there are still many more out working.
David Ironside has won a week at CIS Garden Apartment in Spain next year.
Thanks for everyone’s hard work and commitment to CIS this year it is very much appreciated.
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