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Chefs In Scotland Directory: Search Results
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Your search returned 17 matches.
Pages: 1 2 [>>]
| Ref: |
5099 |
| Location: |
Grampian |
| Position: |
head chef sous chef chef de partie |
| Capacity: |
plenty seems to be |
| FoodType: |
Restaurant, bar and functions |
| BrigadeMax: |
8 |
| Salary: |
up to £30,000 |
| Duration: |
permanent |
| AccomType: |
live out or live in |
| Hours: |
up to you once you get a team sorted |
| Days: |
usually 5 |
| Holidays: |
28 days per annum |
| Description: |
What is it about Aberdeen? A little like the hokey pokey, you put your left foot in your left foot out you shake it all about.
Managed to get 6 relief jobs knocked out today on my own in the kitchen / office and then late on a permanent placement falls down in the Granite City.
Nothing new there, nothing at all.
Just plod on and try to keep the website busy..keep the website busy.
Three jobs on, almost 5pm.
Interested?
aberdeen@chefsinscotland.co.uk
not you thanks Brian
Since 1998 |
| Date: |
03-Sep-2010 |
| Ref: |
5098 |
| Location: |
Grampian |
| Position: |
relief head chef or would take sous chef |
| Capacity: |
up to 100 covers on Sunday |
| FoodType: |
Good home made bar food |
| BrigadeMax: |
1 plus helper |
| Salary: |
£15 per hour paid on completion net of tax and NI |
| Duration: |
permanent |
| AccomType: |
maybe 14 miles Aberdeen city centre |
| Hours: |
minimum of 8 per day |
| Days: |
2 tomorrow and Sunday |
| Holidays: |
that will be right |
| Description: |
Due to cancellation (it does happen in the world of chef recruitment)
I am in need of someone to work two days tomorrow in Hatton of Fintray on your own with help cooking busy bar food up to 100 covers a day.
Ideally, you will be known to me in a good way and we will have your Cv and referenecs?
Call Michael 01683 222830
Bob? Tam? Rosie? Jim? David? Brian? Seb? Bob (different one) Grant? Chris? Davie? Donovan?
Chefs In Scotland
since 1998 |
| Date: |
03-Sep-2010 |
| Ref: |
5096 |
| Location: |
Fife |
| Position: |
Head Chef |
| Capacity: |
50 seater grill room/coffee shop open all day serving 100 covers per day, 30 seater restaurant 10-30 covers in the evening and bar meals up to 50 daily. |
| FoodType: |
Bar, seafood restaurant, grill room/ coffee shop and functions. |
| BrigadeMax: |
3+ 3kps |
| Salary: |
£25,000- £30,000 negotiable depending on experience plus bonus relating to performance and standards |
| Duration: |
permanent |
| AccomType: |
None this would be a live out position. |
| Hours: |
45 hours per week |
| Days: |
5 days from 7 straight shifts but can be flexible |
| Holidays: |
4 weeks per year |
| Description: |
We are looking for a Head chef for a 30 roomed hotel situated within walking distance of St Andrews.
The hotel is privately owned, but part of the Best Western chain.
The hotel is going through some major developments increasing the rooms to 66 by 2012. They are also keen to develop the restaurant and gain a rosette.
Work has been done to secure all year round corporate business.
Pay would be fortnightly.
Interested?
Please apply to Michael at Chefs In Scotland via email with an up to date CV and contactable work references.
Email michael@chefsinscotland.co.uk
PLEASE QUOTE REFERENCE NUMBER 5096. |
| Date: |
02-Sep-2010 |
| Ref: |
5095 |
| Location: |
Perthshire |
| Position: |
~ Head chef |
| Capacity: |
350 daily covers |
| FoodType: |
table d'hote 4/5/4, bar meals and functions |
| BrigadeMax: |
4 |
| Salary: |
£30,000 |
| Duration: |
permanent |
| AccomType: |
En suite room at no charge |
| Hours: |
40-50 per week |
| Days: |
5-6 days from 7 mixed shifts |
| Holidays: |
Statutory |
| Description: |
We are looking for a Head chef for a large 134 roomed 3 star hotel in Pitlochry.
