Chef de Partie

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Chef de Partie, Castle Moil Restaurant, Skye and Lochalsh

Posted on May 10, 2018 | Start date May 14, 2018

Salary:£9-10/hour depending on experience, plus share of tips. Paid weekly. Scope for progression and for making the position permanent.
Duration:Seasonal
Hours:40-50
Days:5 out of 7 days, varied shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 60-120; Dinner: 80-120
Food type:Scottish pub/seafood
Full-time chefs:3 + kitchen porters
Accommodation:live-out or live-in : en-suite double room available if required
Job description:

We are a family-owned restaurant and bar located in a very scenic, tourist hot-spot overlooking the Skye Bridge. The tourist trade is varied, including many foreign backpackers and coach parties, and the bar also has healthy local trade including fisherman who supply some of our fresh ingredients.

We don't offer breakfast but have busy lunchtime and evening food trade. The CDP will assist the kitchen team in all aspects of food preparation and service, as well as maintaining kitchen hygiene, housekeeping and ordering. The menu, using local and fresh ingredients, is varied, designed to appeal to our principle customer base and supplemented by specials. The position is seasonal in the first instance, but there is scope to make the position permanent and to progress to sous chef.

The staff in general, predominantly young, are committed to the business, and bond well with each other both within the workplace and socially.

The bar has regular live music and sponsors the local football team. The village is one of the livelier places in the area, and very pleasant to live in.

How to apply:

Apply with cv to our email or our business address

Work for partners:

Kitchen assistant/porter and/or waiting work may be available

Contact details:castlemoil@hotmail.com

Chef de Partie, Small hotel family run hotel, Moray and Strathspey

Posted on May 10, 2018 | Start date May 11, 2018

Salary:£20,000 paid monthly plus a share of tips
Duration:Permanent
Hours:35 - 45 depending on season
Days:usually five, can be less in Winter
Holidays:Statutory (28 days p/a)
Bedrooms:8
Covers:Lunch: 0 to 30; Dinner: can do up to 50; Breakfast: to 25; Functions: some up to 200
Food type:Mainly Gastro using good fresh local produce with set menu and daily specials
Full-time chefs:3 plus kitchen porters
Accommodation:own room in shared house with living room, kitchen, TV and wifi - all provided at no charge
Job description:

I am recruiting for a privately owned and run 8 bedroom 3 Star Hotel.

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

Lovely coastal town in the outskirts of Aberdeenshire with excellent amenities.

There is plenty of scope for input into the menus and to get involved in the team.

Working with a well known experienced Scottish chef.

There is potentially work available for couples also as front of house work is available.

Position available now for the right candidate.

How to apply:

Please apply to Tom at Chefs In Scotland with an up-to-date CV and reference details quoting 7452

Work for partners:

yes possibly front of house

Contact details:tom@chefsinscotland.co.uk

Chef de Partie, Cuillin Hills Hotel, Skye and Lochalsh

Posted on May 10, 2018 | Start date May 11, 2018

Salary:£9 - £11 per hour negotiable depending on experience, paid weekly plus shared tips
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:34 bedrooms with 6 further rooms being built
Covers:Lunch: 20 to 30; Dinner: up to 60; Breakfast: 60 to 70; Functions: only very occasional function up to 60 people
Food type:2 AA Rosette a la carte - using fresh local ingredients
Full-time chefs:5 up to 6 in season plus 3 kitchen porters
Accommodation:Own room in shared staff accommodation - £45 per week all in
Job description:

The Cuillin Hills Hotel is a 4 star hotel situated in Portree, the main town on the beautiful island of Skye in North West Scotland.

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

The Hotel has undergone a major refurbishment.

There is scope for input into menus.

Overlooking Portree Harbour, Portree is a great place to live and work with good amenities. 2 hours from Inverness.

The position is available now for the right candidate

How to apply:

Please apply to Head Chef Scott Morrison with your up to date CV and reference details

Work for partners:

yes front of house or house-keeping.

