Chef de Partie

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Chef de Partie, Demi - Forbes Of Kingennie, Tayside

Posted on January 22, 2018 | Start date February 13, 2018

Salary:£18,500 to £20,000 dependent on experience, paid monthly with a share of tips Hours over 45 will be given back in lieu
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:16 lodges
Covers:Lunch: up to 100; Dinner: up to 100; Breakfast: up to 60; Functions: up to 150
Food type:Modern british bar, conference, weddings and private dining
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Live out
Job description:

In the heart of the countryside Forbes of Kingennie nevertheless enjoys easy access to major towns and cities.

Dundee is only minutes away, and Edinburgh, Glasgow, Perth and Aberdeen are all within easy reach.

We are looking for a Demi Chef de Partie with experience in a similar busy working environment.

You will expect to have a good knowledge of current hygiene regulations.

We are looking for a chef to be a core member of the team being able to manage their own section and working with fresh food and local farm produce.

Ideally you will be a driver.

This position is available mid February beginning March.

How to apply:

Please email a copy of your CV to Gordon Smillie, Head Chef including contactable work references.

Work for partners:

Possible depending on their experience

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

Chef de Partie, Saucy Marys, Skye and Lochalsh

Posted on January 22, 2018 | Start date March 15, 2018

Salary:£9-10 per hour paid fortnightly plus tips and bonus based on staying the season
Duration:Seasonal
Hours:45-60
Days:6 days a week
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: up to 20; Dinner: 80-140; Breakfast: up to 50; Functions: up to 100
Food type:Local Produce with International Cuisine - all fresh including lots of local seafood
Full-time chefs:3 plus kitchen porters
Accommodation:Own room with shared facilities charged at £37.50 per week full board
Job description:

Saucy Mary's is a bar and restaurant situated on the Isle of Skye. It is attached to a 3* hostel and lodges.

We are looking for a chef de partie join us and work alongside our team of chefs. We are rebuilding the kitchen in January and introducing a pizza kitchen also. You do not need to have pizza experience as you will be given training. The menu is varied and you will have input into specials.

We are looking for someone who is keen to progress to sous chef when returning for 2019 season so there is very good scope for career progression.

The Isle of Skye is a beautiful place to live and work and there is plenty to do during time off and a great place to spend the summer season.

Position is available from the middle of March until the middle of November 2018.

How to apply:

Please apply to Woody, with an up-to-date CV

Work for partners:

Happy to consider couples as there is work available in the kitchen and possibly in front of house also.

Contact details:woodysbistro@icloud.com | www.saucymarys.com

Chef de Partie, The Islay Hotel, Argyll and the Islands

Posted on January 22, 2018 | Start date March 1, 2018

Salary:£8-£9 per hour. Paid hourly for every hour worked. An equitable share of tips which generally equates to and additional 80p-£1 per hour.
Duration:Permanent
Hours:45-60
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:13
Covers:Lunch: 20-50; Dinner: 80-130; Breakfast: 30
Food type:Scottish
Full-time chefs:5
Accommodation:Accommodation available if required.
Job description:

The Islay Hotel on Islay is a 4 star hotel we are looking to recruit a chef de partie for our busy kitchen.

Exciting opportunity has arisen for a talented chef to join our brigade in the preparation of high quality meals using the finest local and seasonal ingredients, with an emphasis on local seafood, whilst constantly delivering on taste and presentation..

We have a very stable environment with excellent training being offer and our kitchen is spacious and well equipped. We do around 30/40 covers for lunch with 80/120 evening meals served throughout our bar and restaurant.

Ideal opportunity for someone looking to develop their talent and skills in a fabulous location.

We are able to offer permanent position or seasonal as preferred. Excellent training and support provided

How to apply:

Please send CV to allison@theislayhotel.com

Work for partners:

Positions available in housekeeping and front of house for a partner.

