Pastry 'Ironside' Chef

Pastry 'Ironside' Chef, Golfing resort, Edinburgh and Lothians

Posted on February 16, 2017 | Start date February 16, 2017

Salary:Negotiable depending on experience paid weekly plus a share of tips
Duration:Permanent
Hours:40 - 45 hours per week. Time back in lieu for any hours worked after 45
Days:5 days per week mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:70
Covers:Lunch: Up to 200 covers over the day; Functions: up to 60
Food type:All made from scratch on the premises - Fresh, local produce. Mainly fine dining plus snacks for golfers. Also parties and functions
Full-time chefs:10 plus kitchen porters
Accommodation:Live out, 40 minutes from Edinburgh city centre
Job description:

I am recruiting a pastry chef for a well known golfing resort in East Lothian.

All the food is made from scratch and to a high level. You will be making desserts for the spa, afternoon tea as well as for the different kitchens.

The executive chef has a strong pastry background so you must be able to develop and to give feedback and input to move forward with the business.

Ideally you will be able to help in other sections including some breakfasts and possibly functions also.

Position is available now for the right candidate.

How to apply:

Please apply to Jessica Huntley, Recruitment Consultant, with an up-to-date CV and reference details quoting 5309

Work for partners:

Possibly depending on their experience

Contact details:jessica@chefsinscotland.co.uk

Pastry 'Ironside' Chef, (Chef de Partie) Skibo Castle, Sutherland

Posted on February 13, 2017 | Start date March 20, 2017

Salary:Negotiable according to experience
Duration:Permanent
Hours:Annualised hours approximately to 48 per week. Excess hours will be banked and taken as extra time off in January-March when the estate is closed.
Days:5 days per week a mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:50 bedrooms including the main castle and cottages
Covers:Lunch: Up to 50; Dinner: Up to 50; Breakfast: Up to 50; Functions: can have some functions for up to 100
Food type:Exclusive use very upmarket and also barbecue in the summer
Full-time chefs:15 chefs
Accommodation:£42.50 per week for the room + £20 per week for off duty meals.
Job description:

Situated in the heart of the Highlands, the Carnegie Club at Skibo Castle is a one of the world’s most exclusive clubs, offering members and guests the chance to sample luxurious accommodation, mouth-watering dining, world-class golf and a wonderful variety of activities, all within the most relaxing and magical location imaginable.

Formerly the summer home of US philanthropist and steel magnate, Andrew Carnegie, Skibo Castle offers accommodation of the highest standard both within the castle itself and in 12 family lodges, which are dotted around the 8,000 acre estate.

As well as world-class golf on its championship links course, the club also offers members and guests a wealth of sporting pursuits, such as horse riding, falconry, quad biking, fishing, archery, clay pigeon shooting, tennis, cycling, a gymnasium and walks. For those who like to take it easy, the club boasts a stunning swimming pool, steam room, and the sumptuous spa offers treatments from Aromatherapy Associates and Scottish seaweed-based brand, Ishga.

The Carnegie Club offers a wide range of careers in both hospitality and estate management. For further information on what it is like to work for The Carnegie Club at Skibo Castle, please visit our website at http://www.carnegieclub.co.uk/careers/careers-home.html.

About the Role

An opportunity has arisen to join our unique organisation and we are looking for a Pastry Chef De Partie on a permanent contract, starting on 20th March 2017.

The Pastry Chef De Partie is joining a team of 15 chefs (3 in pastry/bakery), working in 2 wonderfully appointed new kitchens, preparing and presenting quality desserts all made on site.

Responsibilities

You are consistently maintaining high standards of quality, cost control, presentation and imaginative attractive plated desserts, baking, bread making, providing high quality food for between 30-100 guests. You have responsibilities for menu planning, purchasing and ingredients.

Required Skills and Experience

Ideally you will have a SVQ Level 3 in professional cookery or equivalent and have experienced working in a high quality establishment, preferably with 2 AA Rosette. You have the ability to present food to a high standard, are creative and artistic, and you are proactive, have initiative and can work unsupervised. The nature of our business will require you to work annualised hours between March and January.

How to apply:

Please apply to Manuela Flueckiger, HR with your current CV including details of two work references.

