Chef de Partie

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Chef de Partie, The Four Seasons Hotel, Perthshire

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

Salary:Weekly wage £350/£400, negotiable according to experience. Paid fortnightly. Share of Tips. Live in accommodation an option
Duration:Seasonal
Hours:as per demands of the business, perhaps 50 in high season. This is a seasonal position with an immediate start going through to September with the possibility of extending into a permanent post.
Days:5 days per week
Holidays:Statutory 28 days -pro rata
Bedrooms:19
Covers:Lunch: fairly quiet; Dinner: up to 60 in high season; Breakfast: to 40; Functions: some functions up to 50
Food type:2AA Rosette Table D'hote and an a la carte bistro menu
Full-time chefs:3 chefs and 1 kitchen porter in winter increasing to 5 in summer
Accommodation:Own room on site - meals provided on an off duty - Wi-Fi in the hotel included - part of packagepackage
Job description:

The Four Seasons is a well known 2AA Rosette 3 Star Country House hotel in Perthshire, within 30 miles of both Perth and Stirling. In a rural location with outdoor sports and golf close by.

Under new ownership there are plans to develop the food offering and expand the team creating a good work life balance

We are looking for a chef de partie to join our team. Staff development is a priority for the new owner and displayed by the recent promotion of the seasonal sous chef to the post of head chef. 

Ideally you will be a driver.

How to apply:

Please apply to Susan Stuart, owner with an up-to-date CV and reference details

Work for partners:

Yes but only for non resident staff as no couple accommodation available.

Contact details:susan@thefourseasonshotel.co.uk | www.thefourseasonshotel.co.uk

Chef de Partie, The Black Bull, England

Posted on April 3, 2018 | Start date April 4, 2018

Salary:£18,000-£20,000 depending on experience with a monthly share of tips
Duration:Permanent
Hours:40 hours
Days:5 days a week
Holidays:Statutory (28 days p/a)
Bedrooms:8
Covers:Lunch: 25; Dinner: 40; Breakfast: 20
Food type:British
Full-time chefs:2 plus a kitchen porter
Accommodation:accommodation is available
Job description:

The Black Bull Hotel is a small boutique hotel situated in Wark on Tyne, Northumberland (around 10 miles from Hexham).

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

Good training will be provided from our experienced head chef.

Using lots of locally sourced ingredients.

This position is available now for the right person.

How to apply:

E-mail CV to Cheryl, Head Chef, at cheryl.blackbullwark@outlook.com

Work for partners:

No

Contact details:cheryl.blackbullwark@outlook.com | www.blackbullwark.com

Chef de Partie, Lime Tree Restaurant, Lochaber

Posted on April 3, 2018 | Start date May 1, 2018

Salary:£22,000 plus share of excellent tips
Duration:Seasonal
Hours:40
Days:5 of 7
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Dinner: 30; Breakfast: 20; Functions: 50
Food type:Scottish
Full-time chefs:4 plus KPs
Accommodation:Possibly
Job description:

The Lime Tree is a multi award winning restaurant whose food service philosophy is that exciting creative dishes should be prepared from raw, local, seasonal ingredients made into something special by skilled chefs.

We do not buy in prepared foodstuffs all our dishes are made here and therefore to work in our kitchen you need to be the sort of Chef that has skills, enthusiasm, creativity and excited about cooking.

If you have those rare qualities then the Lime Tree it a great place to work and develop your skills and reputation as a Chef.

This is a seasonal position available from the beginning of May.

How to apply:

Please send an up to date CV by email to David Wilson.

Work for partners:

Yes. We have hotel jobs available.

Contact details:david.fjp@outlook.com | www.limetreefortwilliam.co.uk

Chef de Partie, Loving Food, Stirlingshire

Posted on April 3, 2018 | Start date April 16, 2018

Salary:£19,200 plus benefits and share of tips
Duration:Permanent
Hours:45
Days:5 of 7
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 56; Dinner: 56; Breakfast: 56
Food type:Field to plate, informal bistro
Full-time chefs:3
Accommodation:n/a
Job description:

If you are passionate about quality and field to plate ethic then we’d love to hear from you about our Chef de Partie opportunity.

Working as part of a small, dedicated, passionate kitchen, you will be part of the team that delivers awesome food using local ingredients and suppliers to knock the socks of our customers.

Loving Food has built up a reputation of serving awesome food with amazing service, in fact, that’s our mission statement right there. We want our team to have the same ethic and help strive to bring Stirling the best dining experience.

We offer a great working environment, opportunity to learn and develop and we will support by promoting the endeavours of our chefs.

Creating an exciting breakfast and brunch menu as well as informal evening bistro menu is the aim and you will have experience and passion to fit the bill and opportunity to showcase your skills.

You will need a qualification in professional cookery or good, relevant experience. You need to be a strong team player and work seamlessly with our front of house team.

