Chef de Partie

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Chef de Partie, Scores Hotel, Fife

Posted on March 12, 2018 | Start date March 13, 2018

Salary:negotiable depending on experience paid fortnightly - shared tips. Over time will be paid on a pro rata basis for extra days worked.
Hours:40 hours per week
Days:5 days from 7, straight shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: to 50; Dinner: to 50; Breakfast: to 70; Functions: to 150
Food type:Quality gastro pub and high quality restaurant
Full-time chefs:3 chefs plus 3 kitchen porters
Accommodation:No Accommodation
Job description:

The Scores Hotel is a privately owned and run 36 bedroom hotel situated in St Andrews.

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

We are looking to gain a rosette, rosette experience is preferred but not essential.

A great opportunity to join a new team and push the business forward to gain a good reputation.

This position is available now for the right candidate

How to apply:

Please apply to Molly Beattie, Manager, with your up to date CV and reference details.

Work for partners:

Possibly depending on their experience.

Contact |

Chef de Partie, The Machair Kitchen, Western Isles

Posted on March 12, 2018 | Start date March 19, 2018

Salary:Negotiable salary depending on experience paid weekly plus a share of tips
Days:5 days a week - straight shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: 50-75; Dinner: 50+; Breakfast: n/a; Functions: 50-140
Food type:Seafood and Modern Scottish
Full-time chefs:4 plus kitchen porters
Accommodation:accommodation in a shared house available at a small charge
Job description:

The Machair Kitchen is a new beachside seafood restaurant and wedding venue in a spectacular location on this vibrant holiday island, which offers some of the most incredible coastal and mountain landscape in Europe.

We are going into our second season and we are looking for a chef de partie to join our small but friendly and stable team.

Using lots of fresh seafood.

This position is available now for the right candidate until October but there would be potential for it to become permanent for the right person.

How to apply:

Email CV to Andrew Houghton at or phone on 01859 550333 for more information

Work for partners:

Yes, positions may be available in the kitchen or Front of House, either with us or at our sister hotel 20 mins away

Contact |

Chef de Partie, Loch Fyne Oysters Ltd, Argyll and the Islands

Posted on March 9, 2018 | Start date March 8, 2018

Salary:£19,000 per annum. Paid monthly. Plus share of customer tips, paid weekly in arrears.
Hours:40-45 hours per week, with evening and weekend working required
Days:5 days out of 7, straight shifts.
Holidays:30 days per annum
Bedrooms:None. Restaurant: up to 300-400 covers per day at height of season.
Food type:Fish and Seafood Restaurant
Full-time chefs:4 Chefs, plus 2 Kitchen Assistants.
Accommodation:Shared accommodation, 1 single occupancy bedroom available.
Job description:

JOB DESCRIPTION: We are looking for a highly motivated CHEF DE PARTIE to join our Kitchen Team in our award winning Oyster Bar Restaurant, preparing and cooking dishes from our menu.

The ideal candidate needs to have previous experience in a similar environment working with fish and seafood, the ability to work well under pressure in a fast paced kitchen, have strong communication skills and excellent food hygiene standards.

Due to the nature of the shifts, own transport is essential. Car share available from/to Glasgow, Helensburgh and Dumbarton.

Additional benefits: Uniform, staff meal when on duty, pension scheme and staff discount.

Set in stunning surroundings on the west cost of Scotland, the Loch Fyne Oyster Bar has built a reputation as one of Scotland's very best seafood restaurants, featuring the highest quality seafood indigenous to Argyll.

If you have a passion for working with local, sustainably sourced produce and a desire to provide an excellent customer experience, then we would like to hear from you.

LOCATION: We are situated at the head of Loch Fyne on the west coast of Scotland; 1.5 hours from Glasgow (M8, A82, A83) and 2 hours from Edinburgh (M8, M9, A811, A82, A83).

How to apply:

Please e-mail a copy of your current CV, with contactable work references to:

Work for partners:

Temporary/Seasonal Waiting Staff positions available.

