Chef de Partie

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Chef de Partie, Knockendarroch Hotel & Restaurant, Perthshire

Posted on December 18, 2017 | Start date February 7, 2018

Salary:Up to £22,000 per annum paid monthly plus tips
Duration:Permanent
Hours:48-52 hours
Days:4.5 out of 7 - Two and a half days off together
Holidays:approximately 8 to 9 weeks
Bedrooms:14
Covers:Dinner: Up to 30; Breakfast: Up to 28; Functions: None
Food type:2 AA Rosette daily changing 4/4/4 menu using fresh local and seasonal produce plus plated a la carte Scottish breakfast
Full-time chefs:3 chefs - all help with dishes
Accommodation:Own room in refurbished on-site staff house charged at £30 per week including all bills and superfast Wi-Fi
Job description:

Knockendarroch Hotel is our 14 bedroom 4 star GOLD hotel family run hotel in central Pitlochry. We have an excellent reputation, picking up three UK Travellers' Choice awards from Tripadvisor in each of the last three years. We are regularly the highest ranked hotel in Scotland on Tripadvisor. The product is really very good and our focus is on beating guest expectation in all areas including food and service. 

The restaurant is comfortably 2AA Rosettes and service is almost entirely focused on dinner (up to 30 covers) and breakfast. The dinner menu is 4/4/4 and changes daily. Menus and dishes evolve at a steady pace. Check out our website for an idea of the kind of thing we do. No functions and only a handful of light lunches per week.

We are a small stable team of 12 with 3 chefs in the kitchen (2 at a time). We have a stable team - Graeme Stewart (Head) and Nick Imrie (Sous), have been with us for a combined 6 years and this is the first time in 4 years that the job on offer has become available. Our front of house managers also have a combined 9 years of service between them.

We are looking for a chef de partie (or really good commis) with plenty experience at this level to work in this friendly and respectful team environment. 


You will be assisting Head or Sous in prepping (all sections) for evening service and standing in as Sous Chef during service on 4 days a week.. You will also be responsible for breakfast 5 days a week. Our breakfast is a first class product with all dishes cooked to order and plated by chef - no buffet. Breakfast is a high energy service, a vital part of the product and one which we take very seriously. This is a classic small hotel kitchen operation with space at a premium, so 'mucking in' on all aspects of kitchen life is essential - including cleaning! Precision and accuracy are vital in task execution. It should go without saying that a tidy personal appearance, excellent hygiene awareness, and an ability and desire to keep a clean, tidy and organised station and kitchen are vital attributes.

A genuine 48-52 hours over a 4.5 day week usually heading out the door between 9.30 and 10pm. Long days, but lots of time off.

The hotel is open from approximately February 9 until 19 December each year. Closed Christmas and New Year.
Holidays will be largely taken at the end of the season. There will be an opportunity for a short break at the beginning of summer and a 10-day break in November. Circa 8 weeks holiday in total - all paid!
Scope for career progression. For the right candidate this is a great opportunity to learn fast and be given more responsibility sooner than would otherwise be possible in a larger kitchen.
This position is available from early February.

Pitlochry is a stunning place to live and work. Easy access to all that the Highlands has to offer but only an hour from Edinburgh and Glasgow by car, bus or train (mainline station) so no car necessary.

How to apply:

Please apply to Struan Lothian, owner with an up to date CV and reference details.

Work for partners:

Possibly

Contact details:bookings@knockendarroch.co.uk | www.knockendarroch.co.uk

Chef de Partie, Skeabost Country House Hotel, Skye and Lochalsh

Posted on December 14, 2017 | Start date January 3, 2017

Salary:From £19,000 to £23,000 per annum paid monthly plus shared tips
Duration:Permanent
Hours:45 hours per week
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:18 bedrooms
Covers:Lunch: 30 covers; Dinner: 60 covers; Breakfast: 30; Functions: some weddings to 120
Food type:British/French style upmarket Bistro and Fine Dining, also some functions
Full-time chefs:4/5 chefs plus kitchen porters
Accommodation:live in staff accommodation on site - £35 or £50 per week
Job description:

Skeabost Country House Hotel on the beautiful island of Skye is a famous hotel overlooking Loch Snizort four miles from the main town of Portree.

It is a fantastic place to live and work particularly for those who enjoy the outdoors. Fishing and golf on site.

We are looking for a full time chef de partie to join our new team under the ownership of experienced hoteliers Anne Gracie and Captain Ken Gunn.

Scottish Island Hotel of the Year 2016. Will be pushing for accolades.

Working in all corners of the kitchen you will be in charge of your own section of the kitchen.

Position is available now for the right candidate.

How to apply:

Please apply to Jennifer Gracie via email with your current CV

Work for partners:

yes possibly as front of house or as general assistants.

