Chef de Partie

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Chef de Partie, Breakfast Chef / Larder Chef - The Storehouse Restaurant, Ross and Cromarty

Posted on April 20, 2018 | Start date April 20, 2017

Salary:£7.75 - £9 per hour - paid weekly - plus tips
Duration:Permanent
Hours:45 hours per week
Days:5 days per week straight shifts 9am to 6pm
Holidays:Statutory (28 days p/a)
Bedrooms:Busy daytime service - breakfast, lunch and afternoon tea
Food type:Scottish with a twist - bistro - Pastry - Cakes, puddings
Full-time chefs:6 chefs plus 4 kitchen porters
Accommodation:live out 14 miles to the north of Inverness, could possibly look to assist if relocating
Job description:

The Storehouse is an award winning farm shop and restaurant serving relaxed dining serving home made fayre.

We offer fresh food and fresh flavours using local produce.

The Storehouse is on the lookout for hard working, enthusiastic chefs to join our team in the kitchen.

A real passion for food is essential and experience preferred

Quality of life working 5 straight day shifts.

How to apply:

Please apply to Quintin Stevens, the owner with your current CV

Work for partners:

possible

Contact details:info@thestorehouseathome.com | www.thestorehouseathome.com

Chef de Partie, Dryburgh Abbey Hotel, Borders

Posted on April 19, 2018 | Start date April 20, 2018

Salary:£18,000 to £24,000 per annum depending on experience - paid monthly with tips.
Duration:Permanent
Hours:50 per week
Days:5 days per week straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:38
Covers:Lunch: 10 - 40; Dinner: 30 - 60; Breakfast: up to 70; Functions: up to 120
Food type:Bistro, restaurant 5/5/5 and functions - using locally sourced produce
Full-time chefs:6 chefs plus kitchen porters
Accommodation:own room within the hotel, shared bathroom. Wi-Fi and TV - £35 per week
Job description:

Dryburgh Abbey Hotel in the Scottish Borders is a beautiful hotel close to Melrose and 45 minutes drive to the south of Edinburgh.

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

You will have a minimum of 3 years experience.

You will work on all corners of the kitchen.

We serve our bistro menu from 12 noon and we open our restaurant from 6pm - we welcome new ideas for menus.

You may be asked to work an odd breakfast shift.

Good location for someone who likes the outdoors, fishing, walking and golf.

Position is available now for the right person.

How to apply:

Please send your up-to-date CV to Mark Davey, Head Chef - Dryburgh Abbey Hotel, St Boswells. TD6 0RQ.

Work for partners:

Possible depending on their experience

Contact details:chef@dryburgh.co.uk | www.dryburgh.co.uk

Chef de Partie, The Harbour Inn Islay, Western Isles

Posted on April 19, 2018 | Start date April 19, 2018

Salary:£18,000+ negotiable on experience paid monthly plus tips
Duration:Permanent
Hours:40 per week annualised
Days:5 of 7 mixed shifts
Holidays:pro rata of 35 days per year
Bedrooms:12
Covers:Lunch: up to 60; Dinner: up to 80; Breakfast: up to 30; Functions: Occasional functions
Food type:2AA Rosette - with lots fresh Seafood
Full-time chefs:3 plus kitchen porter
Accommodation:live out- can help short term
Job description:

The Harbour Inn is in the centre of Bowmore, Islay's main town.

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


The right candidate will:

- Taking responsibility for various sections within the kitchen, as required.

- Preparing and presenting food to a high standard.

- Requisitions for dry store goods.

- Stock rotation.

- Ensuring kitchen areas are clean and tidy at all times.

- Taking responsibility for strict control of hygiene in the kitchen and monitoring food preparation areas.

- Co-operating with the Head Chef to ensure that where applicable there is adequate provision of all cleaning materials.

- Ensuring there is no cross-contamination of cooked and raw foods.

- Supervising staff in the section.

- Carrying out training and documenting according to Company standard.

- Coaching of team members to ensure acceptable standards of performance are achieved.

- Communicating effectively with Kitchen team members and positively with other departments in the hotel, as appropriate.

- Working efficiently and effectively ensuring waste is minimised and costs are kept to a minimum.

- Have Can do attitude.

