Chef de Partie

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Chef de Partie, The Alyth Hotel, Perthshire

Posted on November 22, 2017 | Start date November 22, 2017

Salary:£17,000 - £19,000 negotiable depending on experience paid weekly plus tips
Duration:Permanent
Hours:average 40 per week
Days:5 days out of 7 - mainly split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: up to 25; Dinner: up to 80; Breakfast: up to 25; Functions: none
Food type:Scottish home cooked and some home baking. Good quality pub
Full-time chefs:3/4 + Kitchen porters
Accommodation:Live out - can provide short term if relocating
Job description:

The Alyth Hotel is a 12 bedroom, 2* hotel situated 5 miles from Blairgowrie.

We are looking for a sous chef who can work alongside and cover for our head chef on days off.

Stable team in place.

You will have input into menus and specials.

This position would suit a strong chef de partie looking to take the next step in their career.

Position is available now for the right candidate.

How to apply:

Please apply to David Coupar, owner with an up-to-date CV and reference details

Work for partners:

Possibly depending on their experience.

Contact details:info@alythhotel.com | www.alythhotel.com/

Chef de Partie, Chefs In Scotland, Dumfries and Galloway

Posted on November 21, 2017 | Start date January 15, 2018

Salary:Basic weekly wage of £400 per week plus good, achievable bonus in place of up to £1000 per month
Duration:Permanent
Hours:40 hours per week
Days:5 days out of 7 - straight day shifts Monday to Friday and 1 half day on Saturday every 3 weeks
Holidays:Statutory (28 days p/a)
Bedrooms:
Food type:
Full-time chefs:4 of us in the office plus two dogs
Accommodation:Own room available on site for up to 6 months with Wi-Fi included as part of the package if required
Job description:

As we approach 2018 Chefs In Scotland is looking for our newest member of the team as we undergo some exciting changes in the new year. The position could be starting as early as January but ideally we are looking to have someone in place at our offices in Moffat by Easter 2018.

Moffat is situated 55 miles south of Glasgow and 40 miles north of Carlisle just 2 miles off the M74. If you are looking to relocate to this pretty town there is accommodation available in the short term if required.

We are in the process of opening a brewery in the nearby town of Lockerbie which is due to start brewing April 2018 which launches and tastings already in the diary.

We deal with recruitment at all levels on a temporary and permanent basis however you do not need to have experience of recruitment as full training will be provided and we have very good systems in place.

Day-to-day tasks will include answering phones, filing, taking job remits, searching the database, posting adverts on our website, arranging interviews and taking up references.

Fast-paced office with lots going on so ideal if you are a keen multitasker.

Ideally you will have some experience of working in hospitality or a good understanding of the industry.

If this sounds like your next role please don't hesitate to get in touch.

How to apply:

Please apply to Jessica Huntley, Permanent Recruitment Manageress with an up-to-date CV quoting 6695

Work for partners:

No

Contact details:jessica@chefsinscotland.co.uk

Chef de Partie, Prestonfield House Hotel, Edinburgh, Edinburgh and Lothians

Posted on November 20, 2017 | Start date November 20, 2017

Salary:£18,500 per annum plus a share of the staff gratuities
Duration:Permanent
Hours:48
Days:4 days a week
Holidays:Statutory (28 days p/a)
Bedrooms:18 plus 5 suites
Covers:Lunch: 100; Dinner: 100; Breakfast: 46; Functions: 100
Food type:Fine Dining, Scottish with a french twist
Full-time chefs:20
Accommodation:None available
Job description:

A great opportunity has arisen for a Chef de Partie to join the brigade at Prestonfield.

Main duties include:
Food preparation in specific area
Larder
Sauce
Garnish
Reporting to senior chef on stock requirements – daily check goods in.
Working within approved menus.
Carry out any other duties related to the role as maybe required from time to time.
All candidates must be available for onsite interview
An excellent benefits package is available to the right candidate including excellent salary, share of staff gratuities, pension, 4 day working week, free staff meals and free parking.

