Chef de Partie

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Chef de Partie, The Wordsworth Hotel Grasmere, England

Posted on June 22, 2018 | Start date June 22, 2016

Salary:Up to £22,500. Paid monthly plus tips
Duration:Permanent
Hours:45
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:38
Covers:Lunch: 20 - 30; Dinner: 70 - 100; Breakfast: 60 -70; Functions: Weddings up to 100 and conferences up to 40
Food type:1-2 rosette restaurant and traditional English in the bistro
Full-time chefs:8 + Kitchen Porters
Accommodation:Own room in shared staff house including meals on duty situated next to the hotel charged at £40 per week
Job description:

The Wordsworth Hotel in Grasmere is a 4* Hotel situated 10 minutes from Ambleside and 45 minutes from Kendal and is part of The Robert Parker Collection.

We are in an excellent location and we are cooking all fresh food using local produce. There is a good opportunity to develop within the group as well as the opportunity to train. We have a training programme in place which has ties with Kendal college.

Ideally you will have experience at 1 rosette level, be enthusiastic and have the ability to work well in a team.

This position is available now for the right candidate.

How to apply:

Please send your up-to-date and reference details to Catalin Oanea, general manager and cc applications to Jaid, Head Chef, jaid@thewordsworthhotel.co.uk

Work for partners:

Yes depending on their experience

Contact details:catalin.oanea@thewordsworthhotel.co.uk | http://thewordsworthhotel.co.uk/

Chef de Partie, (Breakfast) The Cartland Bridge Hotel, Lanarkshire

Posted on June 20, 2018 | Start date June 21, 2018

Salary:Negotiable depending on experience paid monthly plus a share of the tips. Bonus to be discussed
Duration:Permanent
Hours:40 hours
Days:5 days out of 7 straight shifs
Holidays:Statutory (28 days p/a)
Bedrooms:18 bedrooms
Covers:Lunch: Varies; Dinner: Up to 40; Breakfast: 20-30; Functions: up to 220
Food type:Traditional Scottish plus functions
Full-time chefs:3 plus kitchen porters
Accommodation:Live-out
Job description:

We are looking for an experienced breakfast chef.

We need someone who is motivated and highly organised with experience in delivering consistently great food to all sizes of parties; from the lone business-person dining in the bar/restaurant to Weddings and Funeral Gatherings in one of our function suites.

The ideal candidate should have a passion for freshly cooked meals made with local produce that highlight the best of what Scotland can offer.

This position is available now for the right candidate.

How to apply:

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

Work for partners:

Possible

Contact details:accounts@scoreshotel.co.uk | www.bw-cartlandbridgehotel.co.uk/

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

Posted on June 19, 2018 | Start date June 20, 2018

Salary:From £12-£18 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.

How to apply:

Please apply to Johanna Watson, Relief chef manageress, with an up-to-date CV and reference details quoting RELIEF 2018

We will then call you to get you registered.

Work for partners:

No

Contact details:jojo@chefsinscotland.co.uk

Chef de Partie, The Grill on the Corner, Glasgow

Posted on June 18, 2018 | Start date June 25, 2018

Salary:£8.50 - £9.50 per hour paid weekly plus an achievable bonus scheme
Duration:Permanent
Hours:45-50
Days:5 days a week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 60-200; Dinner: 200-400
Food type:Steakhouse - a la carte menu
Full-time chefs:15 plus kitchen porters
Accommodation:live out
Job description:

The Grill on the Corner is a very busy steakhouse situated in the city centre of Glasgow. We are looking for 2 chef de parties to join our team.

Part of the Living Ventures group and this is the only branch in Scotland. There is scope for career progression within the restaurant and within the group.

We are looking for chefs who have good quality volume experience as we are a very busy place. Working alongside our experienced head chef you will get good training provided.

Working for the group you get 50% off food and drink for yourself, friends and family nationwide.

Ideally you will have good grill experience and would consider a good grill chef.

This position is available now for the right candidates.

How to apply:

Send CV through email and cc applications to dan26shaw@gmail.com

Work for partners:

No

Contact details:glasgow@blackhouse.uk.com | blackhouse.uk.com/restaurants/glasgow/

Chef de Partie, (Senior) Brassica Dundee, Tayside

Posted on June 18, 2018 | Start date June 18, 2018

Salary:£19,000 negotiable depending on experience paid monthly plus tips
Duration:Permanent
Hours:50 hours
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Dinner: Up to 200 over day; Breakfast: Breakfast and brunch
Food type:Social dining/ fine dining - all produced in house to a high standard
Full-time chefs:5 plus 3 kitchen porters
Accommodation:Live-out, Dundee city centre
Job description:

Brassica is a brand new restaurant which opened in 2018.