- Strong customer focus.

- Knowledge of whisky and wine advantageous.


This is an excellent opportunity to join a growing team under an excellent Head Chef.

Islay is a beautiful island to live on with plenty of outdoor activities available on your time off.

The position can be seasonal and is available immediately.

How to apply:

Please apply to James Anderson, General Manager, with an up to date CV and references.

Work for partners:

Yes - general assistants and housekeepers wanted

Contact details:james.anderson@beamsuntory.com | www.harbour-inn.com

Chef de Partie, Playfair's Restaurant, Fife

Posted on April 19, 2018 | Start date April 19, 2018

Salary:£20,000 negotiable on experience, paid 4 weekly, plus share of tips
Duration:Permanent
Hours:60-65 in season (May to October) 30-35 out of season
Days:5 of 7 straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: up to 100; Dinner: up to 80; Breakfast: up to 80; Functions: very few
Food type:1AA Rosette Scottish Seasonal menu using local produce
Full-time chefs:7 plus kitchen porters
Accommodation:Live out
Job description:

The Playfair's restaurant is a 1AAR restaurant located a stones throw from the Old Course in St Andrews.

We are looking for a senior chef de partie to join our stable and close knit team.

It is a great opportunity for someone to advance their career learning under and experienced head chef.

Everything is made from scratch in house including bread and even butter.

The position is available now for the right candidate.

How to apply:

Please apply with an up to date CV and references to Duncan McLachlan, Head chef.

Work for partners:

Possibly front of house.

Contact details:chef@ardgowanhotel.co.uk | www.playfairsrestaurant.co.uk

Chef de Partie, Bistro Deluxe by Paul Tamburrini, Edinburgh and Lothians

Posted on April 19, 2018 | Start date April 20, 2018

Salary:Negotiable depending on experience paid four weekly plus tips
Duration:Permanent
Hours:45
Days:5 days - straight 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:

Bistro Deluxe by Paul Tamburrini is a new restaurant that is situated within the 4* Holyrood 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 breakfast chef to join our new team.

Excellent training provided.

Position available now.

How to apply:

Please apply to Paul Tamburrini, head chef, with an up-to-date CV and reference details.

Work for partners:

No

Contact details:paul.tamburrini@hotmail.co.uk

Chef de Partie, Breakfast Chef - Bistro Deluxe by Paul Tamburrini, Edinburgh and Lothians

Posted on April 19, 2018 | Start date April 20, 2018

Salary:Negotiable depending on experience paid four weekly plus tips
Duration:Permanent
Hours:45
Days:5 days - straight shifts - 4.30am to 12noon
Holidays:Statutory (28 days p/a)
Bedrooms:158
Covers:Breakfast: 180 - 200; Functions: possibly some exclusive use
Food type:Good quality local bistro with good attention to detail
Full-time chefs:10-12 plus kitchen porters (normally 2 on at a time for breakfast)
Accommodation:Live out
Job description:

Bistro Deluxe by Paul Tamburrini is a new restaurant that is situated within the 4* Holyrood 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 breakfast chef to join our new team.

Excellent training provided.

Position available now.

How to apply:

Please apply to Paul Tamburrini, head chef, with an up-to-date CV and reference details.

Work for partners:

No

Contact details:paul.tamburrini@hotmail.co.uk

Chef de Partie, 23 Bedroom Hotel on Harris, Western Isles

Posted on April 19, 2018 | Start date April 19, 2018

Salary:£9.00 per hour paid weekly plus a share of monthly tips
Duration:Permanent
Hours:35-40
Days:5 days
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:

I am recruiting for a well-established family business with a great reputation for quality accommodation, superb food and excellent service. They have a fantastic team of friendly local staff, many of whom have been with them for years.

I am looking for a senior chef de partie to join the friendly team.

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 now for the right candidate.

How to apply:

Apply with an up to date CV and references to Tom Barr.

