Outside Scotland/Chefs In NZ

Head Chef, Kew Green, Rest of the world

Posted on November 21, 2017 | Start date November 21, 2017

Salary:£35,000 plus car/car allowance, accommodation & expensed travel plus a whole heap of benefits.
Duration:Permanent
Hours:40-50
Days:5 of 7
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Dinner: up to 100
Food type:Mixed British
Full-time chefs:
Accommodation:
Job description:

Outstanding? Focused on delivering great service and memorable experiences? So are we.

We’ll hedge a guess that you’re able to spin 100 plates at once, not literally – of course, but you’re someone who thrives under pressure given your success to date as an accomplished Chef. As a Roving Head Chef for Kew Green, you’ll be as close to a superhero as it gets, as you’ll be supporting our brigades experiencing absence, an open vacancy or simply helping out when its super busy within any one of our 55 kitchens across the UK.

You’ll be able to consistently lead your brigades in recreating the meals developed by our Group Executive Chef (we may be biased but we believe he is one of the best in the industry), in addition to designing a range of specials, themed nights and bespoke events packages. There will be plenty to keep you busy, across hotel lounges, restaurants & room service or social banqueting, meeting and events. So, you really will be seeking a role where no two days will be the same!

Is this role right for me?

Is it going to be easy? No. You’ll undertake extensive travel across the UK, working in busy and high-volume environments. We know it’ll be tough – but your hard work will be rewarded, so not only will you receive full accommodation and expensed travel you’ll additionally receive an array of additional benefits.

As a Roving Head Chef with Kew Green Hotels, you will be entitled to a range of discounts across retail, restaurant, events and leisure (because we know life isn’t just about work), a free on-shift meal (because being a superhero is undoubtedly going to work up quite the appetite), friends and family discounts in our hotels, employee discounts at other branded hotels within our brand family (and you’re not limited to good old Britain – our family has hotels that span all over the world), free hotel leisure club membership, free parking, a good holiday leave entitlement and we will give you room to grow, with opportunities across the UK and internationally.

Who are Kew Green Hotels?

Here at Kew Green, we believe that outstanding vision without outstanding people is, well – irrelevant. Without the hearts and minds of our teams, none of our vision comes to life. And our vision is an exciting one, with plans for further expansion beyond our 55 hotels in the UK, a portfolio that already includes independently branded hotels, as well as a range of international brands under families including IHG, Marriott, Hilton Hotels & Resorts and Accor.

How to apply:

Apply to Natasha with an up to date CV.

Work for partners:

Contact details:Natasha.nagra@kewgreen.co.uk | www.kewgreen.co.uk

Sous Chef, The Household of TRH The Prince of Wales and The Duchess of Cornwall, Rest of the world

Posted on November 10, 2017 | Start date January 1, 2018

Salary:Monthly
Duration:Permanent
Hours:An average of 40 hours per week
Days:An average of 40 hours per week, worked as per rota, including weekend and evening work
Holidays:Benefits will be discussed at Interview.
Bedrooms:
Food type:Classical, Organic
Full-time chefs:N/A
Accommodation:Travelling role - accommodation will be provided whilst on duty
Job description:

We are looking for a Sous Chef to join the kitchen team, working within The Household of TRH The Prince of Wales and The Duchess of Cornwall. The Sous Chef will be responsible for the planning, preparation and delivery of the highest standard of food, for private dining, staff meals, receptions and other events.

You will have demonstrable experience of working as a Sous Chef (or Senior Chef de Partie) within a private house or other premier catering environment, together with a passion for the quality of the food you provide, including its origins and sustainability. You will be accustomed to planning menus, ordering and managing stock levels, budget control, health and safety (including hygiene standards and best practice), and of course delivering from menu conception through to service.

You will, ideally, have a City and Guilds Catering qualification, or equivalent, with an understanding, or working knowledge, of organic food. A flexible and adaptable approach is essential, together with the ability to work as part of a team and autonomously. Excellent communication skills and the ability to work calmly under pressure is essential.

Working in Royal Residences across the UK, a full, valid UK driving license is required, and the successful candidate must be willing to travel away from home for periods of, normally, no more than two weeks at a time.

How to apply:

For more information and details of how to apply, visit: https://royalvacancies.tal.net/vx/appcentre-1/brand-2/candidate/so/pm/1/pl/4/opp/10000010-Sous-Chef/en-GB

Work for partners:

Contact details:pow.hr@royal.gsx.gov.uk | https://www.princeofwales.gov.uk/

Head Chef, The Black Bull Boutique Hotel, England

Posted on October 31, 2017 | Start date November 1, 2017

Salary:£25,000 - £30,000 per annum + Travelling Expenses depending on experience
Duration:Permanent
Hours:Full time
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:9
Food type:We source all ingredients locally
Full-time chefs:
Accommodation:Live out
Job description:

This is an exciting opportunity for a proactive, forward thinking individual to join our family run team at The Black Bull Boutique Hotel. The Black Bull Hotel is a small boutique hotel situated in Wark on Tyne, Northumberland (around 10 miles from Hexham). We source all ingredients locally and want a passionate, talented chef to put ‘his own stamp on things’. We pride ourselves on our food and service, as demonstrated by the certificate of excellence obtained through Trip Advisor and other accolades we have received. We want to take the food side of the business to the next level!

Job requirements

The successful candidate will manage a small team and will be responsible for the following;
Creating and having ownership of the menu
Managing the day-to-day function of the food section and also overseeing other areas within the Hotel
Will join the management team of the hotel
Coming up with creative and new ideas designed at targeting the maximum amount of potential customers.
Regularly reviewing the business and approaching management team with possible new avenues to explore
Source local ingredients and constantly evolve signature menus with the hotel
Work with the front of house team to ensure the smooth running of the operation
What you will require to be successful
In order to be the successful candidate you must display the following attributes;
Excellent communicator
Have experience and be comfortable both working within a team and managing a team
Excellent Food Hygiene Skills
Take great pride in their food and continually want to progress
Ambitious and Hard Working individual
Warm and pleasant attitude

How to apply:

If you have any questions please contact Paul Rushton on 0191 419 3377.

Work for partners:

Contact details:hello@blackbullwark.com | www.blackbullwark.com

Head Chef, Various positions for the Ski season, Rest of the world

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

Salary:Negotiable depending on experience often includes travel and ski passes
Duration:Seasonal
Hours:up to 48 hours
Days:6 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Dinner: Up to 20 guests
Food type:All made fresh depending on requirements of the guests
Full-time chefs:sole mainly or a team of two plus assistants
Accommodation:Live in accommodation provided in the chalets
Job description:

We are getting positions for the ski seasons coming in starting in the next month for the winter season, working up until March/April 2018.

Mostly private chef positions for small luxury chalets cooking meals for up to 20 guests.

Locations are in Chamonix and Morzine.

Ski passes are usually provided.

Great opportunity but you will need to have experience of working in a similar environment or of working on your own.

How to apply:

Please email in CV to jessica@chefsinscotland.co.uk quoting SKI2017

Work for partners:

very often yes in housekeeping, front of house and kitchen

Contact details:jessica@chefsinscotland.co.uk
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