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Have you got what it takes to be a Chalet Chef

Have you ever thought about packing your bags, jumping on a plane and working a ski season?

White snowy mountains, clear blue skis, beautifully quaint towns and villages all buzzing with bars, restaurants and tourists ready to hit the slopes for action pack ski holiday.


Maybe it’s the scenery you crave, maybe you want to meet new people or maybe you want to hit the slopes and learn how to ski/snowboard. Whatever your reasons for wanting to work a season trust me once you do it you will not regret it!

As a Chalet chef you will be expected to cater for anything between 8-30 guests. Most chalets will require you to work alone cooking breakfast, afternoon snacks and an evening meal which is usually a minimum of 3-4 courses. You will need to be confident and experienced in managing a kitchen.  Be a minimum of sous chef level and possess a good knowledge of different cuisines in order to cater to the guests.

When applying for chalet roles most companies will request a full CV along with references and a portfolio of work.

Do not be discouraged if you are not at Sous/Head chef level as there are hotels and guests houses which will take less experienced chefs to work under their head chef.

To get a quick insight into a day in the life of a chalet chef I did a Q&A with Dane an experienced chef who started his career in hotels and now works the seasons as a private chalet chef in the French Alps.

Q. Dane you started doing ski seasons back in 2015 what is it about the ski season that makes you choose to go back every season over working in the UK?

A. Having worked in hotels in the UK and Chalets in France I would pick the ski work every time.For me having 6 hours off in free time every afternoon to ski is the dream!

Q. We all know chefs work long hours and split shifts, what does your typical day look like and do you get any time off to go up the mountain or have a social life?

A. A normal day for myself is 7-11 and then 5-9, giving myself most of the day to ski or relax. TIP: make dessert during breakfast!

Q. I take back what I said about the hours, yours are fantastic. What is it about working a ski season that you love so much?

A. I love all of it. For me it’s not only a job but a lifestyle. It’s not all fun and games. Some weeks are harder and longer hours than others. It usually depends on the guests, some weeks are the best time ever and others are not so much

A. Are there any downside to working a ski season (apart from having to go home at the end)?

Q. It is hard work. Some guests can be demanding. You need to be very versatile in the kitchen and be able to manage your time.

Q. Last question what advice would you give to any chefs thinking about doing a season?

A. There are 3 things to do in the mountains Work Ski and Party. You cannot do all 3 and last a season. Pick 2 knowing work must be one of them. Stop thinking about it and just go for it. It’s a game changer, you will never look back!

As a chef if you have the right training and attitude the world is your oyster.




To celebrate the start of the season and our programme partnership with NUFC we are giving away x2 hospitality tickets to the 1st game of the season

To be in with a chance to win send in a picture or selfie with our company name #ADKINS&CHEURFI or company logo in the background. Most creative picture wins.
Entrants need to email their picture and contact details to

Competition closes Monday 6th August @ 1pm , the winners will be announced on our facebook page @5pm Monday 6th August.

Pictures will be posted to our facebook page and website by entering the competition you consent to the publication of your photo.


North East Business Awards 2018 – Champagne at the Ready

We are proud to announce that we have been shortlisted for the North East Business Awards in the Best Newcomer Category and will find out on 8th March if we make the final . We look forward to rubbing shoulders with some of the regions most innovative and forward thinking companies. Hopefully our unique, modern approach to recruitment will be rated up there with some of the best new business ideas out there.

It goes without saying that in recruitment you are only as good as the staff on your books. Thank you to all our super skilled chefs, tireless front of house guys and ultra reliable catering assistants for helping us to build Adkins and Cheurfi into a formidable brand. Thank you also to our fabulous clients. As you know we currently support many high end, luxury properties from the Scottish borders down to North Yorkshire.

Now. we are not saying rush out and buy a tuxedo just yet…but you never know. Wish us luck at the North East Business Awards 2018 regional heats and fingers crossed we get to the attend the grand final.

Dean, Melika and Christine

Here’s to New Beginnings

As we close the door on the revelry of the New Year we find ourselves in a strong position. January is a great time to take a step back and take stock of the bigger picture. We use this time, not to reflect on the successes of 2017 but to drive the business forward to ensure an even bigger and better year ahead. Dean is now taking our innovative approach to recruitment on the road.  We are casting our net further afield into the Yorkshire countryside. The Dales are full of hidden gastronomic jewels. Watch this space for some fantastic opportunities to be had for fine dining chefs willing to travel or live in.

As far as contract catering work is concerned, Christine is the lady to speak to. Our care and educational division is now gathering pace and we are pushing on in sites around Newcastle, Sunderland and Durham in the coming months. On the other hand, if you are seeking a new challenge in a permanent role then Melika is the woman in the know. Join our perm database of quality candidates to receive emails of all the latest and greatest jobs around.

Happy New Year! Wish us luck as we continue our progress through a dry(ish) January.

Dean, Melika and Christine

We Wish You a Merry Christmas

As the snow falls outside, it is hard to believe that yet another year has gone by. 2017 has been a truly astounding year of hard work and just rewards at Adkins and Cheurfi. Our team of relief chefs have exceeded the expectations of even the most demanding kitchens. We end the year with the reputation for the best chefs in the North East and would like to offer our sincere thanks to all our chefs. The Front of House side of the business has also grown exponentially. We have staffed some of the biggest events in the region with our immaculate, highly trained and hard working waiting and bar staff. Thank you to all our front of house superstars, have a mulled wine on us!

We look forward to expanding further in 2018 with the launch of our contract catering, educational and care division. We are always on the look out for quality staff. If you are interested in getting involved then get in touch in January. On that note, the demand for live-in chefs will take off mid-March so be sure to register your interest after Christmas.

We ho ho hope you will join us for another roller coaster year in 2018. Wishing you and your families a very Merry Christmas and a Happy New Year. Dean, Melika and Christine xxx

Wishing Everyone Merry Christmas


Thank you for all your supported in 2016 we look forward to working with you all in 2017

Please click on below link and receive a 5% discount voucher on your first temporary booking in 2017

A&C Discount Voucher 2017

We are open all over the Christmas and New Year holidays so please don’t hesitate to contact Melika or Dean if you need anything.

Tel: 0191 5166118