Prestonfield is a high-profile destination, described as "the most glamorous hotel in town" by The Independent newspaper and as "Edinburgh’s most exciting hotel… unrivalled anywhere else in the city" by Time Out magazine.

As well as a busy destination restaurant and the normal activities of a five star hotel, Prestonfield has a collection of prestigious private dining rooms and an exciting large-scale events operation.
This is an exciting opportunity to join a busy and enthusiastic brigade, committed to showcasing the very best of Scotland’s produce. Ideally the successful candidate will have recent experience at recognised establishments and possess good organisation and communication skills, you will play a key role in maintaining and building the properties already excellent reputation and have the desire and determination to climb the career ladder and help take the business to an even higher level.

How to apply:

please send CV to recruitment@prestonfield.com

Work for partners:

Contact details:km@prestonfield.com | www.prestonfield.com

Chef de Partie, The Caley Sample Room, Edinburgh and Lothians

Posted on November 17, 2017 | Start date November 17, 2017

Salary:£18,000-£20,000 negotiable depending on experience plus share of tips.
Duration:Permanent
Hours:45 hours
Days:5 days - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: up to 100; Dinner: up to 150
Food type:British Gastro Pub
Full-time chefs:3
Accommodation:
Job description:

The Caley Sample room is a modern Gastro pub located in central Edinburgh.

We are looking for a chef de partie to join our close-knit team.

The position is perfect for someone looking to progress their career and good training will be provided.

We have many other establishments and like to retain our staff by offering career progression within the company.

The position is available now for the right candidate.

How to apply:

Please apply with a copy of your CV to Nick Madagen at bar@thecaleysampleroom.co.uk.

Work for partners:

No

Contact details:bar@thecaleysampleroom.co.uk | www.thecaleysampleroom.co.uk

Chef de Partie, (Breakfast) The Cartland Bridge Hotel, Lanarkshire

Posted on November 16, 2017 | Start date November 16, 2017

Salary:Negotiable depending on experience paid monthly plus a share of the tips.
Duration:Permanent
Hours:45 hours
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:18 bedrooms
Covers:Lunch: Varies; Dinner: Up to 40; Breakfast: 20-30; Functions: up to 220
Food type:Traditional Scottish plus functions
Full-time chefs:3 plus kitchen porters
Accommodation:Live-out
Job description:

We have undergone a change in management here at the Cartland Bridge Hotel.

We serve great food to all sizes of parties; from the lone business-person dining in the bar/restaurant to Weddings and Funeral Gatherings in one of our function suites.

The ideal candidate should have a passion for freshly cooked meals made with local produce that highlight the best of what Scotland can offer.

You will get good training from our head chef but ideally you will have some experience of cooking in a similar environment.

This position is available now for the right candidate.

How to apply:

Please apply to Molly Beattie, General Manager, with an up-to-date CV and reference details.

Work for partners:

Possible

Contact details:accounts@scoreshotel.co.uk | www.bw-cartlandbridgehotel.co.uk/

Chef de Partie, The Victoria and Esplanade Hotels, Argyll and the Islands

Posted on November 16, 2017 | Start date November 16, 2017

Salary:£20,000 or hourly rate negotiable, dependant on ability, paid weekly
Duration:Permanent
Hours:negotiable - overtime available
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:Victoria - 20 & Esplanade - 15
Covers:Dinner: Good steady trade all year round
Food type:Good fresh Scottish home cooking with lots of seafood and steaks
Full-time chefs:3 chefs + 3 kitchen porters
Accommodation:Room in hotel available at no charge. Meals provided - TV and Wi-Fi available
Job description:

The Victoria and Esplanade Hotels are situated on the seafront of Rothesay on the Isle of Bute, over looking Rothesay Bay.

We have a vacancy for a reliable chef who consistently produces quality food and wants to achieve a high standard both in hygiene and service. We are looking for an experienced chef de partie with a proven track record and excellent references.

Working is a good small friendly, stable and professional team.

This is a permanent position with good prospects.

This is a full time position and is available now for the right candidate.

Bute is a great place to live and work with lots to do on time off such as golfing, walking and fishing.

