For the last ten weeks I have been an intern at Chefs In Scotland. I am a student at Edinburgh University studying Accountancy and Business and was home for the holiday looking for a summer job. I was very pleased when Michael offered me an intern position as ‘Office Junior’ working 30 hours a week.
Over the last ten weeks I was answering phones as well as working my way through my two main incubator projects. Incubation offices are becoming increasingly used worldwide. I was given a project and came up with ideas which I then passed on to Michael who would help direct and manage the projects. The two main projects were to update the manual and help the new ‘Moffat Business and Training Centre’ come to light.
The manual was written back in 2006 so it needed to be re-written with the new procedures and operations to be updated. I started off by archiving the office then went through the old manual page by page, updating it with the new information. The new manual now has 6 sections: Accounting and Finance, Administration, Employee Information, Adverts, Permanent and Relief. There is now a physical manual which corresponds with the manual on our computer system.
I have lived in Moffat for 15 years and have never seen the town without the derelict hotel the Mercury Inn. I was very interested in the project the new ‘Moffat Business and Training Centre’. The Mercury Hotel has been an eyesore for the town since 1999 so I was pleased to be able to try and help the town where I grew up as a girl. Earlier this week Michael and I met up with two members of the Dumfries and Galloway Council, a representative for the Secretary of State and a local architect. Dumfries and Galloway Council are going to help us with the new ‘Moffat Business and Training Centre’ by acting in an enabling role.
I have thoroughly enjoyed working with Michael, Johanna and Jessica this summer, learning about the fast paced industry of hospitality. There are a lot of funny things happened in the office: Bentley, the basset hound, trying to steal Michael’s lunch, being one in particular. Getting adverts is probably the best part of working Chefs In Scotland (especially with the 15% bonus scheme Michael set up for every advert I managed to get). This week I also got my holiday pay, which as an accountancy student, I was pleased to see was 12.07% of all hours worked!
Working in the heart of a small business like ‘Chefs In Scotland’ I believe has equipped me with a lot of new skills which will be useful in later life maybe when I have a business of my own.
Annabel
Here we are getting to the end of the season now and the availability of chefs for permanent positions is becoming slightly better. We have already made two permanent placements this week. One over on Skye at Isle Ornsay hotel which has 2 rosettes and another placement at The Buccleuch and Queensberry Arms Hotel over in Thornhill, they have one rosette and are keen to push for more. I was glad to make this particular placement as I used to work there when it first opened after being refurbished in 2012. Best of luck to all the new placements starting this week and next.
I arrived back from holiday from Spain last Thursday and I have been working on building up the list of permanent positions. I have been sending out the new brochures to different places all over Scotland and some in the North of England too, if anybody would like to see one please PM myself, Michael or Johanna and we will get one sent out to you.
Annabel, our office junior for the summer, has been working on our new manual. The last time the manual was re-written was in 2006 so there have been lots of new procedures and operations to update. She has also been dealing with the pitch which we have to put to Dumfries and Galloway council next week. This is to make a compulsory purchase for The Mercury Inn which we hope to turn in to Moffat Business and Training Centre. In a small town like Moffat, the old building has become an eyesore and I personally would like to see something done with it which would be beneficial to the town.
There have been some interesting articles in the news this week with regards to chef retention and the lack of chefs out there. We are suggesting that employers think outside the box with regards to recruiting chefs. This could be one weekend off in a month, offering overtime after 48 hours worked or providing training courses and uniforms. Sat Bains has put his staff on a four day week with no decrease to their salary, ideas like this makes the job more attractive and you will be more likely to get an increase in candidates applying for jobs. We are happy to advise on staff retention and wage structure, just give the office a call and speak to myself or Johanna.
Today in Moffat the weather is very dull and I think it’s safe to say the end of the summer is nearly over for us. It won’t be long before the cold winter nights will be drawing in. For now all we can hope for is a few dry days to see us through autumn.
Jessica
A lot of excellent relief chefs this year getting some great feedback.
Paul Crawford started relief work this year in February and has been in work the whole season getting asked to go back and booked in advance.
Allen Jack is working hard and is currently over at The Islay Hotel and has been very accommodating to each client.
Phil Smith is finishing at the Cairndale Hotel where he has been since March this year, good going Phil.
Lillian Clarkson has also had a good season so far working at The Kames Hotel, Kirkcudbright Bay Hotel, Northern Hotel, Lodge at Carfraemill and The Ramnee Hotel.
Alan Baird after staying at The Learney Arms for over 8 months as relief head chef has been working at Auchrannie since June.
Ionel Rizea went to The Palm Court and stayed for 4 months; he then went to the Highlander Inn and is now into his 3rd month at The Kingsmills Hotel in Inverness.
David Ironside has been working most of the season at The Kinloch Hotel on Arran.
Roger Brown has proven he likes Shetland by going over 4 times in the last 2 years, he is back on the mainland and enjoying spending some well-deserved time with his family.
Thanks for all of your hard work.
Availability of chefs 18th August 2015
Working conditions and terms of employment and looking at chef retention is crucial.
The availability of chefs of all levels remains very tight in mid to late August due to a large demand for chefs and not enough good quality chefs to go round. Many chefs are still choosing to work offshore also in preference to working in hotels and restaurants. Many chefs are also choosing to work as relief chefs rather than take permanent positions.
Head Chefs.
There are a good amount of decent candidates for jobs around the central belt, Edinburgh, Glasgow and some in Perthshire.
