Chef de Partie

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Chef de Partie, The Buccleuch and Queensberry Hotel, Dumfries and Galloway

Posted on July 21, 2017 | Start date July 21, 2017

Salary:Up to £20,000 negotiable depending on experience. Paid either weekly or monthly plus tips
Duration:Permanent
Hours:50 per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14 bedrooms
Covers:Lunch: to 30; Dinner: up 80; Breakfast: up to 30; Functions: up to 80
Food type:1 rosette bar and restaurant
Full-time chefs:6 chefs plus kitchens porters
Accommodation:own room in shared house, shared bathroom - full board - no charge
Job description:

The Buccleuch and Queensberry arms Hotel is a food led business situated in Thornhill, with a very busy restaurant trade.

We now require a chef de partie to join our team of chefs.

The kitchen prepares and cooks everything from scratch, using the best in local and seasonal produce to produce an award winning menu with weekly changing specials.

Good training provided and good scope for career progression.

This is an exciting & brilliant opportunity to join our dedicated team and work for a forward-moving and ever expanding, family run company.

This position is available now for the right candidate.

How to apply:

Please send up to date CV and relevant work references to Will Pottinger, Head Chef.

Work for partners:

No

Contact details:wp@bqahotel.com | www.bqahotel.com

Chef de Partie, Duisdale House Hotel, Skye and Lochalsh

Posted on July 21, 2017 | Start date July 21, 2017

Salary:£10 - £12 per hour negotiable paid monthly plus tips
Duration:Permanent
Hours:up to 50
Days:5 from 7- Mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:18
Covers:Lunch: looking to develop; Dinner: dinners to 45-50; Breakfast: breakfasts to 36; Functions: up to 60
Food type:2AA Rosette - fresh produce
Full-time chefs:5 plus kitchen porters
Accommodation:Live-in available charged at £35 per week - full board including meals
Job description:

Duisdale House Hotel is an 18 bedroom, award winning, 4 Star Hotel with 2AA Rosettes for our cuisine. Situated on the beautiful island of Skye in North West Scotland, 8 miles from Broadford and 33 miles from Portree the main town.

There is a friendly stable team in place working to a high standard in a well equipped kitchen using fantastic local produce including herbs grown in our own garden. We are making classic dishes with a modern twist with everything made in house.

We are looking for a chef de partie to join our team. Rosette experience would be desired but not essential. You will be working under an experienced head chef and you will receive excellent training.

There is good scope for career progression.

The position is available now for the right candidate.

How to apply:

Please apply to Anne Gracie with an up to date CV and details of contactable work references. Please CC applications to morag@duisdale.com

Work for partners:

Possible in front of house or house-keeping

Contact details:Anne.Gracie@duisdale.com | www.duisdale.com

Chef de Partie, The Tayberry St Andrews, Fife

Posted on July 19, 2017 | Start date July 19, 2017

Salary:£16,000 - £18,000 negotiable depending on experience, paid monthly with weekly tips
Duration:Permanent
Hours:maximum 55 with an average of 45
Days:5 days out of 7 - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:situated in Kinnettles Hotel which has 10 bedrooms
Covers:Lunch: up to 35; Dinner: up to 35; Breakfast: not required to do breakfasts
Food type:Fine Dining
Full-time chefs:5 plus 2 kitchen porters
Accommodation:Live out
Job description:

The Tayberry St Andrews is the second restaurant opened by award winning chef Adam Newth.

Situated in the picturesque town of St Andrews, famous for being the ‘Home of Golf’, The Tayberry St Andrews is set within the stunning Kinnettles Hotel on North Street in the town centre.

We are looking for a chef de partie to join our friendly team.

We are looking for someone motivated and enthusiastic who is looking to progress their career.

We are hoping to be gaining a minimum of 2 rosettes by the end of this year.

This position is available now for the right candidate.

How to apply:

Please apply to Adam Newth, Chef Director, with an up to date CV and reference details.

Work for partners:

Yes - front of house positions available.

Contact details:info@tayberryrestaurant.com | www.tayberrystandrews.com/

Chef de Partie, (Pizza Chef) Columba Hotel Oban, Argyll and the Islands

Posted on July 19, 2017 | Start date July 19, 2017

Salary:£22,000 plus a share of the tips. Paid monthly or weekly.
Duration:Permanent
Hours:Up to 50 hours
Days:5 days out of 7 if work an extra day get time back in lieu or paid for the day
Holidays:Statutory (28 days p/a)
Bedrooms:50
Covers:Lunch: Up to 90; Dinner: Up to 90; Breakfast: Up to 90; Functions: 70 - 80
Food type:Bar meals mainly Italian - pizzas, pastas and a Table d'hote menu in restaurant
Full-time chefs:5 + Kitchen Porters
Accommodation:own single ensuite room onsite provided at no charge
Job description:

The Columba Hotel is a busy 50 bedroom hotel situated in the centre of Oban.

