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Chefs In Scotland Directory: Search Results
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Your search returned 29 matches.
Pages: 1 2 3 [>>]
| Ref: |
4998 |
| Location: |
Ross & Cromarty |
| Position: |
Chef de partie or Commis Chef |
| Capacity: |
Restaurant up to 38 covers and Gastro bistro up to 60 covers |
| FoodType: |
2 AA Rosette and Bistro |
| BrigadeMax: |
6 |
| Salary: |
up to £15,000 per annum according to experience |
| Duration: |
permanent |
| AccomType: |
Custom built staff accommodation £35 per week including meals on duty |
| Hours: |
45 hours per week |
| Days: |
5 days out of 7 mostly split shifts |
| Holidays: |
Statutory |
| Description: |
The Torridon in Wester Ross is a multi award winning hotel with an excellent reputation for quality food.
Beautiful location in the North West of Scotland and there are fantastic outdoor facilities such as walking and climbing.
www.thetorridon.com
We are looking for a Chef to work with the 3 AA Rosette Head Chef Bruno.
The right candidate will have some experience in a Rosette establishment and who can cook and present food to a very high standard.
This is a fantastic opportunity for any chef.
If you are interested please contact Johanna at Chefs In Scotland.
Please send in an updated CV with contactable recent work references and quote reference number 4998.
Email:jojo@chefsinscotland.co.uk
PLEASE APPLY TO CHEFS IN SCOTLAND. |
| Date: |
30-Jul-2010 |
| Ref: |
4995 |
| Location: |
Inverness & Nairn |
| Position: |
Junior Sous / Strong Chef de Partie |
| Capacity: |
40 - 70 covers for dinner and quieter lunches |
| FoodType: |
Good quality bar and bistro |
| BrigadeMax: |
3 and kitchen porter |
| Salary: |
£8.00 per hour |
| Duration: |
seasonal |
| AccomType: |
Clean single accommodation in staff quarters within the hotel at no charge |
| Hours: |
40-50 per week |
| Days: |
6 days out of 7 split shifts |
| Holidays: |
Statutory pro rata |
| Description: |
The Silverfjord Hotel is a family run 3 star, 6 bedroom hotel situated next to the train station in Kingussie, Inverness-shire.
www.thesilverfjordhotelkingussie.co.uk
We are looking for a strong Chef de Partie or a junior Sous Chef who is a team player and enthusiastic.
Duties will include preparation of food and someone who can be left on their own on Head Chefs days off.
Good friendly stable team in place.
The position is available immediately until the end of September.
Please contact Gillian Welsh, Owner or Calum Smiley, Head Chef.
Tel: 01540 661 292
Email:relax@thesilverfjordhotelkingussie.co.uk
Please send in an updated CV with contactable references.
PLEASE APPLY TO THE SILVERFJORD HOTEL. |
| Date: |
30-Jul-2010 |
| Ref: |
4993 |
| Location: |
Stirlingshire |
| Position: |
Senior Chef de Partie or Sous Chef |
| Capacity: |
Lunches between 20 - 30 and dinner between 20 - 40 daily covers also small functions |
| FoodType: |
Traditional Scottish bar meals and restaurant using all Scottish produce and homemade using alot of game and seafood |
| BrigadeMax: |
3 and kitchen porter |
| Salary: |
£20,000 negotiable depending on experience |
| Duration: |
permanent |
| AccomType: |
Single room shared bathroom at no charge for the right candidate |
| Hours: |
45 - 50 hours per week |
| Days: |
5 days from 7 with a mixture of shifts |
| Holidays: |
Statutory |
| Description: |
The Kings Seat Pub and Restaurant is situated in a central location of Dollar, 10 miles from Stirling and about an hour from Glasgow.
www.kingsseat.com
We are currently looking for a senior Chef de Partie / Sous Chef to work alongside Head Chef Matthew Varty.
Great opportunity for a Chef de Partie looking for first Sous Chef Role.
You have to be passionate about food and presentation, work to a high standard and also work well in a team.
We are looking to gain accolades so we would look for someone with ambition and flare.
Pastry experience would be handy but not essential.
This a great chance to show your skills as a chef and also to progress as a chef.
If you are interested please contact Matthew Varity, Head Chef.