If you are paying over £28,000 to £30,000 and pay overtime after 48 hours on a pro rata basis you will expect to attract good candidates for interview.
For rural locations, including Aberdeen, good solid chefs are scarce and we advise paying good wages and looking to put in place concise, achievable objective bonus scheme and offer good time off to enable you to retain good chefs.
We would advise to pay upwards of £28,000 - £30,000 and overtime after 48 hours on a pro rata basis and include accommodation as a package. For pubs we would suggest upwards of £26,000 including accommodation at no charge.
We are advising overtime being paid on a pro rata basis for hours worked over 45 or 48.
Head Chef 2AA Rosette we suggest £29,000 to £34,000. 3AA we would suggest £35,0000 to £40,000. Fine dining chefs are often scarce in rural Scotland.
Sous chefs
To get a good sous chef in the central belt we would advise to pay upwards of £22,000 to £27,000 with overtime after 45 to 48 hours on a pro rata basis. This can equate to £9.40 for £22,000 for 45 hours which is on the low side. Skilled chefs are in demand.
The availability sous chefs in rural Scotland is quite tight. There are candidates out there but good ones with stable work histories and relevant recent work references are quite scarce.
To get a good sous chef in the central belt we would advise to pay upwards of £22,000 to £27,000 with overtime after 45 hours on a pro rata basis, sanctioned by management.
For the more rural locations including Borders, Aberdeen and the islands, we would advise more innovative ways of getting chefs by paying an hourly rate of approximately £12-£13.50 per hour with live-in accommodation and one weekend off a month, one evening free a week or working 4 day weeks with longer hour days.
Chef de partie
In the central belt there are lots of bodies in Glasgow and Edinburgh but fewer chefs wanting to go further afield.
To attract good chefs we are suggesting to employers to think outside the box with regards to wages and hours. We are suggesting paying hourly rates of £8 - £11 per hour or at least £18,000 for a 45 hour week which equates to £7.69 an hour which is on the low side. with live-in accommodation and one weekend off a month.
Training in house or on courses can attract chefs, what makes your job stand out to potential employees? In what way can you enhance their quality of life?
Do you have free wifi and good staff accommodation?
Commis chefs
There are some commis chefs looking for work. To get good commis chefs it helps to have a stable team in place where the commis can learn the trade under other skilled chefs. We would suggest paying minimum wage or £7 per hour with live-in accommodation for more rural areas. Offering in house training or getting them on day-release at college will help get chefs to stay.
Relief
Relief can and does change daily although it is generally quite tight and remains a chefs’ market and looks likely to remain a chefs’ market into September.
Availability of chefs 5th August 2015
Working conditions and terms of employment and looking at chef retention is crucial.
The availability of chefs of all levels remains very tight due to a large demand for chefs and not enough good quality chefs to go round. Many chefs are still choosing to work offshore also in preference to working in hotels and restaurants.
Head Chefs.
There are a good amount of decent candidates for jobs around the central belt, Edinburgh, Glasgow and some in Perthshire.
If you are paying over £28,000 to £30,000 and pay overtime after 48 hours on a pro rata basis you will expect to attract good candidates for interview.
For rural locations, including Aberdeen, good solid chefs can be scarce and we advise paying good wages and looking to put in place concise, achievable objective bonus scheme and offer good time off to enable you to retain good chefs.
We would advise to pay upwards of £28,000 - £30,000 and overtime after 48 hours on a pro rata basis and include accommodation as a package. For pubs we would suggest upwards of £26,000 including accommodation at no charge.
Head Chef 2AA Rosette suggest £29,000 to £34,000. 3AA we would suggest £35,0000 to £40,000. Fine dining chefs can be quite scarce in rural Scotland
Sous chefs
To get a good sous chef in the central belt we would advise to pay upwards of £22,000 to £27,000 with overtime after 45 to 48 hours on a pro rata basis. This can equate to £9.40 for £22,000 for 45 hours which is on the low side. Skilled chefs are in demand.
The availability sous chefs in rural Scotland is quite tight. There are candidates out there but good ones with stable work histories and relevant recent work references are quite scarce.
To get a good sous chef in the central belt we would advise to pay upwards of £22,000 to £27,000 with overtime after 45 hours on a pro rata basis, sanctioned by management.
For the more rural locations including Borders, Aberdeen and the islands, we would advise more innovative ways of getting chefs by paying an hourly rate of approximately £12-£13.50 per hour with live-in accommodation and one weekend off a month, one evening free a week or working 4 day weeks with longer hour days.
Chef de partie
In the central belt there are lots of bodies in Glasgow and Edinburgh but fewer chefs wanting to go further afield.
To attract good chefs we are suggesting to employers to think outside the box with regards to wages and hours. We are suggesting upwards of £18,000 for a 45 hour week which equates to £7.69 an hour which is on the low side. with live-in accommodation and one weekend off a month. Or pay an hourly rate of £8 - £11 per hour. Another way you could attract chefs is to offer training or to send them on courses.
Commis chefs
There are some commis chefs looking for work. To get good commis chefs it is important to have a stable team in place where the commis can learn the trade under other skilled chefs. We would suggest paying minimum wage or £7 per hour with live-in accommodation for more rural areas. Offering training or getting them on day-release at college will help get chefs to stay.
Relief
Relief can and does change daily although it is generally quite tight and remains a chefs’ market and looks likely to remain a chefs’ market into September.
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