Pastry 'Ironside' Chef

Pastry 'Ironside' Chef, The Daffodil Hotel Grasmere, Cumbria, England

Posted on March 22, 2017 | Start date March 22, 2017

Salary:£25,000 - £27,000 negotiable depending on experience paid monthly with a share of tips
Duration:Permanent
Hours:approximately 45 hours per week
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:77
Covers:Lunch: 30 at the moment, keen to develop; Dinner: 100; Breakfast: 150; Functions: 150
Food type:Restaurant looking for accolades, bar, al fresco contemporary dining and functions
Full-time chefs:14 in the kitchen at full strength
Accommodation:room in shared house at £35 per week
Job description:

The Daffodil Hotel in Grasmere in Cumbria is a 77 bedroom 4 star hotel which is keen to push for further accolades.

We are looking for a Head Pastry chef to join our team. Working with well known British Head Chef Graham Harrower who comes from a very strong 3AA Rosette background.

You will be in charge of the pastry section including afternoon tea, petit fours, desserts and breads. All made fresh on the premises.

We have a very modern state of the art kitchen and you will be working in a lovely part of the world in north England.

This will suit a chef who loves the outdoors and a quality of life.

A good place to live and work.

How to apply:

Please apply to Graham Harrower, Executive Chef with your-up to-date CV and details of relevant work references.

Work for partners:

yes Restaurant Management, front of house, kitchen or house-keeping

Contact details:graham@daffodilhotel.com | www.daffodilhotel.co.uk

Pastry 'Ironside' Chef, Ardanaiseig Hotel, Argyll and the Islands

Posted on March 21, 2017 | Start date March 22, 2017

Salary:Starting £19,000 per annum, paid monthly with share of tips
Duration:Permanent
Hours:40 - 48 per week
Days:5 out of 7
Holidays:31 Days pro rata
Bedrooms:16
Covers:Lunch: 2 - 16; Dinner: 38 max; Breakfast: 38 max; Functions: 50 max
Food type:Modern British
Full-time chefs:3 + Kitchen porter
Accommodation:Accommodation available - £35 per week includes all meals and bills including Wi-Fi
Job description:

Ardanaiseig is an idyllic, award winning, food-lovers hotel in the Scottish Highlands. Nestled within 120 acres of wooded gardens, the baronial-style hotel sits on the shores of Loch Awe, offering some of the best views in Scotland.

The ground, skies and waters around Ardanaiseig are anyone’s dream and offer plenty of opportunity for fishing, cycling and walking. We are going through an exciting time and a lot of new opportunities will help us become one of Scotland’s best destination hotels.

We are looking for Chef de Partie with pastry experience to joinour team, working under our experienced team of chefs.

The position is available now

How to apply:

Forward C.V and cover letter to annabel@ardanaiseig.com

Work for partners:

No

Contact details:annabel@ardanaiseig.com | www.ardanaiseig.com

Pastry 'Ironside' Chef, (Baker) Fjara Cafe Bar, Orkney and Shetland

Posted on March 14, 2017 | Start date April 14, 2017

Salary:£10.50 - £12 per hour paid monthly plus a share of excellent tips. Happy to consider a salary also.
Duration:Permanent
Hours:32- 45 hours per week
Days:5 days out of 7 - night shift 11pm - 7/8am
Holidays:Statutory (28 days p/a)
Bedrooms:0 bedrooms
Food type:Freshly bakes scones, cakes and tray bakes all made fresh on premises.
Full-time chefs:Mainly working on your own with help initially
Accommodation:Own room in shared house provided at no charge for the first month - can rent locally for around £350-£400 per month
Job description:

Fjara Café Bar is a café / bistro situated in Lerwick, the main town on the isle of Shetland.

We are looking for a baker or pastry chef to join our team. We have an excellent reputation as the top place to eat on Shetland.

You will be a creative person with a flair for baking and will be rsponsible for filling our cake cabinet daily with scones, carrot cakes, lemon meringue pie and macarons as an example. Everything is made fresh on the premises every day for around 120 customers a day.

You will work evenings, from 11pm until 7/8am and will have full ownership of the position and different cakes made each day.

We have a great location in this bustling town with a population of 7000, overlooking the harbour entrance.

Lots to do and excellent amenities for time off. Lerwick is a bustling town all year round.

We have a very well equipped modern kitchen and have a good flexible approach to employment.

How to apply:

Please apply to John Williamson, owner, with an up-to-date CV and reference details.

Work for partners:

Possibly depending on their experiences.

