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Chefs In Scotland Directory: Search Results
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Your search returned 24 matches.
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| Ref: |
5121 |
| Location: |
Edinburgh & Lothian |
| Position: |
chef de partie |
| Capacity: |
the restaurant seats 75, lunches to 35 and dinners to 50 during the week and more at week-ends |
| FoodType: |
Good quality bistro food all made freshly on the premises |
| BrigadeMax: |
4 |
| Salary: |
£16,000 as a salary or £7.50 to £8 hourly rate plus tips on each shift and a bonus scheme to be put in place |
| Duration: |
permanent |
| AccomType: |
live out, 15 miles from Edinburgh |
| Hours: |
45 hours per week mixed shifts |
| Days: |
5 days from 7 |
| Holidays: |
statutory 28 days a year |
| Description: |
I am looking for a chef de partie to work in a busy new restaurant in Haddington in East Lothian.
Recently opened by experienced operaters, we have a good young hands on team and we are looking for one more member to join us.
The position is available right away for the right person.
This is a good new business which is doing well with a passionate team in place.
Can pay monthly or weekly as you wish.
Interested?
Please apply to Chefs In Scotland
Call Johanna, Michael or Emma on 01683 222830.
Email
michael@chefsinscotland.co.uk
Please apply to Chefs In Scotland quoting 5121. |
| Date: |
10-Sep-2010 |
| Ref: |
5120 |
| Location: |
Argyll & the Islands |
| Position: |
chef de partie or junior sous chef |
| Capacity: |
8 bedrooms 15 to 20 covers |
| FoodType: |
Fine dining with 2AA Rosettes keen to move up to 3 |
| BrigadeMax: |
2 |
| Salary: |
£14,000 to £18,500 according to experience paid monthly with tips |
| Duration: |
permanent |
| AccomType: |
own room in shared cottage at no charge |
| Hours: |
about 40 off season more in season |
| Days: |
5 days mixed shifts |
| Holidays: |
28 days per year |
| Description: |
Barcaldine House in Argyll is a 4 Star 8 bedroom luxury country house hotel with 2AA Rosettes.
www.bardaldinehouse.co.uk
We are looking for someone to work alongside head chef Oskars Kalnins, formerly of Andrew Fairlie at Gleneagles.
Ideally, you will come from a strong AA or Michelin background and be keen to become part of a quality kitchen team as we strive to gain further accolades in the coming year.
Currently the hotel is undergoing some refurbishment and you may have some time for off in the winter, but your salary would still be paid.
Barcaldine is situated in a rural location.
Please apply to Head Chef Oskars Kalnins via email with your current, up to date CV.
okalnins@hotmail.com
PLEASE APPLY DIRECTLY TO BARCALDINE HOUSE HOTEL. |
| Date: |
10-Sep-2010 |
| Ref: |
5113 |
| Location: |
Ayrshire |
| Position: |
~Chef de Partie |
| Capacity: |
Breakfast between 40 - 60 covers and Dinner between 30 - 60 covers |
| FoodType: |
High quality contemporary Scottish dining |
| BrigadeMax: |
4 |
| Salary: |
£13,905 to £15,620 depending on experience |
| Duration: |
permanent |
| AccomType: |
Single accommodation will be in the staff house or in a static caravan at approx £35 per week meals included whilst on duty |
| Hours: |
45 - 50 hours per week |
| Days: |
5 day out of 7 split shifts |
| Holidays: |
Statutory |
| Description: |
The Auchrannie Resort is situated on the beautiful Island of Arran a 5 minute walk in the Brodrick.
www.auchrannie.co.uk
The hotel is 4 star with 28 bedrooms in the main hotel and 36 bedrooms in the spa.
We are looking for an enthusiastic and hardworking candidate to join the 1869 team.
The restaurant has an eat silver award for the high quality food it serves using the freshest of produce.
Pastry skills would be preferred but not essential.
Membership to leisure facilities is also available with this position.
Possible work for partners either front of house or bar work.
Contact name is David Johnston, Assistant General Manager.