Contact details:jen@skeabosthotel.com | www.skeabosthotel.com

Chef de Partie, Craigmonie Hotel, Invernesshire

Posted on December 14, 2017 | Start date December 15, 2017

Salary:£18,000 - £19,500 per annum - paid 4 weekly plus tips and bonus scheme once trained up
Duration:Permanent
Hours:40 - 45
Days:5 days out of 7 mainly split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:40
Covers:Lunch: Varies usually quiet; Dinner: Up to 40; Breakfast: Up to 90; Functions: Up to 120
Food type:Traditional Scottish fayre
Full-time chefs:3 plus kitchen porter
Accommodation:Live-out
Job description:

The Craigmonie Hotel is a 40 bedroom 3* hotel situated 1 mile from Inverness.

We are looking for a chef de partie to join our stable and experienced team.

Ideally you will have one year experience at this level although the position would suit a strong commis chef looking to take the next step up.

This position is available now for the right candidate and is a permanent all year round position.

How to apply:

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

Work for partners:

Possibly depending on their experience.

Contact details:niall@craigmoniehotel.co.uk | www.craigmoniehotelinverness.co.uk/

Chef de Partie, Cromlix House, Perthshire

Posted on December 12, 2017 | Start date December 13, 2017

Salary:£23,400 dependent on experience paid monthly, tips paid in January of each year.
Duration:Permanent
Hours:requirements of business
Days:5 days per week - mixed shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: to 50 and afternoon teas to 30; Dinner: to 50; Breakfast: to 34; Functions: up to 40
Food type:3 AA Rosette
Full-time chefs:15 plus 4 kitchen porters.
Accommodation:Live out, accommodation can be provided for 2 weeks if relocating.
Job description:

Cromlix House Hotel is a 15 bedroom, 5 star 3 AA Rosette Hotel situated 10 minutes from Dunblane.

Part of the Chez Roux group of restaurants we are looking for a well organised, experienced Chef to join our team.

You will be working in a well equipped kitchen with a strong team in place.

A highly prestigious hotel, winning AA Hotel of the Year 2016.

There is a very good set up already in place you will always try your best to improve this.

There is scope for promotion down the line.

This position is available now for the right candidate.

How to apply:

Please apply to both Darin Campbell, Head Chef and Graeme Green, General Manager with your up-to-date CV and reference details

gm@cromlix.com

Work for partners:

Possible depending on experience

Contact details:chef@cromlix.com | www.cromlix.com

Chef de Partie, Privately Owned 4* Hotel, Fife

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

Salary:£20,000 negotiable depending on experience paid weekly plus tips
Duration:Permanent
Hours:45 hours per week
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:23 bedrooms
Covers:Lunch: 10 - 50; Dinner: 10 - 50; Breakfast: to 48; Functions: to 120
Food type:A la carte restaurant, High standard bar meals plus functions
Full-time chefs:7 chefs plus kitchen porters
Accommodation:Live in available
Job description:

I am looking for a chef de partie to join the team of a 23 bedroom 4 star privately owned hotel, with ambition, situated in Lundin Links, just a 15 minute drive from St Andrews.

The successful candidate must be ambitious, creative and have good attention to detail.

There are good public transport links to the main towns / cities.

Situated in a lovely part of Scotland within 45 minutes of Edinburgh.

Lots of golf and close to the sea.

The position is available now.

How to apply:

Please apply to Jessica Huntley, Permanent Recruitment Manageress, with an up-to-date CV and reference details quoting 6746

Work for partners:

Possible depending on experience

Contact details:jessica@chefsinscotland.co.uk

Chef de Partie, 12 bedroom hotel West Coast, Argyll and the Islands

Posted on December 7, 2017 | Start date January 7, 2018

Salary:£19,000 to £22,000 depending on experience paid monthly plus tips.
Duration:Permanent
Hours:40 up to 55 hours per week in season
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: 30 to 50 in season; Dinner: to 100 covers in season; Breakfast: 24
Food type:Good quality fresh seafood and game, all cooked freshly on the premises
Full-time chefs:4 chefs plus kitchen porter in season
Accommodation:Room in shared house charged at £40 per week with living room, kitchen, bathroom, wifi and meals whilst on duty
Job description:

I am looking for a chef de partie for a privately owned 4 Star Visit Scotland 12 bedroom hotel with 1AA Rosette for our food.

Situated 20 miles from Oban on the North West of Scotland, just over two hours from Glasgow.

We have a stable, settled kitchen, with a very good head chef in place and a happy, nice place to work with good, hands-on owners.

Using excellent local, fresh produce - seafood, meat & game and vegetables.

You will be keen and enthusiastic and have vitality and be able to contribute to the day to day running of a busy kitchen.

Some fresh talent with enthusiasm and passion for working in a rural kitchen with access to some of Scotland's wonderful larder.

Cooking Scallops, langoustines, mussels, Lobsters, steaks & venison.

This will suit a chef who likes the outdoors and living and working in a rural location.

Generous gratuities paid monthly divided equally amongst all staff.

Meals provided when on duty.

