Chef de Partie

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Chef de Partie, Dine Edinburgh, Edinburgh and Lothians

Posted on October 20, 2017 | Start date October 20, 2017

Salary:£18,000 negotiable paid fortnightly plus a share of the tips
Duration:Permanent
Hours:50 hours
Days:5 days per week looking to go to 4
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 30 - 80; Dinner: 80 - 130
Food type:Upmarket brasserie - Seasonal a la carte and market menu
Full-time chefs:6 plus 3 kitchen porters
Accommodation:live-out
Job description:

Dine Edinburgh is a busy upmarket brasserie situated in the city centre of Edinburgh.

We are looking for a chef de partie to join our team. We are using the best quality produce available and we are looking for someone who is reliable and looking to learn.

We buy everything whole and our chefs come from a Michelin background so excellent training will be provided.

Looking to go to 4 days on 3 days off system when we are at full strength.

This position is available now for the right candidate.

How to apply:

Please apply to Martyn Wilson, Head Chef, with an up-to-date CV

Work for partners:

Possibly in front of house

Contact details:martyn@dine.scot | https://dineedinburgh.co.uk/

Chef de Partie, Crieff Hydro, Perthshire

Posted on October 20, 2017 | Start date October 20, 2017

Salary:£21,000 per annum paid monthly our benefits include on-site discounts (as well as long term career prospects)
Duration:Permanent
Hours:40-45 hours per week
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:200 plus over 50 lodges
Covers:Dinner: Covers 50- 250 depending season
Food type:Traditional British made fresh on premises
Full-time chefs:10 + Kitchen porters
Accommodation:Live-out. Acccommodation available short term if relocating
Job description:

Crieff Hydro is Scotland’s leading 4 star leisure resort.

About the role

We’re looking for a people-focused, energetic Sous Chef for our Meikle Restaurant. The restaurant’s steeped in tradition (but it’s never stuffy) and takes pride in showcasing fabulous Scottish produce, lovingly prepared in the traditions of great British cooking, with a modern twist. You’ll set high standards of food quality and consistency, and be committed to developing standards and skills in the team

Do you have what it takes?
As Chef de Partie, you'll be enthusiastic about learning and developing your supervisory skills through our company training as well as developing junior members of the team.
You'll have strong technical abilities, good communication skills and an ability to work well under pressure. You'll also work well without supervision within your specific area of the kitchen.
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 industry experience at Chef de Partie level is essential.

What you’ll get from us
We’re offering the chance to work in a friendly, forward thinking company with investment in your training and development 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.) 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.


This position is available now for the right candidate

How to apply:

Please apply with an up-to-date CV to Sharon McIntosh with an up-to-date CV and reference details.

Work for partners:

Yes - front of house, house keeping

Contact details:Sharon.mcintosh@crieffhydro.com | www.crieffhydro.co.uk

Chef de Partie, The Lakes Distillery, Cumbria, England

Posted on October 20, 2017 | Start date October 20, 2017

Salary:negotiable depending on experience paid monthly with a share of tips
Duration:Permanent
Hours:40-45 hours per week
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: up to 30; Dinner: up to 30
Food type:Traditional Bistro
Full-time chefs:3 plus Kitchen Porters
Accommodation:Live Out
Job description:

The lakes distillery is looking for a Chef de Partie who can know and understand the food philosophy and the high standards of The Lakes Distillery Company.

We are looking for someone who can maintain the highest level of professionalism and constantly strive to improve their standards and skills.

Located on Bassenthwaite lake it is in a picturesque rural location.

How to apply:

Apply with an up to date CV to careers@lakesdistillery.com.

Work for partners:

Possible - depending on experience.

Contact details:careers@lakesdistillery.com | www.lakesdistillery.com

Chef de Partie, The Crown Hotel - Wetheral, England

Posted on October 20, 2017 | Start date October 21, 2017

Salary:Good salary - paid monthly. Benefits Uniform provided Meals whilst on duty Discount scheme for food within Restaurant & Bar
Duration:Permanent
Hours:full time
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:51
Food type:A la Carte AA Rosette Restaurant with Public Bar serving good quality food
Full-time chefs:
Accommodation:Live in accommodation may be available
Job description:

The Crown Hotel is a privately owned, 51 Bedroomed, 4 Star Hotel with Leisure Facilities situated in Wetheral just 6 miles from Carlisle.