Contact details:allison@theislayhotel.com | www.theislayhotel.com

Chef de Partie, The Boathouse Restaurant Gigha, Argyll and the Islands

Posted on January 22, 2018 | Start date March 12, 2018

Salary:£8.50-£9 per hour negotiable depending on experience paid weekly plus good tips
Duration:Seasonal
Hours:45-50
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 40-100; Dinner: 40-60; Functions: Up to 40
Food type:Fresh, local seafood - a la carte plus specials
Full-time chefs:3 plus a kitchen porter
Accommodation:Own room in shared staff house or caravan charged at £10 per day negotiable with meals on duty
Job description:

The award-winning Boathouse Restaurant is family owned and situated on the beautiful island of Gigha, just off the West coast of Scotland

Gigha is one of the most beautiful of the Hebridean Islands and is approximately 2.5 hours from Glasgow and a short 20 min ferry crossing to which you are greeted by stunning beaches, the most crystal clear blue waters and most stunning scenery.

We are looking for a chef de partie to start from the middle of March to work until the end of September working in this busy but friendly, close knit team.

Ideally you will have some experience in a similar environment but as long as you are willing to learn you will receive excellent training from our well-known head chef.

We use lots of fresh local produce and make everything from scratch every day including our own breads.

A well established business with a good reputation for food in the area.

This is a rural but lovely place to spend the summer season.

How to apply:

Please apply to James Clark, owner, with an up-to-date CV and reference details

Work for partners:

Yes this would suit a couple

Contact details:james@boathouseongigha.com | www.boathouseongigha.com/

Chef de Partie, The Boat Inn, Aboyne, Grampian

Posted on January 22, 2018 | Start date February 14, 2018

Salary:£9 per hour paid weekly with a share of tips
Duration:Permanent
Hours:45 hours per week
Days:5 days out of 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:8
Covers:Lunch: 20 - 120; Dinner: 30 - 170; Breakfast: up to 20; Functions: Small functions to 65
Food type:Gastro pub, using fresh local produce
Full-time chefs:6 plus Kitchen Porters
Accommodation:a room in a shared staff house available just 5 minutes from the hotel. meals on duty - £36 per week
Job description:

The Boat Inn is situated in the village of Aboyne in Royal Deeside and nestles on the banks of the beautiful River Dee.

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

We are looking for a candidate with both inspiration, creativity and the ability to work under pressure.

We use the best quality locally sourced ingredients.

We are in the Michelin Guide 2015 and the Good Food Guide 2015.

A top quality establishment and we are always raising our standards.

We are looking to gain more awards and accolades.

This position is available from mid February.

How to apply:

Please apply to Eileen with current CV and reference details or you can call 01339 886137

Work for partners:

No

Contact details:eileen@neepshed.co.uk | www.theboatinnaboyne.co.uk

Chef de Partie, Pierhouse Hotel Port Appin, Argyll and the Islands

Posted on January 20, 2018 | Start date January 20, 2018

Salary:£19,000 to £22,000 depending on experience paid monthly plus tips.
Duration:Permanent
Hours:Up to 45
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 @ £40 per week with living room, kitchen, bathroom, wifi and meals whilst on duty
Job description:

The Pierhouse Hotel in Port Appin is 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.

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

We are looking for a keen, up and coming Chef de Partie to join our team.

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

This position is available now for the right candidate.

How to apply:

Please apply to Nick Horne, with your current CV

Work for partners:

yes, potentially as a housekeeper or kitchen porter

Contact details:nick.horne@pierhousehotel.co.uk | www.pierhousehotel.co.uk

Chef de Partie, The Central Bar Ballycastle, Rest of the world

Posted on January 18, 2018 | Start date January 18, 2018

Salary:£18,000 depending on experience paid weekly plus meals on duty
Duration:Permanent
Hours:50
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 150-200 in Summer and 30-60 in Winter; Dinner: 200-300 in Summer and 90-150 in Winter; Breakfast: N/A; Functions: 120
Food type:International & local cuisine
Full-time chefs:4 plus kitchen porters
Accommodation:own room in shared staff accommodation included as part of the package
Job description:

The Central Bar is a family run establishment in the heart of Ballycastle, a sea-side town on the north coast of Northern Ireland. We are spoilt for choice with the freshest of ingredients and apply this to our menu. Ballycastle is seasonal, with large numbers of tourists from March to October and quieter November to February, which allows us and our staff to get some rest and design new menu ideas for the spring/summer season.

