Chef de Partie

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Chef de Partie, Monachyle Mhor, Perthshire

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

Salary:£8 per hour paid weekly plus tips
Duration:Permanent
Hours:55 hrs per week mixed shifts
Days:5 days on 2 days off
Holidays:Statutory (28 days p/a)
Bedrooms:16 plus 2 self catering
Covers:Lunch: up to 45; Dinner: up to 45; Breakfast: up to 30; Functions: up to 120
Food type:Quality fresh fine dining - Table d'hote and a la carte
Full-time chefs:9 chefs plus kitchen porters
Accommodation:Accommodation available at £47.95 per week - single bedroom with shared bathroom. Wi-Fi and TV included
Job description:

Monachyle Mhor Hotel and Restaurant is an award winning 16 bedroom 4 star hotel situated in a rural but stunning location of Balquhidder 50 miles from Perth and 30 miles from Stirling.

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

You will be in charge of your own section in the kitchen.

You will receive excellent training.

You will have at least one years experience at this level.

This position is available now for the right candidate.

How to apply:

Please email a copy of your CV to Marysia Paszkowska, Head Chef.

Work for partners:

Yes in front of house and housekeeping

Contact details:chef@mhor.net | www.mhor.net

Chef de Partie, Abode Glasgow, Glasgow

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

Salary:Negotiable depending on experience.
Duration:Permanent
Hours:48 hour contract
Days:5 days out of 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:59
Covers:Lunch: 10 - 30; Dinner: 20 - 40; Breakfast: 60 - 90; Functions: Up to 60
Food type:All made fresh on the premises - Grill, steaks, pastas, risottos - bistro style
Full-time chefs:4 + Kitchen Porters
Accommodation:Live-out
Job description:

Brownsword Hotels offers great career opportunities for those who love working at the highest level within the hospitality sector.

We are a tightly knit, friendly team with a passion for high standards and professionalism. We offer unique working opportunities, in a friendly and supportive environment. People are key to our success and we value our staff as we recognise the role every one of them plays within each of our distinctive properties and the Company as a whole.

We set high standards in terms of the values that underpin all that we do and we are always looking to recruit and train talented individuals who share our passion for hospitality and who can truly engage with the Brownsword Hotels culture.

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

Andrew Brownsword Hotels is an equal opportunity employer. Proof of your right to work within the UK will be required at interview stage...

How to apply:

Please with an up-to-date CV and reference details

Work for partners:

No

Contact details:generalmanager@abodeglasgow.co.uk | www.brownswordhotels.co.uk

Chef de Partie, Aberdeen Marriott Hotel, Grampian

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

Salary:From £8.50 per hour negotiable depending on experience paid monthly plus tips.
Duration:Permanent
Hours:40 hours per week
Days:5 from 7, straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:155
Covers:Lunch: up to 50; Dinner: up to 120; Breakfast: 100-150; Functions: up to 300
Food type:Functions, banqueting, bar menu with weekly specials
Full-time chefs:full team - 6 chefs + kitchen porters
Accommodation:Live out.
Job description:

We are looking for 2 chef de parties for The Marriott Aberdeen, in Dyce near the airport 5 miles from the city centre.

Full training can be provided and there is scope for promotion within the hotel with a good strong team, who have plenty of experience.

You must be highly motivated, passionate about food and have similar experience at these levels.

Qualifications would be desired but not necessary.

Working for one of the world's largest hotel groups with 3,500 hotels worldwide this is an excellent opportunity for ambitious chefs.

You will follow all company safety and security policies and procedures.

Modern well equipped kitchen, staff benefits include free use of gym and discount associate rates on all our hotels worldwide.

These positions are available now for the right chefs.

How to apply:

Please apply to Gillian Laing, HR, with an up-to-date CV.

Work for partners:

Possibly at another one of our hotels.

