Chef de Partie

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Chef de Partie, The Mash Tun, Moray and Strathspey

Posted on April 28, 2025 | Start date May 1, 2025

Salary:£30,000 per year with tips on top (varies as the business is seasonal)
Duration:Permanent
Hours:45
Days:5 from 7 mixture of shifts, possible 4 day week during quiet time of the year
Holidays:Statutory (28 days p/a)
Bedrooms:5 bedrooms and a lodge that can accommodate 10/12 guests ( shooting, fishing and whisky tours)
Covers:Lunch: 40; Dinner: 50; Breakfast: 10
Food type:Quality Scottish pub food, focus on specials, slight French and Mediterranean influences
Full-time chefs:2 plus KPs
Accommodation:We would prefer live out, but have accommodation available for the right candidate. Own room in shared cottage less than 5 minutes walk from the pub.
Job description:

The Mash Tun in Aberlour Speyside was built in 1896 is a historic whisky bar, hotel and restaurant.

We have recently undertaken major refurbishment to a very high standard and are looking for a chef de partie to join our team.

We pride ourselves on high level of service and food quality and are looking to enhance our offer over a busy season ahead.

How to apply:

Please send your up to date CV

Work for partners:

No

Contact details:paul.hindmarch@cgars.com | https://www.mashtun-aberlour.com/
Apply online:Submit your CV now

Chef de Partie, Country House Hotel, Borders

Posted on April 22, 2025 | Start date May 9, 2025

Salary:£28,500 paid monthly + tips
Duration:Permanent
Hours:45 - overtime back in lieu
Days:5/7
Holidays:Statutory (28 days p/a)
Bedrooms:11
Covers:Lunch: 30; Dinner: 60; Breakfast: 40; Functions: 150
Food type:Rosette restaurant with function suite and new tapas bar.
Full-time chefs:6 plus Kps
Accommodation:Accommodation available
Job description:

I have an opportunity for Chef de Partie to take a live in role at this country house hotel in the Borders. The hotel boasts a great reputation and currently holds a rosette award for the quality of their food. The position is available to start on the 24th of March and so would suit anyone currently looking for a new role.

The role will include working between the main kitchen, with a focus on the regular menu, functions, and also assisting with the opening of their new tapas restaurant.

The head chef is looking for someone who run a section.

You must have a right to work in the UK.

How to apply:

Please send an up to date CV quoting ref#16026 to

ian@chefsinscotland.co.uk

Work for partners:

Possibly

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

Chef de Partie, Boutique Hotel with Modern Brasserie, England

Posted on April 22, 2025 | Start date May 1, 2025

Salary:£32k paid monthly plus service charge of £3-£4k per annum
Duration:Permanent
Hours:45
Days:5 days from 7
Holidays:Statutory (28 days p/a)
Bedrooms:33
Covers:Lunch: 30; Dinner: 90; Breakfast: 80; Functions: 150
Food type:Modern Brasserie
Full-time chefs:6 + KPs
Accommodation:Live in available
Job description:

This hotel, voted one of the top 100 in the UK, is on the lookout for their next superstar CDP. This is a fantastic environment with a varied schedule and a stellar reputation for their cuisine.

You must be confident in running a section to a high standard and able to follow instruction. There's a talented senior team in place who will show you the ropes.

The position is based in Northumberland and there's short term accommodation available for relocation.

Your main responsibilities are to:

Prepare and serve food to a high standard,
Keep your section clean and tidy
Assist with the training of junior staff members
Be comfortable with working in a busy environment
Attend training when required
Be a team player and assist others where needed

How to apply:

Please send an up to date CV with contactable references, quoting ref#16089 to

ian@chefsinscotland.co.uk

Work for partners:

Potentially

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

Chef de Partie, The Wonky Dog, Rest of the world

Posted on April 21, 2025 | Start date June 21, 2025

Salary:$24,000 to $30,000 per annum pro rata paid monthly plus share of gratuities each month
Duration:Permanent
Hours:45
Days:5.5
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 20; Dinner: 100+; Functions: 250
Food type:Shellfish, French, Bistro
Full-time chefs:3
Accommodation:own room in shared house or own place whatever is available at time free of charge
Job description:

I am looking for a chef de partie or sous chef for The Wonky Dog located on Anegada in the British Virgin Islands.

They would need a basic disclosure Scotland , you will need to apply for a work permit which takes anywhere from 4 weeks to 8 weeks depends as the labour department runs on “island time”

The first year would be statutory holidays which is 1 day a month, after a full season the chef would get 6 weeks paid holiday which would be taken during the off season mid August till 1st October.

