Chef de Partie

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Chef de Partie, Casa Mia, Dumfries and Galloway

Posted on August 3, 2017 | Start date August 4, 2016

Salary:£20,000 paid weekly plus very good tips, between £2500-£3000 per annum approx Overtime is paid back on a pro rata basis.
Duration:Permanent
Hours:45 - 50 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 150 - 250 covers per day over lunch and dinner
Food type:Modern European A la Carte with theme nights and dinner dances
Full-time chefs:6 chefs plus 4 kitchen porters
Accommodation:None
Job description:

Casa Mia is busy restaurant situated in Dumfries. We have a good reputation for serving a high standard of cuisine with a modern European influence.

We are looking for a chef de partie to join our team working in a very stable, friendly and professional brigade.

This position would suit a Chef who is looking for job stability and the opportunity to develop their skills. The Head Chef is willing to train successful candidate in return for commitment and dedication to learn.

One of the busiest restaurants in Dumfries and Galloway, therefore the ability to work well under pressure is essential.

Menus change on a regular basis and you will have input into these.

The position is available now for the right candidate.

How to apply:

Please apply to Buti Gashi, manager, with an up-to-date CV and reference details

mail@casamiadumfries.co.uk

Work for partners:

Possible front of house

Contact details:mail@casamiadumfries.co.uk | http://www.casamiadumfries.co.uk/

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

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

Salary:£10 per hour depending on experience paid monthly plus tips.
Duration:Permanent
Hours:45 to 55 hours per week in season
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

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, Brand New Bistro, Borders

Posted on August 3, 2017 | Start date October 1, 2017

Salary:£17,000 - £19,000 depending on experience. Paid fortnightly with a share of tips.
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 mixed shifts - closed Monday and Tuesday
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 40; Dinner: 40
Food type:Bistro - all Local Produce
Full-time chefs:2-4 chefs
Accommodation:Live out
Job description:

Brand new bistro opening in the heart of Kelso.

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

We require a career driven individual.

This is an excellent opportunity to learn as we pride ourselves on using fresh local ingredients and preparing everything in house.

Working in all corners of the kitchen you will be in charge of your own section of the kitchen.

Exciting opportunity with lots of scope for career progression. Working in a recently refurbished kitchen.

Trials taking place in August and September.

The position is available from early October potentially earlier for the right candidate.

How to apply:

Please email your CV to Billy Hamilton, the owner, with contactable work references

billy@buccleucharms.com

or you can call Billy on 07803745331

Work for partners:

No

Contact details:billy@buccleucharms.com

Chef de Partie, Relief Chefs of all levels, Dumfries and Galloway

Posted on August 1, 2017 | Start date August 1, 2017

Salary:From £12.50-£17 depending on position. Plus return travel either at cost price or 30p per mile.
Duration:Seasonal
Hours:Minimum of 40 hours over 5 days
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:Small country inns and restaurants to large 4/5 star resorts
Covers:Lunch: Varies; Dinner: Varies; Breakfast: Varies; Functions: Varies
Food type:Seasonal fresh and local produce mainly A la carte and good quality pub/bistro up to 3AAR
Full-time chefs:1 - 20 + kitchen porters
Accommodation:Clean single accommodation is provided at no charge to the chef
Job description:

We are looking for relief chefs of all levels from Chef de Partie upwards to Head Chef.

Positions are all over Scotland and in the north of England also.

Places vary from small country inns and restaurants to large resorts and 4/5* hotels.

We will be meeting chefs at our office to discuss relief work.

How to apply:

Please apply to Johanna Watson, Relief chef manageress, with an up-to-date CV and reference details quoting RELIEF 2017

We will then call you to get you registered.

Work for partners:

No

Contact details:recruitment@chefsinscotland.co.uk

Chef de Partie, New restaurant opening within 4* hotel city centre, Edinburgh and Lothians

Posted on July 31, 2017 | Start date September 1, 2017

Salary:£18,000 - £22,000 depending on experience paid four weekly plus tips
Duration:Permanent
Hours:45 - 50
Days:5 days - mainly splits
Holidays:Statutory (28 days p/a)
Bedrooms:158
Covers:Lunch: up to 80; Dinner: up to 80; Functions: possibly some exclusive use
Food type:Good quality local bistro with good attention to detail
Full-time chefs:10-12 plus kitchen porters
Accommodation:Live out
Job description:

Chefs In Scotland is recruiting for a new restaurant that is opening within a 4* hotel in the city centre of Edinburgh.

This is a new project with a well-known chef at the helm. There is going to be a state of the art kitchen a trendy restaurant and bar area and the very best of crockery, cutlery and glassware.

Extremely talented front of house staff to deliver a casual but excellent service engaging with the clients.

Very good quality, local produce with nearly everything made in house.

Ideally you will have some experience at this level.

Also looking for chefs with pastry experience.

Great career progression and excellent training provided.

Positions available from September but with scope to be sooner if required.

How to apply:

If you think this sounds like your next role please send your CV to Alannah at Chefs In Scotland with reference details quoting 6260

Work for partners:

No

Contact details:alannah@chefsinscotland.co.uk

Chef de Partie, The Cobbles Freehouse & Dining, Kelso, Borders

Posted on July 31, 2017 | Start date August 1, 2017

Salary:£17,500 - £19,000 depending upon experience paid fortnightly. Share of tips.
Duration:Permanent
Hours:45-48 per week
Days:5 days out of 7 - split shift
Holidays:Statutory (28 days p/a)
Bedrooms:none
Covers:Lunch: 25 - 50; Dinner: 30 - 80; Functions: 30
Food type:British pub classics and a 1 Rosette level dining menu
Full-time chefs:4 plus 3 kitchen porters
Accommodation:Own room in shared flat available - cost to be discussed
Job description:

The Cobbles Freehouse & Dining in Kelso is situated around 20 miles from Galashiels and 45 miles from Edinburgh.