Contact details:gillian.laing@marriott.com | www.marriotthotels.com

Chef de Partie, Aysgarth Falls Hotel, England

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

Salary:up to £23,000 negotiable depending on experience - paid weekly - tips shared
Duration:Permanent
Hours:45
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:13
Covers:Lunch: 20-40; Dinner: up to 80 and sunday lunches to 120; Breakfast: 26-30
Food type:1AA rosette
Full-time chefs:5 chefs plus kitchen porters
Accommodation:own room in staff flat charged at £37 per week
Job description:

Aysgarth Falls Hotel is a 1 rosette, 13 bedroom hotel situated in North Yorkshire.

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

The hotel has 1 rosette for the food and we have a good reputation. There is lots of scope for career progression and input into menus.

The nearest train stations are Northallerton, Ribblehead & Garsdale.

Situated in the heart of the Yorkshire Dales, this would suit a candidate who loves the outdoors.

Plenty to do on days off, depending on what your interests are.

Position is available now for the right candidate.

How to apply:

Please apply to Steve Swan, manager with an up-to-date CV and reference details.

Work for partners:

Possibly

Contact details:accounts@aysgarthfallshotel.com | http://aysgarthfallshotel.com/

Chef de Partie, Epicures of Hyndland, Glasgow

Posted on October 10, 2017 | Start date October 11, 2017

Salary:Fortnightly Pay, either hourly or salary if preferred. Kitchen receives share of tips.
Duration:Permanent
Hours:35-45
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:
Food type:Breakfast. Lunch & Dinner, all Fresh, all Locally Sourced
Full-time chefs:6
Accommodation:None
Job description:

We are one of the busiest, most established restaurants in Glasgow's West End. Opened seven years ago, and family-owned, we pride ourselves upon providing an excellent standard of food and service. We encourage our chefs to add their own style of cooking and bring new creative additions to our Menus.

How to apply:

Please send an up to date CV to eat@epicuresofhyndland.co.uk for the attention of Kerry, General Manager, or Jason, Head Chef.

Work for partners:

Contact details:kerry.monaghan@outlook.com | epicuresofhyndland.co.uk

Chef de Partie, (Breakfast) Macdonald Inchyra Hotel, Stirlingshire

Posted on October 6, 2017 | Start date October 6, 2017

Salary:£18,000-£20,000 negotiable depending on experience paid 4 weekly
Duration:Permanent
Hours:Max 45 hours
Days:5 days out of 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:96
Covers:Lunch: 20-200; Dinner: 120; Breakfast: up to 200; Functions: up to 400
Food type:Upmarket casual dining - classic steak concept
Full-time chefs:12 chefs at full strength plus kitchen porters
Accommodation:Live out
Job description:

Macdonald Inchyra Hotel and Spa is a luxury hotel situated in the heartlands of Scotland, close to Edinburgh and Glasgow.

We are looking for a breakfast chef to join our team. Cold buffet and plated hot food.

We are looking for a enthusiastic candidates who are looking to gain experience and knowledge.

Good scope for career progression.

Our aim is to offer a better work life balance and once we have the team to full strength, we are looking to implement a 4 day on and 3 day off system.

This position is available now for the right candidate.

How to apply:

Please apply to Warren Brown, Regional Executive Chef with an up to date CV and reference details.

Work for partners:

Possibly depending on experience

Contact details:warren.brown@macdonald-hotels.co.uk | http://www.macdonaldhotels.co.uk/our-hotels/macdonald-inchyra-hotel-spa/

Chef de Partie, (Senior) Rufflets St Andrews, Fife

Posted on October 6, 2017 | Start date October 6, 2017

Salary:negotiable depending on experience paid monthly plus a share of tips
Duration:Permanent
Hours:50
Days:5 days out of 7 - mixture of shifts but mainly straights
Holidays:Statutory (28 days p/a)
Bedrooms:24
Covers:Lunch: 10 - 45; Dinner: 10 - 45; Breakfast: in-house up to 48, we have our own breakfast chef; Functions: Up to 150 - weddings
Food type:2 rosette seasonally changing a la carte
Full-time chefs:9 plus kitchen porters
Accommodation:Live-out but can assist in finding accommodation if relocating, temporary accommodation available for a month at no charge
Job description:

Rufflets is a unique 4* hotel set in 10 acres of land. Situated 1 and a half miles from St Andrews. We won Scottish hotel of the Year in 2016 and have 4 gold stars from Visit Scotland.