We are a seafood mainly lobster restaurant on the waters edge with a stage for live music, a beach bar, rooftop dining and bar and toes in the sand beach dining we can sit anywhere from 20 on a quiet night to 150+ on a busy night. There is virtually no footfall traffic as 99.9% of our guests come from visiting yachts.

Situated in the British Virgin Islands.

Accommodation would be provided , salary for CDP would start at $24k pro rata with share of gratuities once a month, sous chef would start at $30k pro rata with share of gratuities once a month, hours vary according to business maybe 30+ in low season 50+ in high season, 5.5days a week.

We also have a vacancy for FOH bartender/server so we would be open to taking on a couple of even 2 friends.

How to apply:

info@thewonkydog.com with cover letter and CV

CIS will also be interviewing and can apply to Chefs In Scotland

Work for partners:

FOH work available for a server or bartender

Contact details:info@thewonkydog.com | www.thewonkydog.com
Apply online:Submit your CV now

Chef de Partie, Relief - Hotel Peebles, Borders

Posted on April 21, 2025 | Start date May 9, 2025

Salary:The gross hourly rate is £19 per hour, paid monthly PAYE Wages can be taken in advance - this happens after 2 weeks and can be done through WAGESTREAM app (£2.50 charge each time for use) 65% can be taken from hours worked
Duration:Seasonal
Hours:minimum 40 hours per week
Days:5 days from 7 mainly straight 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 relief CDP for a hotel in Peebles.
9th May - 1st June
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 monthly PAYE
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:ian@chefsinscotland.co.uk
Apply online:Submit your CV now

Chef de Partie, Harris Hotel, Western Isles

Posted on April 19, 2025 | Start date May 2, 2025

Salary:£14.50 per hour negotiable for the right candidate - paid weekly - Monthly share of excellent tips
Duration:Seasonal
Hours:40 - 45
Days:5 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:22
Covers:Lunch: 40; Dinner: 80; Breakfast: 40; Functions: 80
Food type:High quality a la carte with emphasis on seafood and other local produce
Full-time chefs:6 plus kitchen porters
Accommodation:Own room in shared staff house - including meals on days working. - £35 per week + share of electric bill . - 10 minute walk from hotel
Job description:

The Harris Hotel is a well established family business on the Isle of Harris with long-standing reputation for superb food, quality accommodation and the best of Hebridean hospitality.

We are looking for a chef de partie to join our team for the season one from mid February and one from early March. This may also suit a strong Commis Chef looking for the next step up

Ideally you'll have pizza experience

Working in a very stable and friendly team, this is a great place to spend the season.

Situated in the main town of Tarbert, not far from the ferry terminal.

Lots to do on time off as Harris has much to offer, especially for outdoor enthusiasts - stunning beaches, hill-walking, swimming, golf, fishing and photography.

This may suit either a single chef or potentially a couple.

The position is available from now until end October but there is a possibility of permanent depending on winter business

How to apply:

Apply direct to manager, Sarah Scott

Work for partners:

Work available for partners front of house and/or house-keeping

Contact details:sarahvscott@btinternet.com | www.harrishotel.com
Apply online:Submit your CV now

Chef de Partie, Relief - Busy Inn, Grampian

Posted on April 10, 2025 | Start date July 1, 2025

Salary:The gross hourly rate is £19 per hour, paid weekly
Duration:Seasonal
Hours:minimum 40 hours per week
Days:5 days out of 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:16
Covers:Lunch: 50 - 200; Dinner: 50 - 200; Breakfast: up to 32; Functions: Small functions to 65
Food type:Gastro pub, using fresh local produce
Full-time chefs:4 plus Kitchen Porters
Accommodation:Accommodation is your own own room in shared house. TV and wifi are available. Meals on duty
Job description:

I am looking for a relief CDP for a busy inn in Aberdeenshire.
Starting 1st July to end October
ideally you will have grill experience
The hotel has 8 bedrooms serving quality Scottish gastro pub. Breakfasts to 30, lunches 30 – 200, dinners to 200 and functions to 60.
Brigade of 4 chefs plus breakfast chefs and kitchen porters
Working hours will be a minimum of 40 hours per week over 5 days. Mixture of shifts
The gross hourly rate is £19 per hour, paid weekly

How to apply:

Please email or call 01683 222830 quoting RELIEFCDPAberdeenshire

Work for partners:

no

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

Chef de Partie, / Sous Chef - Powfoot Hotel, Dumfries and Galloway

Posted on April 8, 2025 | Start date April 9, 2024

Salary:Salary depending on experience paid weekly plus a share of the tips Time back in lieu for extra hours worked over 45
Duration:Seasonal
Hours:45
Days:5 days per week - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: to 55; Dinner: to 85; Breakfast: 25; Functions: 120
Food type:Modern European high quality
Full-time chefs:4 plus kitchen porters
Accommodation:Live in available, One bedroom flat on site
Job description:

The Powfoot Hotel is an independent Hotel, focusing on creating a relaxed and friendly environment. Working within a team to maintain a high standard, with freshly prepared cuisine. A minimum of 1 years experience is required.