If you would like to apply please send an updated CV with contactable work references to:
Email: djohnston@auchrannie.co.uk
Tel: 01770 302 234
PLEASE APPLY TO AUCHRANNIE RESORT. |
| Date: |
09-Sep-2010 |
| Ref: |
5111 |
| Location: |
Dumfries |
| Position: |
Sous Chef / Chef de Partie |
| Capacity: |
Up to 40 covers per night |
| FoodType: |
2 AA modern British using fresh local produce |
| BrigadeMax: |
4 |
| Salary: |
Up to £18,000 depending on experience |
| Duration: |
permanent |
| AccomType: |
Single room in the hotel at no charge |
| Hours: |
45 per week, mixed shifts |
| Days: |
5 days from 7 |
| Holidays: |
Statutory |
| Description: |
We are looking for a Sous Chef or Chef de Partie to work in this 3 star, 17 bedroom hotel situated in Dumfries and Galloway.
The Hotel has 2 AA Rosettes and they are looking to keep a high standard.
The position is available to the right candidate who is hard working, a good team player, and someone who take pride in what they produce and present.
Please apply to Johanna at Chefs In Scotland.
Send in an up to date CV and contactable work references via email to:
Email: jojo@chefsinscotland.co.uk
Quoting reference number 5111
PLEASE APPLY TO CHEFS IN SCOTLAND. |
| Date: |
08-Sep-2010 |
| Ref: |
5110 |
| Location: |
Dumfries |
| Position: |
Relief Head Chef, Relief Sous Chef and Relief Chef de Partie |
| Capacity: |
Anything from small numbers to high volume |
| FoodType: |
Bar, Bistro, Gastro Pub, Rosette, Fine dining and banqueting |
| BrigadeMax: |
Sole chef to brigades of 18 chefs |
| Salary: |
£10 per hour up to £15 per hour |
| Duration: |
permanent |
| AccomType: |
Accommodation is provided for you at no charge of if not and you live in the area of the position daily return travelling expenses will be paid |
| Hours: |
Minimum of 40 per week pro rata over 5 days or 8 hours per day |
| Days: |
Normally 5 days out of 7 but can be straight working stints |
| Description: |
I am looking for relief chefs who are available right away and who can go anywhere.
If you are already registered with us please sent in an up to date CV and recent contactable work references.
If you are a new chef please send in an up to date CV and someone in the office would call and take mare details from you, also references would be taken.
Contact name is Jojo, Chefs In Scotland.
Email: jojo@chefsinscotland.co.uk
PLEASE APPLY TO CHEFS IN SCOTLAND. |
| Date: |
08-Sep-2010 |
| Ref: |
5109 |
| Location: |
Inverness & Nairn |
| Position: |
junior sous chef and chef de partie |
| Capacity: |
20 to 50 lunches and 70 to 100 dinners |
| FoodType: |
Modern European Restaurant |
| BrigadeMax: |
6 |
| Salary: |
£15,000 to £17,000 for junior sous chef and £14,000 to £16,000 for chef de partie plus tips paid monthly |
| Duration: |
permanent |
| AccomType: |
live out but can find easily in Inverness |
| Hours: |
40 to 50 per week |
| Days: |
5 days mixed shifts |
| Holidays: |
statutory 28 days per annum |
| Overtime: |
days in lieu or a day's salary |
| Description: |
The Rocpool Restaurant in Inverness has an excellent reputation over many years for serving some of the best food in the Highlands of Scotland.
www.rocpoolrestaurant.com
Situated in the city centre, right on the River Ness which runs through the capital of the Highlands.
We are looking for a junior sous chef and a chef de partie to join our team of 6 chefs.
we are a busy restaurant all year round and there is a great buzz, partly due to our excellent reputation and stunning location.
You will be able to run your own section and in time you you can be left in charge.
Please apply to Steven Devlin, owner.
Phone 01463 717274
Email
info@rocpoolrestaurant.com
PLEASE APPLY DIRECTLY TO ROCPOOL RESTAURANT |
| Date: |
08-Sep-2010 |
| Ref: |
5108 |
| Location: |
Grampian |
| Position: |
~ sous chef , chef de partie, junior chef de partie / commis chef |
| Capacity: |
20 bedrooms with a 40 seat restaurant |
| FoodType: |
Good fresh modern Scottish using excellent local produce |
| BrigadeMax: |
4/5 |
| Salary: |
£18,000 to £22,000 for sous chef. £15,000 to £18,000 for chef de partie and £13,000 to £16,000 for commis chef plus an equal share of the tips |
| Duration: |
permanent |
| AccomType: |
live in available will advise at interview |
| Hours: |
approximately 45 per week |
| Days: |
5 days per week mixed shifts |
| Holidays: |
28 days per year |
| Description: |
Raemoir Country House Hotel, 2 miles from Banchory on Royal Deeside, is under new ownership.
