Posted on May 1, 2024 | Start date May 2, 2023
Salary: | The gross hourly rate is £18 per hour, paid monthly with weekly advances |
Duration: | Seasonal |
Hours: | minimum 40 hours per week |
Days: | 5 days from 7 mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 28 |
Covers: | Lunch: varies; Dinner: 30; Breakfast: 32 |
Food type: | 3 AA fine dining |
Full-time chefs: | 4/5 chefs plus kitchen porters |
Accommodation: | Accommodation is own room in staff accommodation. |
Job description: | I am looking for a relief CDP for a 3 AA Hotel in Fort Augustus, starting ASAP for ideally 3 months 28 bedrooms. serving a Tasting menu and afternoon teas. Breakfasts to 32, and dinners to 32. There is a brigade of 4/5 chefs plus a kitchen porter. The gross hourly rate is £18 per hour, paid monthly with weekly advances Accommodation is own room in staff accommodation. Working hours are a minimum of 40 over 5 days, mixture of shifts. They will pay you return travelling expenses subject to you completing your work stint. |
How to apply: | Please apply quoting RELIEFFortAugustus |
Work for partners: | no |
Contact details: | jojo@chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on April 29, 2024 | Start date April 30, 2024
Salary: | Negotiable hourly rate available paid monthly with tips |
Duration: | Permanent |
Hours: | 40 - 50 hours per week |
Days: | 5 days from 7 mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 0 |
Covers: | Dinner: 350 + covers over lunch and dinner |
Food type: | Pub Classics |
Full-time chefs: | 3 chefs |
Accommodation: | Own room in shared 2 bedroom caravan 3 miles away - driver essential |
Job description: | An Talla Mòr 1820 is situated in a newly converted church building in central Portree. We are looking for a nChef de partie to join our team You will have a minimum of 2 - 3 years experience at this level Working in a fast paced kitchen. Portree is a busy town with lots to do on days off. This position is available now for the right candidate |
How to apply: | Please email CV and references |
Work for partners: | Possible |
Contact details: | antallamor@gmail.com |
Apply online: | Submit your CV now |
Posted on April 29, 2024 | Start date May 1, 2024
Salary: | Excellent hourly rate - depending on experience. paid monthly |
Duration: | Permanent |
Hours: | 35-40 |
Days: | 5 out of 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 62 |
Covers: | Lunch: Average 60; Dinner: Average 60; Breakfast: 20-30; Functions: 120-200 |
Food type: | Modern Fine Dining & Rustic Bistro |
Full-time chefs: | 12 |
Accommodation: | None |
Job description: | The Dean Park Hotel is a multi-awarded hotel in Kirkcaldy, We aim to provide an outstanding service to each guest who stays with us. We aim to create an outstanding experience year round for every guests from our dukes bar and lounge, our 2 AA rosette Grande restaurant, our weddings and so much more. Our work environment includes: The main responsibilities of one of our Chef de Partie's will include (but are not limited to): We take an interest in the individual aspirations of our team members and offer many training and development opportunities to help you succeed in a career in hospitality. Benefits: Schedule: Experience: |
How to apply: | Apply via email with CV and refrence details |
Work for partners: | no |
Contact details: | Shirley.Crouch@deanparkhotel.co.uk | www.deanparkhotel.co.uk |
Apply online: | Submit your CV now |
Posted on April 29, 2024 | Start date May 1, 2024
Salary: | £13.50 per hour plus equal share of tronc (10% service charge) |
Duration: | Seasonal |
Hours: | 45 - 48 |
Days: | 5 days from 7, days off will be consecutive |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 30 |
Covers: | Lunch: 40; Dinner: 70; Breakfast: 60 (we have a breakfast chef) |
Food type: | Modern Scottish using fresh, local ingredients. |
Full-time chefs: | 7 chefs plus 3KPS |
Accommodation: | Free (self-contained sea-facing pod) |
Job description: | JOB DESCRIPTION: Seasonal position starting Now to mid November THE PACKAGE / BENEFITS / OPPORTUNITIES |
How to apply: | Email Sam Erskine, GM, on manager@lochmelfort.co.uk to apply or request further information. |
Work for partners: | Possibilities |
Contact details: | manager@lochmelfort.co.uk | https://www.lochmelfort.co.uk/chef-de-partie-2024/ |
