Chef de Partie

Results page: 1 2

Chef de Partie, The But & Ben Cafe at Croftamie, Glasgow

Posted on April 11, 2024 | Start date April 29, 2024

Salary:Up to £15ph tips paid monthly
Duration:Permanent
Hours:40 per week - day shitfs, weekends off in rotation
Days:5 days per week - straight day shifts 8am to 3.30/4pm
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: can do up to 200 per day over breakfast and lunch
Food type:Cooked breakfasts, Brunch, Lunch menus - Soups Sandwiches and home baking
Full-time chefs:2 chefs plus KPs at weekends
Accommodation:Live out
Job description:

The But and Ben Cafe is situated in Croftamie, Loch Lomond.

We are a family run licenced Cafe serving fresh cooked to order breakfasts, soups and sandwiches along with a lovely brunch menu.

Occasional specialty evenings during the season.

We are looking for a Chef to support our Head Chef.

A good work life balance with weekends off in rotation

This position is available straight away for the right candidate.

How to apply:

Please apply to Barbara Cunningham, Owner with your up to date CV and reference details - hello@thebutandben.co

Work for partners:

No

Contact details:hello@thebutandben.co | www.thebutandben.co
Apply online:Submit your CV now

Chef de Partie, Skeabost House Hotel, Skye and Lochalsh

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

Salary:£29,120 per annum paid monthly plus shared tips.
Duration:Permanent
Hours:45 hours per week
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:21
Covers:Lunch: 30 covers; Dinner: 60 covers; Breakfast: 30; Functions: some weddings to 120
Food type:British/French style upmarket Bistro and Fine Dining, also some functions
Full-time chefs:5 chefs plus kitchen porters
Accommodation:live in staff accommodation on site available - meals on and off duty £65 per week
Job description:

Skeabost House Hotel on the beautiful island of Skye is a famous hotel overlooking Loch Snizort four miles from the main town of Portree.

It is a fantastic place to live and work particularly for those who enjoy the outdoors. Fishing and golf on site.

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

We will be pushing for accolades and there is great scope for career progression.

Working in all corners of the kitchen you will be in charge of your own section of the kitchen.

Position is available now for the right candidate

How to apply:

Please apply to Jennifer Gracie via email with your current CV.

Work for partners:

yes depending on their experience

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

Chef de Partie, / Junior Sous - The Oystecatcher - Otter Ferry, Argyll and the Islands

Posted on April 11, 2024 | Start date May 1, 2024

Salary:£15 per hour - paid monthly with excellent tips - meals on duty - uniform provided
Duration:Seasonal
Hours:40 - 50 hours
Days:5 days per week - split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:90 - 100 covers per day over lunch and dinner
Food type:Home made daily changing meus - lots of fresh seafood and meat - 90% made fresh in house
Full-time chefs:2 chefs plus kitchen porter
Accommodation:Accommodation is available in own chalet 4 miles from restuarant - part of the package (driver essential) (Available from 1st May)
Job description:

The Oystecatcher is situated in a remote but stunning location in Otter Ferry around 35 minutes from Dunoon.

We are looking for either a strong Chef de Partie or Junior Sous Chef to join our small close knit team.

90% made fresh in house - there is good scope for input in to menus are we change on a daily basis depending on what ingredients we can source each day.

We enjoy staff days out.

This would suit a couple, we have front of house available

A great place to live and work, lots of beautiful scenery, walks, wildlife etc

This positions is available from 1st May to end September.

How to apply:

Please apply to Steve Keene, Owner/Chef with your up to date CV and reference details

Work for partners:

Yes - Front of house

Contact details:teamkeenepub@gmail.com | www.theoystercatcherotterferry.co.uk
Apply online:Submit your CV now

Chef de Partie, The Bosville Hotel, Skye and Lochalsh

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

Salary:£29,000 to £32,000 depending on experience paid monthly plus tips
Duration:Permanent
Hours:45 hours per week - mixed shifts, time off in lieu for overtime worked
Days:5 days from 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:20
Covers:Dinner: up to 100; Breakfast: Up to 40; Functions: Occasional functions
Food type:Award Winning - fresh Scottish produce
Full-time chefs:4 chefs plus kitchen porters
Accommodation:Own room in staff accommodation - £250 per month including all bills and meal on duty
Job description:

The Bosville Hotel is looking for a Chef de partie to join their highly successful and vibrant restaurant, Dulse & Brose in Portree, the isle of Skye.

The Dulse & Brose menu reflects the vast Skye, Highland and wider Scottish larder: island and west coast seafood, Skye vegetables and salads, fine cuts of choice meat, Highland and east-coast Scottish cheese and delicious desserts to satisfy even the sweetest tooth.

This is a full-time 45 hours a week permanent contract reporting directly into the Head Chef.

What’s in it for you?

· An annual salary of up to £32,000 or hourly rate

· Time off in lieu (TOIL)

· Company Pension

·
· Refer to a friend Bonus

· Employee Discounts

· Subsidised Meals

· Employee Assistance Programme

· Accommodation *Terms and Conditions apply & subject to availability

Who are we?

Perle Hotels is a small luxury hotel group focussing on a modern hotel experience in Scotland. The hotels have all been lovingly restored and provide a haven of tranquillity in stunning Highland locations. Our hotels are designed to give the best amenities in interiors which reflect the surrounding countryside.

