As of the April 2019 HMRC require businesses to use digital software to complete and file your VAT returns. There are various softwares available, but we have chosen to use Sage. In the last few weeks after meeting with the accountant I have been uploading our accounts onto the Sage portal. There is quite a lot to upload and it takes time but its quite refreshing to learn a new skill and do something a little different from chef recruitment on a day to day basis.
First, I am uploading all our invoices and then I will need to mark which ones have been paid. Then I will upload all of our external supplier invoices and any other expenses the Chefs In Scotland business has including wages and office supplies.
With regards to the VAT return normally I would take the time to go through each monthly statement and deduct expenses to work out the VAT we must pay. With Sage its just a case of clicking a button as the software works it all out for you. We have enrolled already to making tax digital so we will then pay HMRC this figure.
Are any other businesses out there going through this process now?
We currently have 69 relief chefs out working, the relief jobs are still coming in steadily and we expect it to be much quieter the closer we get to November.
Please can all our relief chefs get in touch to let me know what your availability is over Christmas and New Year. Double time is payable on Christmas Day and New Year’s Day.
We are available Tuesday – Friday next week to meet chefs here in Moffat please get in touch to check our availability.
Currently out working we have Geoffrey Mshila at the Killiecrankie Hotel, Geoffrey has returned to do relief work for us this season after doing a lot of work for us previously. James Pratt who is new to us this season is working at the Isles Inn in Portree. Ryan Williamson is at The Anchor after finishing up in Inverness at the Craigmonie Hotel. Julian Robinson is a bit closer to home at Thainstone House. Chris Lewis is working at The Three Lemons in Aberfeldy. Lisa Campbell who has also returned to us this year is over at The Oyster Inn near Oban. Glenn Richards is just finishing up at the Links Hotel in Montrose and Ionel Rizea is at The Black Bull Hub and Pub in Gartmore.
Thanks to ALL our relief chefs we really appreciate your hard work and continued support
A French chef is in the process of suing the Michelin Guide after they took away his third Michelin star. Michelin had alleged that he had used cheddar in his cheese souffle because of the yellow colour when in fact he had just used saffron. Marc Veyrat who owns Maison des Bois had claimed that there were new editors at the guide who were trying to make a name for themselves. There has been lots of scrutiny over the years with chefs putting themselves under huge amounts of pressure to strive for Michelin stars. I do remember the last Christmas that I worked in a kitchen and we were striving for a Michelin star at the time and everything had to be perfect. Around that same time someone reversed into me in a car park and although I thought I was fine. I was in a bit of discomfort and bruised but continued to take painkillers and work during this busy time on the pastry section. As it was Christmas we were very busy and I was making individual parcels for the guests on Christmas day tied with a gingerbread star as it was all about the fine detail. What I didn’t realise was that my hip had been pushed out of alignment. When I did have it put back it caused quite a bit of damage to my lower back. Although it was very painful at the time and anyone with back problems will understand as I couldn’t do the 15 hour days standing anymore. However, it all happens for a reason and here I am in my 5th year of chef recruitment. Obviously, your health should come first but with a high pressure industry like hospitality it can be difficult and where do you draw the line?
As we all know from recent events in the news, Thomas Cook have sadly gone into administration. It is said that around 150,000 holiday makers including my Mum and partner are currently abroad now and face extortionate air fayres to get back home. I had recently booked a holiday with Thomas cook flights and was saddened to receive a cancellation email through later yesterday afternoon. After trying to re book the same holiday we were asked for another £500 extra on top of the original priced paid for a week in Tenerife. It seems like other companies such as Tui and Jet 2 are sat rubbing their hands at Thomas Cooks failure. Looking on Jet 2 yesterday morning at 7:30am for the same holiday we had booked had nearly tripled the cost come 5pm yesterday evening. Luckily, we were ATOL protected and received a full refund. Unlike many couples and families who would be jetting off with Thomas Cook to weddings and family occasions that were booked and paid for to be told they wouldn’t even be leaving the UK.
Thomas Cooks administration has caused the loss of 22,000 jobs across the UK and abroad. A sad time for those on their last flights to be told that when they landed, they would be left unemployed. This is almost 2 years as of next Tuesday (2nd October) since Monarch Airlines also ceased trading and went into administration due to the failure to renew their Air Travel Organisers License (ATOL). Thomas Cook employees have also been told that they would not receive their monthly wage.
It is a sad time for all of those now left unemployed and for all the holiday makers currently abroad and with cancelled holidays they can no longer go on. It makes you wonder how something like this happens when their holidays are known to be rather pricey. It does make you fear for what is next…
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