Chef de Partie

Results page: 1 2 3

Chef de Partie, Relief - Hotel Peebles, Borders

Posted on June 12, 2024 | Start date June 14, 2024

Salary:The gross hourly rate is £19 per hour, paid weekly
Duration:Seasonal
Hours:minimum 40 hours per week
Days:5 days from 7 mixture of shifts
Holidays:
Bedrooms:100
Covers:Lunch: 20; Dinner: 40 - 100; Breakfast: 100; Functions: 250
Food type:Restaurant
Full-time chefs:Brigade of 6 chefs and kitchen porters
Accommodation:Clean single accommodation is available in the hotel with TV & wifi & meals are provided on duty
Job description:

I am looking for a relief CDP for a hotel in Peebles.
ASAP for 2 weeks/ongoing
The hotel has 100 bedrooms 4 star serving Restaurant menu. Breakfasts to 100, lunches to 20 and dinners 40 - 100. Functions to 250
Brigade of 6 chefs and kitchen porters
Working hours will be 40 hours per week, 5 days from 7 Mixed shifts.
The gross hourly rate is £19 per hour, paid weekly
Clean single accommodation is available in the hotel with TV & wifi & meals are provided on duty
They will pay you return travelling expenses subject to you completing the required work stint.

How to apply:

Please email if you are available quoting RELIEFPeebles

Work for partners:

no

Contact details:ruth@chefsinscotland.co.uk
Apply online:Submit your CV now

Chef de Partie, / Junior Sous - Rowantree Hotel in Aviemore, Moray and Strathspey

Posted on June 11, 2024 | Start date June 12, 2024

Salary:£13.50 - £15.50 per hour or Would also consider salaried position – up to £32,000 per annum., paid monthly depending on experience. Plus bonus (50p per hour for summer season) and equal share of tips
Duration:Permanent
Hours:40 - 45 hours per week
Days:5 days per week mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: no; Dinner: Up to 60; Breakfast: Up to 20
Food type:Casual fine dining
Full-time chefs:Brigade of 4 chefs and a kitchen porter
Accommodation:Accommodation is available - part of the package
Job description:

The Rowantree hotel is small, friendly hotel and restaurant just outside of Aviemore with views over Loch Alvie. The restaurant enjoys an excellent reputation with visitors and locals. We have many guests that return for the warm welcome, friendly staff, high levels of service and excellent cuisine. Our small team takes great pride in ensuring hotel and restaurant guests can relax and enjoy their stay with us.
With up to 60 covers per night and up to 20 for breakfast, this is an ideal opportunity for a proactive candidate to take the next step in their career, learning from our experienced, head chef.

You will have a passion for delivering outstanding service, and fresh, quality cuisine with impeccable attention to detail. We are a small, friendly team so flexibility is a must along with strong work ethic and a desire to deliver an outstanding service front and back of house.
At the Rowantree we like to look after our highly valued, hard-working team members and in addition to above average salaries, we also have a number of benefits including (but limited to);
Annual bonus scheme
Pro rata share of tips for all team members
Flexible working
Increased annual leave for long service
Birthday meal in restaurant for two people
Staff discount for drinks and restaurant meals
Friends and family discount on rooms
Contributory pension scheme
Training and development opportunities
Recruitment incentives
Cycle to work scheme
5.6 weeks holiday per year
We have some staff accommodation available for full time positions. As we are seeking FOH as well as other kitchen positions, we will consider couples or friends who would like to share a room.

This can be a permanent or seasonal position

How to apply:

Please apply by sending a CV and cover letter

Work for partners:

FOH as well as other kitchen positions

Contact details:enquiries@rowantreehotel.com | www.rowantreehotel.com
Apply online:Submit your CV now

Chef de Partie, Estate of Ord - Matilda’s bar and restaurant, Ross and Cromarty

Posted on June 11, 2024 | Start date June 25, 2024

Salary:Negotiable hourly rate, paid fortnightly, tips
Duration:Permanent
Hours:35 - 40
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:7
Covers:Lunch: 40-50; Dinner: looking develop - ideally doing up to 35; Breakfast: 14; Functions: again looking to develop
Food type:Fresh quality food, incorporating local and garden produce. Higher end cafe, moving to relaxed fine evening dining.
Full-time chefs:3 chefs plus kitchen porters
Accommodation:No accommodation provided
Job description:

New venue (Matilda’s bar and restaurant). Exciting new venue on Estate of Ord. just 15 miles from Inverness.

We are looking for a Chef de partie to support our head chef and sous chef.

Looking for chefs who have imagination and skills.