Oban is the gateway to the highlands and islands and is a very lively coastal town.

You will provide support to our senior members in the kitchen including covering for head chef on their days off.

Ideally you will have Italian experience as we make our own pizzas on site but full training will be provided.

Part of a group of hotels and there is scope for career progression.

Using lots of fresh local seafood and have some excellent local produce. Scope for in put in to menus.

This position is available now for the right candidate.

How to apply:

Please apply to Sandie Shahi, operations manager, with an up-to-date CV

Work for partners:

Yes depending on their experience

Contact details:sia_gill003@hotmail.com | www.sgehotelgroup.com/columba/

Chef de Partie, Royal Golf Hotel Dornoch, Sutherland

Posted on July 19, 2017 | Start date July 19, 2017

Salary:£9-£11 per hour negotiable paid monthly, plus share of the tips
Duration:Permanent
Hours:50 hours per week
Days:6 days per week March to November
Holidays:off from mid November to mid March paid working for 1 week over new year
Bedrooms:22
Covers:Lunch: 10 - 25; Dinner: 20 - 50; Breakfast: up to 45; Functions: up to 60
Food type:Modern Scottish using Fresh local produce including seafood and game to 1 rosette Standard. Seasonal Menus
Full-time chefs:4 chefs plus 2 Kitchen Porters
Accommodation:own room in shared staff flat charged at £36 per week
Job description:

The Royal Golf Hotel is a 22 bedroom 4-star Hotel situated in beautiful Village of Dornoch just a 1-hour journey from inverness and Located on Royal Dornoch's First Tee.

The Royal Golf Hotel is a Scottish Golfers' Paradise providing a traditional Highland welcome, with a good reputation with many awards in the past years and partner hotels with Royal Marine hotel and Spa in Brora.

We are looking for either a chef de partie or a sous chef to join our small and friendly team.

We will look for you to have passion and flair with flexibility to input your own ideas for menus We pride ourselves on using fresh local ingredients and preparing everything in house.

Similar relevant experience is preferred.

The position is available now.

How to apply:

Please apply Saminda Mavilmada, head chef or Robert Ratcliffe, GM with a copy of your updated CV and reference details and cc applications to chefsam1976@yahoo.co.uk

Work for partners:

Yes-Front of the House or house keeping

Contact details:gm@rghd.co.uk | www.royalgolfhoteldornoch.co.uk

Chef de Partie, Fruin Farm, Argyll and the Islands

Posted on July 19, 2017 | Start date July 20, 2017

Salary:Up to £20,000 per year, depending on experience and a share of tips.
Duration:Permanent
Hours:10am -5pm Sun - Thur 10am - 10pm Fri & Sat Closed Tuesdays
Days:working 5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 80 - 100 covers; Dinner: up to 30 covers
Food type:Up market cafe, home baking and fine dining in the evening
Full-time chefs:2 chefs plus kitchen porter
Accommodation:Accommodation can be available
Job description:

Seeking a highly motivated and reliable chef to assist our head chef in our busy Loch Lomond restaurant.

You must be passionate about producing high quality food as well as confident in adhering to all environmental health requirements.

You will share our passion to make everything in house and therefore be willing to turn your hand to all areas of the kitchen, from home baking to fine dining.

This is an exciting opportunity for a proactive team player to make their mark on a young growing business, with already a loyal and enthusiastic following.

Located 35 minutes drive from the centre of Glasgow in the beautiful Lomond and Trossachs National Park.

How to apply:

Please apply to Wayne Cleworth, Owner with your updated CV and reference details

Work for partners:

No

Contact details:info@fruinfarm.co.uk | www.fruinfarm.co.uk

Chef de Partie, Cross Keys Hotel, Borders

Posted on July 18, 2017 | Start date July 18, 2017

Salary:Negotiable dependent on experience
Duration:Permanent
Hours:45
Days:5 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:26
Covers:Lunch: 50; Dinner: 90; Breakfast: 50; Functions: 200
Food type:Traditional Scottish Pub Food & Functions
Full-time chefs:5 + Kitchen Porters
Accommodation:Temporary room in hotel for 1 month at no charge
Job description:

The Cross Keys Hotel is a 26 bedroom 3 star hotel situated in Kelso in the Scottish Borders.

We are looking for a Chef de Partie to join our friendly team.

You will have relevant experience in a similar environment.

Kelso is a beautiful town situated just 40 miles from Edinburgh, 60 miles from Newcastle and 20 miles from Berwick.