Apply online: | Submit your CV now |
Posted on April 25, 2024 | Start date April 26, 2024
Salary: | Salary is Negotiable depending on Experience. |
Duration: | Permanent |
Hours: | 40-45 |
Days: | 5 |
Holidays: | 25 Days Holiday a Year ,plus Xmas Day and 1st and 2nd of January off. |
Bedrooms: | |
Covers: | Lunch: 30-50; Dinner: 50-80 |
Food type: | Modern British Food. |
Full-time chefs: | 3 Full time Chefs plus KP,s. |
Accommodation: | No |
Job description: | We are looking for a experienced Chef De Partie/ Chef to join our team at The Dalmore Inn and Restaurant, Blairgowrie. We run an ala carte menu with Daily Specials alongside. We use the finest local and seasonal produce . This position is available now for the right candidate |
How to apply: | Please contact us by Phone on 01250 871088 or by email |
Work for partners: | no |
Contact details: | iainnaysmith@gmail.com | www.dalmoreinn.com |
Apply online: | Submit your CV now |
Posted on April 25, 2024 | Start date April 25, 2024
Salary: | Negotiable wage paid monthly with tips and 20% staff discount; employee of the month competition |
Duration: | Permanent |
Hours: | variable |
Days: | 5 days from 7 mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 20 |
Covers: | Lunch: up to 30; Dinner: to 40; Breakfast: to 35; Functions: special events up to 120+ |
Food type: | Good quality fresh ingredients - bar - restaurant - light bite |
Full-time chefs: | 2 chefs plus a part time assistant chef and kitchen porter |
Accommodation: | Accomodation available if required |
Job description: | The Philipburn Hotel is a 20 bedroom 4 star hotel situated in Selkirk in the Scottish Borders. We are looking for a permanent Chef de Partie to join our team. You eill have input in to menus, we use the best of local produce and cook to a high standard Qulaity background experience is preferred but trainning will be provided This position is available now for the right candidate |
How to apply: | Please email CV and reference |
Work for partners: | no |
Contact details: | management@hotelforallseasons.com | www.philipburnhousehotel.co.uk |
Apply online: | Submit your CV now |
Posted on April 25, 2024 | Start date April 26, 2024
Salary: | £28,900 per annum depending on experience - paid monthly with tips - good company pension 10% of salary |
Duration: | Permanent |
Hours: | 40 hours per week |
Days: | 5 days from 7 - straight shifts |
Holidays: | 33 days per annum |
Bedrooms: | 22- cabin boutique hotel and exclusive use venue by the award winning team at The Royal Yacht Britannia. |
Food type: | 5 star hotel breakfast, afternoon teas and A la carte |
Full-time chefs: | 15 - 16 chefs plus kitchen porters |
Accommodation: | Live out |
Job description: | We are looking for a talented Chef de Partie on board Fingal, AA Hotel of the Year Scotland, and AA luxury 5 star hotel, with a 2 AA Rosette restaurant. When it comes to produce, we use only the best aboard Fingal. We are passionate about creating dishes and using fresh local produce; we take inspiration from what is in season and the ingredients presented to us by our local forager. This role would suit someone with a great work ethic, an enthusiasm and passion for cooking and a proven track record of delivering excellence. Offering lots of company support and the tools to do the job, nothing is too much to create outstanding guest experiences. Fingal is a luxury floating hotel permanently berthed on Edinburgh’s vibrant waterfront. This historic ship started life as a lighthouse tender, helping maintain lighthouses and transporting their keepers, equipment and supplies to some of the most treacherous locations in Scotland. Launched in January 2019, she has been transformed into an exquisite 22- cabin boutique hotel and exclusive use venue by the award winning team at The Royal Yacht Britannia. As our Chef de Partie duties are likely to include, but not limited to: If you feel you have the personality, skills and experience we are looking for then we would love to hear from you. No agencies please. Please note, due to the volume of applications we receive, we are unable to respond to unsuccessful candidates. If you have been selected for interview you will be contacted directly. |
