Commis Chef

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Commis Chef, Kinloch Lodge Skye, Skye and Lochalsh

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

Salary:Negotiable salary paid monthly plus a share of tips.
Duration:Permanent
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 clairet@kinloch-lodge.co.uk

Work for partners:

yes in front of house and housekeeping

Contact details:clairet@kinloch-lodge.co.uk | www.kinloch-lodge.co.uk

Commis Chef, 3* hotel Moffat, Dumfries and Galloway

Posted on July 19, 2018 | Start date July 19, 2018

Salary:£16,500 starting salary negotiable depending on experience, paid weekly, with tips
Duration:Permanent
Hours:45-50
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:22
Covers:Lunch: 30 - 50; Dinner: 25 - 80; Breakfast: 25 - 45; Functions: to 120
Food type:Quality bar meals and restaurant a la carte - busy weddings
Full-time chefs:3 - 4 chefs plus a kitchen porter
Accommodation:Live in accommodation – Private bedroom - £30 per week
Job description:

I am recruiting for a 22 bedroom 3* hotel situated in Moffat, Dumfriesshire.

The role of Commis Chef will be to assist the Head Chef and Sous Chef with smooth running of the kitchen, ensuring a consistently high standard of food is produced.

The successful Commis Chef candidate will:
Be driven and an enthusiastic individual willing to develop and learn.
Have a good level of spoken and written English.
Previous kitchen experience not essential but must have a passion for food.
Work well when under pressure and be a team player with a good temperament.
Have excellent record keeping and high standards of cleanliness.

This position is available now for the right candidate.

How to apply:

Please email a copy of your updated CV with contactable work references to Jessica at Chefs In Scotland

Work for partners:

Yes - front of house or house keeping.

Contact details:Jessica@chefsinscotland.co.uk

Commis Chef, Ednam House Hotel, Borders

Posted on July 18, 2018 | Start date July 19, 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 out
Job description:

Ednam House Hotel is a 33 bedroom 3* hotel which is part of The Robert Parker Collection.

We are recruiting a 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 now 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, x2 The Glenburn Hotel, Argyll and the Islands

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

Salary:National minimum wage paid by the hour for every hour you work - paid weekly plus tips split once a year
Duration:Permanent
Hours:40 but does depend on season
Days:6 days but looking to go to 5 - you will be paid for every hour you work
Holidays:Statutory (28 days p/a)
Bedrooms:122
Covers:Lunch: up to 100 but does vary; Dinner: up to 230; Breakfast: up to 230; Functions: some corporate events
Food type:Traditional Scottish Table d'hote plus upmarket restaurant using some local produce
Full-time chefs:5 plus a breakfast chef (at full strength) plus kitchen porters
Accommodation:Own room with private facilities available on site including 3 meals a day on and off duty and TV and Wi-Fi - charged at £40 per week
Job description:

The Glenburn Hotel is a privately owned 122 bedroom hotel situated in Rothesay in the Isle of Bute, just off the west coast of Scotland. A beautiful location with outstanding views just a short ferry ride to the mainland at Wemyss Bay which is 30 miles from Glasgow city centre.

We are looking for two commis chefs to join our very stable team that we currently have in place. We would look for chefs who ideally have some experience at a similar level but it is more important that you have a willingness to learn and have a good work background as you will get very good training on site.

You will get meals 3 times per day on and off duty and we also provide uniforms which are all laundered on site so this is a great opportunity to get experience and save money.

Lots to do on days off as Rothesay has good ammenites including 3 nearby golf courses, stables, fishing and walking.

Good public transport links available to get to Glasgow also.

The hotel is closed in January and you can either take holidays in this time or take it unpaid but this is a full time position.

These positions are available now for the right candidates.

How to apply:

Please apply to Robbie Cameron, Manager with an up-to-date CV.

Work for partners:

Possibly depending on their experience.

Contact details:info@theglenburnhotel.co.uk | theglenburnhotel.co.uk/

Commis Chef, x2 The Royal Highland Hotel, Invernesshire

Posted on July 16, 2018 | Start date July 17, 2018

Salary:up to £8.50 per hour paid 4 weekly with tips
Duration:Permanent
Hours:39 hours
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:86
Covers:Lunch: to 100; Dinner: to 100; Breakfast: to 120; Functions: to 80
Food type:Restaurant, bar and A la Carte, traditional Scottish
Full-time chefs:7 plus kitchen porters
Accommodation:live out
Job description:

The Royal Highland Hotel is a 3 star, 86 bedroom hotel situated in the centre of Inverness.

We are looking for a Commis Chef to join our team. You will work in all corners of the kitchen under our very experienced and stable head chef.

Plenty of career opportunities for the right candidate.

We have a good working environment.

The hotel is well established with visitors and locals.

We also offer company discounts on other hotels.

This position is available now for the right candidate.

How to apply:

Please apply to Moloy Das, Executive Chef with a copy of your CV and reference details.

Work for partners:

Possibly depending on experience

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

Commis Chef, The Waterfront Restaurant, Perthshire

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

Salary:From £16,500 to £21,000 per annum 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:Own 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 or demi chef de partie 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.

You will primarily look after starters and desserts also helping with another tasks as required.