On days off you can enjoy walking, shooting and fishing.

This is an excellent opportunity for a young chef to gain experience in all sections of a busy kitchen.

The position is available now for the right person.

How to apply:

Please email liz@cross-keys-hotel.co.uk

Work for partners:

No

Contact details:liz@cross-keys-hotel.co.uk | www.cross-keys-hotel.co.uk

Chef de Partie, La Garrigue, Edinburgh and Lothians

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

Salary:£19,000 negotiable depending on experience paid monthly
Duration:Permanent
Hours:48
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: to 45; Dinner: to 45
Food type:2 AA Rosette Classic French - seasonal changing table d'hote
Full-time chefs:5 chefs plus kitchen porters
Accommodation:Live out
Job description:

La Garrigue is an award winning restaurant situated in Edinburgh.

We are looking for a Chef de Partie to join our team.

You will have some Rosette experience although excellent training is given.

We are a well established business of 15 years.

This position is available now for the right candidate.

How to apply:

Please apply to Owner Morgan Miceli with a copy of your current up to date CV and reference details or call 0131 557 3032.

Work for partners:

No

Contact details:reservations@lagarrigue.co.uk | www.lagarrigue.co.uk

Chef de Partie, Skibo Castle 5 star members club, Invernesshire

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

Salary:Negotiable subject to your experience. Paid monthly plus a share of the tips. Uniform provided and laundered daily
Duration:Permanent
Hours:Annualised hours approximately to 48 per week. Hours after that are banked and taken during winter season when the club is closed
Days:5 days out of 7 - mainly straight shifts
Holidays:28 days pro-rata plus banked time used to provide excellent time off in winter
Bedrooms:50 rooms in the castle plus lodges
Covers:Lunch: Up to 50 in the golf club kitchen; Dinner: Up to 50; Breakfast: You will be required to do occasional breakfasts; Functions: Up to 100 exclusive use
Food type:Set menu, bistro and BBQ in summer, Daily written a la cart based on garden produce in season Full-time chefs: 15 chefs plus kitchen porters
Full-time chefs:15 chefs plus kitchen porters
Accommodation:Own ensuite room in an immaculate shared house on the estate - 10 minute walk away. kitchen facilities- £42.50 per week including . Meal package available for £20 a week for on and off duty meals Job description:
Job description:

Skibo castle is an exclusive members club situated in the stunning Scottish highlands but only a 1 hour drive from Inverness.


We are recruiting a chef de partie to work alongside our experienced team. This is an excellent opportunity for someone to progress in their career and develop themselves.

A nice, friendly and fun place to work and is very good to have on your CV.


There is the possibility of stages and temporary placements at some of the best hotels in the UK January to March when the estate is closed.


Beautiful location working with lots of fresh, local produce including strawberries, raspberries and plenty of interesting crops from our established market garden.

Working in a great team and scope for career progression.

How to apply:

Please apply to Manuela Flueckiger with an up-to-date CV and reference details.

You can also complete an application form to apply, which is available either on our website at http://www.carnegieclub.co.uk/resources/files/career/Carnegie%20Club%20-%20Application%20Form.pdf or email recruitment@carnegieclub.co.uk to request an application form.

Work for partners:

Possibly in housekeeping or front of house

Contact details:recruitment@carnegieclub.co.uk | www.carnegieclub.co.uk/careers/careers-home.html

Chef de Partie, (Pizza Chef) Coia's Cafe, Glasgow

Posted on July 14, 2017 | Start date July 14, 2017

Salary:£8.50-£10 per hour depending on experience paid weekly plus an share of generous tips which are paid monthly. Discretionary bonus may be available depending on performance
Duration:Permanent
Hours:45 - 50 hours per week
Days:5 days from 7 straight shifts - working either a morning shift or evening shift
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 100; Dinner: 100; Breakfast: 100; Functions: Outside catering and buffets up to 200
Food type:Scottish / Italian a la carte menu with daily specials using lots of fresh seafood and everything is freshly made on premises
Full-time chefs:5 chefs plus 4 kitchen porters
Accommodation:Live out
Job description:

Coia's Café is a busy privately owned and family run restaurant situated in the city centre of Glasgow.

The owners are very hands on and the café restaurant has been in this family for over 100 years.

We are looking for a pizza chef to join our team. We are looking for someone who has experience working with a wood fired pizza oven.

A good but fast paced working environment.

You must show passion and flair to deliver the best possible experience to the customer.

This position is available now for the right candidate.

How to apply:

Please apply to Antonia Coia with an up-to-date CV and reference details

Work for partners:

No

Contact details:alfredocoia@hotmail.com | http://coiascafe.co.uk/
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