Commis Chef

Commis Chef, Kintail Lodge Hotel, Skye and Lochalsh

Posted on March 15, 2018 | Start date March 19, 2018

Salary:£8.50 hourly rate depending on experience paid monthly with a share of tips.
Hours:approximately 45 per week
Days:5 days per week mixed shifts - will include some breakfast shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: up to 30; Dinner: up to 100; Breakfast: 20 to 30; Functions: Up to 30
Food type:All home cooked freshly on the premises. Bar meals, plus specials board
Full-time chefs:4 plus kitchen porters
Accommodation:Accommodation provided free of charge - own room in shared cottage
Job description:

Kintail Lodge is a 14 bedroom west coast hotel 15 miles from the Kyle of Lochalsh. We are situated three and a half hours from Glasgow and an hour and a half from Inverness and Fort William.

We are looking for a commis chef to join our team in this beautiful West coast location.

This job will suit a chef who likes the outdoors as well as fishing, walking and enjoys the lovely scenery.

Ideally most of the holidays will be taken out of season although happy to give short breaks off together in season.

This position is available from mid to end March to end September.

How to apply:

Please apply to Stefan Chobanov, House Manager with a copy of your current CV and details of contactable work references.

Work for partners:

yes front of house, house-keeping, bar work, kitchen porter or general assistant.

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Commis Chef, Momentai, Hong Kong, Rest of the world

Posted on March 12, 2018 | Start date March 12, 2018

Salary:• HKD $12-14k per month which equates to £1,100 - £1,284 • Visa sponsorship & support • A caring and supportive working environment • Shared accommodation in apartment within walking distance to work • MPF pension payments • Generous tips • On-the-job paid training • Staff meals provided on shift • 50% Discount on Food & Drink on Off Days • Complimentary drinks after work
Hours:Working shifts of 10 -12 hours per day
Days:6 days per week looking to go to 5 when fully staffed
Holidays:10 days paid holiday
Bedrooms:120 seater restaurant
Food type:International - pastas, risottos, gourmet burgers and grill menu - very good quality
Full-time chefs:4 plus kitchen porter (looking to build to 6)
Accommodation:Shared accommodation in apartment within walking distance to work
Job description:

Momentai Bar & Restaurant is located on the waterfront of Sai Kung, a bustling seaside town located 45mins North of the main city of Kowloon & HK Island. Momentai Bar & Restaurant is independently owned by Sai Kung locals, who wanted to create a relaxed waterfront environment unique from other restaurants in Hong Kong. You’ll find high quality food freshly made on-site, an expansive bar that includes an impressive range of HK Craft Beers, and a bunch of activities for both adults & families to enjoy. All of this is served by an experience team who only offer genuine, friendly, and accommodating service.

Although relatively new, our reputation for excellent service and quality food and drink has been quickly but firmly established, and due to high critical acclaim and an increased awareness and buzz around us, we have seen a vast increase in business and are looking to extend our full time staff.

We are currently looking for a Commis Chef. This is an excellent opportunity for recent graduates looking to gain experience in a fast paced restaurant environment and working with international and varied cultures.
We value hard work, dedication and trust in our staff which we reward greatly with an excellent working environment & culture. We want staff that strive to expand their knowledge and, most importantly, enjoy the job they do and be proud of their work.

The Job Your Duties will include:
• Assist service chefs in preparation and production for all food items
• Working independently in hot/cold kitchen
• Maintaining excellent food quality standards
• Helping to ensure the kitchen runs smoothly at all times
• Ensure kitchen area and work station are clean, tidy and hygienic
• Carry out duties as instructed by supervisors and managers

We therefore require you to be:
• Punctual
• Have a positive attitude
• Self organised & good common sense
• Can communicate effectively
• Be willing to participate in creating an excellent working environment.
• Have ambition to grow professionally & refine their skills.
• Loyalty, dedication, and ambition to rise within our growing business
• Excellent knowledge of food hygiene & safety standards & practices
• Good command of English

How to apply:

If this sounds like the job for you we’d love to hear from you. Please send a C.V & Cover letter to

Work for partners:

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Commis Chef, Kinloch Lodge Skye, Skye and Lochalsh