How to apply:

Telephone 07775791072 or alternatively send up-to-date CV and reference details to Ian Bruce, Owner

Work for partners:

Yes - front of house

Contact details:Ian@victoriahotelbute.com | www.victoriahotelbute.com

Chef de Partie, Jam Jar, Stirlingshire

Posted on November 13, 2017 | Start date November 13, 2017

Salary:Excellent package - Circa 23K - based on experience
Duration:Permanent
Hours:Minimum of 45 hours per week - more when required
Days:Shift pattern - four days on - three days off. Weekend off every month.
Holidays:Statutory (28 days p/a)
Bedrooms:
Food type:Cafe restaurant - modern brasserie style with classics
Full-time chefs:Seven
Accommodation:None
Job description:

Jam Jar is a busy cafe restaurant open for breakfast, lunch and dinner. Newly opened in May 2013 after a very extensive refit, new kitchen completed in March 2015.

We're looking for an experienced Chef de Partie who is passionate about food.

We almost have a full brigade, could you be the chef that makes our team complete?

Successful candidates will be at home in a busy kitchen and work well in a team.

You should have high standards in both food quality and presentation, and it’s essential that you have an organised and efficient structure to your work.

Does this sound like you?

Interested in becoming part of our exciting team?

How to apply:

Email head chef Izzy Kerr with your details Izzylkerr@gmail.com

Work for partners:

Contact details:Izzylkerr@gmail.com

Chef de Partie, Newly opened bistro Edinburgh city centre, Edinburgh and Lothians

Posted on November 7, 2017 | Start date November 7, 2017

Salary:£18,000 - £22,000 depending on experience paid four weekly plus tips
Duration:Permanent
Hours:45
Days:5 days - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:158
Covers:Lunch: up to 80; Dinner: up to 80; Functions: possibly some exclusive use
Food type:Good quality local bistro with good attention to detail
Full-time chefs:10-12 plus kitchen porters
Accommodation:Live out
Job description:

I am recruiting for a new restaurant that is situated within a 4* hotel in the city centre of Edinburgh.

This is a new project with a state of the art kitchen, a trendy restaurant and bar area and the very best of crockery, cutlery and glassware.

Extremely talented front of house staff to deliver a casual but excellent service engaging with the clients.

Very good quality, local produce with nearly everything made in house.

We are looking to recruit a chef de partie to join our new team.

Excellent training provided.

Position available now.

How to apply:

Please apply to Jessica Huntley, Permanent Recruitment Manageress, with an up-to-date CV and reference details quoting 6665.

Work for partners:

No

Contact details:jessica@chefsinscotland.co.uk

Chef de Partie, Senior - Kinloch Lodge Skye, Skye and Lochalsh

Posted on November 6, 2017 | Start date November 7, 2017

Salary:Negotiable salary paid monthly plus a share of tips.
Duration:Permanent
Hours:45-50 hours per week
Days:5 days from 7 mixed shifts. Everyone shares breakfast duties.
Holidays:Statutory (28 days p/a)
Bedrooms:19 bedrooms.
Covers:Lunch: 5 to 30; Dinner: up to 60; Breakfast: up to 38 very maximum
Food type:3AA Rosette. Daily changing table d’hote menu and a 7 course tasting menu, we also have a Gold Visit Scotland Award.
Full-time chefs:7 chefs. We are looking for an enthusiastic and hard working chef to join our team, led by Marcello Tully.
Accommodation:Own room in staff block shared facilities on site all meals included £30 per week, Wi-Fi and TV available.
Job description:

Kinloch Lodge is a stunning 17th century hunting retreat. Owned by Lord and Lady Macdonald and run today by their daughter, Isabella together with Marcello Tully, who joined Kinloch a decade ago.  Marcello took over the reins from Claire Macdonald, cookery enthusiast and Scottish food ambassador to run the kitchens of this stunning lodge. Marcello has built an award-winning team where a Michelin star was gained in 2010 and retained for 7 years. Kinloch is regarded as one of Scotland’s most reputable restaurants.

