Chef de Partie

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Chef de Partie, (Breakfast) Chester Hotel, Grampian

Posted on August 11, 2017 | Start date August 11, 2017

Salary:£17,500 negotiable depending on experience paid monthly with tips
Duration:Permanent
Hours:42
Days:5 straight shifts, 5.30 am - 2pm
Holidays:Statutory (28 days p/a)
Bedrooms:55
Covers:Lunch: up to 50; Dinner: up to 80; Breakfast: up to 80; Functions: Up to 250
Food type:Modern British - plated breakfast
Full-time chefs:16 plus kitchen porters
Accommodation:Live-out
Job description:

The Chester Hotel is a privately owned 55 bedroom hotel situated in Aberdeen.

Newly refurbished everything is brand new with all the modern kitchen equipment.

We are looking for a breakfast chef to join our team of chefs.

You should be really passionate about your work and able to bring creative ideas to the team, presenting food to the highest standard at all times. This is an excellent chance to progress in your career and training will be provided.

Lots of scope for career progression as this is a great opportunity to develop new skills and techniques and to progress up the career ladder within the hotel.

This is a truly fantastic chance to work in a stunning new property where the emphasis is on strong teamwork.

Recent awards won are: People of Excellence Awards 2014 – Hotel Executive Chef of the Year, Kevin Dalgleish, Scottish Hotel Awards 2014 - Style Hotel of the Year – North East Regional Winner 2014, Scottish Hotel Awards 2014 – New Hotel of the Year – National Winner 2014 and Scottish Hotel Awards 2014 – City Hotel of the Year Aberdeen – Class Winner 2014 - New restaurant North East 2015- New restaurant of the year CIS awards 2016

Position is available now for the right candidate

How to apply:

Please apply with a copy of your updated CV and reference details to Kevin Dalgleish.

Work for partners:

Possible

Contact details:kevin@chester-hotel.com | www.chester-hotel.com

Chef de Partie, The Old Manor Hotel, Fife

Posted on August 11, 2017 | Start date August 11, 2017

Salary: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:

The Old Manor Hotel is a 23 bedroom 4 star privately owned hotel, with ambition, situated in Lundin Links, just a 15 minute drive from St Andrews.

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

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 Kieron McBride, Head Chef via email with your current, up to date CV and details of contactable work references.

Work for partners:

Possible depending on experience

Contact details:kieron6208@sky.com | www.theoldmanorhotel.co.uk

Chef de Partie, Del Amitri Restaurant @ Powfoot Hotel, Dumfries and Galloway

Posted on August 10, 2017 | Start date August 21, 2017

Salary:£18,500 per annum paid weekly, shared tips pro-rata Time back in lieu
Duration:Permanent
Hours:50
Days:5 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: to 55; Dinner: to 85; Breakfast: 25; Functions: 120
Food type:Modern European high quality
Full-time chefs:4 plus kitchen porters
Accommodation:Accommodation available if required
Job description:

Del Amitri Restaurant @ The Powfoot Hotel is a privately owned and run 14 bedroom hotel situated at Powfoot near Annan.

Headed up by Chef/Owner Martin Avey and his wife Lisa looking after front of house.

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

You will play a big part in the smooth running of this busy kitchen.

Working with fresh local produce cooking to a high standard.

A great chance to learn and progress a chef.

Situated in a beautiful part of Scotland and overlooking a fantastic golf course.

This position is available from the 21st August

How to apply:

Contact Martin and Lisa Avey with a copy of your updated CV and reference details

Or if you would like to call in the first instance please call 01461 700 300.

Work for partners:

Possible depending on their experience

Contact details:thepowfoothotel@gmail.com | www.del-amitri.co.uk

Chef de Partie, Forbes Of Kingennie, Tayside

Posted on August 10, 2017 | Start date August 10, 2017

Salary:Negotiable dependent on experience, paid monthly with a share of tips
Duration:Permanent
Hours:45 - 50 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 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.

Ideally you will be a driver.

This position is available now.

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, 2 rosette restaurant with rooms near Edinburgh, Borders

Posted on August 9, 2017 | Start date August 9, 2017

Salary:£22,000 - £25,000 depending on experience paid monthly plus tips
Duration:Permanent
Hours:45-50
Days:5 days a week - split shifts - Mondays and Tuesdays off every week
Holidays:Statutory (28 days p/a)
Bedrooms:8
Covers:Lunch: up to 40; Dinner: up to 40; Breakfast: up to 16
Food type:2 rosette fine dining plus tasting menu
Full-time chefs:3 plus kitchen porters
Accommodation:Own room in shared staff cottage charged at £50 per week including all bills
Job description:

Chefs In Scotland is recruiting for an 8 bedroom restaurant with rooms situated near Peebles, just 18 miles from Edinburgh.