Posted on March 12, 2018 | Start date March 13, 2018

Salary:Negotiable salary paid monthly plus a share of tips.
Hours:45-50 hours per week
Days:5 days from 7 mixed shifts. Everyone shares breakfast duties.
Holidays:Statutory (28 days p/a)
Bedrooms:19 bedrooms.
Covers:Lunch: 5 to 30; Dinner: up to 60; Breakfast: up to 38 very maximum
Food type:3AA Rosette. Daily changing table d’hote menu and a 7 course tasting menu, we also have a Gold Visit Scotland Award.
Full-time chefs:7 chefs. We are looking for an enthusiastic and hard working chef to join our team, led by Marcello Tully.
Accommodation:Own room in staff block shared facilities on site all meals included £40 per week, Wi-Fi and TV available.
Job description:

Kinloch Lodge is a stunning 17th century hunting retreat. Owned by Lord and Lady Macdonald and run today by their daughter, Isabella together with Marcello Tully, who joined Kinloch a decade ago.  Marcello took over the reins from Claire Macdonald, cookery enthusiast and Scottish food ambassador to run the kitchens of this stunning lodge. Marcello has built an award-winning team where a Michelin star was gained in 2010 and retained for 7 years. Kinloch is regarded as one of Scotland’s most reputable restaurants.

Marcello serves incredible dishes using the bountiful supplies from Skye’s natural and delicious larder. His approach to cooking centres around the core ingredients, which are the freshest and finest, from the Island’s coastlines and lochs. His food is unquestionably Scottish, yet it remains influenced by modern European preparations, yet finding room for influences from his Brazilian heritage. Kinloch’s mission is to give its guests an unforgettable experience; to feed the body and soul. The Isle of Skye is one of the top locations in Scotland and is famous for its scenery and landscapes that simply take your breath away. Recently voted ‘The most desirable place to live’ in Britain, the Isle of Skye is 50 miles long and the largest of the Inner Hebridean Islands. It is a world class destination for walkers and climbers and is steeped in rich history. There are many outdoor activities – walks and an abundance of wildlife; sea eagles, whale and otter watching, sea and loch fishing. It’s also a photographer’s paradise.

Working as part of an extremely valued team and working closely with senior and junior chefs you must be able to work independently as well as part of a busy brigade of 7. You should be passionate, dedicated and hardworking. In return you will be working for the best, serving some of the best food in Scotland.

This is a live-in position, with an excellent salary and tips and is available now for the right person.

How to apply:

Please forward a CV and photo, with up to-date contact details to

Work for partners:

yes in front of house and housekeeping

Contact |

Commis Chef, Loch Fyne Oysters Ltd, Argyll and the Islands

Posted on March 9, 2018 | Start date March 10, 2018

Salary:£7.65 per hour (increases to £7.96 per hour after successful completion of probation period). Paid monthly. Plus share of customer tips, paid weekly in arrears.
Hours:Variable hours per week, with evening and weekend working required
Days:5 days out of 7, straight shifts (height of season).
Holidays:30 days per annum
Bedrooms:None. Restaurant: up to 300-400 covers per day at height of season.
Food type:Fish and Seafood Restaurant
Full-time chefs:4 Chefs, plus 2 Kitchen Assistants.
Accommodation:Shared accommodation, 1 single occupancy bedroom available
Job description:

We are looking for enthusiastic, highly motivated COMMIS CHEFS to join our Kitchen Team in our award winning Oyster Bar Restaurant, preparing and cooking dishes from our menu.

Experience working with fish and seafood would be preferred but is not essential, though a passion for food and development is.

You must be able to work well under pressure in a fast paced kitchen, plus have good communication skills and high food hygiene standards.

Due to the nature of the shifts, own transport is essential. Car share available from/to Glasgow, Helensburgh and Dumbarton.

Additional benefits: Uniform, staff meal when on duty, pension scheme and staff discount.

Set in stunning surroundings on the west cost of Scotland, the Loch Fyne Oyster Bar has built a reputation as one of Scotland's very best seafood restaurants, featuring the highest quality seafood indigenous to Argyll.

If you have a passion for working with local, sustainably sourced produce and a desire to provide an excellent customer experience, then we would like to hear from you.

