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Chefs In Scotland Directory: Search Results
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Your search returned 21 matches.
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| Ref: |
5083 |
| Location: |
Lanarkshire |
| Position: |
senior chef de partie |
| Capacity: |
35 bedrooms up to 100 covers bistro and 30 covers fine dining and functions to 200 |
| FoodType: |
All fresh produce bistro, fine dining and functions |
| BrigadeMax: |
7 |
| Salary: |
£17,000 to £18,000 negotiable according to experience |
| Duration: |
permanent |
| AccomType: |
not far south of Glasgow so ideally live out but can provide short term for someone who tries to find their own |
| Hours: |
up to 48 hours per week |
| Days: |
5 days straight shifts with occasional evening off |
| Holidays: |
28 days per year |
| Description: |
I am looking for a strong chef de partie to join a good young team of chefs working in a quality 4 star hotel to the south of Glasgow in Lanarkshire.
We are a very ambitious team going for accolades and have strong backing and commitment from the owners and we will be gaining accolades over the coming years.
A very good opportunity for a good chef who has a good pedigree in quality establishments as well as stability.
Please apply via email to Michael at Chefs In Scotland with your current Cv quoting 5083.
michael@chefsinscotland.co.uk
Please apply to Chefs In Scotland |
| Date: |
30-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: |
5079 |
| Location: |
Perthshire |
| Position: |
~ chef de partie or junior sous chef |
| Capacity: |
up to 60 covers at night and lunches to 30 covers |
| FoodType: |
2AA Rosette with seasonally changing table d'hote and small daily changing menu |
| BrigadeMax: |
8 chefs |
| Salary: |
£16,000 to £18,000 according to experience |
| Duration: |
permanent |
| AccomType: |
single room in house at no charge |
| Hours: |
about 45 per week mainly split shifts with occasional straight shifts |
| Days: |
5 per week |
| Holidays: |
28 days per year |
| Overtime: |
in summer, not in winter |
| Description: |
We are looking for a chef de partie or junior sous chef for a quality 4 star hotel in Perthshire.
Situated close to Perth itself, in a stunning location with a very good young team of chefs in place.
Very stable working environment with a strong head chef in place.
Ideally, you will be able to work all corners of the kitchen including sauce.
The position is available when we find a suitable applicant.
Interested?
Please apply to Michael at Chefs In Scotland.
Email
michael@chefsinscotland.co.uk
With your current Cv quoting 5079.
PLEASE APPLY TO CHEFS IN SCOTLAND |
| Date: |
27-Aug-2010 |
| Ref: |
5077 |
| Location: |
Fife |
| Position: |
junior sous chef or chef de partie |
| Capacity: |
130 covers per day |
| FoodType: |
Home made bistro food with and excellent reputation |
| BrigadeMax: |
5 |
| Salary: |
Competitive package for the right person up to £20,000n depending upon experience |
| Duration: |
permanent |
| AccomType: |
live out, situated in the heart of St Andrews |
| Hours: |
45 to 50 per week |
| Days: |
5 days split shifts |
| Holidays: |
28 days per year |
| Description: |
I am looking for a chef de partie or junior sous chef for a busy town centre restaurant in the heart of St Andrews.
The position is available right away for the right person.
Possible bonus scheme for the right person.
Working in a brigade of 5 chefs with 3 on shift at any one time.
Interested?
Please apply to Michael at Chefs In Scotland with your current CV.
michael@chefsinscotland.co.uk
with an up to date Cv quoting 5077. |
| Date: |
27-Aug-2010 |
| Ref: |
5069 |
| Location: |
Fife |
| Position: |
Chef de partie/Commis chef |
| Capacity: |
20-30 breakfasts 50-60 lunch and dinner covers per day. |
| FoodType: |
Traditional restaurant, bar and bistro |
| BrigadeMax: |
4 |
| Salary: |
£6-£8 per hour negotiable depending upon experience |
| Duration: |
permanent |
| AccomType: |
Double en suite room at a small charge. |
| Hours: |
45 hours |
| Days: |
5 days from 7, mixed shifts |
| Holidays: |
28 days |
| Description: |
Ogstons on North Street situated in the heart of St Andrews are currently looking for a chef de partie/commis chef.
www.ogstonsonnorthst.com
This is a relaxed family run business where loyalty and hard work are recognised.