Popular Wedding & Banqueting venue with Conference and Meeting facilities.

Day to Day
Working as part of a team
Improve & enhance culinary skills & knowledge
Work with fresh local produce to create good quality cuisine
Assist the team in maintaining the AA Rosette

Requirements
At least 2 years experience working in a busy kitchen
Have a passion for using local produce and delivering good quality food
Be able to work in a sometimes stressful environment
Be a team player

Required experience:
Chef de Partie: 1 year

Required licence or certification:
Level 2 Food Safety Certificate

How to apply:

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

Work for partners:

No

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

Chef de Partie, Craigmonie Hotel, Invernesshire

Posted on October 20, 2017 | Start date October 20, 2017

Salary:Negotiable depending on experience paid 4 weekly plus tips and bonus scheme once trained up
Duration:Permanent
Hours:40 - 45
Days:5 days out of 7 mainly split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:40
Covers:Lunch: Varies usually quiet; Dinner: Up to 40; Breakfast: Up to 90; Functions: Up to 120
Food type:Traditional Scottish fayre
Full-time chefs:3 plus kitchen porter
Accommodation:Live-out
Job description:

The Craigmonie Hotel is a 40 bedroom 3* hotel situated 1 mile from Inverness.

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

Ideally you will have one year experience at this level although the position would suit a strong commis chef looking to take the next step up.

This position is available now for the right candidate and is a permanent all year round position.

How to apply:

Please apply to Niall MacLennan, General Manager, with an up-to-date CV and reference details.

Work for partners:

Possibly depending on their experience.

Contact details:niall@craigmoniehotel.co.uk | www.craigmoniehotelinverness.co.uk/

Chef de Partie, Hilton Strathclyde, Lanarkshire

Posted on October 19, 2017 | Start date October 19, 2017

Salary:£8.17 per hour plus benefits Paid monthly
Duration:Permanent
Hours:approx 45 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:111 bedrooms - Breakfasts 80 - 250, lunches 20 - 300, dinners 40 - 200 and functions up to 300
Food type:Variety of menus: bar, restaurant and tapas
Full-time chefs:full strength 8 - 10 chefs plus 5 kitchen porters
Accommodation:Live out, but can provide for 2 weeks if relocating
Job description:

Hilton Strathclyde is a 111 bedroom hotel situated 15 minutes from Glasgow in Bellshill.

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

You will have a minimum of 2 years experience at CDP level.

You will be working for a World Wide group with endless opportunities and with career progression.

Free use of gym at off peak times

This position is available now for the right candidates.

How to apply:

For this exciting opportunity please apply to Elizabeth Jones, Chef recruiter, with a copy of your updated CV and contactable work references.

Website: www.doubletree3.hilton.com

PLEASE APPLY DIRECTLY TO THE HILTON STRATHCLYDE

Work for partners:

Possibly

Contact details:elizabeth.jones3@hilton.com | www.doubletree3.hilton.com

Chef de Partie, (Breakfast) Monachyle Mhor, Perthshire

Posted on October 18, 2017 | Start date October 18, 2017

Salary:£8 per hour paid weekly plus tips
Duration:Permanent
Hours:40 hours per week straight shifts 7am - 3pm
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:Plated set menu breakfast
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 breakfast chef to join our friendly team.

Serving a plated breakfast with 6 hot options to choose from.

Set breakfast menu that doesn't change.

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, The Best Western Kings Manor Hotel, Edinburgh and Lothians

Posted on October 16, 2017 | Start date October 16, 2017

Salary:£8.50 - £9 per hour paid every 4 weeks and share of tips every 13 weeks
Duration:Permanent
Hours:40
Days:5 days per week mainly straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:95 bedrooms
Covers:Lunch: lunches to 30 / 40; Dinner: dinners to 80; Breakfast: Breakfasts to 150; Functions: to 100
Food type:Bistro and functions - fresh British produce
Full-time chefs:7 chefs and 5 kitchen porters
Accommodation:Live-out
Job description:

Best Western Kings Manor Hotel is a 95 bedroom family run hotel situated in Edinburgh.

