News

Policy for relief chefs coming in over the winter

Relief has remained busy up until October but we are expecting the work to slow down in November as expected for the time of year before picking up again in December.

If you are not working and have availability please do send a copy of your CV in and we will chase references as standard.

We can mark you available but priority is given to those working on placements via CIS over the summer.

For existing chefs who have done work all year round would suggest 40 – 60% chance of getting you work over the winter.

If you can also get in touch with your availability for Christmas and New year.

Expectations from relief chefs

This will be put in place from tomorrow - 17th October 2015

1. Must complete required stint
2. Jump into the job whatever the situation.
3. If there is an issue with any job please speak to line manager first then refer to CIS to see if we can resolve.
4. We expect you to be punctual for all relief jobs booked.
5. Clean whites and knives.
6. Sobriety Do not drink any alcohol during working hours, and please drink responsibly after shift or on time off. We do expect you to be an ambassador for CIS and all your fellow relief chefs.
7. We ask for help and loyalty from all relief chefs
8. Holidays – We are trying to suggest that you take 4 – 6 weeks holiday between April and October, it would help if you try and take holidays out of season.
9. Flexibility on area and position.
10. Mobile phones – to be switched off during working hours. You can check when you are on your break.

Expectations to the chef.

This will be put in place as of tomorrow - 17th October 2015

1. Clear concise information is given to the chef. How many rooms? Style of menu? Covers? Accommodation – what is it? Pay frequency and on which day? Start date and time? What are the shifts? Will you get meals on duty? We stipulate min 40 hours per week over 5 days or 8 hours per day if 4 days or less.
2. Clean single accommodation is to be provided. What it is? How many people sharing with? Where is the accommodation? Tv wifi?
3. We will give guidance on chefs not paid issues 1. Call the establishment 2. Write to the establishment 3. Contact ACAS Tel: 0300 123 1100
4. For good loyal chefs we will try our best and keep you in work all year round.
5. Happy to undertake getting a Disclosure Scotland.
6. Must be prepared to come and meet at our office in Moffat.

News page 14th October 2015.

This week at Chefs In Scotland we have been busy organising our Moffat Business and Training Centre evening. The cheese and wine evening took place yesterday evening and we had a really good turnout. The business plan and the architects drawing were available for local people and businesses to have a look at. We served all Scottish cheese including some lovely Tain Brie, a Scottish Gouda and some crowdie cheese coated in oatmeal and blackpepper. Served with some chardonnay, bordeaux and juice for the drivers.

Fingers crossed this is the first of many successful MB&TC events hopefully with some positive outlooks from the locals last night.

Relief is still quite busy for this time of year but the availability is getting better.

There are still lots of permanent jobs available in different locations across Scotland. A lot of them are live-in and vary from 2AA rosette establishments to busy bistros.

If you are looking for work please feel free to contact me if you want to know more about the exciting opportunities available.

For now the phones are ringing merrily, Bentley is out for his walk and it’s time to add this short news page to the website.

Jessica