A 40 cover restaurant with 2 rosettes for the food and everything is made in house including fresh bread daily, chocolates, butter and all the fish and meat are bought on the bone.

Focus is predominantly on fine-dining using produce from the organic kitchen garden.

Closed Mondays and Tuesdays every week and holiday taken as two weeks in the summer and 2 weeks in January when the restaurant is closed plus an additional 8 days to be taken.

You will ideally have some rosette experience, ideally 2 rosette.

Excellent central location with a bus stop two minutes away which takes you into the centre of Edinburgh.

Small, friendly team in place and working with excellent chefs from rosette backgrounds.

This position is available now for the right candidate.

How to apply:

Please apply to Alannah Morrison, Recruitment Consultant, with an up-to-date CV and reference details quoting 6298

Work for partners:

Possibly - part time

Contact details:alannah@chefsinscotland.co.uk

Chef de Partie, Fairmont Hotel, Fife

Posted on August 7, 2017 | Start date August 8, 2017

Salary:£18,500 per annum - paid monthly - tips shared - time back for hours worked over 40
Duration:Permanent
Hours:5 days from 7 - mainly straight shifts
Days:40 hours per week
Holidays:Statutory (28 days p/a)
Bedrooms:212
Food type:Italian / Mediterranean cusine
Full-time chefs:20 chefs plus 6 kitchen porters
Accommodation:Live out
Job description:

Chef de Partie
Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. Your passion for managing food preparation as Chef de Partie will inspire your team to create truly spectacular fare.
 
Hotel Overview: Set on a 520 acre estate with a unique coastal setting in the Home of Golf, Fairmont St Andrews is the perfect location to turn any holiday into a treasured memory whilst offering a resort experience steeped in the history of the area and traditions of Scotland. The Resort includes 209 luxurious guest bedrooms, 6 diverse dining outlets, 2 golf courses and a tranquil Spa & Leisure facility.
 
Summary of Responsibilities:
Reporting to the Sous Chef, responsibilities and essential job functions include but are not limited to the following:             
Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards
Actively share ideas, opinions and suggestions in daily shift briefings
Ensure all kitchen Colleagues are aware of standards and expectations
Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
Continually strive to improve food preparation and presentations
Maintain proper rotation of product in all chillers to minimize wastage/spoilage
Have full knowledge of all menu items, daily features and promotions
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Follow kitchen policies, procedures and service standards
Follow all safety and sanitation policies when handling food and beverage
Other duties as assigned

How to apply:

Please apply to Lauren Sutherland, Human Resource with your updated CV and reference details

Work for partners:

Possible depending on experience

Contact details:lauren.sutherland@fairmont.com | www.standrewsbay.com

Chef de Partie, The Victoria and Esplanade Hotels, Argyll and the Islands

Posted on August 7, 2017 | Start date July 10, 2017

Salary:Paid weekly up to approx. £20000 or hourly rate negotiable and dependant on ability
Duration:Permanent
Hours:+/- 50 hrs (more if desired)
Days:5 days per week (or more if desired)
Holidays:Statutory (28 days p/a)
Bedrooms:Victoria - 20 & Esplanade - 15
Covers:Dinner: Good steady trade all year round
Food type:Good fresh Scottish home cooking with lots of seafood and steaks
Full-time chefs:3 chefs + 3 kitchen porters
Accommodation:Room in hotel available at no charge. Meals provided - TV and Wi-Fi available
Job description:

The Victoria and Esplanade Hotels are situated on the seafront of Rothesay on the Isle of Bute, over looking Rothesay Bay.

We have a vacancy for a reliable chef who consistently produces quality food and wants to achieve a high standard both in hygiene and service. We are looking for an experienced chef de partie with a proven track record and excellent references.

Working is a good small friendly and stable team.

Working with a very professional and team in a permanent position with good prospects.

This is a full time position and is available now for the right candidate.

Bute is a great place to live and work with lots to do on time off such as golfing, walking and fishing.

How to apply:

Telephone 07775791072 or alternatively send up-to-date CV and reference details to Ian Bruce, Owner

Work for partners:

Yes - front of house

Contact details:Ian@victoriahotelbute.com | www.victoriahotelbute.com

Chef de Partie, The Lovat Loch Ness, Invernesshire

Posted on August 5, 2017 | Start date August 5, 2017

Salary:£16,000 - £20,000 per annum monthly paid - plus Tips between £400 - £700 per annum. Plus time off in lieu for extra hours worked.
Duration:Permanent
Hours:As business requires busier in summer months
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:28
Covers:Lunch: to 20; Dinner: to 80 in Brasserie and 24 in the Restaurant; Breakfast: to 65; Functions: to 60
Food type:3 AA Rosette and high quality Brasserie using fresh local produce
Full-time chefs:7 chefs plus 2 kitchen porters
Accommodation:Live in or live out available (flat with tennis court, sauna, steam room, swimming pool)
Job description:

The Lovat Loch Ness is a 28 bedroom, 4 star 3 AA Rosette award winning hotel situated in Fort Augustus, just 45 minutes to an hour from Inverness.