Contact details:chef@cuillinhills-hotel-skye.co.uk | www.cuillinhills-hotel-skye.co.uk

Chef de Partie, Muckrach Country House Hotel, Moray and Strathspey

Posted on May 11, 2018 | Start date May 12, 2018

Salary:£10-£11 per hour according to experience paid weekly plus very good tips
Duration:Permanent
Hours:40-45
Days:5 days per week straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:13 bedrooms
Covers:Lunch: up to 30; Dinner: up to 50; Breakfast: up to 40; Functions: up to 60
Food type:Traditional Scottish cuisine using good local fresh produce
Full-time chefs:6-7 chefs
Accommodation:avaliable
Job description:

Muckrach Country House Hotel is an 13 bedroom hotel situated in the heart of the Scottish Highlands, 30 minutes drive from Inverness.

It has recently undergone a total refurbishment including a brand new kitchen.

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

This is a great opportunity to learn under experienced head chef Jon Wood.

Awarded best taste award 2016/17.

This position is available now for the right person.

A great chance to get involved in a totally new business and to help us to make a name for Muckrach.

This position is working with an up and coming small group and there are great opportunities for career advancement.

If you want to join this exciting new project and use good level fresh produce we would be pleased to hear from you.

How to apply:

Please apply with an up to date CV and references to Jon Wood, Head Chef.

Work for partners:

Possibly Front of House and Housekeeping

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

Chef de Partie, Ardlui Hotel, Argyll and the Islands

Posted on May 10, 2018 | Start date May 10, 2018

Salary:£9.50 per hour paid weekly plus tips - bonus scheme available to be discussed
Duration:Permanent
Hours:40/50 hours per week
Days:5 or 6 days from 7, mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: up to 100 in season; Dinner: up to 150 in season; Breakfast: up to 80 in season; Functions: small occasional for up to 35
Food type:Extensive quality Bar menu plus specials
Full-time chefs:2 - 4 chefs plus 1 - 2 kitchen porters
Accommodation:Single en-suite room in staff accommodation plus TV - wifi available in the hotel - meals on duty - £30 per week
Job description:

Ardlui Hotel is a 10 bedroom 3 star hotel situated on the banks of Loch Lomond just 45 miles from Glasgow, catering for its own guests plus holiday home and boat owners from our adjacent park & marina, and also passing trade from the busy A82.

A family run business for 55 years.

Ideally we are looking for an experienced CDP to assist the head chef in the smooth operation of our busy kitchen, but would consider an applicant with the correct CV to train-up for the position.

You must have experience with HACCAP & stock control and have a good level of cooking, preparation & presentation skills.

We have good trade for most of the year, but are busiest during the summer months. The winter can be quiet, especially during the week. We will be closing for a period in the winter so holidays can be taken.

A beautiful scenic location.


This position is available now until the end of October but may become permanent for the right candidate.

How to apply:

Please apply to Scott Squires, Partner with a copy of your updated CV and reference details

Work for partners:

possible depending on experience

Contact details:scott@ardlui.co.uk | www.ardlui.co.uk

Chef de Partie, (Breakfast) The Lovat Loch Ness, Invernesshire

Posted on May 10, 2018 | Start date May 10, 2018

Salary:£18,298 per annum monthly paid - plus Tips
Duration:Permanent
Hours:45 hours per week
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:high quality 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, award winning hotel situated in Fort Augustus, just 45 minutes to an hour from Inverness.

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

You will contribute to the smooth & efficient running of breakfast, serving good quality local produce cooked fresh to order.

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. 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.

This position is available now for the right candidate.

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, The Waterside Hotel, Invernesshire

Posted on May 9, 2018 | Start date May 10, 2018

Salary:£19,500 per year, paid monthly, plus tips.
Duration:Permanent
Hours:up to 48 maximum per week.
Days:5 days per week mixed shifts, overtime payable over 48 hours sanctioned by management
Holidays:Statutory (28 days p/a)
Bedrooms:35
Covers:Lunch: Up to 60; Dinner: Up to 90; Breakfast: 70; Functions: Average of 80-100 covers.
Food type:Fresh Scottish a la carte and wedding catering
Full-time chefs:7 plus kitchen porter
Accommodation:possibly short but long term live out
Job description:

The Waterside Hotel is a privately owned hotel with a great reputation for its food situated in Inverness.