You would be responsible for breakfasts and also lunch and dinner service.
The hotel also caters for functions up to 50.
Your room would also include free wifi access and digital TV.
Pay would be weekly and if you prove yourself there would be a bonus scheme put in place.
Please apply to Alasdair Knight, General Manager.
Tel 01334 473 387
Email info@ogstonsonnorthst.com
PLEASE APPLY DIRECTLY TO OGSTONS ON NORTH STREET. |
| Date: |
24-Aug-2010 |
| Ref: |
5061 |
| Location: |
Lochaber |
| Position: |
Chef de Partie or Junior Sous Chef |
| Capacity: |
Between 30 and 60 daily covers |
| FoodType: |
Gastro pub. All homemade food using fresh ingredients |
| BrigadeMax: |
5 |
| Salary: |
£16,000 to £20,000 |
| Duration: |
permanent |
| AccomType: |
Temporary accommodation available in a shared flat at £50 per week |
| Hours: |
40 - 45 hours per week |
| Days: |
5 days from 7 mixed shifts |
| Holidays: |
Statutory |
| Description: |
The Nevis Bank Inn is a 20 bedroom hotel looking to expand next year, it is in a good central location just 5 minutes walk from Fort William.
www.nevisbankinn.co.uk
We are looking for a chef who is hard working and enthusiastic.
Someone who has good initiative and takes pride in cooking and presenting food to a good level.
We have a good working environment with a good reliable team in place.
There is plenty to do on days off as Fort William is Scotland's capital for outdoor activities.
If you would like to apply for this position please contact Derek Claase, Director.
Please send an updated CV with contactable references via email to:
Derek.claase@virgin.net
PLEASE APPLY TO NEVIS BANK INN. |
| Date: |
21-Aug-2010 |
| Ref: |
5058 |
| Location: |
Grampian |
| Position: |
~Chef de partie and breakfast chef |
| Capacity: |
Functions to 1200 per day. Breakfasts to 200. Restaurant 20 to 60 and bar / bistro 20 to 60 covers per day. |
| FoodType: |
1AA Rosette Restaurant, Bar / Bistro, Functions and breakfasts |
| BrigadeMax: |
12 chefs. There is work available for partners in front of house or housekeeping. |
| Salary: |
Chef de partie up to £18,000 and Breakfast chef £7 per hour negotiable |
| Duration: |
permanent |
| AccomType: |
possibly will advise |
| Hours: |
40-55 per week |
| Days: |
5 days form 7 mixed shifts |
| Holidays: |
28 days |
| Description: |
Ardoe House Hotel and Spa is a 4 star 109 bedrom hotel, situated five miles from Aberdeen city centre.
www.mercure.com/gb/hotel-6626-mercure-aberdeen-ardoe-house-hotel-and-spa/index.shtml
We are looking for a chef de partie and a breakfast chef to join our team.
The hotel has a good stable team in place, with busy all year round trade.
The hotel is part of an international chain so there would be scope to progress your career within the company and there are benefits such as accommodation at hotels within the company, free uniform and meals on duty.
We are keen to get further accolades and possibly a 2nd or 3rd AA Rosette.
Pay would be monthly.
The position is available now.
Please apply Robin Osman, Deputy General Manager via email with an up to date CV.