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

We do aim to gain a third rosette so if you have some rosette and ideally Michelin exposure that would be ideal.

£110,000 is being invested into the kitchen and restaurant and there will be a re-launch of the business in January.

Aim is to use lots of produce from our kitchen garden.

Good level of English is essential.

An exciting time to join with good scope for career progression good training.

This position is available now for the right candidate.

How to apply:

Please apply to David Kinnes, head chef, with an up-to-date CV.

Work for partners:

Possibly in front of house

Contact details:chef@rufflets.co.uk | www.rufflets.co.uk/

Chef de Partie, The Kenmore Hotel, Perthshire

Posted on October 6, 2017 | Start date October 7, 2017

Salary:£22,500 plus share of tips
Duration:Permanent
Hours:45
Days:5 mixture of split and straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:40
Covers:Lunch: to 100; Dinner: to 100; Breakfast: to 100; Functions: to 120
Food type:Extensive grill menu plus bar meals
Full-time chefs:8 plus kitchen porters
Accommodation:room in staff house with shared facilities at £50 per week meals on duty
Job description:

The Hotel boasts 40 bedrooms together with 10 five star Luxury Lodges offering exquisite accommodation and offering outstanding panoramic views of Loch Tay and the mountains beyond.

We have in place an Award Winning menu in our renowned Grill Room, working with the well-known Inka Grill, offering an exclusive and modern setting for 80 Guests.

We are looking for an ambitious Chef de Partie to join our team.

You should have experience of high volume.

Health and Safety issues, high levels of Kitchen hygiene, must be strictly adhered to at all times and you must be fully conversant with the latest legislation

How to apply:

apply to Ross McEwen, General Manager

Work for partners:

No

Contact details:ross.mcewen@kenmorehotel.com | www.kenmorehotel.com

Chef de Partie, Dryburgh Abbey Hotel, Borders

Posted on October 11, 2017 | Start date October 5, 2017

Salary:Competitive salary paid monthly plus tips.
Duration:Permanent
Hours:40 - 45 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 and functions
Full-time chefs:6 chefs at full strength plus kitchen porters
Accommodation:own room within the hotel, shared bathroom. Wi-Fi and TV - £100 per month
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 chefs of all levels to work alongside our head chef.

We will be aiming for accolades once we have a full team in place.

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 John Wallace, Director, Dryburgh Abbey Hotel, St Boswells. TD6 0RQ or email Nicole Woods Assistant Manager  nwoods@dryburgh.co.uk

Work for partners:

Possible depending on their experience

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

Chef de Partie, Fiddlers' Music Bar and Bistro, Ayrshire and Arran

Posted on October 5, 2017 | Start date October 6, 2017

Salary:Salary negotiable. Paid weekly plus decent tips.
Duration:Permanent
Hours:45 to 50 hours per week
Days:5 days out of 7, straight shifts. Starting 9.00 am to 10pm with afternoon break
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: Up to 60; Dinner: Up to 60; Breakfast: 20 to 30
Food type:Fresh British menu with some mixed international foods on occasion
Full-time chefs:3 chefs plus kitchen porters
Accommodation:A room in shared staff house with shared facilities. From £30 per week including Wi-Fi and all bills
Job description:

We are looking for an experienced chef de partie with a fresh food background, to join our hard-working, friendly team.

The ambitious CDP must be able to run his section on his own, either sauces (hot) or larder, enjoy responsibilities and have a keen interest in systems.

Excellent terms and conditions will be given to the right candidate: including salary, tips, holidays and accommodation if required. This is an excellent opportunity for a career orientated chef!

Great little family-run cafe / bistro. 40 covers with quality home-cooked food & live music most nights. Open since March 2014 and enjoying a very successful fourth season.

We have found that people who are cheerful, hard-working, easy-going and professional fit in best :)

The position is available now.

How to apply:

Please email up-to-date CV and references to Donal Boyle, owner

Work for partners:

No

Contact details:donal@fiddlersmusicbar.com | www.fiddlersmusicbar.com
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