Chef de Partie

Chef de Partie, The Peat Inn, Fife

Posted on November 26, 2021 | Start date November 27, 2021

Salary:£23,000-26,000 per annum depending on experience and level , plus gratuities
Duration:Permanent
Hours:45
Days:Dinner service Tuesdays to Saturdays
Holidays:Five weeks holidays plus we close over Christmas
Bedrooms:8
Covers:Lunch: no lunches; Dinner: 50
Food type:Michelin starred contemporary Scottish cuisine
Full-time chefs:6
Accommodation:May be available
Job description:

The Peat Inn is one of the U.K.’s leading Michelin starred restaurants. We are currently seeking to add to our friendly, calm and highly motivated kitchen team.

Privately owned by a hands on head chef, our team enjoys low staff turnover, this is a rare opportunity!

We are looking for a chef de partie to join our experience brigade of chefs. Excellent training provided, an excellent career opportunity.

One Michelin star, 8/10 in Good Food Guide and ranked position 20 in Good Food Guide Top 50 UK restaurants.

This position is available now for the right candidate and is a permanent all year round position.

How to apply:

please apply to Geoffrey Smeddle with your up-to-date CV or you can call us: 01334 840206

Work for partners:

Possibly

Contact details:geoffrey@thepeatinn.co.uk | www.thepeatinn.co.uk
Apply online:Submit your CV now

Chef de Partie, The Cobbles Freehouse & Dining, Kelso, Borders

Posted on November 22, 2021 | Start date November 23, 2021

Salary:From £24,000 to £26,000 per annum, negotiable depending upon experience paid fortnightly plus a share of tips.
Duration:Permanent
Hours:40-45 per week
Days:5 days out of 7 - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:none
Covers:Lunch: 25; Dinner: 30-40
Food type:British pub classics and a 1 Rosette level fine dining menu
Full-time chefs:2 plus 3 kitchen porters
Accommodation:Live - out
Job description:

The Cobbles Freehouse & Dining in Kelso is situated around 20 miles from Galashiels and 45 miles from Edinburgh.

We are looking for a chef de partie to join our small stable team.

We have an excellent reputation for high quality food using only fresh, seasonal local produce.

We offer British pub classics and a 1 Rosette level dining menu.

You must have passion for food and be hardworking and want to be part of a team.

This position is available now but happy to wait for the for the right candidate.

How to apply:

Please apply to Luca Becattelli, Owner with a copy of your up date CV and reference details

Or you can call 01573 223548.

Work for partners:

no

Contact details:luca@becattelli.co.uk | www.cobbleskelso.co.uk
Apply online:Submit your CV now

Chef de Partie, The Best Western Kings Manor Hotel, Edinburgh and Lothians

Posted on November 22, 2021 | Start date November 23, 2021

Salary:Good hourly rate available, paid monthly plus tips.
Duration:Permanent
Hours:40
Days:5 days per week mainly straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:100 bedrooms
Covers:Lunch: up to 100; Dinner: up to 160; Breakfast: up to 150; Functions: to 100
Food type:Bistro and functions - fresh British produce
Full-time chefs:7 chefs and 4 kitchen porters
Accommodation:Live in available - cost negotiable - single room in the hotel - tv and wifi available
Job description:

Best Western Kings Manor Hotel is a 100 bedroom family run hotel situated in Edinburgh.

We are looking for a chef de partie to join our team working in a very friendly and stable environment.

You will be working alongside the Head chef and Sous chef to ensure the smooth running of the kitchen.

There is also reduced membership of leisure club which has a 20 metre swimming pool and a gym.

There are good bus links to and from the hotel.

Staff discount on rooms world wide.

The position is available now for the right person.

How to apply:

Please apply with your up-to-date CV and reference details

Work for partners:

Possibly depending on their experience

Contact details:les.solley@kingsmanor.com | www.kingsmanor.com
Apply online:Submit your CV now

Chef de Partie, The Fat Pheasant Newton, Edinburgh and Lothians

Posted on November 16, 2021 | Start date November 16, 2021

Salary:hourly rate negotiable according to experience ,paid monthly plus tips, company pension after 3 months optional
Duration:Permanent
Hours:35
Days:4/ 5 days per week straight shifts, either 12 to 8.30 or 2pm to 9pm
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 20; Dinner: up to 40 Friday and Saturday 70 to 80 on Sunday all day.
Food type:good home made locally sourced produce with lots of Scottish game. Have won Good Food Award and Travellers Choice Trip advisor award. Best Gastro Pub in West Lothian.
Full-time chefs:2 chefs + kitchen porter
Accommodation:live out or can provide accommodation in a static caravan one mile away, cost to be discussed
Job description:

The Fat Pheasant in Newton to the north of Edinburgh is a busy pub with a great reputation for food including lots of fresh game.