Work for partners:

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

Contact details:tom@chefsinscotland.co.uk

Chef de Partie, Glen Nevis Restaurant & Bar, Invernesshire

Posted on April 20, 2018 | Start date April 27, 2018

Salary:£10 p/h plus end of season bonus and share of tips
Duration:Seasonal
Hours:45
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:
Food type:Pub classics, traditional Scottish and Asian seafood dishes.
Full-time chefs:4
Accommodation:Accommodation available
Job description:

Fantastic opportunity for an experienced Chef de Partie to join the kitchen team at our busy restaurant & bar at the foot of Ben Nevis. Based in the Scottish Highlands, in arguably one of the most picturesque glens, the scenery is breath-taking and this business offers an authentic experience to both holiday makers and locals.
As a Chef de Partie you will be expected to work on all sections of the kitchen and will be required to help out as needed under the direction of the Head Chef. You must have strong all round kitchen skills, be capable of organising your own prep and running your section during service with the skill set and flexibility to move about the kitchen as required.
The ideal candidate will be a self-motivated professional chef with a real passion for cooking, hardworking, self-aware and keen to learn. You will have previous experience in a similar, busy fresh food environment with appropriate professional qualifications and/or relevant industry experience.
This provides an excellent opportunity for a talented chef to progress in the industry.

How to apply:

Send your CV to jobs@glen-nevis.co.uk for more information.

Work for partners:

Contact details:jobs@glen-nevis.co.uk | www.glennevisrestaurant.co.uk

Chef de Partie, Kinloch Lodge Skye, Skye and Lochalsh

Posted on April 18, 2018 | Start date April 18, 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 £40 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 now 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

Chef de Partie, Events – The Orde Food Company, Borders

Posted on April 17, 2018 | Start date April 18, 2018

Salary:from £18,000 per annum pro rata
Duration:Seasonal
Hours:Full time
Days:
Holidays:Statutory (28 days p/a)
Bedrooms:0
Food type:Functions - events - outside catering
Full-time chefs:3 chefs seasonal or more and 1 cook/kp permanent
Accommodation:Live out
Job description:

About the Orde Food Company

We are a boutique luxury events planner and caterer who for over 30 years have built up an enviable reputation as one of Scotland’s finest caterers. We have won numerous awards and had the honour of catering for Heads of State and Royalty. This has been achieved through passion and dedication and a commitment to investing in the skills and development of our colleagues. We put the corporate jargon to one side, this is a family business with true respect for its people.

About You:
You will be a true foodie with a deep passion for culinary innovation and creativity. You will understand that event catering is about being part of a “whole event ecology” where your endeavour is one part of a production with many parts which when brought together truly dazzles. You will be reliable, courteous and above all have the energy and respect for your colleagues required to be part of an award winning team.
Main purpose of job: To manage the operation and organisation of a section in the catering or event kitchens at locations across the South of Scotland and North of England and from time to time provide cover to the Event Head Chef on smaller events. You may also be required to work at the company’s café.

Relationships:
Owners/Directors - Justin Orde, Christian Orde
a) Responsible to: Events Head Chef & Events Managers
b) Responsible for: Commis Chefs, Kitchen Steward
c) Liaison with: Events Manager, Events staff
Duties & Responsibilities:
• Produce all items related to the menus and functions to company standard to exceed if not satisfy customer expectations
• Plan and organise work flows, order food items when required
• Keep recipe book up to date
• Ensure equipment and work environment are operational
• Ensure prep is up to date for days off
• Impart knowledge and train staff to encourage high standards
• Uphold morale in the kitchen and other departments
• Keep food and labour costs to establishment requirements
• Communicate with and support staff
• Attend kitchen meetings

Preferred Competencies:

Technical
• SVQ 2 or or equivalent
• Elementary Food Hygiene Certificate or higher
• Training skills
• Computer skills
• Budgeting and menu costing skills
• Organisation skills
• Clean Driving License - own car preferably
• Flexibility

Interpersonal
• Excellent communication skills, customer skills.
• Team Player
• Have the ability to give instructions and follow instructions.
Personal
• Committed to team, establishment and excellence
• Positive attitude
• Ability to work competently under pressure
• Reliable & flexible to change

The above is not an exhaustive list of duties and you will be expected to perform different tasks as necessitated by your changing role within the organisation and the overall business objectives of the organisation.

How to apply:

email Justin Orde, Owner with a copy of your updated CV and reference details

Work for partners:

Contact details:justin@ordefood.com | www.ordefood.com
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