Posted on March 6, 2018 | Start date March 6, 2018
| Salary: | £18,500 per annum negotiable depending on experience - paid monthly with tips overtime paid after 50 hours worked on pro rata basis and given 1 weekend of a month if possible |
| Duration: | Permanent |
| Hours: | 50 |
| Days: | 5 days from 7 - mixed shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 20 |
| Covers: | Lunch: varied depending on season 5 - 100; Dinner: to 75; Breakfast: to 38; Functions: None |
| Food type: | Modern Scottish cuisine - simple food big on flavour and well presented |
| Full-time chefs: | 4 - 5 chefs plus 2 kitchen porters |
| Accommodation: | available at £40 per week includes all bills and Wi-Fi |
| Job description: | The Bosville Hotel is a 20 bedroom 4 star 2 AA Rosette hotel situated in Portree on the Beautiful Isle of Skye. We are looking for a chef de partie to join our award winning team. We are open to new ideas for menus - we make everything fresh on the premises using the best of local produce available. You will have guidance from Executive Chef Peter Cullen, he is happy to provide training. A very relaxed calm atmosphere. Perle Hotels is a new young hotel group which is ever expanding. This position is available now for the right candidate |
| How to apply: | Please apply to Peter Cullen, Executive Chef with a copy of your updated CV and reference details |
| Work for partners: | Yes - front of house or house keeping |
| Contact details: | pcullen@perlehotels.com | www.bosvillehotel.co.uk |
| Apply online: | Submit your CV now |