Marcello serves incredible dishes using the bountiful supplies from Skye’s natural and delicious larder. His approach to cooking centres around the core ingredients, which are the freshest and finest, from the Island’s coastlines and lochs. His food is unquestionably Scottish, yet it remains influenced by modern European preparations, yet finding room for influences from his Brazilian heritage. Kinloch’s mission is to give its guests an unforgettable experience; to feed the body and soul. The Isle of Skye is one of the top locations in Scotland and is famous for its scenery and landscapes that simply take your breath away. Recently voted ‘The most desirable place to live’ in Britain, the Isle of Skye is 50 miles long and the largest of the Inner Hebridean Islands. It is a world class destination for walkers and climbers and is steeped in rich history. There are many outdoor activities – walks and an abundance of wildlife; sea eagles, whale and otter watching, sea and loch fishing. It’s also a photographer’s paradise.

Working as part of an extremely valued team and working closely with senior and junior chefs you must be able to work independently as well as part of a busy brigade of 7. You should be passionate, dedicated and hardworking. In return you will be working for the best, serving some of the best food in Scotland. This is a live-in position, with an excellent salary and generous tips. 

How to apply:

Please forward a c.v. and photo, with up to-date contact details to clairet@kinloch-lodge.co.uk

Work for partners:

yes in front of house and housekeeping

Contact details:clairet@kinloch-lodge.co.uk | www.kinloch-lodge.co.uk

Chef de Partie, Kinloch Lodge Skye, Skye and Lochalsh

Posted on November 6, 2017 | Start date November 7, 2017

Salary:Negotiable salary paid monthly plus a share of tips.
Duration:Permanent
Hours:45-50 hours per week
Days:5 days from 7 mixed shifts. Everyone shares breakfast duties.
Holidays:Statutory (28 days p/a)
Bedrooms:19 bedrooms.
Covers:Lunch: 5 to 30; Dinner: up to 60; Breakfast: up to 38 very maximum
Food type:3AA Rosette. Daily changing table d’hote menu and a 7 course tasting menu, we also have a Gold Visit Scotland Award.
Full-time chefs:7 chefs. We are looking for an enthusiastic and hard working chef to join our team, led by Marcello Tully.
Accommodation:Own room in staff block shared facilities on site all meals included £30 per week, Wi-Fi and TV available.
Job description:

Kinloch Lodge is a stunning 17th century hunting retreat. Owned by Lord and Lady Macdonald and run today by their daughter, Isabella together with Marcello Tully, who joined Kinloch a decade ago.  Marcello took over the reins from Claire Macdonald, cookery enthusiast and Scottish food ambassador to run the kitchens of this stunning lodge. Marcello has built an award-winning team where a Michelin star was gained in 2010 and retained for 7 years. Kinloch is regarded as one of Scotland’s most reputable restaurants.

Marcello serves incredible dishes using the bountiful supplies from Skye’s natural and delicious larder. His approach to cooking centres around the core ingredients, which are the freshest and finest, from the Island’s coastlines and lochs. His food is unquestionably Scottish, yet it remains influenced by modern European preparations, yet finding room for influences from his Brazilian heritage. Kinloch’s mission is to give its guests an unforgettable experience; to feed the body and soul. The Isle of Skye is one of the top locations in Scotland and is famous for its scenery and landscapes that simply take your breath away. Recently voted ‘The most desirable place to live’ in Britain, the Isle of Skye is 50 miles long and the largest of the Inner Hebridean Islands. It is a world class destination for walkers and climbers and is steeped in rich history. There are many outdoor activities – walks and an abundance of wildlife; sea eagles, whale and otter watching, sea and loch fishing. It’s also a photographer’s paradise.

Working as part of an extremely valued team and working closely with senior and junior chefs you must be able to work independently as well as part of a busy brigade of 7. You should be passionate, dedicated and hardworking. In return you will be working for the best, serving some of the best food in Scotland. This is a live-in position, with an excellent salary and generous tips. 

How to apply:

Please forward a c.v. and photo, with up to-date contact details to clairet@kinloch-lodge.co.uk

Work for partners:

yes in front of house and housekeeping

Contact details:clairet@kinloch-lodge.co.uk | www.kinloch-lodge.co.uk
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