The owners of the Milton Restaurant in Crathes have recently acquired Raemoir and we are looking to put a new team in place under Executive Chef and Master Chef of Great Britain, David Littlewood.
There is possible work available for partners also.
Paid monthly.
Raemoir is situated in an excellent location, 15 miles from Aberdeen and 2 miles from Banchory.
The Milton has an excellent reputation and we have won many awards for senior and junior chefs at The Grampian Chef of the year awards.
If you would like to join this exciting new venture, please contact Executive Chef David Littlewood.
Phone 0770 9448 486
Email
dglittlewood@hotmail.co.uk
PLEASE APPLY DIRECTLY TO DAVID LITTLEWOOD. |
| Date: |
07-Sep-2010 |
| Ref: |
5107 |
| Location: |
Grampian |
| Position: |
Sous chef and Chef de partie |
| Capacity: |
Restaurant up to 30, Bistro between 30-50 and functions up to 120 |
| FoodType: |
High quality restaurant and bistro, bar meals and functions using fresh ingredients |
| BrigadeMax: |
3+ kp |
| Salary: |
£23,000 negotiable for Sous and CDP £16,500 or an hourly rate if preferred but would be negotiable |
| Duration: |
permanent |
| AccomType: |
Own room in staff house at £30 per week |
| Hours: |
40-45 per week |
| Days: |
5 days from 7 mixed shifts |
| Holidays: |
Statutory |
| Description: |
We are looking for a Sous chef and Chef de partie for a 4 star 28 bedroom hotel in the beautiful location of Inverurie.
This would be a good opportunity to learn and progress yourself with a good team who are looking to gain accolades and take the hotel forward.
The hotel has busy all year round trade.
The position is available now.
Pay would be 4 weekly and a share of tips also.
Please apply to Michael at Chefs In Scotland with an up to date CV and contactable references.
Email michael@chefsinscotland.co.uk
PLEASE QUOTE REFERENCE NUMBER 5107. |
| Date: |
07-Sep-2010 |
| Ref: |
5106 |
| Location: |
Orkney & Shetland |
| Position: |
chef de partie or commis chef |
| Capacity: |
can do to 180 covers for functions |
| FoodType: |
restaurant, bar and functions |
| BrigadeMax: |
6 |
| Salary: |
to £16,000 depending upon position |
| Duration: |
permanent |
| AccomType: |
shared staff house at £31.50 per week |
| Hours: |
40 hours per week |
| Days: |
5 days mixed shifts |
| Holidays: |
28 days per year |
| Description: |
I am looking for a chef to go and work in Shetland.
Working in one of the main hotels, this is a full time job.
May suit a younger chef or would also consider a mature chef.
Using good quality fresh produce.
Live-in position and there is a very good community spirit and quality of life on Shetland.
Please apply to Chefs In Scotland.
Phone Johanna or Michael on 01683 222830
Email
michael@chefsinscotland.co.uk
With a full up to date Cv quoting 5106 |
| Date: |
07-Sep-2010 |
| Ref: |
5104 |
| Location: |
Grampian |
| Position: |
sous chef or may suit a senior chef de partie looking to move up |
| Capacity: |
lunches to 30 covers and dinners can do up to 80 and occasional functions |
| FoodType: |
Modern Scottish with daily changing table d'hote |
| BrigadeMax: |
4 |
| Salary: |
£20,000 per year |
| Duration: |
permanent |
| AccomType: |
single room available at £32.50 per week |
| Hours: |
up to about 45 hours per week |
| Days: |
5 days mixed shifts |
| Holidays: |
28 days per year |
| Description: |
I am looking for a sous chef to work in a quality hotel on Royal Deeside, this is a permanent, all year round position working with a well respected Scottish chef.
The hotel has recently been refurbished and is a great location, 15 miles from Aberdeen and with plenty of golf and fishing available.
We only use 100% fresh local produce.
Paid weekly with tips and a possible bonus scheme.
If this sounds of interest, please phone Chefs In Scotland.
Phone 01683 222830
Email
michael@chefsinscotland.co.uk
with a full, up to date Cv quoting 5104. |
| Date: |
07-Sep-2010 |