Contact details:fjara.coffee@gmail.com | www.fjaracoffee.com/

Pastry 'Ironside' Chef, Cromlix House, Perthshire

Posted on March 14, 2017 | Start date March 14, 2017

Salary:Up to £32,000 dependent on experience paid monthly, tips paid at the end of the year.
Duration:Permanent
Hours:requirements of business
Days:5 days per week - mixed shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: to 50 and afternoon teas to 30; Dinner: to 50; Functions: up to 40
Food type:3 AA Rosette Pastry
Full-time chefs:15 plus 4 kitchen porters.
Accommodation:Live out, accommodation can be provided for 2 weeks if relocating.
Job description:

Cromlix House Hotel is a 15 bedroom, 5 star 3 AA Rosette Hotel situated 10 minutes from Dunblane.

Part of the Chez Roux group of restaurants we are looking for a well organised, experienced Head Pastry Chef to join our team.

You will be working in a well equipped kitchen with a team of 4 Pastry chefs.

A highly prestigious hotel, winning AA Hotel of the Year 2016.

There is a very good set up already in place you will always try your best to improve this.

This role will include overseeing both production and service kitchen, staff training, rotas, recipes, ordering and high standards of hygiene.

This position is available now for the right candidate.

How to apply:

Please apply to both Darin Campbell, Head Chef and Graeme Green, General Manager with your up-to-date CV and reference details

gm@cromlix.com

Work for partners:

No

Contact details:chef@cromlix.com | www.cromlix.com

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

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

Salary:£20,000 Negotiable according to experience paid monthly
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 members club in a beautiful but rural location situated an hours drive from Inverness.

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.

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.

We are looking for a pastry chef de partie to join our team of 15 chefs (3 in pastry/bakery), working in 2 wonderfully appointed new kitchens, preparing and presenting quality desserts all made on site.

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.

Ideally you will have a SVQ Level 3 in professional cookery or equivalent and have experienced working in a high quality establishment, preferably with Rosette experience although not essential. You will 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, Scalloway Hotel, Orkney and Shetland

Posted on March 13, 2017 | Start date March 14, 2017

Salary:£19,000 to £22,000 depending on experience paid weekly with tips
Duration:Permanent
Hours:48
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:23
Covers:Lunch: 10 - 120; Dinner: Restaurant - 20 - 45; Bar - 30 - 70; Breakfast: 20 - 30; Functions: None
Food type:Fine Dining and Gastro pub, using the best of local produce - everything made fresh on premises
Full-time chefs:5 chef plus 2 kitchen porters
Accommodation:Accommodation available - £36 per week
Job description:

The Scalloway Hotel is a 23 bedroom 3 Star 2 AA Rosette situated just 6 miles from Lerwick

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

You will have relevant pastry experience to a 1 - 2 AA Rosette standard.

A beautiful location with sea views, there is lots to do on the Island such as fishing walking and there is a fantastic sports centre in Lerwick.

This position is available now for the right person.

How to apply:

Please apply to Peter McKenzie, Owner with your updated CV and reference details.

Work for partners:

Yes - kitchen

Contact details:info@scallowayhotel.com | www.scallowayhotel.com

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

Posted on March 9, 2017 | Start date March 9, 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:accommodation available for the right candidate
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 Alannah Morrison, Recruitment Consultant, with an up-to-date CV and reference details quoting 5418

Work for partners:

Possibly depending on their experience

Contact details:alannah@chefsinscotland.co.uk

Pastry 'Ironside' Chef, The Stag and Thistle, Perthshire

Posted on March 9, 2017 | Start date March 9, 2017

Salary:£19,000 - £22,000 negotiable paid monthly plus a share of tips
Duration:Permanent
Hours:48
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:none
Covers:Dinner: 36 cover restaurant
Food type:2AA Rosette standard using all local and fresh produce
Full-time chefs:5 plus 2 kitchen porters
Accommodation:Accommodation may be available
Job description:

The Stag and Thistle Crieff is a new independent restaurant that has recently opened.

We are looking for a chef de partie to join our kitchen team. You will be in charge of your own section in the kitchen and will provide support to the head and sous chef. Ideally you will have some pastry experience although not essential.

You will be passionate about food and keen to progress in your career. You will receive excellent training from our head and sous chef who come from a strong rosette background.

We welcome ideas and input into menus and we are looking for a stable and reliable chef to join us.

We have a brand new kitchen with all new gadgets.

This position is available from the 13th of March for the right candidate.

How to apply:

Please apply to James Simpson, Owner, with an up-to-date CV and reference details.

Work for partners:

Possibly depending on their experience

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