Outside Scotland/Chefs In NZ

Chef de Partie, The Central Bar Ballycastle, Rest of the world

Posted on January 18, 2018 | Start date January 18, 2018

Salary:£18,000 depending on experience paid weekly plus meals on duty
Duration:Permanent
Hours:50
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 150-200 in Summer and 30-60 in Winter; Dinner: 200-300 in Summer and 90-150 in Winter; Breakfast: N/A; Functions: 120
Food type:International & local cuisine
Full-time chefs:4 plus kitchen porters
Accommodation:own room in shared staff accommodation included as part of the package
Job description:

The Central Bar is a family run establishment in the heart of Ballycastle, a sea-side town on the north coast of Northern Ireland. We are spoilt for choice with the freshest of ingredients and apply this to our menu. Ballycastle is seasonal, with large numbers of tourists from March to October and quieter November to February, which allows us and our staff to get some rest and design new menu ideas for the spring/summer season.

The Sunday Times voted Ballycastle the best place to live in NI, Two years in a row. We have a great number of hobby interests locally, tennis, golf, fishing and some of the best walks in the country.

We have a position opened up for an enthusiastic chef de partie with drive to join our young & vibrant team at the multi award winning family owned Central Winebar.

If you are a team player would like to work in a calm, peaceful and ordered kitchen, led by Executive Head Chef Ciaran Sansome who will help you expand your knowledge and passion of your profession then please apply.

Excellent in house training is provided and a great opportunity to progress in your career.

Our current menus are loaded with passion, imagination and a desire to be the best dining destination in the area, making the best from our fresh local produce and local suppliers.

Ideally you will have a food hygiene certificate and 1 year's experience at a similar level, but eagerness to learn just as important.

How to apply:

Please apply to Gemma McHenry with an up-to-date CV and reference details

Work for partners:

Possibly depending on their experience

Contact details:gemma@centralwinebar.com | www.centralwinebar.com

Sous Chef, (Senior) The Central Bar Ballycastle, Rest of the world

Posted on January 18, 2018 | Start date February 4, 2018

Salary:£22,500 negotiable paid weekly plus meals on duty
Duration:Permanent
Hours:50
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 150-200 in Summer and 30-60 in Winter; Dinner: 200-300 in Summer and 90-150 in Winter; Breakfast: N/A; Functions: 120
Food type:International and local cuisine
Full-time chefs:4 plus kitchen porters
Accommodation:own room in shared staff accommodation included as part of the package
Job description:

The Central Bar is a family run establishment in the heart of Ballycastle, a sea-side town on the north coast of Northern Ireland. We are spoilt for choice with the freshest of ingredients and apply this to our menu. Ballycastle is seasonal, with large numbers of tourists from March to October and quieter November to February, which allows us and our staff to get some rest and design new menu ideas for the spring/summer season.

The Sunday Times voted Ballycastle the best place to live in NI, Two years in a row. We have a great number of hobby interests locally, tennis, golf, fishing and some of the best walks in the country.

We have a position opened up for an enthusiastic Senior Sous Chef with drive and ability to join our young & vibrant team at the multi award winning family owned Central Winebar.

If you are a team player would like to work in a calm, peaceful and ordered kitchen, led by Executive Head Chef Ciaran Sansome who will help you expand your knowledge and passion of your profession then please apply.

Our current menus are loaded with passion, imagination and a desire to be the best dining destination in the area, making the best from our fresh local produce and local suppliers.

Ideally an NVQ level 2 & 3 or relevant experience at a similar level is desirable, but eagerness to learn just as important.

How to apply:

Please apply to Gemma McHenry with an up-to-date CV and reference details

Work for partners:

Possibly depending on their experience

Contact details:gemma@centralwinebar.com | www.centralwinebar.com

Chef de Partie, (Demi) The Daffodil Hotel Grasmere, Cumbria, England

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

Salary:£19,000 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 demi-chef de partie to join our team. Working with well known British Head Chef Graham Harrower who comes from a very strong 3AA Rosette background.

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.

Good opportunity to learn and progress in your career.

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

Chef de Partie, The Daffodil Hotel Grasmere, Cumbria, England

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

Salary:£21,000 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 chef de partie to join our team. Working with well known British Head Chef Graham Harrower who comes from a very strong 3AA Rosette background.

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
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