We are looking for a chef de partie or experienced commis chef to join our small stable team.

Scottish gastro Pub of the Year 2017.

We have an excellent reputation for high quality food using only fresh, seasonal local produce.

Our restaurant is open 7 days for lunch and dinner. We offer British pub classics and a 1 Rosette level dining menu.

You must have passion for food and be hardworking and want to be part of a team.

This position is available now for the right candidate.

How to apply:

Please apply to Luca Becattelli, Owner with a copy of your up date CV and reference details

Or you can call 01573 223548.

Work for partners:

no

Contact details:info@thecobbleskelso.co.uk | www.thecobbleskelso.co.uk

Chef de Partie, The Tor Na Coille Hotel and Restaurant, Grampian

Posted on July 31, 2017 | Start date April 17, 2017

Salary:£negotiable according to experience paid monthly + share of tips
Duration:Permanent
Hours:45 per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:25
Covers:Lunch: to 50; Dinner: 60; Breakfast: up to 40; Functions: to 80
Food type:2AA Rosette Restaurant weekly changing menu with small bar menu, plus functions
Full-time chefs:4 chefs + kitchen porters
Accommodation:double room en suite room with shared kitchen
Job description:

Tor Na Coille Hotel are currently recruiting for a Chef de Partie to join our team within a 4-star Country House Hotel located in Banchory.

50 cover fine dining restaurant

80 cover function room

The successful candidate will have previous experience in a similar position to 2AA Rosette level. He/she must have a sound knowledge of modern and classical cookery techniques and a positive, proactive attitude towards training.

The Hotel is family-owned and managed, by Scottish Chef of the Year 2013/14 & Masterchef of Great Britain, David Littlewood, and the Kitchen Brigade of 6 is headed up by Award-winning Head Chef Colin Lyall.

This is a fantastic opportunity for a reliable, hard-working chef who is looking to work as part of a strong team who are working to a very high standard, & to bring their own skill set and ideas to the table.

Free use of Gym next door the Hotel.

How to apply:

Please email a copy of your updated CV and references to David Littlewood, owner.

or call for a chat

01330 822242.

Work for partners:

Possible - front of house or general assistant.

Contact details:dglittlewood@hotmail.co.uk | www.tornacoille.com

Chef de Partie, Lochfyne Hotel and Spa, Argyll and the Islands

Posted on July 31, 2017 | Start date August 1, 2017

Salary:£17,500 to £21,000 depending on experience paid monthly plus tips Discounted rooms on other hotels within the group
Duration:Permanent
Hours:48
Days:5 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:68
Covers:Lunch: up to 120; Dinner: up to 120; Breakfast: up to 120; Functions: up to 120
Food type:Scottish - bar, a la carte and tasting menu - all made fresh on site
Full-time chefs:7 plus kitchen porters
Accommodation:Own room in hotel - en-suite - £42 per week including all bills
Job description:

Loch Fyne Hotel & Spa is a 4* hotel situated in Inveraray. We are voted a top hotel choice in 2014 on TripAdvisor in Argyll and Bute and a must stay whenever you are visiting the west coast of Scotland.

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

You will have input into menus also as we are looking to gain a rosette this year. Using lots of fresh Scottish produce and everything is made fresh in house.

You must have a minimum of 2 years experience at this level.

Position is available now for the right candidate.

How to apply:

Please apply to James Sharp, Head Chef, with an up-to-date CV and reference details or call on 01499 302534

Work for partners:

Possible depending on their experience

Contact details:chef.lochfyne@crerarhotels.com | www.crerarhotels.com

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

Posted on July 31, 2017 | Start date August 1, 2017

Salary:£8.50 - £9.00 per hour negotiable. Paid weekly plus decent tips.
Duration:Seasonal
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. £60 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 on a seasonal basis. You will be responsible for running your own section in the kitchen.

The job includes a single room in the shared staff house 5 minutes walk from the Bistro.

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 from now until the end October.

How to apply:

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

Work for partners:

Possibly depending on their experience

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

Chef de Partie, The Collingwood Arms, Borders

Posted on July 31, 2017 | Start date August 1, 2015

Salary:£17,000 per annum, paid monthly plus Plus accommodation Plus a share of tips.
Duration:Permanent
Hours:40 plus, no more than 50.
Days:5, mixture of straight and split shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: to 50; Dinner: to 50; Breakfast: to 30
Food type:freshly prepared using only the best, locally-sourced ingredients.
Full-time chefs:5 plus kitchen porter
Accommodation:Accommodation available - part of package
Job description:

The Collingwood Arms is a former coaching hotel situated in the village of Cornhill on Tweed a mile from Coldstream and 12 miles from Berwick.

Our daily changing menu uses the best local produce.

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

There is a wealth of experience in the kitchen and you will gain experience in all corners of the kitchen. We will be happy to send you on any courses necessary to augment your training.

This position is available now for the right candidate.

How to apply:

Please apply to Shona Wedderburn, Manager with an up to date CV and contactable work references.

Work for partners:

No

Contact details:enquiries@collingwoodarms.com | www.collingwoodarms.com
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