You will have a minimum of 3 years experience.

Young vibrant team keen to impress and provide memorable custom experience

This position is available from 25th June for the right candidate

How to apply:

Expression of interest and CV’s by email

Work for partners:

possible depending on experience

Contact details:g_irving62@outlook.com | estateoford.com
Apply online:Submit your CV now

Chef de Partie, Duisdale House Hotel, Skye and Lochalsh

Posted on June 10, 2024 | Start date June 10, 2024

Salary:£14 per hour paid monthly plus tips.
Duration:Permanent
Hours:45
Days:5 from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:22
Covers:Lunch: 20; Dinner: 45-50; Breakfast: to 36; Functions: up to 60
Food type:2AA Rosette - fresh produce
Full-time chefs:4 plus kitchen porters
Accommodation:Live-in available - full board including meals - options of accommodation available £65 per week
Job description:

Duisdale House Hotel is an 22 bedroom, award winning, 4 Star Hotel with 2AA Rosettes for our cuisine. Situated on the beautiful island of Skye in North West Scotland, 8 miles from Broadford and 33 miles from Portree the main town.

We are looking for a Chef de Partie to join our team. Working under the head chef and Sous Chef as part of the motivated, friendly team. You will have a good knowledge of safe practice, health & safety & allergen awareness.

There is a great friendly stable team in place working to a high standard in a well equipped kitchen using fantastic local produce including herbs grown in our own garden. We are making classic dishes with a modern twist with everything made in house.

The position is available now for the right candidate

How to apply:

Please apply with an up to date CV and details of contactable work references.

Work for partners:

Possible in front of house or house-keeping.

Contact details:jen@sonascollection.com | www.skyehotel.co.uk
Apply online:Submit your CV now

Chef de Partie, Relief - 7 Beroom Hotel, Inverness-shire

Posted on June 10, 2024 | Start date July 5, 2024

Salary:The gross hourly rate is £19 per hour per hour, paid weekly net of tax and NI.
Duration:Seasonal
Hours:minimum 40 hours per week
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:7
Covers:Lunch: 10-30; Dinner: to 80; Breakfast: 18
Food type:Bar and Restaurant
Full-time chefs:3 chefs plus kitchen porters
Accommodation:Accommodation is a room in a house within walking distance , meals on duty.
Job description:

I am looking for a relief Chef de Partie to start work on 5th July to end August

Brigade of 3 chefs plus kitchen porters.

7 bedroom hotel serving bar/restaurant. Breakfasts to 18, lunches 10 to 30 and dinners to 80.

Working hours will be 40 hours per week pro rata over 5 days, split shifts.

The gross hourly rate is £19 per hour per hour, paid weekly net of tax and NI.

Accommodation is a room in a house within walking distance , meals on duty.

Return travelling expenses will be paid subject to completing the agreed stint.

How to apply:

Please email or call 01683 222830 quoting RELIEF7BedInverness

Work for partners:

no

Contact details:jojo@chefsinscotland.co.uk
Apply online:Submit your CV now

Chef de Partie, Relief/Seasonal - Small hotel Shieldaig, Ross and Cromarty

Posted on June 10, 2024 | Start date June 21, 2024

Salary:The gross hourly rate is £19 per hour, paid weekly, invoice direct or PAYE
Duration:Seasonal
Hours:Minimum 40 hours per week
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: 40; Dinner: 100; Breakfast: 20
Food type:TDH and bistro using fresh seafood
Full-time chefs:3-4
Accommodation:Accommodation is own room in staff accommodation
Job description:

I'm looking for a relief chef de partie for a Hotel in Shieldaig
The gross hourly rate is £19 ph paid weekly, PAYE.
starting 21st June to end September
TDH and bistro using fresh seafood. Up to 20 breakfasts, 40 lunches and 100 dinners
Brigade of 3-4 chefs plus a kitchen porter
Accommodation is own room in staff accommodation
Working hours will be 40 hours per week over 5 days, mixed shifts
Return travelling expenses paid upon completion

How to apply:

please email if you are available or call 01683 222830 quoting RELIEFShieldaig

Work for partners:

no

Contact details:jojo@chefsinscotland.co.uk
Apply online:Submit your CV now

Chef de Partie, 5 star hotel & spa just outside Aberdeen, Grampian

Posted on June 7, 2024 | Start date June 24, 2024

Salary:£31,200 plus gratuities through Tronc, free parking on site, employee rewards, referral scheme, free/discounted food
Duration:Permanent
Hours:48
Days:4 days from 7, 12 hour straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:40
Covers:Lunch: 30+; Dinner: 70+; Breakfast: 50+; Functions: Weddings, meeting & events
Food type:A la carte all made fresh on the premises
Full-time chefs:14 at full strength plus kitchen porters
Accommodation:N/A
Job description:

Working in a fast paced and busy kitchen environment and reporting directly to the Head Chef, the Chef De Partie has responsibility for using the highest quality food and finest, freshest ingredients for the preparation and production of foods and recipes for the restaurant and functions.
PRINCIPAL ACCOUNTABILITIES:
• Run and supervise designated kitchen sections to the required standards set by the Head Chef.
• Quality control of stock and prepared foods – ensure effective stock rotation and waste management.
• Cooking and presentation of high-quality dishes within required time frame and standards.
• Ensure designated kitchen areas are maintained and organised in line with kitchen and food safety standards.
• Ensure all preparation of the designated sections are complete and ready for each service.
• Support Head and Sous Chefs, in delivering high standards of food preparation, cooking and presentation.
• Appropriately delegate jobs to junior chefs and apprentices and support them in their development.
• Always maintain a positive and proactive attitude and seek to improve and advance your skill set and performance.
• Comply with all health and safety regulations, the Staff Code of Conduct and company policies.
• Perform other duties as assigned by Senior Chefs and management.
• Ensure all hotel guests and non-residents enjoy a memorable 5-star dining experience.
• Support and actively contribute towards companywide events.
PERSONAL QUALITIES
• A passionate for food and the creation and presentation of 5-Star quality dishes.
• Physical fitness for long shifts of standing and walking.
• Driven and proactive with a hands-on approach. • Good organisation and communication skills • Ability to work well on own initiative and with others in a team.
• Tenacious with ability to multi-task, prioritise, work under pressure in a busy kitchen.
• Adaptable, innovative and flexible to business demands.
KNOWLEDGE, EXPERIENCE AND QUALIFICATIONS:
• Secondary school qualifications and /or colleague certificate in relevant discipline.
• Have previous experience as a Demi Chef de Partie or Chef de Partie in a busy, 5 - star, fine dining environment.
• Sound knowledge of food health and safety regulations.
• Have a good level of food knowledge and an understanding of modern food preparation.
• Basic Food Hygiene Course.

How to apply:

Please apply with your up-to-date CV

Work for partners:

No

Contact details:ruth@chefsinscotland.co.uk
Apply online:Submit your CV now

Chef de Partie, Sous chef - Raasay House, Skye and Lochalsh

Posted on June 7, 2024 | Start date June 10, 2024

Salary:£13 to £16 per annum paid monthly with tips
Duration:Seasonal
Hours:42
Days:5 days occasional 6 days a week
Holidays:Statutory (28 days p/a)
Bedrooms:23 rooms
Covers:Lunch: 30 - 80; Dinner: 60 - 85; Breakfast: 30 to 70
Food type:good food sourced from local produce
Full-time chefs:Head chef, sous chef, 1 CDP 2 commis 2 breakfast/day chef plus 2 KP smaller team in quieter months)
Accommodation:Room in staff house in Inverarish Village or a single wooden cabin on site if you prefer, subsidised accommodation. All food bills Wi-Fi, bikes, speed boat trips & use of outdoor equipment included
Job description:

ABOUT US:
A unique island hotel and outdoor activity provider. We have evolved over the last 40 years into a highly rated award winning hotel, with an excellent reputation for providing a high standard of food and range of services. We offer experiences from half day kayaking sessions to relaxing stays in deluxe rooms and lots in between. We are a family run hotel operating in a beautiful tastefully renovated country house overlooking some of the most stunning scenery you will see anywhere in Scotland. Our guests rave about our food and our staff. If we get something wrong we listen to our guests. We are constantly looking for ways to improve and provide an even better experience to the thousands of guests we welcome to this unique Scottish island every year.
What do our customers think of us?
We are already highly rated online and we are only aiming higher...are you ambitious too?!
2023 we were voted "Best Family Hotel in Scotland" - Prestige Hotel Awards
and in the past we have been voted "Best Hotel under 50 rooms in the West" - Prestige Hotel Awards
“Best Historic Hotel" - Prestige Hotel Awards
The Hotel rates 4.5 out of 5 on TripAdvisor
The Restaurant rates 4 out of 5 on TripAdvisor
Booking.com has us at 8.8 out of 10
Google Reviews have us at 4.5 out of 5