We are looking for a chef to join our team for the season

Working with our Team of Chefs in a busy environment, duties include food preparation, service. We have a fantastic reputation for our food and service, receiving awards and recognition from Michelin and Visit Scotland.

Looking for a great work ethic, some one who can work with the team and on their own initiative. Working in a fast paced kitchen, where training can be obtained for a candidate looking to move forward in the industry.

How to apply:

Contact Martin and Lisa Avey with a copy of your updated CV and reference details

Or if you would like to call in the first instance please call 01461 700 300.

Work for partners:

No

Contact details:thepowfoothotel@gmail.com
Apply online:Submit your CV now

Chef de Partie, Cringletie House Hotel, Borders

Posted on April 7, 2025 | Start date April 8, 2025

Salary:£28,000 per annum paid monthly plus tips. - time back for extra hours worked - reviewed after 3 month period
Duration:Permanent
Hours:40 hours per week contract
Days:5 days a week - straight shifts - 11am / 12noon start to finish
Holidays:Statutory (28 days p/a)
Bedrooms:15
Covers:Lunch: quiet, busier Sundays; Dinner: up to 30; Breakfast: up to 28; Functions: 50 - 75 - 1 or 2 functions a week
Food type:Good quality seasonal restaurant menu plus functions - 2 rosette - Daily Changing
Full-time chefs:4 full time and kitchen porters
Accommodation:Own room in shared staff house including all bills and Wi-Fi - part of package
Job description:

Cringletie is an historic 28-acre estate featuring a luxury hotel, 2 AA Rosette restaurant and landscaped grounds located near
Peebles. A member of Luxury Scotland, the business enjoys an excellent reputation among regular guests for high quality food and service.

Applications are now invited from experienced hospitality professionals or enthusiastic industry entrants to join our friendly dedicated team.

Chef de Partie

The successful applicant will join our award-winning kitchen brigade. This is an excellent opportunity to learn.

You will provide support and cover for our Head Chef and Sous Chef

ideally you will have good pastry experience - in put to all menus

Predominantly straight shifts, our dinner service ends at 9.00 p.m. so it's usually a relatively early finish.

Competitive salaries, commensurate with experience, are offered along with other benefits including gratuities, uniforms, meals on shift and generous discounts at Cringletie and other Luxury Scotland hotels.

Live-in accommodation available if required.

Given our location, own transport is essential. Cringletie is a 10-minute drive to Peebles, 15 minutes to Penicuik and 35 minutes to Edinburgh

How to apply:

Please apply to Victoria Palmer, Manager, with an up-to-date CV and reference details

Work for partners:

Possibly depending on experience.

Contact details:gm@cringletie.com | www.cringletie.com/
Apply online:Submit your CV now

Chef de Partie, Busy Small Hebridean Hotel, Argyll and the Islands

Posted on April 4, 2025 | Start date April 12, 2025

Salary:£16/hr + tips paid monthly
Duration:Seasonal
Hours:45
Days:5/6 days a week - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:17
Covers:Lunch: up to 80; Dinner: up to 100; Breakfast: 34; Functions: up to 80 covers
Food type:good quality traditional Scottish - all fresh plus specials with a focus on venison
Full-time chefs:5 + kitchen porters
Accommodation:Live in - own room with shared facilities with Wi-Fi and all meals included
Job description:

This remote Island hotel is looking for a Chef de Partie to assist the highly skilled Head Chef in producing their all fresh menu for the busy season ahead.

You'll be working in a small team with some exceptional produce to cater for the many visitors to the island. This is a rare opportunity for an outdoors loving person to be part of a small community with few amenities but a great atmosphere.

The position is provided with accommodation on site and the salary is negotiable depending on experience, however you'll be paid for every hour you work.

Good knowledge of allergens and strong hygiene standards are essential.

The menu will change frequently so there's plenty of scope to learn new skills under an incredibly talented and experienced Head Chef.

How to apply:

Please send an up to date CV with 2 contactable references quoting ref#16147 to

ian@chefsinscotland.co.uk

Work for partners:

Yes

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