Commis Chef

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Commis Chef, The Wheatsheaf at Swinton, Borders

Posted on August 21, 2017 | Start date August 21, 2017

Salary:£18,000 per annum, negotiable depending on experience plus tips.
Duration:Permanent
Hours:45
Days:5 mixed shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:10 rooms 3 cottages.
Covers:Lunch: Vary; Dinner: 45; Breakfast: 24; Functions: occasional
Food type:Modern British with classic french influences.
Full-time chefs:3 plus kitchen porter.
Accommodation:Live out
Job description:

The Wheatsheaf is a 4 star hotel in the village of Swinton three miles from the border and twelve miles from Berwick one way and Kelso the other.

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

An excellent opportunity for an ambitious young chef to gain experience in all sections of a fine dining kitchen.

This position is available now for the right candidate.

How to apply:

Please apply to Michael Lawrence, owner.

Work for partners:

No

Contact details:reception@wheatsheaf-swinton.co.uk | www.wheatsheaf-swinton.co.uk

Commis Chef, Sheraton Grand Hotel & Spa, Edinburgh and Lothians

Posted on August 17, 2017 | Start date August 18, 2017

Salary:In return we offer you a competitive salary, a share in Tips and Service Charge as well as unlimited career opportunities, industry leading benefits (including: Uniform, complimentary laundry, free meals on duty, dental and optical plans, discounted hotels and F & B), and an environment where your development is our priority. We offer a monthly training calendar full of developmental courses designed to aid career progression.
Duration:Permanent
Hours:as required
Days:4 days on 3 days off
Holidays:Statutory (28 days p/a)
Bedrooms:296
Food type:Brasserie style, British cuisine
Full-time chefs:20
Accommodation:Live out
Job description:

Due to a fantastic year we are looking to expand our award winning team and we are currently recruiting for the above positions.

- Junior Restaurant Sous
- CDP
- Demi CDP
- Commis Chef

The Sheraton Grand Hotel & Spa is one of Scotland's leading 5 star hotels. Ideally located in Edinburgh's vibrant city centre, we are looking to build on our current kitchen brigade.

Working in our Fine Dining One Square Restaurant, following a 4 day on, 3 day off rota, we are looking for experienced Chefs to work on a variety of sections within our state of the art kitchen.
We provide a very competitive salary plus other industry leading benefits.Requirements:

- We are looking for someone who is ready to take the next step on your career path. Ideally you will have at least 4 years experience within a rosette standard kitchen environment.

- Our expectations of you will be that you are able to work on your own initiative as well as part of a team and have a strong desire to improve on your skills and knowledge.

- We are looking for candidates who have the passion, drive and commitment to succeed within a positive team environment.

How to apply:

Please apply to Gavin Eccles, Human Resources Executive, with an up-to-date CV and reference details.

Work for partners:

potentially depending on experience

Contact details:Gavin.Eccles@sheraton.com | www.sheratonedinburgh.co.uk

Commis Chef, The Ceilidh Place, Ross and Cromarty

Posted on August 17, 2017 | Start date August 18, 2017

Salary:£8.50 per hour paid monthly plus tips
Duration:Permanent
Hours:40 - 50 you are paid for every hour worked
Days:5 days per week mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:13 Hotel & 11 Bunkhouse
Covers:Lunch: up to 120; Dinner: up to 70; Breakfast: 24; Functions: Up to 100
Food type:Modern Scottish
Full-time chefs:5 + kitchen porters
Accommodation:Room in staff accommodation - £144 per month includes all meals, laundry and Wi-Fi
Job description:

The Ceilidh Place is a long-standing business in the north-west of Scotland. We are a small hotel with a bunkhouse, café bar & restaurant. We are open all year round apart from 2 weeks in January when we close for renovations.

We use local produce where possible. Fish, meat & veggies are all from not too far away and we have a good relationship with our suppliers. We have an interest in making the vegetarian options count, local shellfish stand up for itself and meat and game from the hills show off with warmth in the spices & seasonings we use.

We are looking for 2 chefs to join our team. You will be required to do some breakfasts and ideally you will have some experience of baking and desserts.

This position is available right away for right person until January 2018 and possibly longer for the right candidate.

