Commis Chef

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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
Duration:Seasonal
Hours:45-50
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:0
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 details:james@boathouseongigha.com | www.boathouseongigha.com/

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

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
Duration:Seasonal
Hours:40/50 hours per week
Days:5 or 6 days from 7, mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10
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.

Location

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 details:scott@ardlui.co.uk | www.ardlui.co.uk

Commis Chef, The Waterfront Restaurant, Perthshire

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

Salary:Starting at £16,500 depending on experience, paid monthly plus tips
Duration:Permanent
Hours:35-45 hours per week
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 15 - 50; Dinner: 40 - 80; Functions: Occasional
Food type:Traditional, seasonal and local produce
Full-time chefs:6 + kitchen porters
Accommodation:Shared room in staff accommodation including all bills charged at £40 per week
Job description:

The Waterfront restaurant situated at The Kenmore Club is an independent restaurant situated 5 and a half miles from Aberfeldy.

We are looking for an experienced commis chef to join our stable team.

You will work closely alongside our team of chefs to ensure the smooth running of the kitchen.

We have a very relaxed kitchen in place and use lots of local produce.

We have a strong local following as well as seasonal clientele from all over the world as we are part of an international group.

This position is available now for the right candidate.

How to apply:

Please apply to Cameron Smith, head chef with an up-to-date CV and reference details.

Work for partners:

No

Contact details:lochtaychef@hotmail.co.uk | www.facebook.com/lochtaykenmore/

Commis Chef, 1AA Rosette Hotel Argyll, Argyll and the Islands

Posted on February 15, 2018 | Start date March 1, 2018

Salary:£7.50-£9.00 per hour paid weekly with share of tips
Duration:Seasonal
Hours:45-50
Days:5 of 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: 40; Dinner: 60; Breakfast: 40; Functions: up to 150
Food type:1AA Rosette, table d'hote 4/4/4
Full-time chefs:4
Accommodation:Own room in staff cottage charged at £45 per week
Job description:

I am looking for a commis chef for a hotel near Inveraray in Argyll and Bute.

The right candidate must be enthusiastic about food and very eager to learn.

Would suit someone looking to start a career in fine dining and someone who wants to progress in their career.

The hotel is on the beautiful west coat of Scotland with a fantastic natural larder. There is also lots of great things to do on days off including hill walking and fishing.

If you have a year or two experience as a commis chef then this job would be perfect for you.

Beautiful place to spend the summer season, this job is available until the end of October.

How to apply:

Send your CV with references to Tom Barr quoting 6980.

Work for partners:

No

Contact details:tom@chefsinscotland.co.uk | www.chefsinscotland.co.uk

Commis Chef, Various junior chef positions across Scotland, Dumfries and Galloway

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

Salary:£17,000 - £22,000 ideally paid for up to 48 hours per week with pro rata over time plus a share of tips. Or hourly rates of £8-£12 per hour.
Duration:Permanent
Hours:up to 48 hours
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:varied from 0 to 300
Covers:Lunch: varies 0 to 200; Dinner: again varies according to the establishment and type of food; Breakfast: 0 to 500; Functions: 0 to 1000
Food type:Restaurant, bar, functions, fine dining coaches, very much all types
Full-time chefs:1 up to 30
Accommodation:often live in rural Scotland, usually live out in the cities
Job description:

We are already getting lots of junior chef positions registered for jobs this year.

Positions can be anywhere in Scotland and vary in food style and quality from 3AA rosette to fresh, bistro.

Most of our jobs are in rural Scotland including Borders, Perthshire, Skye and highland or the north of England including Cumbria, Northumberland, The Lake District, Lancashire and North Yorkshire.

If you want to let me know your availability or are already registered email me your most up to date CV, ideally with contact details of recent work references.