Send in an updated CV with contactable references via email to:
Email:info@kingsseat.com
PLEASE APPLY TO KINGS SEAT BAR AND RESTAURANT. |
| Date: |
29-Jul-2010 |
| Ref: |
4989 |
| Location: |
Grampian |
| Position: |
Senior sous chef and chef de partie |
| Capacity: |
28 bedrooms restaurant to 50 covers and bistro to 30 and week-end weddings 80 to 120 |
| FoodType: |
A la carte restaurant using fresh produce, bistro and wedding trade |
| BrigadeMax: |
5 plus kitchen porters |
| Salary: |
sous chef £23,000 to £25,000 according to experience and chef de partie £16,500 or can do hourly rate |
| Duration: |
permanent |
| AccomType: |
shared cottage for sous chef and staff accommodation for chef de partie, pssibly a small charge |
| Hours: |
about 45 per week |
| Days: |
5 from 7 |
| Holidays: |
statutory |
| Description: |
We are looking for a sous chef and a chef de partie for a busy 4 star hotel 17 miles from Aberdeen in the North East of Scotland.
We are keen to gain accolades and go for rosettes and have an excellent young head chef in place.
Suit chefs who want to join a team keen to go places and gain recognition for your work.
Possible work for partners.
Interested?
Please apply via email to Michael at Chefs In Scotland with your up to date Cv and details of contactable work references.
michael@chefsinscotland.co.uk
Please quote 4989 |
| Date: |
29-Jul-2010 |
| Ref: |
4987 |
| Location: |
Perthshire |
| Position: |
~Chef de partie and Commis chef |
| Capacity: |
Bar meals 50-80, restaurnat 15 but looking to increase. Can take bus tours of up to 50. |
| FoodType: |
1AA rosette restaurant and traditional bar meals |
| BrigadeMax: |
5 |
| Salary: |
£16,000-£18,000 for Chef de partie and £14,000 for Commis |
| Duration: |
permanent |
| AccomType: |
Single room with shared facilities at no extra charge |
| Hours: |
up to 50 in season and 40 in winter |
| Days: |
5 to 5.5 days days from 7 mixed shifts` |
| Holidays: |
Statutory |
| Description: |
The Crianlarich Hotel is currently looking for two good team players, who are willing to learn and achieve good high standards.
www.crianlarich-hotel.co.uk
This is a rural area but has great opportunities if you like walking, hiking, climbing fishing, skiing in the winter.
The nearest town is Oban which is about 35 miles away.
Rosette experience would be an advantage but not essential as training will be provided.
The position is available now.
Pay would be monthly with a share of tips,
Work may also be available for partners.
Please apply to Brian Crawford, Head Chef.
Tel 01838 300 272
Email info@crianlarich-hotel.co.uk
PLEASE APPLY DIRECTLY TO CRIANLARICH HOTEL. |
| Date: |
28-Jul-2010 |
| Ref: |
4985 |
| Location: |
Inverness & Nairn |
| Position: |
Commis Chef or chef de partie as will be only chef on head chef's time off, but very quiet. a nice job. |
| Capacity: |
Restaurant 10 - 60 covers daily and occasional functions up to 200 |
| FoodType: |
Good home cooked bar bistro |
| BrigadeMax: |
2 chefs and kitchen help |
| Salary: |
£250 per week |
| Duration: |
permanent |
| AccomType: |
Is in a shared caravan at no charge |
| Hours: |
40 - 48 hours per week mixed shifts |
| Days: |
5 day out of 7 |
| Holidays: |
Holidays to be taken in January as the restaurant closes in January and February. |
| Description: |
We are looking for a Commis Chef or chef de partie to work in this busy restaurant.
The position is available for someone who is willing to work hard, be enthusiastic and someone who is a team player.
The position is seasonal but for the right candidate will be kept on, but the restaurant is closed January and February.
The restaurant is situated 4 mile from Forres so plenty of outdoor activities such as fishing, quad biking on dirt tracks and also music.
The position is available immediately.
If you are interested please contact Johanna at Chefs In Scotland.
GREAT JOB FOR SOMEONE WHO LIKES THE OUTDOOR ACTIVITIES.
With an updated CV with contactable work references quoting reference number 4985 to:
Email:jojo@chefsinscotland.co.uk
PLEASE APPLY TO CHEFS IN SCOTLAND. |
| Date: |
28-Jul-2010 |
| Ref: |
4984 |
| Location: |
Perthshire |
| Position: |
chef de partie |
| Capacity: |
80 covers per night |
| FoodType: |
Restaurant and bar food |
| BrigadeMax: |
4 |
| Salary: |
£16,000 per annum |
| Duration: |
permanent |
| AccomType: |
single en suite room at £40 per week |
| Hours: |
40 to 45 |
| Days: |
5 days mixed shifts |
| Holidays: |
statutory 28 days per annum |
| Description: |
We are looking for a full-time chef de partie to work in a busy 47 bedroom 3 star hotel in Perthshire, part of a large groups of hotels, so good scope for promotion.