LOCATION: We are situated at the head of Loch Fyne on the west coast of Scotland; 1.5 hours from Glasgow (M8, A82, A83) and 2 hours from Edinburgh (M8, M9, A811, A82, A83).

How to apply:

Please e-mail a copy of your current CV, with contactable work references to:

Work for partners:

Temporary/Seasonal Waiting Staff positions available.

Contact |

Commis Chef, Falls of Lora Hotel, Argyll and the Islands

Posted on March 8, 2018 | Start date March 8, 2018

Salary:Negotiable depending on experience paid monthly plus share of tips at end of year
Days:5 days per week - mixture of shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: Up to 30; Dinner: Up to 100; Breakfast: up to 60; Functions: up to 100
Food type:Modern Bistro
Full-time chefs:4 plus kitchen porters
Accommodation:Own room in bothy across the road, shared facilities available at no charge
Job description:

The Falls of Lora is a 38 bedroom 3 star hotel situated 5 miles from Oban overlooking Loch Etive.

We are looking for a commis chef to join our stable team. The hotel is a good place to work in and has a nice atmosphere and a small staff turnover.

We are looking for someone who is reliable and gets on well with the team in place.

The hotel is closed from the middle of December until the beginning of February and you would be paid 6 weeks holiday during this time.

This position is available from now for the right candidate.

How to apply:

Contact Hotel directly and ask for Barry Craik (Head Chef) or Kerry Mcphee (Manager), on 01631710483. Also email copy of C.V to

Work for partners:


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Commis Chef, Lerwick Hotel, Shetland, Orkney and Shetland

Posted on February 26, 2018 | Start date February 26, 2018

Salary:£8 - £10 per hour depending on experience paid weekly, plus tips
Hours:up to 48 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:34 bedrooms
Covers:Dinner: 150 covers over lunch and dinner; Breakfast: 68
Food type:Quality bar and restaurant
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Staff room available in shared cottage charged at £44 per week
Job description:

We are looking for a commis to join our team of 6 at the Lerwick Hotel; a busy 34 bedroomed modern hotel with conference facilities, and the new Bay Brasserie Restaurant and Club Lounge.

Current menus at

You should want to be part of a busy team and committed to good food.

Brudolff Hotels Group have 3 hotels in lerwick, and can offer career progression for chefs who want to be part of a friendly, busy, professional team.

This is a permanent position but there is potential for it to be seasonal if required.

How to apply:

Please forward CV's to Robert Smith, Director or call 01224 711275

Work for partners:


Contact |

Commis Chef, Kylesku Hotel, Sutherland

Posted on February 26, 2018 | Start date March 25, 2018

Salary:£375 - £425 per week - monthly paid - plus a share of excellent tips
Hours:45 - 50
Days:5 days from 7 mixed shifts
Holidays:Statutory - we are closed for Dec/Jan
Covers:Dinner: over lunch an dinner can be up to 200 covers; Breakfast: 20 - 25; Functions: none
Food type:Quality fresh bistro using fresh seafood and game
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Live in available - charged at £44.80 per week
Job description:

2017 ‘Small Country Hotel of the Year (Scotland)’ and Highland Restaurant of the Year, the Kylesku Hotel is a family run hotel on the NW coast of the Scottish Highlands. We have an increasing national and international reputation.

Award winning hotel and restaurant serving up to 200 covers a day
An opportunity to work with the best local ingredients on our doorstep/slipway
We work with a large number of fishermen and crofters and always buy and butcher whole beasts
Looking for an enthusiastic and dedicated commis chef to join a chef team of 6 plus KPs
Must have some service experience, and ideally some section experience, however, training will be provided for the right candidate

A great opportunity to join a friendly, respectful and very successful operation

We specialise in ultra-local food, aiming to source all our protein within a 25 mile radius. Seafood such as lobsters, langoustines, crabs are landed daily on the slipway by the hotel. We also work with our local crofters for hogget, beef, pigs and lamb. We buy the whole beast and practice a 100% nose to tail approach. We also specialise in wild game.

All applicants must be entitled to work in the UK, and be fluent in English. 
We are primarily recruiting for the 2018 season (late march to end September), but permanent positions for the right candidates are always an option.