How to apply:

Please apply to Jessica Huntley, Permanent Recruitment Manageress, with an up-to-date CV and reference details quoting 6745

Work for partners:

yes, potentially as a housekeeper or kitchen porter

Contact details:jessica@chefsinscotland.co.uk

Chef de Partie, 23 bedroom hotel Harris, Western Isles

Posted on December 7, 2017 | Start date March 1, 2018

Salary:£8.50-£9.00 per hour paid weekly plus a share of monthly tips
Duration:Seasonal
Hours:35-40
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:23
Covers:Lunch: 25; Dinner: 70; Breakfast: 40; Functions: 100
Food type:Restaurant with emphasis on Scottish and local produce, especially seafood
Full-time chefs:4 + kitchen porter
Accommodation:Own room in shared staff house - £20.00 per week rent - TV in accommodation and Wi-Fi available in the hotel - meals on duty
Job description:

Chefs In Scotland is recruiting for a well-established family business with a great reputation for quality accommodation, superb food and excellent service. We have a fantastic team of friendly local staff, many of whom have been with us for years.

We are looking for a seasonal chef to join our team. This would suit either a commis chef or chef de partie. The chef would also carry out other kitchen duties.

The Isle of Harris itself is stunning and this is an exciting opportunity to spend the summer in a unique location with so much on offer including beaches, water-sports, walking, golf and wildlife.

Also there is a sports centre with pool and gym only five minutes from the hotel. Regular bus service to nearest town, Stornoway, which is 36 miles away.

This position is available from the beginning of March until the middle of October but potentially longer for right candidate.

How to apply:

Please apply to Jessica Huntley, Permanent Recruitment Manageress, with an up-to-date CV and reference details quoting 6744

Work for partners:

Yes, work available for partners front of house and/or house-keeping.

Contact details:jessica@chefsinscotland.co.uk

Chef de Partie, (Breakfast chef) Beachside Hotel Barra, Western Isles

Posted on December 7, 2017 | Start date April 30, 2018

Salary:£8.50 - £9.50 per hour negotiable depending on experience paid monthly + tips
Duration:Seasonal
Hours:35-45 hours per week
Days:6 days a week
Holidays:Statutory (28 days p/a)
Bedrooms:37
Covers:Dinner: to 65; Breakfast: to 80
Food type:Continental and full Scottish on occasion with daily special. Good quality local produce with excellent seafood, a la carte menu and coach parties
Full-time chefs:3 chefs plus kitchen porter
Accommodation:Own room available - shared facilities - £15 per week includes breakfasts on shifts and staff evening meals every day
Job description:

I am recruiting for a 37 bedroom hotel situated in the beautiful remote Scottish Island of Barra.

Looking for a breakfast chef to join the team from the end of April until 2nd October.

You will cook breakfast part of the week plus evening meal prep/service/general support and cover chef on occasional night off.

Food and Hygiene standard must be high.

Nice place to spend the summer season with beautiful scenery and outdoor activities.

How to apply:

Please apply to Jessica Huntley, Permanent Recruitment Manageress, quoting 6742

Work for partners:

no

Contact details:jessica@chefsinscotland.co.uk

Chef de Partie, The Moorings Hotel Fort William, Lochaber

Posted on December 6, 2017 | Start date December 14, 2017

Salary:£20,000 - £24,000 paid fortnightly plus a share of tips.
Duration:Permanent
Hours:45 - 50
Days:5 days per week - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:32 bedrooms
Covers:Lunch: varies from 20 to 70 during the day.; Dinner: dinners 30 to 130 in high season; Breakfast: 50 to 60; Functions: up to 120 to 140
Food type:During day informal cafe dining. Light lunches, food served all day. Plus fine dining restaurant open in the evening using best of fresh local Scottish produce plus functions.
Full-time chefs:6 chefs and kitchen porters
Accommodation:Accommodation available - meals on duty - part of package
Job description:

The Moorings Hotel in Fort William, is a privately owned and run 4 star hotel with a good reputation for serving quality fresh produce.

Looking for a Chef de Partie to join our team. As chef de partie you will be in charge of your own section in the kitchen, working under our new head chef you will get excellent training.

The hotel is situated in the Outdoor Capital of the UK, lovely town with good amenities ideal if you are keen on outdoor pursuits such as cycling, skiing, climbing, sailing and fishing.

Position available from 14th December for the right candidate and also happy to wait for notice period if required.

How to apply:

Please apply to Catriona Jackson or Aileen Tasker with copy of current CV and recent work references.

Work for partners:

Possibly depending on experience

Contact details:headchef@moorings-fortwilliam.co.uk | www.moorings-fortwilliam.co.uk

Chef de Partie, Kinloch Lodge Skye, Skye and Lochalsh

Posted on December 6, 2017 | Start date February 1, 2018

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 tips and is available from the beginning of February but could be available sooner for the right person.

How to apply:

Please forward a CV 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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