How to apply:

Please apply to Becky, owner, with an up-to-date CV and reference details.

Work for partners:

Yes - house keeping

Contact details:rebecca@theceilidhplace.com | www.theceilidhplace.com

Commis Chef, Harris Hotel, Western Isles

Posted on August 17, 2017 | Start date August 17, 2017

Salary:£8.50 - £9.00 per hour paid weekly plus a share of monthly tips
Duration:Seasonal
Hours:35-40
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:23
Covers:Lunch: 25; Dinner: 70; Breakfast: 40; Functions: 100
Food type:Restaurant with emphasis on Scottish and local produce, especially seafood
Full-time chefs:4 + kitchen porter
Accommodation:Own room in shared staff house - £20.00 per week rent - TV in accommodation and Wi-Fi available in the hotel - meals on duty
Job description:

Harris Hotel is a well-established family business with a great reputation for quality accommodation, superb food and excellent service. We have a fantastic team of friendly local staff, many of whom have been with us for years.

We are looking for a seasonal chef to join our team. This would suit either a commis chef or chef de partie. The chef would also carry out other kitchen duties.

The Isle of Harris itself is stunning and this is an exciting opportunity to spend the summer in a unique location with so much on offer including beaches, water-sports, walking, golf and wildlife.

Also there is a sports centre with pool and gym only five minutes from the hotel. Regular bus service to nearest town, Stornoway, which is 36 miles away.

This position is available now until the middle of October but potentially longer for right candidate.

How to apply:

Email direct to Sarah Scott, manager/director with current CV and two recent references.

Work for partners:

Yes, work available for partners front of house and/or house-keeping.

Contact details:sarahvscott@btinternet.com | harrishotel.com

Commis Chef, Clubhouse Hotel, Invernesshire

Posted on August 14, 2017 | Start date August 15, 2017

Salary:£16,000 per annum paid monthly with shared tips
Duration:Permanent
Hours:45
Days:5 days - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: to 12; Dinner: 40 - 50; Breakfast: to 26; Functions: to 90
Food type:Quality Bistro
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Own 1 bedroom flat available - cost to be discussed
Job description:

The Clubhouse Hotel is a 14 bedroom hotel situated in Nairn just 12 miles from Inverness.

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

We have a very stable head chef in place, this is a good chance to learn and progress your career as a chef.

You will provide new ideas for menus - we try and use as much fresh local produce where possible.

A beautiful part of Scotland to live and work.

This position is available now for the right candidate

How to apply:

Please apply to Fraser Fotheringham, General Manager with your updated CV and reference details.

Work for partners:

Yes - front of house or house keeping

Contact details:fraser@clubhousehotels.co.uk | www.clubhousenairn.co.uk

Commis Chef, The Peat Inn, Fife

Posted on August 10, 2017 | Start date October 1, 2017

Salary:Monthly with a share of gratuities
Duration:Permanent
Hours:3 split shifts, 2 straight shifts per week
Days:Tuesdays to Saturdays, closed Sundays & Mondays
Holidays:Five weeks holidays plus we close over Christmas
Bedrooms:8
Covers:Lunch: 50; Dinner: 50
Food type:Michelin starred contemporary Scottish cuisine
Full-time chefs:7
Accommodation:Staff accommodation may be available
Job description:

One of the U.K.’s leading Michelin starred restaurants, we are seeking to add to our friendly, calm and highly motivated kitchen team.

Privately owned by a hands on head chef, our team has low staff turnover, this is a rare opportunity!

One Michelin star, 8/10 in Good Food Guide and ranked position 20 in Good Food Guide Top 50 UK restaurants 2017

How to apply:

please email geoffrey@thepeatinn.co.uk or you can call us: 01334 840206

Work for partners:

Contact details:geoffrey@thepeatinn.co.uk | www.thepeatinn.co.uk

Commis Chef, Farlam Hall, England

Posted on August 8, 2017 | Start date August 8, 2017

Salary:£16,000 - £17,000 negotiable depending on experience paid monthly plus a share of tips paid twice yearly
Duration:Permanent
Hours:40 hours per week sometimes slightly less
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: Light lunches for residents only; Dinner: Up to 45; Breakfast: Up to 30; Functions: Up to 45 - occasional weddings also
Food type:English country house to a high standard
Full-time chefs:3 plus one part time and kitchen porters
Accommodation:Live out 12 miles from Carlisle
Job description:

Farlam Hall is a 12 bedroom Relais and Chateaux 3 red star hotel situated 2.5 miles from the lovely village of Brampton in the north of England.

