Chefs In Scotland Directory: Search Results

Your search returned 27 matches.
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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:	5119
Location:	Skye & Lochalsh
Position:	~ sous chef
Capacity:	9 bedrooms up to 22 covers
FoodType:	2AA Rosettes looking to move up to 3
BrigadeMax:	2 /3 plus kitchen porter
Salary:	up to £22,000 per year.
Duration:	permanent
AccomType:	accommodation available either in staff accommodation or possible in a flat
Hours:	45 to 48 per week
Days:	5 days mainly split shifts
Holidays:	28 days per year
Description:	Toravaig Hotel on the island of Skye in North West Scotland is an award winning boutique hotel with an excellent reputation for quality food, reflected in the 2AA Rosettes and keen to push on for 3. www.skyehotel.co.uk We are looking for a sous chef to work alongside and cover for head chef. Toravaig is very much and up and coming hotel which has an excellent reputation for using the fantastic local produce that Skye is known for. We are very keen to push on and gain further accolades. Please apply to Anne Gracie. Phone 01471 833202 Email anne@skyehotel.co.uk PLEASE APPLY DIRECTLY TO TORAVAIG HOUSE HOTEL.
Date:	10-Sep-2010

Ref:	5118
Location:	Edinburgh & Lothian
Position:	Sous Chef
Capacity:	Currently averaging 3,000 covers in 1 month
FoodType:	Homemade modern Scottish food
BrigadeMax:	5
Salary:	Paid well for the right candidate also a bonus scheme is negotiable on performance
Duration:	permanent
AccomType:	Live out
Hours:	45 hours per week
Days:	5 days from 7
Holidays:	Statutory
Description:	The Swanston Bar and Restaurant is a high quality establishment which has won Eat Scotland Award, situated 5 miles from Edinburgh Westend. www.swanston.co.uk We are looking for a strong Sous Chef and to possibly becoming Head Chef. The candidate must be very ambitious, hard working, team player, good leadership skills as you will be working along side the Head Chef and covering days off. This is a fantastic opportunity to work with the owners and also good promotion and career prospects. Working with fresh produce from Swanston Farm. Contact name Colin McClung, Director. If you would like to apply please do so with an up to date CV with contactable references to: Email:restaurant@swanston.co.uk PLEASE APPLY TO SWANSTON BAR AND RESTAURANT.
Date:	10-Sep-2010

Ref:	5117
Location:	Glasgow
Position:	Sous Chef
Capacity:	Weekdays lunch up to 80, dinner between 90 - 100 and weekends doing up to 300 daily covers, functions 500 and weddings for up to 160
FoodType:	Scottish and German bar bistro using quality fresh local ingredients all homemade
BrigadeMax:	7 chefs and 2 kitchen porters
Salary:	£18,000
Duration:	permanent
AccomType:	Live out
Hours:	45 hours per week
Days:	5 days out of 7 mixed shifts
Holidays:	Statutory
Description:	The West Brewery bar and restaurant is situated in Glasgow Green, 5 minutes from Glasgow city centre with good regular public transport. www.westbeer.com We have a permanent Sous Chefs position available. Duties will include covering Head Chefs days off so we are looking for someone with loads of initiative, leader skills, and who is enthusiastic about the preparation and presentation of good quality food. Great opportunity to work with fresh local produce. We are a growing business with great opportunity for work prospects within in the business. If you think you are the right candidate to join our team please send an up to date CV with contactable work references. Contact Petra Wetzel, Director. Email: petra@westbeer.com PLEASE APPLY TO WEST BREWERY.
Date:	10-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:	5105
Location:	Borders
Position:	Sous Chef
Capacity:	up to 70 covers a day during the week and can do up to 100 at the week-ends
FoodType:	Restaurant / Brasserie using good local produce
BrigadeMax:	4
Salary:	£18,000 to £19,000 accoring to experience plus tips paid weekly
Duration:	permanent
AccomType:	own room in staff accommodation with shared facilities
Hours:	40 to 45 per week
Days:	5 days split shifts
Holidays:	28 days per year
Description:	I am looking for a sous chef to work in a well known and busy hotel in the Scottish Borders, a a privately owned hotel with a good reputation for producing quality cuisine using the excellent local produce available in Scotland. This is a full time position working alongside and covering for the head chef, happy for you to have input into the menus. 30 miles from Edinburgh. Please apply to Chefs In Scotland. call Johanna or Michael on 01683 222830 Email michael@chefsinscotland.co.uk with an up to date Cv quoting 5105.
Date:	07-Sep-2010

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