The Sunday Times voted Ballycastle the best place to live in NI, Two years in a row. We have a great number of hobby interests locally, tennis, golf, fishing and some of the best walks in the country.

We have a position opened up for an enthusiastic chef de partie with drive to join our young & vibrant team at the multi award winning family owned Central Winebar.

If you are a team player would like to work in a calm, peaceful and ordered kitchen, led by Executive Head Chef Ciaran Sansome who will help you expand your knowledge and passion of your profession then please apply.

Excellent in house training is provided and a great opportunity to progress in your career.

Our current menus are loaded with passion, imagination and a desire to be the best dining destination in the area, making the best from our fresh local produce and local suppliers.

Ideally you will have a food hygiene certificate and 1 year's experience at a similar level, but eagerness to learn just as important.

How to apply:

Please apply to Gemma McHenry with an up-to-date CV and reference details

Work for partners:

Possibly depending on their experience

Contact details:gemma@centralwinebar.com | www.centralwinebar.com

Chef de Partie, The Moorings Hotel Fort William, Lochaber

Posted on January 17, 2018 | Start date December 14, 2017

Salary:£20,000 - £24,000 paid fortnightly plus a share of tips.
Duration:Permanent
Hours:40 hours per week
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 is available now for the right candidate.

How to apply:

Please apply to Tom Smyth, Head Chef 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, Uplawmoor Hotel, Glasgow

Posted on January 16, 2018 | Start date January 18, 2018

Salary:From £8.50 per hour - paid weekly plus a share of tips Staff discount, meals on duty, small caring employer, free family hotel overnight stay per year
Duration:Permanent
Hours:25 - 30 hours per week
Days:3 days per week - straight shifts - Must be able to work weekends
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: 30; Dinner: 30 to 100; Breakfast: 20 - cooked to order; Functions: 50 - ocassional weddings, birthday parties, funerals
Food type:Traditional Scottish - a la carte bar/bistro - plus specials
Full-time chefs:5 plus kitchen porter
Accommodation:Live-out - 12 miles from Glasgow city centre - 5 miles from M77 Junction
Job description:

The Uplawmoor Hotel is 14 bedroom family-owned and much loved village destination hotel situated 12 miles from the city centre of Glasgow.

We are looking for a part-time chef de partie to join our team 2 years minimum experience, or be a strong Commis looking to make the step up. (this could become permanent for the right candidate)

Chance to work with freshest local ingredients cooking to a high standard.

We are a well-established business of 25 years and use lots of local suppliers and farms.

Seasonally changing menu with lots of input into menus and specials also.

We have many awards and Tripadvisor Certificate of Excellence.

This position is available now for the right person.

How to apply:

Please apply to Stuart Peacock, owner, with a CV, covering letter and reference details.

Work for partners:

No

Contact details:stuartp66@hotmail.com | www.uplawmoor.co.uk

Chef de Partie, (Breakfast) The Old Manor Hotel, Fife

Posted on January 15, 2018 | Start date January 15, 2018

Salary:National minimum wage - paid weekly plus tips paid out twice a year
Duration:Permanent
Hours:20 to 30 hours per week
Days:5 days per week - 6.30am start
Holidays:Statutory (28 days p/a)
Bedrooms:23 bedrooms
Covers:Lunch: 10 - 50; Dinner: 10 - 50; Breakfast: to 48; Functions: to 120
Food type:Plated breakfast - traditional Scottish
Full-time chefs:Working mostly on your own during breakfast
Accommodation:live out but can help to find locally and possibly provide short term for up to one month
Job description:

The Old Manor Hotel, is a privately owned 3 star 24 bedroom hotel situated on Fife coastline.

We are currently looking for a breakfast chef to join our kitchen team.

The candidate must be motivated, hardworking and professional.

Ideally you will have experience at a similar level although not essential.

Serving traditional Scottish breakfasts starting from 6.30am through the week and from 7.30am on weekends.

Preferably you will be a driver.

This position if available now for the right candidate.

How to apply:

Please apply to Morag Peattie, manager, up to date CV and details of contactable work references.

Work for partners:

Possible depending on experience

Contact details:morag@theoldmanorhotel.co.uk | www.theoldmanorhotel.co.uk
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