Chef de Partie

Award-winning Bunchrew House Hotel near Inverness – a 17th-century Scottish Mansion standing in 20 acres beside the Beauly Firth.

The hotel is a small, 16 bedroom, privately owned 4-star country house hotel, famous for its food (2 rosettes). Open all year, the hotel hosts many weddings and functions and has a loyal and long-serving staff.

You will currently be working within a 4-5 star Hotel or high-end restaurant environment.

You will have experience in operating at a minimum of 2-3 rosette level with a passion for further development and have a track record of delivering consistency in service and standards.

The job entails a major focus in supporting the Head Chef and Sous chef on delivering consistency in service and standards. work ethic.

The hotel is located 10 mins from the centre of Inverness. There is a limited bus service, a car would be ideal.

email: gm@bunchrewhousehotel.com

Possible depending on experience (housekeeping)

The Anchor Hotel in Johnshaven is an award winning hotel in a lovely coastal town with an excellent reputation for quality fresh seafood, much of which is landed in the town.

We are looking for a Chef to join our team. Ideally you will be looking to take the next step up to head chef.

This is a great opportunity to work with fresh local ingredients - we are looking for you to show initiative to then take over as head chef.

The owner, Gary, is a very experienced chef and a good mentor.

Possible work for partners also.

Lovely coastal location, 7 miles from Montrose and not far from Aberdeen

This is a live out position but we can look at help if relocating to the area.

Available now for the right candidate

Please apply to Gary Thomson, owner with your CV by email to

gary@anchorhotelsjohnshaven.co.uk

yes depending on experience

St Andrews Links Trust is a great organisation committed to the Home of Golf as the world’s most renowned golf complex where we deliver memorable experiences for every golfer to Play, Learn, Shop and Relax on a daily basis. Our seven golf courses, including the Old Course are our core product and principal business driver but over recent decades our organisation has diversified and expanded to where we are today.

We are looking for Chef de Partie to join our team on a permanent basis to deliver a culinary service that enhances our customer’s experience. The missing ingredient now is recruiting excellent talented individuals to join our team with a passion for a career in hospitality.

To be successful in this role, you should maintain the attitude, behaviours, skills and values that follow;

Prepare and cook dishes to SOP standard every shift
Supervise any commis chefs working in your area to achieve all SOP standards.
To be fully aware of and comply with food hygiene regulations and report any breaches to senior chefs
To be fully aware of and ensure adherence to and compliance with Health and Safety regulations.
Undertake cleaning/housekeeping duties as required to ensure high levels of hygiene are maintained at all times
Dealing with deliveries as directed recording delivery temperatures and storing in appropriate areas to house rule standards
Adherence to all Links policies and procedures.
Undertake any other duties as required.

*Annualised Hours - 10 hrs per week more in Summer and 10 hrs per week less in winter.

*Summer starting time - 6.30 am - 11.30 am breakfast, 11.30 am - 9.00 pm all-day service.

*Winter starting time - 7.30 am - 11.30 am breakfast, 11.30 am - 4.00 pm all-day service.

https://standrewslinkstrust.livevacancies.co.uk/#/job/details/170

We are looking for a Chef de Partie to join our busy, friendly kitchen team. The Duke of Gordon Hotel is located in the Cairngorm National Park, an area of outstanding natural beauty, and is a very popular destination choice for golf, walking and cycling. It’s a family owned hotel accommodating up to 120 guests in 65 bedrooms offering functions, weddings and conferences alongside our main restaurant for residents and bar food operation. We welcome guests from around the UK, Europe and the Americas. As well as individual guests the hotel welcomes coach groups 12 months of the year.

A successful candidate will work alongside the Head Chef and Sous Chef and will contribute towards providing high standards of food to guests and ensuring an excellent customer experience.

· Ensuring guests are served within a timely manner and that expectations are reached and exceeded.

· Keeping all working areas clean and tidy and ensure no cross contamination

· Maintaining the high standards of cleanliness

· Meeting all health and hygiene requirements

· Promoting the restaurant / bar and the hotel standards

· Maintaining and striving to improve standards of service.

· Monitoring and keeping a close relationship with other departments to ensure guests receive their food in timely manner.

The Duke of Gordon offers a friendly and welcoming working environment with in house training, staff perks and incentives. We are able to provide accommodation options to members of the team and are also very keen to promote from within wherever opportunities arise

Benefits:

Discounted or free food
On-site parking

manager@dukeofgordonhotel.co.uk

Yes depending on experience

An exciting opportunity for a talented Chef de Partie to join a fantastic family owned and established hotel in Blairgowrie

The Role:

This is a great opportunity for an experienced Chef de Partie with a passion for great food and people. This Chef de Partie role provides the opportunity to work in a prestigious 3 star hotel. The Chef de Partie will have the ability to support the Head and Sous Chef in running the kitchen operations and will be rewarded with great career progression opportunities.