You should be good with high volume cooking.
We are looking for someone who can look from outside the circle and help turn the hotel around.
This is a chance for someone to make a name for themselves and the hotel.
Pay would be fortnightly.
Work would also be available for partners in all areas.
Interested?
Please apply to Michael at Chefs In Scotland with an up to date CV and contactable work references.
Email michael@chefsinscotland.co.uk
PLEASE QUOTE REFERENCE NUMBER 5095. |
| Ref: |
5094 |
| Location: |
Inverness & Nairn |
| Position: |
Head Chef / Sous Chef |
| Capacity: |
Lunches between 20 - 70 covers and dinner 20 - 60 covers also busy coaching trade |
| FoodType: |
Good traditional home cooking working from a separate lunch and dinner menu |
| BrigadeMax: |
3 + kitchen porter always 2 chefs at any one time |
| Salary: |
£18,000 to £20,000 depending on experience |
| Duration: |
permanent |
| AccomType: |
Single room in Bothy shared facilities at no charge |
| Hours: |
40 - 50 hours per week |
| Days: |
5 day out of 7 |
| Holidays: |
Statutory |
| Description: |
There is an opening for a talented chef at either Sous or Head level at a restaurant in a stunning location in the Highlands, situated 12 miles from Aviemore.
Duties will include ordering and dealing with suppliers, costing, rotas, HASSAP and EOH system.
Knowledge of traditional cooking is essential.
This is not a stressful position as there is a good reliable stable team in place.
The restaurant has a great family atmosphere.
Please send in an updated CV with contactable work references via email.
Please contact Johanna at Chefs In Scotland.
Email: jojo@chefsinscotland.co.uk
Quote reference number 5094.
PLEASE APPLY TO CHEFS IN SCOTLAND. |
| Date: |
01-Sep-2010 |
| Ref: |
5093 |
| Location: |
Skye & Lochalsh |
| Position: |
Head Chef |
| Capacity: |
Lunches between 10 - 20 daily and dinners between 30 - 40 daily, also the occasional small function |
| FoodType: |
Good quality traditional Scottish A la carte and bar using fresh local produce |
| BrigadeMax: |
3 and a kitchen porter |
| Salary: |
Up to £25,000 negotiable |
| Duration: |
permanent |
| AccomType: |
Temporary accommodation is a room in the hotel then moving in to a staff house at no cost and meals provided whilst on duty |
| Hours: |
40 hours per week |
| Days: |
5 days from 7 with a mixture of shifts |
| Holidays: |
Statutory |
| Overtime: |
Paid at an hourly rate |
| Description: |
Ardvasar Hotel is a 3 star, 10 bedroom hotel privately owned. The hotel is in a beautiful but remote location on the Island of Skye.
www.ardvasarhotel.com
We are looking for an experienced Head Chef who is reliable, hard working and enthusiastic about food and the quality that its presented to.
Other duties will include menu planning, ordering, stock control, rotas and also maintaining health and hygiene.
This position would suit someone who like the outdoors.
We are looking to renovate our restaurant in the winter.
If you think you are the right person for this position please send in an updated CV with contactable work references.
Contact name Richard Jeffrey, Owner.
Email: richard@ardvasar-hotel.demon.co.uk
PLEASE APPLY TO ARDVASAR HOTEL. |
| Date: |
01-Sep-2010 |
| Ref: |
5092 |
| Location: |
Inverness & Nairn |
| Position: |
Head Chef or may suit a Sous Chef with good experience. We are looking for a head chef to start within the next month. |
| Capacity: |
34 bedrooms seating 90 |
| FoodType: |
Gastro Pub awarded 2AA Rosettes for the last ten years |
| BrigadeMax: |
6 |
| Salary: |
£23,000 to £25,000 per year plus bonus to £3,000 / £5,000 per year. Salary depending upon experience |
| Duration: |
permanent |
| AccomType: |
Accommodation might be provided |
| Hours: |
as required |
| Days: |
will advise |
| Holidays: |
28 days per year is legal requirement |
| Description: |
The Boat Hotel in Boat of Garton by Aviemore in the Scottish Highlands, is a four star STB hotel with 34 bedrooms and a Gastro Pub Bistro which has 2AA Rosettes.
www.boathotel.co.uk
The kitchen has a brigade of 6 chefs including Head Chef and we only use fresh produce.