How to apply:

Email CV to stewart@loving-food.com

Work for partners:

Contact details:stewart@loving-food.com | loving-food.com

Chef de Partie, (junior) Ednam House Hotel, Borders

Posted on April 3, 2018 | Start date April 15, 2018

Salary:Negotiable depending on experience paid monthly plus tips. Company benefits include discounts at other hotels and one complimentary stay in your own hotel.
Duration:Permanent
Hours:45 per week
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:33
Covers:Lunch: 10 - 30; Dinner: 20 - 40; Breakfast: to 60; Functions: Up to 160
Food type:Bar meals 1 AA a la carte - all made fresh on the premises
Full-time chefs:5 plus kitchen porters
Accommodation:Live-in available if required - cost negotiable
Job description:

Ednam House Hotel is a 33 bedroom 3* hotel which is part of The Robert Parker Collection.

We are recruiting a junior chef de partie to join our small and friendly team. You will be reliable, hard-working and have the initiative required to continue our high standard.

You will have input into menus and there is lots of scope for career progression within the hotel and the collection.

We are located in the centre of Kelso in the stunning Scottish Borders yet only 45 miles from Edinburgh.

You will be required to work in our main kitchen, function area and smoke house.

This position would suit someone who likes the outdoors as we are situated right on the River Tweed.

This position is available mid April for the right candidate.

How to apply:

Please apply to Peter Carr, Head Chef, with an up-to-date CV and reference details.

Work for partners:

Yes - front of house or house keeping

Contact details:chef@ednamhouse.com | www.ednamhouse.com/

Chef de Partie, La Garrigue, Edinburgh and Lothians

Posted on April 2, 2018 | Start date April 2, 2018

Salary:Negotiable depending on experience paid monthly - shared cash tips
Duration:Permanent
Hours:45
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: to 45; Dinner: to 45
Food type:2 AA Rosette Classic French - seasonal changing a la carte menu
Full-time chefs:5 chefs plus kitchen porters
Accommodation:Live out
Job description:

La Garrigue is an award winning restaurant situated in Edinburgh.

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

Ideally will have some Rosette experience although excellent training is given.

We are a well established business of 15 years.

This position is available now for the right candidate.

How to apply:

Please apply to Owner Morgan Miceli with a copy of your current up to date CV and reference details or call 0131 557 3032.

Work for partners:

No

Contact details:reservations@lagarrigue.co.uk | www.lagarrigue.co.uk

Chef de Partie, Isle of Barra Hotel, Western Isles

Posted on April 2, 2018 | Start date May 1, 2018

Salary:£350 per week, paid monthly
Duration:Seasonal
Hours:40 hours per week
Days:6 days per week some straight shifts and some split shifts. starting at 4pm after day off.
Holidays:Statutory (28 days p/a)
Bedrooms:30
Covers:Dinner: to 65; Breakfast: to 65
Food type:Good quality local produce with excellent seafood, a la carte menu and coach parties
Full-time chefs:3
Accommodation:Own room with shared facilities TV and Wi-Fi available included at £15 per week
Job description:

The Isle of Barra Hotel is a 37 bedroom hotel situated in a beautiful remote Scottish Island.

We are looking for a chef to join our team from 1st of May until 28th September.

We are looking for a all rounder for the kitchen - so someone with knife skills needed for salad and veg prep - experience of working assisting with serving up (for tour groups) and who's prepared to put their hands in the sink and scrub pots and wash up, scrub down and mop - we are a small team here and everyone needs to help each other when on shift. 

You will have will have their own room with on suite - evening staff meal - morning shift will  KP (when over 20 for breakfast). 

No lunches so next time on shift to come in around 4pm help with live-in staff meal - then restart again after dinner at 6pm ready to do any final prep, KP, help service then clean down. There will be a £17.50 a week charge for live-in/food/electric. 

There's a staff room with washing machine and fridge etc for their breakfast things - but if working on breakfast shift they are entitled to breakfast cereal, toast, coffee or bacon butty - whatever chef is happy to offer them - also a full staff live-in cooked breakfast provided every Sunday morning.

Holiday pay and pension available. 1 day off per week.

Lovely place to spend the summer season.

How to apply:

Please apply to Teresa Jenkins, Owner with a copy of your CV and reference details.

Work for partners:

No

Contact details:latrend@hotmail.com | www.isleofbarrahotel.co.uk

Chef de Partie, Murraypark Hotel, Perthshire

Posted on March 30, 2018 | Start date March 31, 2018

Salary:£19,500 per annum paid monthly our benefits include on-site discounts (as well as long term career prospects)
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:80 - 100 diners
Food type:Our restaurant is Brasserie style and we serve food in the bar which is also a popular option.
Full-time chefs:
Accommodation:Live-out. Acccommodation available short term if relocating
Job description:

This an exciting opportunity for an ambitious Chef de Partie to work with our team at our Murray Park Hotel in Crieff. If you’re looking to make your mark in a small, friendly hotel with a great reputation, this one’s for you!
At the Murraypark Hotel we offer gastro pub style food. We’re popular with the locals as well as our hotel guests and from our sister hotel Crieff Hydro.  

We’re passionate about food and looking for someone who is equally eager to showcase their culinary skills using fresh, seasonal local ingredients on our door step from Scotland’s larder.