We are a well established family-run business and we are looking for a commis chef to join the team.

This is an excellent opportunity for someone to learn and progress in their career.

Ideally you will have some college experience or be in your final year and looking to progress.

12.5 miles from Carlisle so a very central location.

Cooking food to a 2 rosette standard.

Lots of scope for career progression.

How to apply:

Please apply to Barry Quinion, chef proprietor, with an up-to-date CV

Work for partners:

No

Contact details:farlam@farlamhall.co.uk | www.farlamhall.co.uk/

Commis Chef, Fairmont Hotel, Fife

Posted on August 7, 2017 | Start date August 8, 2017

Salary:£15,600 per annum - paid monthly - tips shared - time back for hours worked over 40
Duration:Permanent
Hours:5 days from 7 - mainly straight shifts
Days:40 hours per week
Holidays:Statutory (28 days p/a)
Bedrooms:212
Food type:Seafood & Grill plus quality bar meals
Full-time chefs:20 chefs plus 6 kitchen porters
Accommodation:Live out
Job description:

Commis Chef
Every memorable dining experience at Fairmont St Andrews begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional Cuisine. As Commis Chef, the care you devote to all aspects of food preparation will result in the creation of truly spectacular fare. 
 
Hotel Overview: Set on a 520 acre estate with a unique coastal setting in the Home of Golf, Fairmont St Andrews is the perfect location to turn any holiday into a treasured memory whilst offering a resort experience steeped in the history of the area and traditions of Scotland. The Resort includes 209 luxurious guest bedrooms, 6 diverse dining outlets, 2 golf courses and a tranquil Spa & Leisure facility.
 
Summary of Responsibilities:
Reporting to the Chef de Partie, responsibilities and essential job functions include but are not limited to the following:             
Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
Prepare and service all food items for a la carte andor buffet menus according to hotel recipes and standards
Actively share ideas, opinions and suggestions in daily shift briefings
Maintain proper rotation of product in all chillers to minimize wastage/spoilage
Ensure storeroom requisitions are accurate
Have full knowledge of all menu items, daily features and promotions
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Follow kitchen policies, procedures and service standards
Follow all safety and sanitation policies when handling food and beverage
Other duties as assigned

How to apply:

Please apply to Lauren Sutherland, Human Resource with your updated CV and reference details

Work for partners:

Possible depending on experience

Contact details:lauren.sutherland@fairmont.com | www.standrewsbay.com

Commis Chef, (Demi) The Adamson, Fife

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

Salary:£15,500 to £18,500 per year, paid monthly tips are shared
Duration:Permanent
Hours:50
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 70; Dinner: 140; Functions: occasional functions
Food type:Modern brasserie with a twist using fresh local seasonal produce. 2AA Rosettes
Full-time chefs:9 chefs plus 4 kitchen porters
Accommodation:live out
Job description:

The Adamson is a busy restaurant situated in St Andrews.

We are looking for a Demi Chef to join our stable and friendly team.

Working in a vibrant town famous all over the world for golf and the beautiful University and buildings.

There is scope to grow within the team

You will get to work with fresh seasonal ingredients with lots of fresh seafood and shellfish. Using different techniques.

This is a great place to learn and progress your skills.

Rosette experience is preferred but not essential.

This position is available now for the right candidate.

How to apply:

Please apply to Stewart Macaulay, Head Chef with a copy of your updated CV and reference details

Work for partners:

Yes - front of house, bar or kitchen

Contact details:macaulay.stewart@yahoo.co.uk | www.theadamson.com

Commis Chef, Brand New Bistro, Borders

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

Salary:£15,500 - £18,000 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 a commis chef to join our team.

We require a career driven individual who is looking to learn and is keen to progress in their career.

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 working alongside and providing support for the rest of the team.

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
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