Sous Chef, Dryburgh Abbey Hotel, Borders

Posted on December 2, 2016 | Start date December 2, 2016

Salary:£22,000 per annum paid monthly, with tips Time back in lieu for extra days worked.
Duration:Permanent
Hours:Approx 48 per week
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:38
Covers:Lunch: 10 - 40; Dinner: 30 - 60; Breakfast: up to 70; Functions: up to 120
Food type:Bistro and Functions plus A La Carte on Friday and Saturdays
Full-time chefs:7 chefs plus kitchen porters
Accommodation:own room within the hotel. shared bathroom with TV and Wi-Fi
Job description:

Dryburgh Abbey Hotel in the Scottish Borders is a beautiful hotel close to Melrose and 45 minutes drive to the south of Edinburgh.

We are looking Sous Chef or strong senior Chef de Partie to join our stable team.

Working alongside and covering for the head chef on time off.

Working in all aspects of the business including cooking, ordering health and hygiene.

Scope for input into fine dining menus.

Good location for someone who likes the outdoors, fishing, walking and golf.

Good career prospects.

Available now for the right person.

How to apply:

Please apply to Mark Wilkinson Head Chef by email with your current CV.

Work for partners:

No

Contact details:mcwuk1@googlemail.com | www.dryburgh.co.uk
Apply online:Submit your CV now

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