“Chefs In Scotland is pleased to announce, that in collaboration with Vira International of India, we are looking to recruit Indian Chefs to work in the UK.
In the mid 2000’s CIS also brought over many quality chefs through Vira International.
Conditions do apply but if they are met, what we found was that the Chefs who came over had excellent training in 4 and 5 star establishments and were stickers, usually remaining in the same place for many years.
Vira International are hugely experienced in this field.
Ideally, you will have the sponsorship license and we will do all the rest.
This is a reasonably costly process but please do contact me for a quote or to discuss the process and or to register your position with us.
Recruitment costs are a percentage of salary and are as follows:
£26,000 to £35,000 is 12%
£35,000 to £50,000 is 13%
The whole process takes on average 12 to 16 weeks depending on how quickly the home office is working.
These positions are from chef de partie upwards and a minimum wage of £26,200 for a 45 hour week will apply.
We will then, with Vira, suggest the best candidate for your position.”
Please feel free to contact me for further information or to talk through your requirements.
Ruth – 07565 989429
ruth@chefsinscotland.co.uk
26th May 2020 Newspage
That is over two months now since the call to lockdown came, the call to shut the hotels, restaurants and pubs in Scotland and the rest of the UK.
The Coronavirus Pandemic seems to have passed over much of the world in its first flush and we will see if there is the much vaunted second wave or not.
Sadly, many people have lost their lives to Covid-19; the UK death toll sits at 36,914 with 121 new fatalities.
“Stay home, protect the NHS, save lives”
In the main, the population seems to have done that.
“Stay alert, control the virus, save lives” has been a little bit more confusing with a UK / Scottish divide adding some confusion to the less obvious phrasing.
“Stay home” is quite clear “Stay alert” not quite so clear.
Thoughts are now turning to reopening, with much of Europe having opened up restaurants and bars or in the case of Sweden, never having shut them down.
What will the rest of the 2020 season bring? Difficult to try and say. No doubt, there will be some life and some businesses will strike up, pitch up their stall and trade. Others may choose not to. That is everyone’s prerogative.
At CIS, an office has been kept open at Sunnybrae in Moffat where I live and where CIS worked out of from 2009 upon leaving Wentworth Street in Portree and before the day to day business moved into the shop on Well Street in Moffat.
There are reduced opening hours for now.
Monday to Friday 9am to 3pm and shut 1pm on the Wednesday. No doubt, these hours will change. If you get an answer machine please leave a message and I will get back to you. As the jobs pick up, I will spend more time on the phones, a bit like the early days in Glenmhor on Skye, I have one landline and one fancyish mobile which will be used when the time comes.
The three ladies who worked at CIS have all started their notice periods of redundancy as of yesterday the 25th of May.
The main issues getting the CIS office back up and running Well Street would be BT and Caterer.com who are chasing CIS for full payments whilst there is no activity. I am loathe to pay them off.
CIS Prices for hoteliers and restaurateurs have been reduced, and CIS is keenly priced to go.
Initially, the rates for relief chefs will be down a couple of pounds also to reflect the expected supply and demand for chefs.
After 20 good years of trading, one bad year is maybe to be expected.
Hopefully, for all the decent, honest, hard-working and skilled chefs who are keen to get back to work, the work will come back.
Some- time in July?
Many of us will be ready.
The Early Seasons Turn
January and there were quite a lot of jobs and lots and lots of chefs looking for either permanent or relief jobs. Was it always like this?
Moving into early February and the early season turn is almost upon us.
The jobs will continue to come online for the season, albeit spread about much than in years gone by.
In 2000 when I got into recruitment seriously I think that in Scotland there was Brian at Clarke Staff Agency, a lady called Dee Cooper who gave out phone numbers, Stafffinders and we all bought the caterer and hotelkeeper religiously on a weekly basis.
We were called Skye Recruitment in the year 2000 and I would have a list of all my jobs which I wrote some stuff on like wages, chef position, location, accommodation and a little spiel about the job and would either read out to chefs looking for work or email over the list to them.
I think the gumtree was starting down in London, just one gumtree and you could advertise on it for free and maybe get an Australian chef or a kiwi chef available and ready to go anywhere. Sometimes they stuck in a job, sometimes they didn’t.
Facebook was just a flicker in Mark Zuckerburg’s imagination and in the main job advertising was done in expensive journals or newspapers. £120 plus it cost me to advertise in the West Highland Free Press for two head chefs on Skye, one for the Isles in and one for the Portree Hotel. The advert got no response which is hard to think about now. A head chef job which gets no response. Crazy.
We had one job in North West Scotland for the season on our website recently and the owner got 40 applicants. Changed days.
The Early Season Turn.
SLF}��K$�With around 25 relief chefs currently out working this number is up on last year.
There are a few relief jobs coming in.
We will be keen to meet relief chefs in the New Year. We have met John Taylor this week and Dale Paton just popped in this morning on his way to Auchen Castle.
Out working just to name a few is Sarah Pozzi at The Alexandra Hotel with Graham McLeish as Acting Head Chef, Jenny Quashie is still up in Wick at Mackays Hotel, Jamie Atkinson is at Kingsmills Hotel in Inverness where Stuart MacColl and Mark Murray are just starting, Sara Jayne Moffat is at Duisdale Stephen MacNiven is just finishing to take a permanent post as head chef at The Moorings Hotel in Fort William, John Wood is over in Shetland for a 4 month stint and Kevin MacAngus is also in Shetland, Alan MacPherson was up in Thurso at Y Not then to Ardvasar Hotel in Skye and then will be going back to Loch Insh Watersports, Bobby Ainsworth is currently at the Stag Bistro in Forfar and Jason Keenan is at the Easterbrook Hall in Dumfries.
Thanks for your continued support and hardwork.
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