How to apply: | Please apply to Mark Alston Executive Chef, with a copy of your up to date CV and reference details |
Work for partners: | No |
Contact details: | mark.alston@tryb.co.uk | www.royalyachtbritannia.co.uk |
Apply online: | Submit your CV now |
Posted on April 24, 2024 | Start date May 1, 2024
Salary: | The gross hourly rate is £18 per hour, paid weekly, net of tax and NI. |
Duration: | Seasonal |
Hours: | minimum 40 hours per week |
Days: | 5 days from 7 mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 18 |
Covers: | Lunch: 30; Dinner: 45; Breakfast: 36 |
Food type: | 3 AA Hotel serving TDH and tasting menu. |
Full-time chefs: | 5 chefs plus kitchen porters |
Accommodation: | Accommodation is own room in shared staff block, meals on duty and wifi available |
Job description: | I am looking for a relief CDP for a 3 AA hotel - Isle of Skye |
How to apply: | Please email if you are interested quoting RELIEF3AASkye |
Work for partners: | no |
Contact details: | jojo@chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on April 24, 2024 | Start date April 25, 2024
Salary: | up to £34,000 per annum, paid monthly plus tips. |
Duration: | Permanent |
Hours: | 45 |
Days: | 5 days from 7 mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 26 |
Food type: | Restaurant and Fine Dining |
Full-time chefs: | 4 chefs |
Accommodation: | Live in available if required (in Oban - would need to be able to drive) |
Job description: | We are on the search for an enthusiastic, passionate, and dynamic individual to join us as Chef de Partie at Knipoch House Hotel. About the role: As Chef de Partie, you, along with the rest of the kitchen brigade, will be responsible for the delivery of exceptional food to all of our guests. You will be passionate about what you do, and be able to work quickly and efficiently as part of a team and individually. A snapshot of your key responsibilities: Ensure all current regulations are complied with including Health & Safety, and Food Safety. · Previous experience in a similar role. · A passion for hospitality and a drive to grow and develop yourself and your team. · Fantastic communication skills. · Strong commercial acumen. What’s In It For You? Additional holiday allowance for your birthday. Mental Health Exercise Heathy Eating Ongoing personal development with access to internal and external training programmes. |
How to apply: | Please apply with your CV and refernces |
Work for partners: | Yes – vacancies across all departments |
Contact details: | careers@sonascollection.com | https://knipochhotel.com/ |
Apply online: | Submit your CV now |
Posted on April 23, 2024 | Start date April 24, 2024
Salary: | £14 per hour - paid weekly - Monthly share of excellent tips |
Duration: | Seasonal |
Hours: | 45 - 50 |
Days: | 5 - mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 22 |
Covers: | Lunch: 40; Dinner: 80; Breakfast: 40; Functions: 80 |
Food type: | High quality a la carte with emphasis on seafood and other local produce |
Full-time chefs: | 6 plus kitchen porters |
Accommodation: | Own room in shared staff house - including meals on days working. - £30 per week + share of electric bill (minimal in summer months). - 10 minute walk from hotel |
Job description: | The Harris Hotel is a well established family business on the Isle of Harris with long-standing reputation for superb food, quality accommodation and the best of Hebridean hospitality. We are looking a chef de partie to join our team for the season This may also suit a strong Commis Chef looking for the next step up Ideally you will have pizza experience Working in a very stable and friendly team, this is a great place to spend the season. Situated in the main town of Tarbert, not far from the ferry terminal. Lots to do on time off as Harris has much to offer, especially for outdoor enthusiasts - stunning beaches, hill-walking, swimming, golf, fishing and photography. This may suit either a single chef or potentially a couple. The position is available now until end October but there is a possibility of permanent depending on winter business |
How to apply: | Apply direct to manager, Sarah Scott |
Work for partners: | Work available for partners front of house and/or house-keeping |
Contact details: | sarahvscott@btinternet.com | www.harrishotel.com |
Apply online: | Submit your CV now |