It is a completely new building with a brand new kitchen in place which is induction and has all of the top of the line gadgets. This is an exciting new venture with plans to become a branded operation with Dundee City Centre being the flagship restaurant.

Working under our executive chef who comes from a strong rosette background we are looking for a senior Chef de Partie to join the team. You will be in charge of running your own section of the kitchen and will adhere to all health and safety standards.

Ideally you will have some volume experience as we expect to be a busy new restaurant and also experience of working with fresh food.

The position would be available immidiately for the right candidate.

How to apply:

Please apply to Scott Cameron, Executive chef, with an up-to-date CV and reference details

Work for partners:

No

Contact details:scameron@brassica.one | www.brassica.one

Chef de Partie, (Breakfast) Brassica Dundee, Tayside

Posted on June 18, 2018 | Start date June 18, 2018

Salary:Living wage or negotiable salary depending on experience paid monthly plus tips
Duration:Permanent
Hours:40-45 hours
Days:5 days out of 7 - Straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Dinner: Up to 200 over day; Breakfast: Breakfast and brunch
Food type:Social dining/ fine dining - all produced in house to a high standard
Full-time chefs:5 plus 3 kitchen porters
Accommodation:Live-out, Dundee city centre
Job description:

Brassica is a brand new restaurant which opened in 2018.

It is a completely new building with a brand new kitchen in place which is induction and has all of the top of the line gadgets. This is an exciting new venture with plans to become a branded operation with Dundee City Centre being the flagship restaurant.

Working under our executive chef who comes from a strong rosette background we are looking for a breakfast chef to join the team. You will be responsible for running the breakfast shift and training of new junior staff members.

You will be working straight shifts. There is the option for the position to be salaried for the right candidate.

Ideally you will have some volume experience as we expect to be a busy new restaurant and also experience of working with fresh food.

The position would be available immidiately for the right candidate.

How to apply:

Please apply to Scott Cameron, Executive chef, with an up-to-date CV and reference details

Work for partners:

No

Contact details:scameron@brassica.one | www.brassica.one

Chef de Partie, The Victoria and Esplanade Hotels, Argyll and the Islands

Posted on June 18, 2018 | Start date June 19, 2018

Salary:Good hourly rate depending on experience paid weekly in arrears plus a share of tips
Duration:Permanent
Hours:40 - 48 or more if desired
Days:5 from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:Victoria - 20 & Esplanade - 8. Good steady trade all year round
Food type:Good fresh Scottish home cooking with lots of seafood
Full-time chefs:6 chefs + kitchen porters
Accommodation:Room in hotel available at no charge. Meals provided - TV and Wi-Fi available
Job description:

The Victoria and Esplanade Hotels are situated on the sea front of Rothesay on the Isle of Bute, 1 ½ hours from Glasgow.

We are looking for an experienced Chef de Partie with a proven track record and excellent references.

Working alongside the head chef and covering on time off.

Working with a very professional and friendly team in a permanent position with good prospects.

This is a full time position and is available now for the right candidate.

Bute is a great place to live and work with lots to do on time off such as golfing, walking and fishing.

How to apply:

Telephone 01700500016 or alternatively send up-to-date CV and reference details to Ian Bruce

Work for partners:

Yes-can be arranged

Contact details:Ian@victoriahotelbute.com | www.victoriahotelbute.com

Chef de Partie, Cringletie House Hotel, Borders

Posted on June 18, 2018 | Start date June 18, 2018

Salary:Negotiable depending on experience paid monthly plus tips and discounts off meals and hotel stays for friends and family
Duration:Permanent
Hours:40 hours
Days:5 days per week - mainly straights
Holidays:Statutory (28 days p/a)
Bedrooms:13
Covers:Lunch: quiet but looking to build; Dinner: up to 20; Breakfast: up to 26; Functions: 50 - 100 - 1 or 2 a week
Food type:Good quality seasonal restaurant menu plus functions
Full-time chefs:4 full time, 1 part time and kitchen porters
Accommodation:Own room in shared staff house including all bills and Wi-Fi charged at £185 per month
Job description:

Cringletie House Hotel is a busy wedding venue situated near Peebles in the Scottish Borders. We are looking for a chef de partie to join our young, enthusiastic team to work under our experienced head chef.