How to apply:

Please apply to Tanja Lister, Owner, with a copy of your updated CV and reference details.

Work for partners:

We will also be recruiting for a number of General & Bar Assistant positions, so work for partners is a possibility.

Contact |

Commis Chef, (Kitchen Porter) The Boathouse Restaurant Gigha, Argyll and the Islands

Posted on February 22, 2018 | Start date March 12, 2018

Salary:National minimum wage negotiable depending on experience paid weekly plus good tips
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Covers:Lunch: 40-100; Dinner: 40-60; Functions: Up to 40
Food type:Fresh, local seafood - a la carte plus specials
Full-time chefs:3 plus a kitchen porter
Accommodation:Own room in shared staff house or caravan charged at £45 per week negotiable with meals on duty
Job description:

The award-winning Boathouse Restaurant is family owned and situated on the beautiful island of Gigha, just off the West coast of Scotland.

Gigha is one of the most beautiful of the Hebridean Islands and is approximately 2.5 hours from Glasgow and a short 20 min ferry crossing to which you are greeted by stunning beaches, the most crystal clear blue waters and most stunning scenery.

We are looking for a kitchen porter to start from the middle of March to work until the end of September working in this busy but friendly, close knit team.

Ideally you will have some experience in a similar environment but training will be provided.

A well established business with a good reputation for food in the area.

This is a rural but lovely place to spend the summer season.

How to apply:

Please apply to James Clark, owner, with an up-to-date CV and reference details

Work for partners:

Yes this would suit a couple

Contact |

Commis Chef, (senior) Ednam House Hotel, Borders

Posted on February 21, 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.
Hours:45 per week
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
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 senior commis chef 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 |

Commis Chef, x 2 - Ardlui Hotel, Argyll and the Islands

Posted on February 21, 2018 | Start date February 22, 2018

Salary:£8 per hour - paid weekly
Hours:40/50 hours per week
Days:5 or 6 days from 7, mixed shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: up to 100; Dinner: up to 150; Breakfast: up to 80; Functions: small occasional for up to 35
Food type:Extensive quality Bar menu plus specials
Full-time chefs:4 chefs plus 2 kitchen porters
Accommodation:A single room en-suite will be provided in one of the staff lodges on the holiday home park. Electricity requires to be paid for as you use it via a card meter. Lying time as security is required for your accommodation, which is taken at £100 per week for the first 2 weeks.
Job description:

We are a family run small 10 bedroom hotel on the banks of Loch Lomond catering for its own residents plus our self-catering holiday guests, as well as the owners of boats berthed in our 130 berth marina facility and the owners of holiday homes on our 92 pitch holiday park.

We also have a healthy passing trade from the busy A82 running past the hotel. We often cater for small functions (up to 80 persons), host live music and themed nights.

Our menu is quite large and mainly features good home made food. We also run a specials menu offering around 3 to 4 starters, 3 to 4 mains and a couple of desserts – all depending on the time of year. Fine dining we are not, but good, hearty grub crossing over into good quality gastro pub style meals. We use as much fresh and local ingredients as possible.

We are a seasonal hotel, being much busier in the summer months than the dead of winter. We close the hotel for the first 8 weeks immediately after New Year, although we do keep the pub open at the weekends offering a reduced menu. This is when most of our staff take their annual leave, and when we normally conduct maintenance works on the hotel. Bank and national holidays are obviously busy times for us.


We are on the northern most shores of Loch Lomond, about an hours drive from Glasgow. We have both a train station and a bus stop connecting us to the rest of the world.

Ardlui is a small hamlet - there is not much here apart from the hotel, marina & holiday park so it might not be for everyone. Although lively from Easter through to the end of October, it can get quiet during the off-season. Fantastic for people who love the great outdoors or watersports (we have our own on-site Wakeboarding School)!

What we are looking for

We require 2 commis chefs to assist with all aspects of the hotel kitchen, including but not restricted to:
• Food Preparation
• Service
• Stock control
• HACCAP & Cook Safe Records

These positions are available now for the right candidates

How to apply:

Please apply to Scott Squires, Partner with a copy of your updated CV and reference details

Work for partners:

Yes - Front of House

Contact |