We’ve signed up to Visit Scotland’s Taste our Best Scheme. We have capacity to serve 80 – 100 diners. Our restaurant is Brasserie style and we serve food in the bar which is also a popular option.

 If creativity and ambition is your thing we’d love your influence and support Head Chef Stuart to create menus, daily specials and manage the kitchen on a daily basis. It’s a small team so an all-rounder is what we’re looking for.

Stuart started his career with us at Crieff Hydro as a commis chef. Under Executive Head Chef Bruce Prices he quickly worked his way up the ranks due to his natural talent for cooking and passion for food. Stuart was soon given the opportunity to work as Head Chef at The Murraypark Hotel. Stuart loves working with the team, developing their skills and encouraging creativity.

Do you have what it takes?
You’ll have a qualification in professional cookery or relevant experience. You’ll be good at building good relationships with the front of house team to make sure our guests get exactly what they want, quickly.

What you’ll get from us
We’re offering the chance to work in a friendly, forward thinking company with investment as a priority. There’s a competitive pay rate on offer, and our benefits include company pension scheme, share save scheme and great on-site discounts (as well as long term career prospects and skills development.) We have over 100 staff living on site in a campus environment, and we may be able to offer temporary live in accommodation to help you relocate to Crieff.

How to apply:

Please apply with an up-to-date CV to Sandra Milne with an up-to-date CV and reference details.

Work for partners:

Yes - front of house, house keeping

Contact details:Sandra.Milne@crieffhydro.com | www.murraypark.com

Chef de Partie, Cafe Chef - Peel Cafe, Borders

Posted on March 30, 2018 | Start date March 31, 2018

Salary:£18,252 per annum paid monthly our benefits include on-site discounts (as well as long term career prospects)
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:café seats up to 200 people inside and out
Food type:Good quality Cafe
Full-time chefs:Working mainly on your own with help provided during busier times.
Accommodation:Live-out. Acccommodation available short term if relocating
Job description:

At Peel Cafe, the emphasis for food is on quality. We know that freshness and quality are important to our guests, so we work hard to include the best local produce and seasonal ingredients. Our chefs are flexible with the varied menu including snacks, sandwiches, homemade soup, carb filled delights and baked goods. That means you’ll have a really varied workload to cater to all of those who visit the cafe. So if you’re passionate about fresh produce, enjoy the buzz of a busy kitchen in a business that’s transforming, then this is perfect for you.

Do you have what it takes?
As a Café Chef, you’ll motivate the kitchen team to prepare a variety of different dishes, the busy café seats up to 200 people inside and out . You’ll have an eye for quality and consistency. You’ll build good relationships with the front of house team to make sure our guests get exactly what they want, quickly.  A qualification in professional cookery would be great, and relevant experience is essential. If you’ve pastry experience, that’s even more exciting!

What in it for You
We’re offering the chance to work in a friendly, forward thinking company with investment as a priority. We will motivate you to perform at your peak, recognising your achievements and rewarding them appropriately.  There’s a competitive pay rate on offer we also give you 28 day's holiday a year, pro rata and discounts across our family of hotels and services. All of this, in a professional but fun environment that you will enjoy to work in with genuine development and progression opportunities. 
 

How to apply:

Please apply with an up-to-date CV to Sandra Milne with an up-to-date CV and reference details.

Work for partners:

Yes - front of house, house keeping

Contact details:Sandra.Milne@crieffhydro.com

Chef de Partie, Breakfast - Peebles Hydro, Borders

Posted on March 30, 2018 | Start date March 31, 2018

Salary:£18,000 per annum paid monthly our benefits include on-site discounts (as well as long term career prospects)
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:132
Covers:Breakfast: up to 100
Food type:Traditional Scottish
Full-time chefs:12 Chefs 6 Kitchen Porters
Accommodation:Live-out. Acccommodation available short term if relocating
Job description:

At The Hydro, the emphasis for food is on quality. We know that freshness and quality are important to our guests, so we work hard to include the best local produce and seasonal ingredients.

As Chef De Partie you will motivate the breakfast team to prepare excellent food and to provide excellent service for up to 100 on our busy days. You'll also work closely with the Head Chef to continuously improve our offering as well as working close with the team to help train and coach them to reach their career aspirations. As we will help you with yours. 

What you'll need
You'll have previous experience at Chef De Partie level, a qualification in professional cookery would be great, and relevant industry experience at Chef de Partie level is desirable.
Passionate about making sure every plate goes out perfectly, your enthusiasm will motivate and drive the team. You’ll be able to demonstrate your abilities in working with high volumes and keeping calm when the pressure’s on. You’ll be flexible as hours of work are variable to meet the needs of the business.

What in it for You
We're offering the chance to work in a friendly, forward thinking company with investment as a priority.   There’s a very attractive remuneration package on offer, where benefits include discounted leisure membership and food and drink, as well as great rates across our family of hotels. Live in accommodation may be available for re-location.
 

How to apply:

Please apply with an up-to-date CV to Sandra Milne with an up-to-date CV and reference details.

Work for partners:

Yes - front of house, house keeping

Contact details:Sandra.Milne@crieffhydro.com | www.peebleshydro.co.uk
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