Contact |

Chef de Partie, Duisdale House Hotel, Skye and Lochalsh

Posted on March 8, 2018 | Start date March 8, 2018

Salary:£10 per hour negotiable paid either weekly or monthly plus tips.
Hours:up to 50
Days:5 from 7- Mixture of shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: looking to develop; Dinner: dinners to 45-50; Breakfast: breakfasts to 36; Functions: up to 60
Food type:2AA Rosette - fresh produce
Full-time chefs:5 plus kitchen porters
Accommodation:Live-in available charged at £35 per week - full board including meals
Job description:

Duisdale House Hotel is an 18 bedroom, award winning, 4 Star Hotel with 2AA Rosettes for our cuisine. Situated on the beautiful island of Skye in North West Scotland, 8 miles from Broadford and 33 miles from Portree the main town.

There is a friendly stable team in place working to a high standard in a well equipped kitchen using fantastic local produce including herbs grown in our own garden. We are making classic dishes with a modern twist with everything made in house.

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

The ideal candidate will have some rosette experience although this is not essential. Very good scope for career progression.

The position is available now for the right candidate and is a permanent position however we would consider someone for the season also.

How to apply:

Please apply to Anne Gracie with an up to date CV and details of contactable work references. Please CC applications to

Work for partners:

Possible in front of house or house-keeping

Contact |

Chef de Partie, Demi - Forbes Of Kingennie, Tayside

Posted on March 8, 2018 | Start date March 8, 2018

Salary:Negotiable hourly rate depending on experience, paid monthly with a share of tips
Hours:25 -50 per week depending on season
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 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 |

Chef de Partie, Buccleuch Arms, Borders

Posted on March 7, 2018 | Start date April 1, 2018

Salary:Negotiable salary paid fortnightly with a share of tips
Hours:45 hours per week
Days:5 days from 7 mostly straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:19 bedrooms
Covers:Lunch: 50 - 70; Dinner: 70 - 120; Breakfast: 38; Functions: up to 120
Food type:Fresh bar and bistro
Full-time chefs:8 chefs plus 4 kitchen porters
Accommodation:Live out but can provide short term accommodation for up to 2 weeks if relocating - meals provided on duty
Job description:

The Buccleuch Arms is a 19 bedroom 4 star hotel situated in St Boswell just 4 miles from Melrose and 40 miles from Edinburgh.

We are looking for a chef de partie or junior sous chef to join our award winning hotel.

We have an excellent reputation for quality of food and service.

We are leading the way forward with our food in the Borders.

We have a very strong team in place with a very good kitchen to work in.

Our menus change monthly so there is lots of scope for input.

This position is available now from the beginning of April but possibly sooner for the right candidate.

How to apply:

Please email your CV to Billy Hamilton, Owner or to Gareth Gilder, Head Chef with contactable work references. Or you can call and ask for Billy or Gareth on 01835 822243

Work for partners:

Yes depending on their experience

Contact |

Chef de Partie, Port mor bistro, Argyll and the Islands

Posted on March 7, 2018 | Start date March 7, 2018

Salary:£10 per hour paid weekly in arrears plus tips (around £1 per hour) and also an end of season bonus in place
Days:6 days - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:Based on a campsite
Covers:Lunch: 40; Dinner: 40; Breakfast: 20
Food type:Fresh local - Bistro menu plus takeaways- all made fresh on premises
Full-time chefs:Sole chef plus kitchen porters
Accommodation:Good ccommodation is available 20 miles away from the bistro - charged at £40 per week - TV available Wi-Fi in bistro
Job description:

The Port Mor Bistro is a small independent bistro situated in Port Charlotte on the Isle of Islay.

We are looking for an experienced chef/cook to join our close-knit team to start as soon as possible

Working with hands on owner who will be taking over the paperwork and running of the kitchen. You will have input into menus including daily specials using local produce.

A driver is essential as we are in a beautiful but very remote location.

This is a good opportunity to work with quality ingredients cooking simple food to a high standard and earn some money for the winter.

Shifts are 8.30am-2.30pm and 5pm-9pm

This position is available now for the right candidate until the end of October and there is scope to come back next year.