The applicant must have a 2AA Rosette background and must be passionate about delivering the very best.
We would consider a sous chef looking for their first head chef position.
- Menu Planning and product development.
-Managing Quality Standards.
- Control of food stocks and achieving targeted profit margins.
- Effective Manpower planning.
- People development
- Mangement of Food Safety and Kitchen Hygiene.
- Supporting the strategic development of the business.
Please apply to Emmanuel Moine, General Manager.
Phone 01479 831258
Email
manager@boathotel.co.uk
PLEASE APPLY DIRECTLY TO THE BOAT HOTEL |
| Date: |
01-Sep-2010 |
| Ref: |
5085 |
| Location: |
Fife |
| Position: |
Head Chef |
| Capacity: |
30 covers |
| FoodType: |
Good bistro style |
| Salary: |
up to £25,000 negotiable |
| Duration: |
permanent |
| AccomType: |
live out |
| Hours: |
as required |
| Days: |
5 days per week is usual |
| Holidays: |
28 days per year is legal requirement |
| Description: |
I have a vacancy for a head chef coming up in the Fife area.
I cannot say too much about it..a little hush hush, mums the word.
Anyway, it is a real job, we do place chefs in real jobs you know.
Have been doing for the last ten years.
Probably made about 1000 successful permament placements in the last ten years. ie ones who stay for minimum of 6 months.
Bit like scoring goals, once you have the knack, it doesn't fade with age.
Anyway, enough waffle.
want to register an interest?
Email me with your update CV quoting 5085.
michael@chefsinscotland.co.uk
Please apply to Chefs In Scotland
Since 1998 |
| Date: |
31-Aug-2010 |
| Ref: |
5081 |
| Location: |
Tayside |
| Position: |
Head Chef, Sous Chef , Chef de Partie and Commis Chef |
| Capacity: |
200 - 300 per day more at weekends |
| FoodType: |
Traditional Scottish Bar and Restaurant |
| BrigadeMax: |
new team |
| Salary: |
Negotiable depending upon experience with excellent bonus |
| Duration: |
permanent |
| AccomType: |
Live out |
| Hours: |
45 - 50 hours per week |
| Days: |
5 days from 7 |
| Holidays: |
Statutory |
| Description: |
We are looking for all level of chefs to enhance our award winning Business.
We have built our business on preparing and serving of excellent local produce with the emphasis on fresh.
This is an opportunity for hard working chefs to be part of something special.
Please send an up to date CV to:
Scoop and Scoff ltd,
2 Marshall Place,
Perth,
PH2 8AH.
Email: iain@bigbluescotland.co.uk
PLEASE APPLY DIRECT. |
| Date: |
27-Aug-2010 |
| Ref: |
5080 |
| Location: |
Tayside |
| Position: |
~Head Chef |
| Capacity: |
200 - 300 covers per day more at weekends |
| FoodType: |
Traditional Scottish using local Dundee produce |
| BrigadeMax: |
6 + kitchen porters |
| Salary: |
Negotiable depending on experience with an excellent bonus package. |
| Duration: |
permanent |
| AccomType: |
Live out |
| Hours: |
45 - 50 hours per week |
| Days: |
5 days out of 7 mainly straight shifts |
| Holidays: |
Statutory |
| Description: |
The Town Bar and Restaurant is situated in Dundee City centre.
www.thetownbars.co.uk
A vacancy has arisen due to expansion for a keen hard working ambitious chef who would like to work in a privately owned award winning business.
This is an exciting opportunity for an ambitious chef with good leadership experience.
Successful candidates must be able to maintain and enhance the present food offer within agreed financial controls.
This position is available immediately.
Please send in your up to date CV with salary expectations to:
Scoop and Scoff,
2 Marshall Place,
Perth,
PH2 8AH.
Email: iain@bigbluescotland.co.uk
PLEASE APPLY DIRECT. |
| Date: |
27-Aug-2010 |