We are looking for a Chef de Partie to join our team working in a very friendly and stable environment.

There is also reduced membership of leisure club which has a 20 metre swimming pool and a gym.

There are good bus links to and from the hotel.

As chef de partie you will have control of your own section in the kitchen.

The position is available now for the right person.

How to apply:

by phone 0131 669 0444 or email address F.A.O Iain Young head chef

Work for partners:

possibly depending on their experience

Contact details:thechef@kingsmanor.com | www.kingsmanor.com

Chef de Partie, The Buccleuch Arms, Moffat, Dumfries and Galloway

Posted on October 13, 2017 | Start date October 13, 2017

Salary:negotiable depending on experience paid weekly plus tips
Duration:Permanent
Hours:40 to 50
Days:5 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: Up to 50; Dinner: 40 - 50; Breakfast: Up to 28
Food type:Comfort grill food upstairs, basket meals in the bar. Bistro with creation menu that changes monthly
Full-time chefs:3 plus kitchen porters.
Accommodation:Small room available in hotel at small charge if needed
Job description:

The Buccleuch Arms Hotel is a 14 bedroom hotel situated in Moffat, 55 miles South of Glasgow.

We are looking for someone who is passionate about food. Perhaps someone who has always had aspirations to be in the kitchen but could not for some reason. Maybe someone who’s profession or personal circumstances prohibited them from following their desires and dreams.

We are looking for a strong third member for our team who can work along side our chefs and be a good team player. You will have input into menus which are changed monthly.

What you do need above all else is an absolute passion for food, a hard working ethos and a burning desire to please. Someone who recognises that every plate they produce is crucial. Someone who does not see food as a mere job but more as a fulfilment of a personal desire.

If you see yourself here – why not give us a call.

How to apply:

Please apply to Lara Smith, Head Chef with an up to date CV and contactable work references.

Work for partners:

Possibly, independently interviewed.

Contact details:larasmith247@yahoo.co.uk | www.buccleucharmshotel.com

Chef de Partie, Fishers Hotel Pitlochry, Perthshire

Posted on October 12, 2017 | Start date October 12, 2017

Salary:We offer a salary of £23,500 paid weekly Free meals whilst on duty Discounted meals in the hotels outlets
Duration:Permanent
Hours:48 hours per week
Days:5 days out of 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:120
Covers:Lunch: up to 280; Dinner: Up to 100; Breakfast: Up to 250; Functions: Up to 150
Food type:Traditional Scottish - A la carte, Table D'hote and groups
Full-time chefs:8 chefs plus 3 Kitchen Porters
Accommodation:Own room in staff block with shared facilities - all meals - Wi-Fi in the hotel charged at £37.45 per week
Job description:

Fisher’s Hotel is Pitlochry’s largest hotel with 140 bedrooms. We have multiple outlets including the brand new Castle Restaurant, the ballroom Restaurant, Gladstones Whisky Bar, The Coach House and Mr Fishers Coffee Lounge.

We are currently a three star property, however following significant investment we are hoping to achieve four star status at our next grading visit.

We require a Chef de Partie who is dedicated, hardworking, talented and have attention to detail to help us on that journey,

You will have:

Previous experience as a Chef De Partie in a busy commercial kitchen
You will have shown loyalty in previous roles
You will have the highest personnel standards
You will work in a clean and organised way
You will have a current food hygiene certificate
You will prepare, cook and present food to the hotels specification
You will be an excellent communicator, you will be at ease giving as well as taking information.

How to apply:

Please apply to Arthur Jackson, assistant manager with an up-to-date CV and reference details.

Work for partners:

Yes - Depending on experience

Contact details:arthur@fishershotelpitlochry.com | www.fishershotelpitlochry.com
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