JOB DESCRIPTION:If you are the sort of chef who enjoys to source seafood right off the coastline in front of your eyes, buying herbs veggies and edible flowers from the 'Raasay Walled Garden' outside your kitchen door or build relationships with the local crofters to get the best wild venison from your doorstep then Raasay is your ingredient heaven!
We are currently looking for a sous Chef or someone with 3+ years experience as a senior CDP who has demonstrated an ability to cover busy services. Someone who has the ambition to manage all aspects of running the kitchen and who has the knowledge and creativity to take the next step in their career. Raasay House Hotel boasts a diverse clientele which requires someone with the knowledge and flexibility to deliver the best culinary experience to all of our guests. Ranging from seasonal specials to core menu items and multiple serving periods the desired candidate should possess the capability to organise and provide for groups and events as well as day to day service.
CLIMAVORE
Raasay House is a committed supporter of the CLIMAVORE project, which explores how we eat as climate changes. As part of the this role we are offering an exciting opportunity to work with us create dishes for Raasay House that proactively responds to the climate emergency.
RIGHT TO WORK IN THE UK: All candidates must be able to demonstrate that they are already legally allowed to work in the UK.
BENEFITS
Personal and friends and family discount on rooms, food and drink
Free meals on shift
Free outdoor activity sessions & bike hire

START DATE
June /July

How to apply:

Send a CV and covering email with your availability to chefjobs@raasay-house.co.uk
If we wish to progress your application you will receive an email inviting you to book an online interview slot.
If invited to interview then applicants must be prepared for a face to face interview via Zoom
Due to the high volume of applicants unsuccessful applicants may not receive any communications from us
If you do not hear from us within 3 weeks then you have not been successful on this occasion but are free to apply again in the future.

Work for partners:

Please note that we have plenty of waiting, & other kitchen jobs available so please feel free to include a CV for your partner or friend when applying.

Contact details:chefjobs@raasay-house.co.uk | www.raasay-house.co.uk
Apply online:Submit your CV now

Chef de Partie, Relief - Shetland Hotel, Orkney and Shetland

Posted on June 6, 2024 | Start date June 8, 2024

Salary:The gross hourly rate is £19 per hour, paid weekly net of tax and NI.
Duration:Seasonal
Hours:minimum 40 hours per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:65
Covers:Lunch: 30; Dinner: 60 +
Food type:good quality Scottish a la carte
Full-time chefs:5 chefs + kitchen porters.
Accommodation:The Accommodation is a room in the shared staff house.
Job description:

I am looking for a relief CDP for The Shetland Hotel - Lerwick.
Starting ASAP for 3 months .
Serving good quality Scottish a la carte for up to 30 lunches and 60+ dinners.
Brigade of 5 chefs + kitchen porters.
Working hours will be a minimum of 40 hours per week pro rata over 5 days, mixed shifts.
The gross hourly rate is £19 per hour, paid weekly net of tax and NI.
The Accommodation is a room in the shared staff house.
They will pay you return travelling expenses subject to you completing your work stint.

How to apply:

Please email me if you are available Quoting RELIEFShetland

Work for partners:

no

Contact details:jojo@chefsinscotland.co.uk
Apply online:Submit your CV now

Chef de Partie, (Breakfast) Relief/Seasonal - Hotel Sleat, Skye and Lochalsh

Posted on June 6, 2024 | Start date June 7, 2024

Salary:The gross hourly rate is £19 per hour, paid weekly PAYE
Duration:Seasonal
Hours:minimum 40 hours per week
Days:5 days from 7 - straight shifts 7am to 3pm
Holidays:Statutory (28 days p/a)
Bedrooms:11
Covers:Lunch: light lunches; Breakfast: to 18; Functions: No
Food type:High quality cooked to order breakfasts - light lunches and High Teas
Full-time chefs:Sole breakfast chef
Accommodation:Accommodation is your own room in staff accommodation.
Job description:

I am looking for a relief Breakfast Chef / CDP for a hotel in Skye.
This will be to work breakfasts 5 days per week then heading to the sister hotel to help with prep and dinner service if you wish.
Ideally you will drive or cycle
Starting ASAP to end Sept / October.
High quality Breakfasts to 18
Both Hotels hot 2AA Rosettes
Working hours will be a minimum of 40 hours per week over 5 days, straight shifts. 7am to 3pm generally but more hours if desired
The gross hourly rate is £18 per hour, paid weekly PAYE
Accommodation is your own room in staff accommodation.
You will be paid travelling expenses subject to completing the agreed work stint.

How to apply:

Please Email me if you are available quoting RELIEFSkyeBFChef

Work for partners:

no

Contact details:jojo@chefsinscotland.co.uk
Apply online:Submit your CV now
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