We currently have 76 relief chefs out working, the relief jobs are still coming in and we expect it to start declining mid-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 Monday – Thursday next week to meet chefs here in Moffat please get in touch to check our availability.
We still have lots of permanent jobs available. If you would like to get registered with us then please email your CV, reference details and hygiene certificates to recruitment@chefsinscotland.co.uk
Michael and Jessica have both been away this week and its been great to see how the brewery side of things work. Selling beer, planning the delivery route etc but I will leave the brewing to the professionals 😊
Here are a few chefs we have out working with us at the moment
Marc Wohner is at the Pierhouse Hotel in Port Appin until the end of September
Barry Owen is at Culcreuch Castle in Stirlingshire
Lillian Clarkson was extended for another 2 weeks at Falls of Dochart
Brian Ferguson is at Inverlochy Castle in Fort William
George McCallum is at The Tongue Hotel until the end September
Chris Robertson is at Fennel Restaurant in Inverurie
Kevin Berry is at The Lerwick Hotel in Shetland
Ross Hunter is at The Bowes Hotel
Sarah Galloway is at Glengarry Castle working alongside Chris Wright
Thanks to ALL our relief chefs we really appreciate your hard work and continued support
Head chefs
If paying good money and in a central location such as Glasgow, Edinburgh, Stirling, Dundee, Aberdeen and Perth the availability of head chefs is ok, basically, the more central and the larger local population the better availability
What is good money for a head chef? This can vary from a small pub to a large five star or 3AA Rosette Hotel and can be anything from £16 per hour for a one-man job cooking simple food to £45,000 and upwards.
For a standard hotel job, we would suggest in the region £32,000+ with overtime paid pro rata over 45 to 48 hours as sanctioned by management.
Bonus schemes always help and can be based on getting a gross profit margin of over say 65 to 70% and it is always advisable stressing in advance how often the bonus is paid and what the exact criteria are. Other bonuses may be based on increase in sales. Keeping wages ratio down and helping to achieve certain net profits subject to maintaining quality of food, kitchen cleanliness and staff retention.
In more rural Scotland it is harder to get and retain chefs and often accommodation should be offered to attract suitable candidates.
Sous chefs
The availability of sous chefs in rural Scotland is ok. Sometimes, a mature former head chef will be happy to take a step back to work alongside head chef.
In more central Scotland, there are few candidates about if paying decent money (i.e. upwards of £28,000 or £13-15 per hour) and offering good working conditions.
In rural Scotland, there can be a need to think outside of the box to retain and attract good sous chef candidates. Its is almost essential that you will need to provide accommodation in rural areas.
Chef de parties
Availability is ok in Glasgow, Edinburgh and the central belt.
In rural Scotland with accommodation there are a few candidates and you may get applicants if wages are decent, suggesting £11 to £13 per hour or a salary of between £23,000 - £25,000. The more money you can pay the better the availability there is.
Commis chefs
There are a few candidates available centrally or further afield if offering accommodation.
Pastry Chefs: this is quite a specialist position and there can be a couple of specialised pastry chefs looking, not always though.
Enclosed link to minimum wages:
www.minimum-wage.co.uk/
Availability of Relief Chefs changes, and we can advise daily. The rates of pay are £12.50 to £18.50 per hour according to the position.
We have 85 relief chefs currently out work all over Scotland, the availability of chefs currently is still tight. If you are a chef who has any availability that is known to us please get in touch.
If you would like to come and have a chat about work for permanent or relief please get in touch to check our availability.
Jessica will be on annual leave next week, she is off to Spain 😊
Jade and myself will be taking over permanent senior recruitment.
Here is a list of chefs we have had out in September so far …………………
Ollie Rankin is at the Isles of Glencoe Hotel as CDP
John Cowie is at The Loch Ness Inn in Drumnadrochit as CDP
Julius Mwambula is at The Waterside Hotel in Peterhead as Head Chef
Craig Morris is at Airds Hotel in Port Appin as CDP
Stephen Falloon is at Columba 1400 in Skye as Sous Chef
Richard Clark was at Platform 1864 in Tain as Sous Chef
Gordon Wright is back at Tontine Hotel in Peebles as Sous Chef
Chris Roberti is at Trigony House in Thornhill as Head Chef
John Taylor is at Thainstone House Hotel in Inverurie as Junior Sous Chef
Corno Cloete is back at Winking Owl in Aviemore at Sous Chef
Anne Brooks a new relief chef is at Mackays Hotel in Wick as CDP
James Pratt is at Isles Inn in Portree as CDP
Karolis Arminas a new relief chef is at The Glenburn Hotel in Rothesay as CDP
Sebastien Schoeder is at The Gathering Bistro in Braemar as Head Chef
Lisa Campbell is going to Oyster Inn in Connell as CDP
Thanks to all our relief chefs for your continued support and very hard work 😊
Educational learning vs on the job training
Over my last year working in the CIS office doing the junior recruitment I have seen that a few hotels and restaurants prefer candidates that hold relevant college/ university certificates that qualify them to work in the kitchen. However, many chefs are given apprenticeship opportunities to learn on the job and that start from the very bottom as a kitchen porter or commis chef and work there way through the ranks that way.
I have had a few hotels/ restaurants regret candidates due to the fact they don’t have relevant qualifications but its not to say that the candidates are not relevant or capable enough of doing the correct job. Don’t get me wrong, it is always more beneficial to go through the college/ universities as it entitles you to health and hygiene/ allergen awareness courses which in some establishments you would need to pay for yourself. Many people say that learning via colleges and universities can give young chefs an unrealistic vision compared to what it is like to work in a busy kitchen. Unless they have had work experience then they don’t fully understand they workings of a busy kitchen.
I would like to hear what your opinion is on the matter and whether you look at candidates’ qualifications as oppose to their experience? Also, how did you train to become a chef?
RSS