The Person:

Great people person and culture focused
Excellent team player able to support both the Head and Sous Chef and junior kitchen team members
Passionate about fresh food, and is always looking for opportunities to develop the menu
Standards focused - able to maintain consistency
Skills Experience and Qualifications:

Minimum 2 years’ experience in a similar role in fine dining environment
Have a passion for delivering great menus
Strives to continuously learn & develop self and team
Professional approach and ability to work to consistently high standards
Ability to multi task and have a broad knowledge of ingredients
Previous experience in a 3/4 star hotel is desirable
Job Types: Permanent, Full-time

Pay: £24,000.00-£26,000.00 per year

Benefits:

Discounted or free food
Employee discount
Free parking
On-site parking
Flexible Language Requirement:

English not required
Schedule:

10 hour shift
Day shift
Monday to Friday
Weekend availability
Ability to commute/relocate:

Blairgowrie: reliably commute or plan to relocate before starting work (required)
Work Location: In person

Please apply to Andrew Walker, General Manager with your updated CV and reference details

Full Job Discription is available upon request

Possible depending on experience

Milligan Group

As our business grows and we re-structure our kitchen teams across our restaurants, we are looking to add a number of experienced CDPs and Sous Chefs across our expanding portfolio.

Milligan Group operate multiple restaurants in Dumfries & Galloway.

The Position
It is essential that you are a keen team player with experience working in a busy kitchen environment. You will have a passion for serving great food, training great people, and making sure all our guests leave with wide smiles and happy faces having ate the best food.

Working under exceptional Executive and Head Chefs, this is a tremendous opportunity for a talented, committed and driven individual to learn and develop whilst really making a mark, being instrumental in creating what will be the most popular restaurants in Dumfries & Galloway.

Shifts will be a mixture of split and straight through, 5 days worked out of 7.

Typical 40-45 hour per week.

Part-Time hours can also be accommodated.

What’s in it for me?
Very competitive salary paid monthly, negotiable for the right candidate
Company pension
Meals on duty
50% employee discount in any of our restaurants
An additional day paid leave for your birthday
Free on-site parking
Employee assistance programme to support with whatever life throws at you
100% weekly card and cash tips
Free training and development opportunities

Contact Us
For more information on the position or for a confidential chat, please submit your application ensuring that your contact details are up to date, and we will be in touch as soon as possible.

Alternatively, please email jamie@milligangroup.co.uk.

Job Types: Full-time, Permanent

Pay: £28,000.00-£32,000.00 per year

Benefits:

Additional leave
Company events
Company pension
Discounted or free food
Employee discount
Free parking
On-site parking
Relocation assistance
Transport links
Schedule:

10 hour shift
12 hour shift
8 hour shift
Day shift
Flexitime
Holidays
Weekend availability
Supplemental pay types:

Loyalty bonus
Performance bonus
Tips
Experience:

Chef de Partie: 1 year (preferred)
Junior Sous Chef: 1 year (preferred)

Please apply to Jamie Milligan with a copy of your updated CV and reference details

jamie@milligangroup.co.uk

Yes front of house

The Park Hotel, Montrose is looking for an imaginative and enthusiastic Chef de Partie with a minimum of two years experience in a 3 or 4 star hotel to join our team.

You will be a team player capable of working on your own initiative in all sections of the kitchen, level-headed, enthusiastic, take a lot of pride in producing good quality meals for our guests and customers, have a positive attitude and a genuine interest in a career as a chef.

A variety of shifts are included and cover straight and split shifts, weekends and breakfast cover.

Your main duties will be :

Preparation and cooking of meals.
Keeping the kitchen clean and working to a high standard of hygiene.
Portion and wastage control.
Essential admin duties.

Please submit your cv and a covering letter by email.

No

I am looking for a relief CDP for a 3 AA hotel - Isle of Skye
ASAP for 2 weeks
3 AA Hotel serving TDH and tasting menu. Breakfasts to 36, lunches to 30, dinners to 45.
Brigade of 4-5 chefs plus a kitchen porter
Working hours will be 40 hours per week over 5 days, mixed shifts.
The gross hourly rate is £19 per hour, paid weekly, net of tax and NI.
Please take ID for payroll
Accommodation is own room in shared staff block, meals on duty and wifi available
They will pay you travelling expenses subject to you completing the required work stint.

Please email if you are interested quoting RELIEF3AASkye

no

We are a vibrant small plate cocktail bar known for our creative brunch offering, and exceptional cocktail programme. We pride ourselves on delivering high quality dishes with a unique twist. We are recruiting a dedicated and talented chef to join our team.

Key responsibilities

Preparation and Cooking: Prepare and cook a variety of small plates and brunch dishes to high standard.

Independence: Work independently in the kitchen, managing all aspects of food preparation and cooking.

Order Management: Take responsibility for orders, and stock control.

Instruction Adherence: Follow established recipes and guidelines, whilst also bringing your own creativity.

Initiative: Use your initiative to solve problems, improve processes, and enhance the customers dining experience.

What we need from you:

· Proven experience as a chef, preferable in a similar setting.

· Ability to work efficiently and independently.

· Strong sense of responsibility and excellent time management skills.

· Knowledge of Food Safety and Hygiene skills.

· Ability to follow instructions while also working independently.

Email: kirstie@kelvingrovecafe.com

no

Job Description:
Chef de Partie at The Dunavon Hotel, Dyce, Nr Aberdeen

Following safety and hygiene measures
Keeping the kitchen in the cleanest and most organised state possible
Reporting to senior chefs, following instructions and standards set
Be passionate about food and working with great produce and people
Have experience working in similar job role
Have In-depth knowledge of food preparation techniques and culinary trends
Be able to work quickly, cleanly, and efficiently
Be diligent and organised
Work well as a member of a tight team
Have high personal standards of hygiene

Please send a copy of your up to date CV

no