Serving very good quality, local produce and we are looking for someone who is keen to learn from our experienced head chef who is keen to develop staff.

As chef de partie you will be in charge of your own section in the kitchen under the direction of the head chef.

In a good location, only 5 minutes drive from Peebles and on the main bus route for Edinburgh and can be there within 45 minutes.

Very good reputation for food in the area.

This position is available now for the right candidate.

How to apply:

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

Work for partners:

Possibly depending on experience

Contact details:gm@cringletie.com | www.cringletie.com/

Chef de Partie, Breakfast Chef - Eilean Iarmain Hotel, Isle Ornsay, Skye and Lochalsh

Posted on June 15, 2018 | Start date June 15, 2018

Salary:£19,000 - £22,000 per annum paid monthly
Duration:Permanent
Hours:40
Days:5 from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:16 bedrooms
Covers:Lunch: Bar - lunch 15 - 25; Dinner: Restaurant - Dinner 18 - 32 - In Season - Bar Dinner 60 - 80 - In Season; Breakfast: 25 - 32; Functions: occasional to 60 covers
Food type:Fine Dining, High standard bar meals
Full-time chefs:6 chefs plus 3 kitchen porters
Accommodation:Live in Accommodation, Free Wi-Fi, All Meals on Duty
Job description:

HOTEL Eilean Iarmain is recruiting a Breakfast Chef with a background of working within a similar role at a 2 AA Rosette establishment.
At Hotel Eilean Iarmain we've become notorious for our delicious food, fine whisky, gin, great location and a great ambience, ensuring our guests have the very best experience.
You will be expected to deliver breakfast to between 2- 35 covers daily and when requested helping support the kitchen on occasional lunch service. Your hours will be based upon a 40hour working week spread across 5 days of 7. Your working hours will be straights running from 6.30am until 2.30pm.
Key Responsibilities will include…
• Running your own section
• Cooking to a consistently high level
• You will have a proven track record of cooking to a 2 rosette standard
• Helping and supporting all members of the kitchen team
• Being organised
• Staying calm under pressure
• Following Food Safety and Health & Safety guidelines and procedures

How to apply:

If you are ready to take the next step in your career as a Head Chef with us, please get in touch by emailing your CV with a cover letter to generalmanager@eileaniarmain.co.uk.

Work for partners:

Work available for partners

Contact details:generalmanager@eileaniarmain.co.uk | www.eileaniarmain.co.uk

Chef de Partie, The Station Hotel, Moray and Strathspey

Posted on June 15, 2018 | Start date June 15, 2018

Salary:£18,000 - £19,000 negotiable depending on experience paid monthly plus tips Meals on duty and basic uniform provided
Duration:Permanent
Hours:45
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Dinner: 60-100 covers over lunch and dinner; Breakfast: to 32; Functions: small functions up to 30 covers
Food type:Modern Scottish upmarket gastro-pub
Full-time chefs:5 plus kitchen porter
Accommodation:Possibility of live in accommodation available
Job description:

The Station Hotel is going through a new exciting phase - with a revamped food offering at the heart of it all.
This gorgeous, luxury 15 bedroomed hotel attracts guests from all over the world who come to enjoy the fishing, whisky distilleries and stunning countryside that is on our doorstep.

Be part of the team. We are looking for a Chef de Partie with a minimum of 2 years' kitchen experience. If you are an experienced Commis Chef and looking for the next step up on the ladder, then this may be for you.

We are looking for someone who is creative as you will have input in to the seasonally changing menu, making use of local ingredients and coming up with ideas for daily specials.

The role will require flexibility in shifts, ranging from breakfast to evening including split shifts. 5 days over 7 per week. Statutory 28 days' holiday. Good salary offered dependant on experience. The ideal candidate would drive OR there may be the possibility of live-in accommodation.

You will be required to do occasional breakfast shifts.

This position is available now for the right candidate.

How to apply:

Please apply to Stuart Davidson, Head chef, with an up-to-date CV and reference details

Work for partners:

Possibly depending on experience.

Contact details:headchef@stationhotelspeyside.com | www.stationhotelspeyside.com
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