We are looking for an experienced chef to join our team and work on all sections including breakfasts.

We have a very well equipped kitchen and our brigade of 7 chefs uses fresh ingredients and local suppliers wherever possible.

We have both a busy all-day riverside restaurant and a bustling events food business with up to 30 weddings catered for per year.

The successful applicant must have solid kitchen experience.

This position is available now for the right person.

How to apply:

Please apply to Grant Manson with an up-to-date CV.

Work for partners:

Contact details:gm@thewatersideinverness.co.uk | www.thewatersideinverness.co.uk/

Chef de Partie, Kirkwall Hotel, Orkney and Shetland

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

Salary:£21,000 per annum plus tips
Duration:Permanent
Hours:40-45 hours per week approximately
Days:5 of 7 shifts for you to organise
Holidays:Statutory (28 days p/a)
Bedrooms:38
Covers:Lunch: up to 150; Dinner: up to 200; Breakfast: up to 90; Functions: looking to start doing
Food type:Fresh, bistro style using local produce
Full-time chefs:14
Accommodation:accommodation available in hotel initially and then in staff flat - costs to be discussed
Job description:

The Kirkwall Hotel is a 38 bedroom, 3* hotel situated in Kirkwall, the main town in Orkney.

We are looking for an chef de partie to join our team and work alongside our chefs to bring the hotel up to the next level.

Recently re-opened last month with a new experienced head chef in place.

An exciting time to join with lots of scope for career progression as we go through this transitionary period.

Orkney is a beautiful place to live and was voted the 2nd most desirable place to live in the UK.

Orkney is a very community based set of islands and it is the ideal place to bring up a family.

The position is available immediately.

How to apply:

Please send an up to date CV with reference details to Mateusz Majer, Head Chef.

Work for partners:

Yes there are Front of house, housekeeping and reception positions.

Contact details:mateusz.majer@yahoo.co.uk | www.kirkwallhotel.com/

Chef de Partie, The Rosehip, Edinburgh and Lothians

Posted on May 8, 2018 | Start date May 16, 2018

Salary:Competitive rates of pay based on experience paid on a fortnightly basis. Share of gratuities for all staff based on hours worked.
Duration:Permanent
Hours:Full Time
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: Up to 100; Dinner: Up to 200; Breakfast: Up to 80; Functions: N/A
Food type:Scottish
Full-time chefs:10
Accommodation:Not offered
Job description:

The Rosehip Restaurant and Bar is a busy independent in the centre of Edinburgh with a great reputation for focussing on local, seasonal and fresh Scottish ingredients.

How to apply:

Please email a CV and covering letter to richey.james@iiltd.net

Work for partners:

Contact details:richey.james@iiltd.net | www.therosehipedinburgh.com

Chef de Partie, Whitmuir Organic Cafe, Edinburgh and Lothians

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

Salary:£8-£10 per hour depending on experience paid monthly, plus a share of tips.
Duration:Permanent
Hours:around 24
Days:3 days per week straight shifts 8.30am to 4.30pm
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 30 to 40
Food type:All Organic from the farm and made freshly on the premises. "From Fork to Fork" Home baking also.
Full-time chefs:2/3 plus kitchen porters
Accommodation:live out, 16 miles from Edinburgh centre, 4 miles West Linton and 8 miles from Penicuik.
Job description:

Whitmuir Organic Café is looking for a third chef to work alongside the head chef and sous chef and provide support and cover them on days off.

Everything is made freshly on the premised from scratch.

Must be a driver as we are situated on the A701 and there is no public transport links.

Straight shifts and no evening work, 3 days per week.

We are a well established, family business.

We have a farm, an art gallery, farm shop and a plant nursery on site.

You will be cooking super quality, fresh quality produce.

If you are interested, we are pleased to hear from you.

How to apply:

Please apply to Heather Anderson with your CV and details of work references.

Work for partners:

potentially if two chefs working back to back

Contact details:heather@whitmuir.scot | www.whitmuir.scot
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