How to apply:

Please email in CV to tom@chefsinscotland.co.uk quoting JUNIOR2018

Work for partners:

very often yes in housekeeping, front of house and kitchen

Contact details:Tom@chefsinscotland.co.uk

Commis Chef, Del Amitri Restaurant @ Powfoot Hotel, Dumfries and Galloway

Posted on February 14, 2018 | Start date February 14, 2018

Salary:Negotiable depending on experience paid weekly plus a share of the tips Time back in lieu for extra hours worked
Duration:Permanent
Hours:30-40
Days:5 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: to 55; Dinner: to 85; Breakfast: 25; Functions: 120
Food type:Modern European high quality
Full-time chefs:4 plus kitchen porters
Accommodation:Accommodation available if required - no charge - TV and Wi-Fi included
Job description:

Del Amitri Restaurant @ The Powfoot Hotel is a privately owned and run 14 bedroom hotel situated at Powfoot near Annan.

Headed up by Chef/Owner Martin Avey and his wife Lisa looking after front of house.

We are looking for a junior chef to join our very friendly team.

You will play a big part in the smooth running of this busy kitchen.

Working with fresh local produce cooking to a high standard.

A great chance to learn and progress a chef.

Situated in a beautiful part of Scotland and overlooking a fantastic golf course.

This position is available now for the right candidate.

Own transport is essential.

How to apply:

Contact Martin and Lisa Avey with a copy of your updated CV and reference details

Or if you would like to call in the first instance please call 01461 700 300.

Work for partners:

Possible depending on their experience

Contact details:thepowfoothotel@gmail.com

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

Posted on February 13, 2018 | Start date February 14, 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.
Duration:Permanent
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: recruitment@lochfyne.com

Work for partners:

Temporary/Seasonal Waiting Staff positions available.

Contact details:recruitment@lochfyne.com | www.lochfyne.com

Commis Chef, Airds Hotel, Argyll and the Islands

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

Salary:Negotiable paid monthly with a share of tips
Duration:Permanent
Hours:approximately 50 hours per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:11 bedrooms
Covers:Lunch: up to 30; Dinner: up to 30; Breakfast: up to 24
Food type:3AA Rosettes a la carte and a tasting menu
Full-time chefs:4 chefs plus seasonal kitchen porters
Accommodation:Shared room in staff house with TV and Wi-Fi charged at £160 per month including breakfast and lunch on the days you are working
Job description:

Airds Hotel is a 4 star award winning hotel situated in Port Appin, just 17 miles from Oban, part of Relais Chateaux.

We are looking for a commis chef to join our team. You will be working with our stable team and will receive excellent training from our head chef.

Working with good fresh local and seasonal produce.

We are always pushing for more accolades and awards.

This is an exciting opportunity to work in one of Scotland's top establishments.

Position is available from now the right candidate.

How to apply:

Please contact the Head Chef, Chris Stanley on 01631 730 114 and email your cv

Work for partners:

Possibly depending on experience

Contact details:chef@airds-hotel.com | www.airds-hotel.com

Commis Chef, Pennygate lodge, Argyll and the Islands

Posted on February 7, 2018 | Start date March 6, 2018

Salary:Monthly pay meets national minimum wage, chef gets share of tips
Duration:Seasonal
Hours:25-45
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: 5-10; Breakfast: 0-12; Functions: 5-25
Food type:Fine dining local produce
Full-time chefs:2
Accommodation:Live in available with shared bathroom
Job description:

Brand new opening resturaunt with rooms. Fine dining using the outstanding larder that mull has to offer. Michelin and rossette experience preferred by not necessary as hands on training will be provided from young head chef trained in michelin kitchens. Only two in the kitchen so everything will be hands on including dishes and cleaning duties. The island is very remote so suits someone who enjoys rural island life. Must be passionate about fresh local food as we are looking to go for accolades.

How to apply:

Email head chef Jordan Clark with an up-to-date CV jordanclark62@hotmail.co.uk

Work for partners:

Work could be available but you would have to rent somewhere local.

Contact details:Jordanclark62@hotmail.co.uk | https://pennygatelodge.scot
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