Paid four weekly through the books.
Live in available in single sn suite room, full use of facilities and a steady team in place in the kitchen so all shifts are covered.
Situated ten miles from Pitlochry.
If this job sounds like the right one for you, then please apply with your CV to Chefs In Scotland.
michael@chefsinscotland.co.uk
Please quote 4984. |
| Date: |
27-Jul-2010 |
| Ref: |
4983 |
| Location: |
Borders |
| Position: |
sous chef / chef de partie pastry chef breakfast chef |
| Capacity: |
10 bedrooms |
| FoodType: |
Breakfast, home baking such as scones and shortbread, home made desserts such as creme brulee and ice cream and helping out at lunch time |
| BrigadeMax: |
4 |
| Salary: |
£8 to £8.50 per hour |
| Duration: |
permanent |
| AccomType: |
Can help to find if relocatin but live out |
| Hours: |
30 to 40 per week |
| Days: |
4 or 5 days to suit. Early straight shifts. |
| Holidays: |
statutory 28 days per year |
| Description: |
The Wheatsheaf AT Swinton is a privately owned and run 10 bedroom hotel with an excellent reputation for quality food in the Scottish Borders.
www.wheatsheaf-swinton.co.uk
We are looking for someone to work the breakfast early shift 4 days or possibly 5 per week.
Cooking breakfast for 16 to 28 people and then making bread, baking short bread and scones and making home made desserts such as ice-cream and creme brulee.
The Wheatsheaf is a small, family owned hotel with a very friendly team in place.
6 miles from Duns and Coldstream and 12 miles from Berwick Upon Tweed.
Interested?
Please apply to Jan Winson.
Phone 01890 860257
Email
jan@wheatsheaf-swinton.co.uk
PLEASE APPLY DIRECTLY TO THE WHEATSHEAF |
| Date: |
27-Jul-2010 |
| Ref: |
4982 |
| Location: |
Inverness & Nairn |
| Position: |
sous chef or chef de partie |
| Capacity: |
32 bedrooms up to 80 lunches and dinners to 100. Functions to 140. |
| FoodType: |
Bar and A la carte restaurant with lots of seafood and steaks |
| BrigadeMax: |
4 looking to get up to 6 |
| Salary: |
negotiable depending upon experience plus a share of tips |
| Duration: |
permanent |
| AccomType: |
En suite hotel room for right candidate |
| Hours: |
40 to 45 hours per week |
| Days: |
5 days split shifts |
| Holidays: |
statutory 28 days per annum |
| Description: |
The Beaufort Hotel in Inverness is a 32 bedroom 3 star hotel with good young Scottish head chef Graham Rooney in charge of the kitchen.
www.beauforthotelinverness.co.uk
Situated in the city of Inverness, the foodie capital of the north.
We are looking for a sous chef or a chef de partie to join our team in this privately owned hotel with a good city centre location.
Good training given and we are looking for someone who is passionate about food and we will enter you in the "Young Highland Chef of The Year"
We are open to new ideas.
The restaurant is AA standard and is up to 30 covers.
Please apply to Graham Rooney via email
mail@beauforthotelinverness.co.uk
PLEASE APPLY DIRECTLY TO THE BEAUFORT HOTEL
PLEASE APPLY DIRECTLY TO THE BEAUFORT HOTEL. |
| Date: |
27-Jul-2010 |
| Ref: |
4981 |
| Location: |
Stirlingshire |
| Position: |
chef de partie |
| Capacity: |
30 to 40 dinners during the week and up to 100 on a Saturday and functions to 150 |
| FoodType: |
Scottish themed with Mediterranean flair. Bar and Restaurant food. |
| BrigadeMax: |
5 chefs plus kitchen porters |
| Salary: |
£16,000 to £16,500 per annum mixed shifts paid weekly |
| Duration: |
permanent |
| AccomType: |
live out |
| Hours: |
average 50 hours per week mixed shifts |
| Days: |
5 days per week |
| Holidays: |
statutory |
| Description: |
Adamo in Bridge of Allan and Stirling are looking for a full time chef de partie to work between both units.
www.adamohotels.com
You will work between both sites in these up and coming outlets with a third site planned for next year.
You will have a minimum of 2 years experience and must have elementary food hygien.
Share of tips divided up fortnightly.
Paid weekly. Good central location.
Qualifications would be an advantage but experience and enthusiasm are just as important.
Please apply to Ross Wallace, Executive Chef or Rodney Doig, Operations Manager.
Phone 01786 833268
Email
rodney@adamohotels.com
PLEASE APPLY DIRECTLY TO ADAMO HOTELS |
| Date: |
27-Jul-2010 |
