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 |
| Apply online: | Submit your CV now |
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