We are looking for two chef de parties to join our team.

As chef de partie you will contribute to the smooth & efficient running of the kitchen by applying skills & attributes to all areas that require your involvement.

Day to day responsibilities will be handed to you so it is essential that these are fulfilled & completed to their ultimate potential.

You will contribute to ensuring the highest level of hygiene over and above statutory requirements and contribute to a productive and motivated brigade.

You must uphold a high standard of food production whether breakfast, lunch or dinner. Most importantly you must work to ensure that all customers receive the highest level of attention, service & care. Manage each section & help out on other sections as required.

CDP –garnish

Have a good understanding of how to prepare & cook vegetables, potatoes, fresh pasta, risotto, daily soup and hot starters. Manage this section & help out on other sections

CDP –larder

Have a good understanding of how to prepare & cook meat & fish, cold starters and look after the staff fridge. Manage this section & help out on other sections in particular the hot starters

How to apply:

Please forward a copy of your update CV with contactable work references to Caroline Gregory, Owner.

Work for partners:

Possible

Contact details:caroline@thelovat.com | www.thelovat.com

Chef de Partie, Cally Palace Hotel, Dumfries and Galloway

Posted on August 4, 2017 | Start date August 5, 2017

Salary:£355 per week, paid weekly with shared tips
Duration:Permanent
Hours:45
Days:5 days from 7 - Split shifts
Holidays:28 days statutory - Hotel closes from 3rd January for a month and staff are expected to take annual leave during this time.
Bedrooms:55
Covers:Lunch: up to 50; Dinner: 110; Breakfast: 110; Functions: None
Food type:1 AA Table D'hote menu plus snack style lunch menu plus afternoon tea
Full-time chefs:8 chefs plus 4 kitchen porters
Accommodation:En suite single room in staff accommodation.  Charge is 53p x 45 hours.  This charge includes heat, hot water, electricity, wifi and meals.
Job description:

The Cally Palace Hotel is a 4 star 1 AA Rosette 55 bedroom hotel owned by McMillan Hotel Group.

Situated on the out skirts of Gatehouse of Fleet just 32 miles from Dumfries and 44 miles from Stranraer - A beautiful village location.

We are looking for a Chef de Partie to join our friendly team.

We are open to new ideas for menus - 95% of our hotel guests dine in for our 1 AA Rosette Table D'hote menu.

There is an exclusive Golf Course and leisure complex with swimming pool.

Special rates to stay at our other hotels and staff have limited use of the leisure centre and golf course if you have a handicap.

This is a great opportunity to progress as a chef.

This position is available now for the right candidate.

How to apply:

Please apply to Douglas McMillan, Director douglas@northwestcastle.co.uk and Ken Kerr, General Manager douglas@northwestcastle.co.uk

Forward your updated CV and reference details

Work for partners:

No

Contact details:douglas@northwestcastle.co.uk | www.mcmillanhotels.co.uk/hotels/cally-palace-hotel

Chef de Partie, (Demi) The Adamson, Fife

Posted on August 3, 2017 | Start date August 4, 2017

Salary:£15,500 to £18,500 per year, paid monthly tips are shared
Duration:Permanent
Hours:50
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 70; Dinner: 140; Functions: occasional functions
Food type:Modern brasserie with a twist using fresh local seasonal produce. 2AA Rosettes
Full-time chefs:9 chefs plus 4 kitchen porters
Accommodation:live out
Job description:

The Adamson is a busy restaurant situated in St Andrews.

We are looking for a Demi Chef to join our stable and friendly team.

Working in a vibrant town famous all over the world for golf and the beautiful University and buildings.

There is scope to grow within the team

You will get to work with fresh seasonal ingredients with lots of fresh seafood and shellfish. Using different techniques.

This is a great place to learn and progress your skills.

Rosette experience is preferred but not essential.

This position is available now for the right candidate.

How to apply:

Please apply to Stewart Macaulay, Head Chef with a copy of your updated CV and reference details

Work for partners:

Yes - front of house, bar or kitchen

Contact details:macaulay.stewart@yahoo.co.uk | www.theadamson.com
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