Fancy learning some interesting facts on Moffat?
It’s hard to believe that I have been with Chefs In Scotland for a year now. It has gone by like a flash. Looking back on my first day in the office I often laugh at how nervous I was because it feels now as if I have always been here. From starting off with doing general references and calling chefs to where I am now is crazy. I found it easy to settle into the office as Johanna and Jessica made me feel very welcome and have supported me daily since then. I continue to have meetings with Michael every so often and it’s good to catch up and talk about how I am doing in the office and to talk of ways in which I can better myself and thrive.
After a full year in the office I feel like I have achieved a lot. The thought of trying to place a chef was very daunting when I first started but now it feels like second nature. Don’t get me wrong, it’s not always as smooth and plain sailing as I sometimes wish it would be but its all part and parcel of the job which is why enjoy it. You never know what you’re going to come in to daily which is why I love it, something new and challenging every day!
Over the last year I have managed to build relationships with many establishments and help when they are in need of a chef. It is such a rewarding feeling when you manage to help an establishment get a chef, it feels like a sense of relief knowing they are all sorted.
It has been a huge change in my life starting at Chefs In Scotland. I started working in a hotel for 5/6 years as a waitress to then working in retail for a year. I felt that after a year in college I had come to a standstill career wise and needed something to change it up a bit. I had spent a full year in college and decided that after qualifying in my course it wasn’t the right career choice for me. I noticed the job opportunity for Chefs In Scotland advertised on Facebook and sent my Cv across straight away. I was then invited for a 3-hour trial one afternoon and was given the task of doing some invoices and references. I must say, a year on and invoices are still my favourite. I then started on the 1st August 2018 after a family weekend spent in Blackpool. During my first week I was eased in and started to send some Cv’s out, but it wasn’t until the 13th September that I managed to successfully place a young chef at a high end hotel situated in the Lake District. It was a great feeling and felt like a huge achievement after only being with the company for just over a month.
Now here I am a year on, and I can happily say that I have finally found the career path in which I wish to continue in. Here’s to the next year…
Jade
Relief remains tight as expected for the time of year, we have 82 relief chefs out working, we are still managing to get relief chefs booked with 24 so for this week.
We have 25 relief job booked out so far for this week, 78 relief chefs out in total.
If you would like more information on relief and how it works please email your CV to jojo@chefsinscotland.co.uk or call 01683 222830.
Relief gives you the chance to see Scotland/North England, get paid by the hour, learn in different kitchens and be able to be more flexible.
We have lots of positions available just now all over, if you want more details just get in touch.
We also have lots of permanent and seasonal jobs available if you are looking for a change you can email your CV to recruitment@chefsinscotland.co.uk or visit our website and apply for positions directly www.chefsinscotland.co.uk to get automatic emails of new jobs please register with CIS for Chefs https://www.chefsinscotland.co.uk/content/account/
Here are a few chefs we have out at the moment
Sarah Pozzi is over in Mull and the Tobermory Hotel/Galleon Restaurant
Sebastian Luszczynski and Allan Baird are at The County Hotel in Stornoway
Eimantas Radzeicis is new to relief and is up at the Tongue Hotel
Paddy Welsh and Paul Sellers are both at the Dryfesdale Hotel in Lockerbie
Another new relief chef Kaspars Lapins is at the Ceilidh Place
And another new chef Marcin Rozwadowski is at Ballathie House Hotel House
Thanks to all our relief chefs for your continuous work and support 😊
It’s hard to believe that we are already at the start of May. It feels as if January was only yesterday. As we get further into the season, we are being kept on our toes with both permanent and relief jobs being registered daily. We are securing chefs with new jobs for the season every week and we are getting new chefs being registered with us too for both permanent, seasonal and relief work.
As we start the new month, we all have new targets to aim for, this gives us goals to work towards. I enjoy having monthly targets as it keeps me motivated to meet them, depending on how the month goes they can’t always be met. I suppose it is part and parcel with the job. I enjoy having goals both in work an outside of work, I enjoy the gym and set myself monthly goals which I always want to meet. I think having goals is an important aspect of working and social life, it gives you something to aim for and keep you motivated.
With the first day of the month drawing in, have you set yourself any personal goals for this month? Either in work or in a personal hobby of yours?
RSS