Work for partners:

Possibly Housekeeping or Food & Beverage.

Contact details:recruitment@carnegieclub.co.uk | www.carnegieclub.co.uk

Pastry 'Ironside' Chef, St Columba Hotel, Argyll and the Islands

Posted on January 30, 2017 | Start date March 27, 2017

Salary:£7.75 per hour, (roughly 41 hours per week) plus an equal share of the tips, (not guaranteed, but last year were between £120 & £250 per month)
Duration:Seasonal
Hours:Approximately 40
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:27
Covers:Lunch: up to 100; Dinner: up to 60; Breakfast: up to 50; Functions: only occasional
Food type:High quality, locally sourced, freshly prepared
Full-time chefs:6
Accommodation:Live in accomodation, either in a room in the hotel or a bothy outside, is available.
Job description:

The St Columba Hotel is located on a very beautiful island off the West Coast of Scotland. Although the island is small, it is a popular tourist destination and is very busy during the summer months. Our hotel has 27 bedrooms and a restaurant which serves up to 60 for dinner and many more at lunchtime.

We are committed to serving freshly prepared, delicious food and aim to use local and organic produce when possible. Our certified organic garden produces much of our salad and vegetables; breads and baking are produced on the premises, and we are licensed as a fish buyer so we can buy fish and seafood directly from local boats.

The quality of our food is central to the hotel’s reputation and our kitchen is a busy place.
We aim for an environment where, under the direction of our Head Chef, all members of the team can learn as well as having the opportunity to input their own ideas and experience.

We currently have a vacancy for a Pastry Chef.

You will be responsible for the regular daily baking of breads, shortbread and scones as well as a range of baked good for our popular afternoon teas. You will have some input and responsibility for both lunch and dinner desserts, as well as any special requests, such as birthday cakes. As an integral part of the kitchen team, you will also get involved in lots of our other areas of operation. We have a truly integrated team approach here, so that on your days off or on busy periods the other chefs will fill-in or help, and it’s expected that you will do the same for them.

This role would be suitable for someone who has gained some experience and is now looking for a position where they can develop their skills and knowledge.

The right candidate will enjoy working as part of a team and have good communication skills and attention to detail. We require a high standard of work and an excellent level of customer care from all our staff.

This is an excellent opportunity to live and work in a beautiful and unique place. You will be expected to work 5 days out of 7 and will have paid holidays during the season – so plenty of time to explore the island and the surrounding area!

The hotel is seasonal and this position is available from the end of March until the end of October, (though this may be extended slightly).

All applicants must be fluent in English and have the right to work in the UK.

How to apply:

Please email recruitment@stcolumba-hotel.co.uk and let us know why you are interested in working here, and include a current CV and contact details for at least two referees.

Work for partners:

We also have opportunities for partners to work in the hotel in a variety of roles within our restaurant, housekeeping, and the kitchen.

Contact details:rick@stcolumba-hotel.co.uk | www.stcolumba-hotel.co.uk

Pastry 'Ironside' Chef, The Lovat Loch Ness, Invernesshire

Posted on January 27, 2017 | Start date January 27, 2017

Salary:£19,000 per annum monthly paid - plus Tips between £400 - £700 per annum plus time off in lieu for extra hours worked
Duration:Permanent
Hours:As business requires busier in summer months
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:28
Covers:Lunch: to 20; Dinner: to 80 in Brasserie and 24 in the Restaurant; Breakfast: to 65; Functions: to 60
Food type:3 AA Rosette and high quality Brasserie using fresh local produce
Full-time chefs:7 chefs plus 2 kitchen porters
Accommodation:Live in or live out available (flat with tennis court, sauna, steam room, swimming pool)
Job description:

The Lovat Loch Ness is a 28 bedroom, 4 star 3 AA Rosette award winning hotel situated in Fort Augustus, just 45 minutes to an hour from Inverness.

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

As pastry chef you will have a good handling on the following:

Breads
Petits fours
CanapÄ—s
Cakes
Cookies
Ice creams
Station Road desserts
Brasserie desserts

How to apply:

Please forward a copy of your update CV with contactable work references to Caroline Gregory, Owner.

Work for partners:

Possible

Contact details:caroline@thelovat.com | www.thelovat.com
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