How to apply:

Please email your CV to Debbie MacDougall, owner

Work for partners:

Work available in front of house

Contact |

Chef de Partie, Glenmorangie House, Ross and Cromarty

Posted on March 6, 2018 | Start date March 10, 2018

Salary:18k monthly salary, Share of tips, yearly performance bonus
Covers:Lunch: pre booked up to 30; Dinner: up to 26 all pre booked no walk in's; Breakfast: up to 30
Food type:2 AA Rosette (Pushing for 3) Fine Dining, Daily Changing set 4 course menu using the best locally sourced ingredients all cooked fresh in house
Full-time chefs:3
Accommodation:Accommodation may be available - part of package
Job description:

The Glenmorangie Company does not only produce the highest quality single malt Scotch whisky but also provides unique experiences of luxe and intimacy at its very own Glenmorangie House. This is the award winning Highland home of our whisky, which has achieved two Red Rosettes for its food from the AA hotel inspection service, and proudly features as “Forbes magazine Top 5 Hotel Experiences”.
Glenmorangie House provides everything somebody would expect from a 5star hotel, but with the warmth and personality of a country house party, offering a 9 bedroom retreat on the shores of the Cromarty Firth, within easy reach of Inverness.
The care and attention put into creating our expressions is reflected in the approach we take with the House and our cuisine, offering beautiful rooms and an unparalleled fine dining experience. For this, we are currently recruiting for the position of Chef de Partie.

Key responsibilities:
• To support the Head Chef and Sous Chef in the day to day running of the kitchen.
• Support with the daily ordering of food and all aspects of stock management.
• To assist with the development of menus and all aspects of food preparation.
• Be responsible for a service period designated by the Head Chef and Sous Chef.
• Prepare and present food to the highest standard.
• Make sure that equipment is ready to use before each service and stored in the right place before leaving the premises
• Ensure that all kitchen health & safety procedures and regulations are strictly followed.
• Help minimise waste, whilst maximising profit levels.
• Strive to succeed customer expectations.

Technical Skills & Experience Required:
• Experience of working within the catering industry in a similar role
• SVQ Level 3 professional cookery and previous experience working in an AA rosette kitchen would be preferred but not essential
• Relevant food hygiene qualification (training will be provided if required)
• Excellent food knowledge and passion for cooking with fresh local ingredients
• Good understanding of dietary needs

Personal attributes:
• A positive can do attitude
• Enthusiasm and eagerness to learn
• Ability to work on own initiative
• Ability to work under pressure
• Multi-tasker
• Reliable and Flexible
• Team player
• Self-motivated
• Good communicator
This role is a permanent, full time role averaging around 40 hours per week, however may vary during peak season and will include working weekends and bank holidays if required.
Package: The successful applicant will be offered an attractive package, including excellent company benefits and great opportunities for personal development within a global leading organisation.

How to apply:

Please forward CV to

Work for partners:

possible FOH work for partners

Contact |

Chef de Partie, The Bosville Hotel, Skye and Lochalsh

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
Days:5 days from 7 - mixed shifts
Holidays:Statutory (28 days p/a)
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 |

Chef de Partie, Old Mill Inn - Pitlochry, Perthshire

Posted on March 6, 2018 | Start date March 6, 2018

Salary:£9.50-£10 per hour depending on experience paid weekly in arrears plus tips
Hours:50 hours per week
Days:5 days from 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: to 100; Dinner: to 150
Food type:Family restaurant - fresh prepared quality dishes
Full-time chefs:4 on at one time plus kitchen porters
Accommodation:Own room in shared staff flat with Wi-Fi - available as part of the package
Job description:

The Old Mill is a family owned boutique inn with 12 luxury rooms, a live music venue bar and a busy 200 cover bistro. We pride ourselves on offering extremely friendly and attentive service in a high-quality gastropub setting.

You will be working in a vibrant kitchen atmosphere alongside a hardworking, friendly, international kitchen team. You will be technically strong, with excellent communication skills and the ability work efficiently whilst under pressure. It’s a busy kitchen and you’ll be expected to work hard with a can-do attitude. We pride ourselves on working as a team and making sure that we support each other effectively.

Chef role will involve:
- Daily preparation and presentation of food
- Ensuring all equipment is properly maintained
- Maintaining high Health & Safety & Food Hygiene standards

As a Kitchen team member at The Old Mill Inn you will be able to take advantage of on the job training and development of knowledge and skills.

There are excellent career progression opportunities for the right candidates.

How to apply:

Please apply via email with a copy of your updated CV and reference details

Work for partners:

Bar/Waitress: Friendly, attentive and welcoming service is at the heart of what we do. Your role will be front of house involving bar work and waitressing, and possibly reception cover.

Bar/Waitress role will involve:
- Managing your restaurant section efficiently
- Working tightly with restaurant and bar staff
- Helping on bar alongside waitressing on restaurant floor
- 40 hours per week

Contact |
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