Email h6626-dm@accor.com
PLEASE APPLY DIRECTLY TO ARDOE HOUSE. |
| Date: |
20-Aug-2010 |
| Ref: |
5052 |
| Location: |
Perthshire |
| Position: |
~ chef de partie |
| Capacity: |
18 bedrooms lunches to 20 and dinners to 30 |
| FoodType: |
2AA Rosette plus fresh bistro and occasional weddings |
| BrigadeMax: |
4 chefs |
| Salary: |
£14,000 to £15,500 per year |
| Duration: |
permanent |
| AccomType: |
staff room |
| Hours: |
as needed |
| Days: |
5.5 days in season 4 in November and December |
| Holidays: |
good holidays |
| Description: |
The Four Seasons Hotel in St Fillans in Perthshire is a privately owned 3 star hotel with 2AA Rosettes.
www.thefourseasonshotel.co.uk
We are looking for a chef de partie to join our team for an immediate start.
There is also possible work for partners in front of house or in house-keeping.
15 miles from Crieff and 7 miles from Comrie in rural Perthshire with excellent free fishing on Loch Earn, yet only and hour from Glasgow and thirty minutes from Stirling.
Paid fortnightly.
This is an excellent opportunity for a hard working and enthusiastic chef to work in a quality environment.
We are shut in January and February and open November and December from Thursday evenings to Monday lunch time.
Please apply to Andrew Low or Mary McDermott.
Phone 01764 685333
Email
info@thefourseasonshotel.co.uk
PLEASE APPLY DIRECTLY TO THE FOUR SEASONS HOTEL. |
| Date: |
19-Aug-2010 |
| Ref: |
5046 |
| Location: |
Fife |
| Position: |
~Junior sous and Chef de partie |
| Capacity: |
80 covers per day |
| FoodType: |
Modern Italian High quality fresh ingredients |
| BrigadeMax: |
11 |
| Salary: |
Junior sous £18,500 - £22,000 CDP £16,000-£18,000 |
| Duration: |
permanent |
| AccomType: |
This would be a live out position but they would help find. |
| Hours: |
45-50 hours |
| Days: |
5 days from 7 mostly straights |
| Holidays: |
Statutory + bank holidays |
| Overtime: |
Days in lieu |
| Description: |
The Rocca Bar and Grill restaurant classic, modern Italian Grill Gastro Pub, overlooking the Old Course, St Andrews are currently looking for a Junior sous and Chef de partie to join their team.
www.roccagrill.com
The restaurant is Winner of “Rising Star Restaurant 2010” Scottish Hotel & Restaurant Awards 2010.
You must have a good standard of presentation and be ambitious, with real flair and passion.
This would be a good opportunity to learn from a well recognised restaurateur Adrian Pieraccini.
Pay would be monthly with a share of tips also and there could be possible work for partners front of house.
Please apply to Adrian Pieraccini, Director.
Tel 07774 135 249
Email info@roccagrill.com
PLEASE APPLY DIRECTLY TO ROCCA GRILL. |
| Date: |
17-Aug-2010 |
| Ref: |
5040 |
| Location: |
Grampian |
| Position: |
Chef de Partie |
| Capacity: |
40-60 covers at lunch daily and 60 covers in the evening busier at weekends |
| FoodType: |
Brassiere a la carte |
| BrigadeMax: |
4 + KP |
| Salary: |
Chef de Partie £15,000 - £17,000 |
| Duration: |
permanent |
| AccomType: |
This would be a live out position |
| Hours: |
45-50 hours per week |
| Days: |
5 day with two consecutive days off |
| Holidays: |
Statutory |
| Description: |
We are looking for a chef de partie for an up and coming restaurant in the centre of Aberdeen.
You should have rosette experience as they are pushing to gain rosettes.
The restaurant uses fresh local produce and is currently gaining a great reputation.
They are closed on a Sunday and Monday each week and also 2 weeks in July and 2 weeks in January, they are also closed Christmas day and New Years day.
The position is available now and would be monthly paid.
Interested?
Please apply to Emma at Chefs In Scotland with an up to date CV and contactable work references.
Email emmah@chefsinscotland.co.uk
PLEASE QUOTE REFERENCE NUMBER 5040. |
| Date: |
14-Aug-2010 |