I am looking for a Commis Chef to join our small team.

Ideally you will have one year's experience, although training will be given in house by the Head Chef.

All the produce is locally sourced.

10 miles from Edinburgh city centre.

Situated in a central location, this is a great opportunity to work in a relaxed quality environment cooking excellent fresh produce, working with a highly motivated team..

We have a busy trade at the week-end and a bit quieter during the week. Must be able to help when both quiet and busy.

Position is available now for the right person.

How to apply:

Please apply to Karina Bowlby, with your up to date CV and details of relevant, recent work references

Work for partners:

no

Contact details:info@fatpheasant.co.uk | www.fatpheasantnewton.co.uk
Apply online:Submit your CV now

Chef de Partie, (Breakfast) The Fingal Hotel - Part of the Royal Yacht Britannia group, Edinburgh and Lothians

Posted on November 15, 2021 | Start date November 15, 2021

Salary:£20,000 - £24,000 per annum Competitive depending on experience paid monthly with tips
Duration:Permanent
Hours:40 hours per week
Days:5 days from 7 - straight shifts from 5am tp 1pm or 6am to 2pm
Holidays:Statutory (28 days p/a)
Bedrooms:Fingal - 23 bedrooms
Covers:Breakfast: up to 40
Food type:5 star hotel breakfast, afternoon teas and A la carte
Full-time chefs:15 - 16 chefs plus kitchen porters
Accommodation:Live out
Job description:

This is a great opportunity for a Breakfast chef to join our kitchen brigade on board Fingal. Fingal is a luxury floating hotel permanently berthed on Edinburgh’s vibrant waterfront. This historic ship started life as a lighthouse tender, helping maintain lighthouses and transporting their keepers, equipment and supplies to some of the most treacherous locations in Scotland. Launched in January 2019, she has been transformed into an exquisite 23 cabin boutique hotel and exclusive use venue by the award winning team at The Royal Yacht Britannia.

A hotel with all the glamour and style of a superyacht but with an old-world elegance that is completely unique. Curves and tilts, deck spaces and beautiful lines that tell the story of Fingal’s rich seafaring history, offering a totally unique experience, far removed from your everyday world.

When it comes to produce we use only the best aboard Fingal. We are passionate about creating dishes using fresh local produce taking inspiration from what’s in season and the ingredients presented to us by our local forager.

This role would suit someone with a great work ethic, an enthusiasm & passion for cooking and a proven track record of delivering excellence.
As our Breakfast chef duties are likely to include, but not limited to:
• Prepare all food items as directed in a sanitary and timely manner
• Follow recipes and presentation specifications
• Operate standard kitchen equipment safely and efficiently
• Maintain a clean working station whilst adhering to health & safety standards
• Assist with the cleaning and organisation of kitchen and equipment
• Adhere to all food hygiene & safety standards
Company benefits include:
• Enhanced long service holiday entitlement
• Life assurance
• Performance and loyalty payment scheme
• Complimentary tickets to Britannia and staff discount
• Meals on Duty – you will be entitled to a complimentary meal in the staff canteen whilst on duty
If you feel you have the personality, skills and experience we are looking for then we would love to hear from you.

How to apply:

Please apply to Mark Alston Executive Chef, with a copy of your up to date CV and reference details

Please note, due to the volume of applications we receive, we are unable to respond to unsuccessful candidates. If you have been selected for interview you will be contacted directly.

Work for partners:

No

Contact details:mark.alston@tryb.co.uk | www.royalyachtbritannia.co.uk
Apply online:Submit your CV now

Chef de Partie, Murrayshall Country Estate, Perthshire

Posted on November 11, 2021 | Start date November 22, 2021

Salary:£26,000 per year Paid monthly Tips distributed throughout whole hotel
Duration:Permanent
Hours:40
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:40
Food type:Modern Scottish
Full-time chefs:5
Accommodation:No live in available long term
Job description:

Set in 365 acres of stunning Perthshire countryside, Murrayshall offers a luxurious four-star country house experience in the heart of Scotland. Lovingly restored over the past few years, the former home of Lord Lynedoch dates back over 400 years. It is situated just 3 miles from the cultural city of Perth, offering guests a tranquil haven in which to unwind and relax, with 40 elegant and spacious rooms and suites, 27-holes of stunning parkland golf and delicious local cuisine in our Lynedoch Brasserie.

