Pastry 'Ironside' Chef

Pastry 'Ironside' Chef, Burts Hotel, Borders

Posted on April 26, 2017 | Start date April 26, 2017

Salary:Up to £21,000 negotiable paid fortnightly plus a share of tips Overtime paid on a pro-rata basis after 45 hours worked plus for any extra days worked
Days:5 from 7, mixed shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: to 60; Dinner: to 80; Breakfast: to 30; Functions: small up to 50
Food type:Modern Scottish with European influences, everything made freshly on the premises. Fine dining restaurant plus brasserie meals. 2AA Rosettes
Full-time chefs:7 plus kitchen porters
Accommodation:Free of charge in the staff house very close to the hotel
Job description:

Burts Hotel is a 3 star 18th Century hotel situated in the heart of Melrose and has held 2 AA Rosettes since 1995.

Scottish Good Pub Award for food 2016 and 2017.

We are looking for a pastry chef to join our team. Ideally you will have previous pastry experience.

You should be keen to learn modern techniques and dedicated to maintaining our high standards.

Melrose is a beautiful Borders town wit a population of 3000. World famous for the Melrose Rugby Sevens and situated within an hour of Edinburgh by train.

An excellent place to live and work if you like golf, fishing and walking.

This position is available now for the right candidate.

How to apply:

Please apply to Craig Gibb, Head Chef with an up to date CV and contactable references

Work for partners:


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Pastry 'Ironside' Chef, (Chef/Baker) Thomas Tosh, Dumfries and Galloway

Posted on April 19, 2017 | Start date April 19, 2017

Salary:Meets national minimum wage criteria, paid monthly plus a share of tips
Hours:38 hours
Days:5 days out of 7
Holidays:Statutory (28 days p/a)
Covers:Lunch: up to 80; Dinner: none; Breakfast: none; Functions: none
Food type:home-baked cakes and scones, hearty soups, paninis, and a range of specials
Full-time chefs:2 full time chefs and weekend staff
Accommodation:Live Out
Job description:

Thomas Tosh's is a popular café located in the heart of Thornhill.

We are looking for an enthusiastic person who has an eye for detail, strong management skills and a background in quality fresh food establishment.

The applicant must be able to work closely with the Owners on kitchen budget’s, kitchen wage costing, menu planning & design.

We are looking for an enthusiastic person who wants to deliver high quality food both in terms of content & presentation.

Homemade, Food provenance & sustainability is our main goal here.

The perfect candidate will be driven & want to galvanise the kitchen team in both moral & training.

If you would like to work with fresh food & ingredients & also develop your management skills then this is an ideal opportunity for you.

If you are honest and reliable, take pride in what you do and can provide excellent customer service then we want to hear from you.

How to apply:

Please forward your CV to quoting reference G/334.

Work for partners:


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Pastry 'Ironside' Chef, Perle Oban Hotel, Argyll and the Islands

Posted on April 10, 2017 | Start date April 11, 2017

Salary:£21,000 negotiable paid monthly
Holidays:Statutory (28 days p/a)
Covers:Lunch: 60; Dinner: 60; Breakfast: 120; Functions: 50
Food type:Seafood, Scottish Contemporary
Full-time chefs:10
Accommodation:Live in if required
Job description:

Perle Oban Hotel is a 60 bedroom hotel situated in Oban Centre.

We are looking to recruit a Pastry Chef.

You will have pastry experience.

You will be joining a great company that is growing, there is possible scope for promotion within.


Sourced almost entirely from local farms, oceans and nearby streams, our food philosophy at Perle Hotels has earned a reputation for the creative ways it transforms and showcases local ingredients with fresh, simple, contemporary food.

Our menus are balanced and healthy and are reflective of the season, changing regularly to offer only the best quality to our well-travelled guests.

We are passionate about creating and fostering relationships with responsible and ethical producers.

This position is available now for the right candidate.

How to apply:

Email cover letter and CV specifying experience to:
Jim Hood Head Chef.

Work for partners:

Yes depending on their position

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Pastry 'Ironside' Chef, MacDonald Hotels Aviemore resort, Invernesshire

Posted on April 10, 2017 | Start date April 11, 2017

Salary:Negotiable depending on experience paid four weekly, shared tips.
Hours:approximately 45 hours per week
Holidays:Statutory (28 days p/a)
Bedrooms:420 bedrooms and 18 lodges
Covers:Lunch: 100; Dinner: 180; Breakfast: 200
Food type:restaurant, bar food and some functions
Full-time chefs:12
Accommodation:staff accommodation is available - £50 per week
Job description:

Our hotel resort in Aviemore puts you right at the heart of the action in the UK's biggest National Park. The Cairngorms are wild and unspoilt, with towering mountains, rippling lochs and hidden valleys.

We are looking for a Pastry Chef de Partie to join our team.

You must have pastry experience.

There is scope for input into menus.

Aviemore is a great place to live and super for those who like the outdoors.

These position is available right away for the right candidate

How to apply:

Please apply to Angela McLean via email with your CV

Work for partners:

possibly according to experience

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Pastry 'Ironside' Chef, Roman Camp Country House, Stirlingshire

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

Salary:£18,000 - £20,000 negotiable depending on experience, paid monthly plus tips including live-in accommodation
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Covers:Lunch: 2-20; Dinner: 20-40; Breakfast: Up to 35; Functions: Weddings up to 100
Food type:3AA Rosette - French influenced modern cuisine
Full-time chefs:5 + Kitchen Porter
Accommodation:Own room with own shower and shared facilities - part of package
Job description:

The Roman Camp Country House is a 15 bedroom hotel situated 16 miles from Stirling. We have 3 red stars and 3AA rosettes.

We are looking for a pastry chef de partie to join our team. You will be working in a very stable and experienced team using the very best quality produce available.

You will be responsible for your own section in the kitchen under the supervision of the head and sous chef. This will include making all of the breads, petit-fours and the desserts.

You will have input into the menus and there is good scope for career progression.

Rosette experience and pastry experience is preferred although this is not essential.

You will get good classic grounding under our experienced staff.

Position is available now for the right candidate.

How to apply:

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

Work for partners:


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