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:

Yes - general assistant

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

Commis Chef, Royal Dornoch Golf Club, Sutherland

Posted on July 11, 2018 | Start date July 11, 2018

Salary:£7.83p per hour if 21 or over and £7.38 for a school leaver Contributory pension scheme - club gives 5.25% as long as employee contributes at least 1% and we are keen to have all employees contribute at least 4% to meet future government targets. Share of tips from the bar and catering department Uniforms supplied and laundered Free Golf Club membership including members loyalty card
Duration:Permanent
Hours:Annualised 40 hour contract
Days:5 days out of 7 mixture of shifts
Holidays:31 days holiday
Bedrooms:
Covers:Dinner: Up to 220 covers over the day; Functions: Some special dinners up to 40
Food type:High standard bistro with some a la carte
Full-time chefs:3 + Kitchen Porters
Accommodation:Accommodation can be provided
Job description:

The Royal Dornoch Golf Club is the 5th best Golf course in the world. We are situated in town Dornoch situated 40 miles north of Inverness.

We are looking for a keen and hardworking Commis Chef de Partie to join our team. We are a supportive employer who is keen for employees to increase their knowledge and skills through various training and placement options.

This is a lovely place to live and work and is a friendly and local town.

This position is available now for the right candidate.

How to apply:

Please apply to Neil Hampton, general manager with an up-to-date CV and recent references.

Work for partners:

Possibly depending on their experience.

Contact details:neil@royaldornoch.com | www.royaldornoch.com/

Commis Chef, Jura Hotel, Argyll and the Islands

Posted on July 13, 2018 | Start date July 13, 2018

Salary:£8.50 per hour negotiable depending on experience paid monthly plus tips.
Duration:Permanent
Hours:50-60 hours
Days:5 or 6 depending on the individual- mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:17
Covers:Lunch: 40-60; Dinner: 70-100; Breakfast: 30; Functions: 20
Food type:SCOTTISH, HOMEMADE, LOCAL, SEAFOOD
Full-time chefs:5 plus kitchen porters
Accommodation:Own room in staff accommodation charged at £6.40 per day
Job description:

At the family-run Jura Hotel we have a chef position available for immediate start.

You will be an experienced Commis looking for your next step-up or a CDP with a desire to consolidate your skills and broaden your experience.

You must be sufficiently confident and level-headed to run the pass (with training where required), yet humble enough to act positively upon feedback and learn from your colleagues. Ours is a unique kitchen team: underpinned by great organisation, the willingness to contribute to the team, taking pride in your and the team's work and approaching life with a sense of humour is the key to its success, with competitiveness and big egos having no place here.

How to apply:

please send an up to date CV with reference details to Catherine McCallum, owner.

Work for partners:

yes general assistant position available

Contact details:cath@jurahotel.co.uk | www.jurahotel.co.uk

Commis Chef, Inn on The Tay, Perthshire

Posted on July 6, 2018 | Start date July 6, 2018

Salary:£8.50 per hour paid weekly with a share of tips
Duration:Seasonal
Hours:40 hours per week
Days:5 days per week split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:6 bedrooms
Covers:Lunch: up to 50; Dinner: up to 50; Breakfast: up to 12; Functions: No functions
Food type:Gastro Pub menu modern Scottish
Full-time chefs:3 chefs and 2 kitchen porters
Accommodation:room in shared staff bungalow - £50 per week with meals
Job description:

The Inn on the Tay is a busy, family-run hotel overlooking The River Tay, four miles from Aberfeldy.

We are looking for a Commis Chef to join our team.

Working alongside our head chef, good training will be provided.

Good location, rural but within an hour of Glasgow and Edinburgh.

Free use of outdoor activity centre and free use of the golf club.

The position is available now for the right candidate until November but there is potential for it to become permanent for the right person.

How to apply:

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

Work for partners:

yes front of house or house keeping

Contact details:admin@theinnonthetay.co.uk | www.theinnonthetay.co.uk

Commis Chef, Fortingall Hotel, Perthshire

Posted on July 6, 2018 | Start date July 17, 2018

Salary:£18,000 negotiable depending on experience and ability, paid monthly, tips shared equally.
Duration:Permanent
Hours:up to 48
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: to 35; Dinner: to 40; Breakfast: to 24; Functions: to 60
Food type:Bar meals and good quality restaurant
Full-time chefs:3 chefs plus kitchen porters when busy
Accommodation:Own room in shared staff house - newly decorated - on site - Wi-Fi
Job description:

Fortingall Hotel is a privately owned 4 Star Hotel situated 8 miles from Aberfeldy in the heart of Perthshire.

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

We are keen to move the business forward are looking for a good keen person to work with us on this.

A countryside location with lots of walking, fishing and shooting for you to enjoy on your days off.

There is an excellent, stable head chef in place so there is scope to learn and progress.

This position is available now for the right candidate and is a permanent position but we would also consider someone on a seasonal basis.

How to apply:

Please apply via email with you up to date CV and references to Mags and Robbie Cairns, Owners or call 01887 830 254

Work for partners:

No

Contact details:cairns.fortingall@outlook.com | www.fortingall.com/
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