We are now looking for a Chef De Partie to join our Kitchen Team.

As one of our Kitchen Team members, you will be working with our wider hotel team to ensure the best service possible is delivered to our guests on a daily basis.

Our Kitchen Team is the magic behind each delicious dish we serve our guests. They are passionate about all things food and take great pride in each dish they prepare.

Objectives:

To provide for all outlets a suitable food offer that supports and consistently exceeds the expectations of all customers and visitors.
Set & maintain an exceptionally high standard of food quality in terms of taste, presentation & service
Create and maintain a working environment which meets all current legislative responsibilities.
Ensure effective and acceptable lines of communication between the Kitchen Brigade and all other catering staff.
To be part of a safe, happy and committed working environment for the kitchen brigade, with an emphasis on development for all kitchen team members.

Duties & Responsibilities:

Ensure the kitchen delivers a high quality food service at all times
Ensure that all Health & Safety legislation is carried out correctly and recorded as necessary. This includes all HACCP and COSHH responsibilities, as well as EHO visits, Fire Evacuation Procedure, First Aid At Work and ensure safe working practices at all times. Maintain a focus on food allergens and customer information.
Ensure all equipment under your supervision is maintained in working order and kept clean, has clear operations instructions, is safe and secure with any issues being reported at the first available opportunity, and that all staff are regularly retrained on use of equipment.
Keep records of any equipment maintenance required, and update the asset register as necessary.
Ensure all incoming stock is received, checked off against the invoice and rotated with existing stock as necessary.

Knowledge, Skills and Attributes:

Natural creative and innovative flair with a genuine love of food and an eye for detail
Broad ingredient knowledge, as well as knowledge of local food trends and history
Must have outstanding communication and presentation skills, including the ability to listen
Ability to multi-task
Professional, motivated, driven, flexible and enthusiastic
Works consistently to high standards
Ability to work on own initiative and under pressure
Ability to innovate solutions and prioritise workload
Strives to continuously learn & develop self and team
Completes and finishes projects and tasks on time and to brief

How to apply:

Please email fiona.pugh@murrayshall.co.uk to apply

Work for partners:

Contact details:katie.harden@murrayshall.co.uk | https://www.murrayshall.co.uk
Apply online:Submit your CV now

Chef de Partie, Western Isles Hotel, Argyll and the Islands

Posted on November 9, 2021 | Start date November 10, 2021

Salary:£24,000 a year, paid monthly, plus tips
Duration:Permanent
Hours:40
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:1
Covers:Dinner: 60-70; Breakfast: 50
Food type:Locally sourced scottish cuisine
Full-time chefs:3
Accommodation:Private ensuite
Job description:

The Western Isles is a 3 star 26 bedroom hotel situated in Tobermory overlooking The Sound of Mull 1 & 1/2 hours from Oban.

We are looking for a seasonal chef de partie to join our team.

You will provide support to our head and sous chef.

We are open to new ideas for menus, we make everything on site using fresh local and seasonal produce.

Good opportunity for a chef with real commitment to produce good food.

How to apply:

email

Work for partners:

Contact details:bbotha@westernisleshotel.com | www.westernisleshotel.com
Apply online:Submit your CV now

Chef de Partie, the stockbridge restaurant, Edinburgh and Lothians

Posted on November 9, 2021 | Start date December 1, 2021

Salary:weekly salary with share of tips salary based on experience
Duration:Permanent
Hours:40
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:n/a
Covers:Lunch: n/a; Dinner: 36-48 max; Breakfast: n/a; Functions: 36
Food type:2 AA rosette
Full-time chefs:1
Accommodation:n/a
Job description:

we are a small family run restaurant in heart of Edinburgh established 2004 , open for dinner only except for exclusive lunch bookings . offer relaxed fine dining

How to apply:

email jane@thestockbridgerestaurant.co.uk

Work for partners:

n/a

Contact details:jane@thestockbridgerestaurant.co.uk | www.thestockbridgerestaurant.co.uk
Apply online:Submit your CV now
Loading