Where?

This position is based at The Bosville Hotel, in Portree. The Bosville is contained within a trio of 18th-century cottages that have been lovingly restored and converted. Our refined but cosy accommodation is situated right in the centre of Portree, opposite the harbour with some of the best views in town.

How to apply:

Please apply with a copy of your updated CV, reference details and hygiene certificate

Work for partners:

possibly

Contact details:sjessop@perlehotels.com | https://perlehotels.com/the-bosville/
Apply online:Submit your CV now

Chef de Partie, The Brackenhide, Skye and Lochalsh

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

Salary:Up to £32,000 depending on experience paid monthly plus tips
Duration:Seasonal
Hours:45 hours per week - mixed shifts, time off in lieu for overtime worked
Days:5 days from 7 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Dinner: up to 100; Breakfast: Up to 40
Food type:Scottish A'la Carte using lots of fresh seafood.
Full-time chefs:4 chefs plus kitchen porters
Accommodation:Own room is staff accommodation - £250 per month including all bills and meal on duty
Job description:

The Brackenhide is situated in Portree, with stunning views.

We are looking for a Chef de Partie join our team.

Scottish A'la Carte using lots of fresh seafood.

This position is available now for the right candidate and can be either seasonal or permanent

How to apply:

Please apply with a copy of your updated CV, reference details and hygiene certificate

Work for partners:

possibly

Contact details:sjessop@perlehotels.com | www.brackenhide.co.uk
Apply online:Submit your CV now

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

Posted on April 3, 2024 | Start date April 4, 2024

Salary:£28,900 per annum depending on experience - paid monthly with tips - good company pension 10% of salary
Duration:Permanent
Hours:40 hours per week
Days:5 days from 7 - straight shifts
Holidays:33 days per annum
Bedrooms:22- cabin boutique hotel and exclusive use venue by the award winning team at The Royal Yacht Britannia.
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:

We are looking for a talented Chef de Partie on board Fingal, AA Hotel of the Year Scotland, and AA luxury 5 star hotel, with a 2 AA Rosette restaurant.
This is a great opportunity for a Chef de Partie or Demi chef de Partie to join our kitchen brigade on board Fingal, focusing on our 2 AA rosette restaurant.

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

This role would suit someone with a great work ethic, an enthusiasm and passion for cooking and a proven track record of delivering excellence.

Offering lots of company support and the tools to do the job, nothing is too much to create outstanding guest experiences.

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 22- cabin boutique hotel and exclusive use venue by the award winning team at The Royal Yacht Britannia.

As our Chef de Partie duties are likely to include, but not limited to:
Preparation of 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:
• 33 days annual holiday entitlement
• Enhanced long service holiday entitlement.
• Generous company pension, up to 10% of salary, with no employee contribution.
• Life assurance.
• Performance and loyalty payment scheme.
• Complimentary tickets to The Royal Yacht Britannia.
• Staff discount in the Royal Deck Tea Room, Britannia Gift Shop and The Lighthouse Restaurant & Bar aboard Fingal.
• Free car parking at The Royal Yacht Britannia and Fingal.
• Meals on duty provided.
• Uniform provided and laundered.
• Asva passes.
• Discounted rate for Luxury Scotland Hotels.
• Training and development opportunity

If you feel you have the personality, skills and experience we are looking for then we would love to hear from you.

No agencies please. 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.

How to apply:

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

Work for partners:

No

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

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

Posted on April 3, 2024 | Start date April 4, 2024

Salary:£14.00 - £15.50 per hour, paid monthly depending on experience. shared tips plus bonus - meals on duty
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:rowantreekitchen@gmail.com | www.rowantreehotel.com
Apply online:Submit your CV now

Chef de Partie, (Junior) Ardanaiseig Hotel, Argyll and the Islands

Posted on April 2, 2024 | Start date April 3, 2024

Salary:£28,000 per annum paid monthly with share of tips
Duration:Permanent
Hours:40 - 45 per week
Days:5 out of 7 mixture of shifts
Holidays:31 Days
Bedrooms:16
Covers:Lunch: 2 - 16; Dinner: 38 max; Breakfast: 38 max; Functions: 50 max
Food type:1 AA Rosette with looking to move to 2AA
Full-time chefs:3 + Kitchen porter
Accommodation:Accommodation available in staff accommodation own room shared facilities - no charge
Job description:

Ardanaiseig is an idyllic, award winning, food-lovers hotel in the Scottish Highlands. Nestled within 57 acres of wooded gardens, the baronial-style hotel sits on the shores of Loch Awe, offering some of the best views in Scotland.

The ground, skies and waters around Ardanaiseig are anyone’s dream and offer plenty of opportunity for fishing, cycling and walking. We are going through an exciting time and a lot of new opportunities will help us become one of Scotland’s best destination hotels.

We are looking for a Junior Chef de Partie to join this small but friendly team.

Own transport is advisable but not essential due to our remote location.

We serve breakfast, light lunches, and dinners up to apx 38, we narrowly missed the 2nd rosette last year with the inspector expecting us to move to 2 rosettes this year upon inspection.

This position is available now for the right candidate

How to apply:

Forward C.V and cover letter to Mike Scotford, Head Chef

Work for partners:

yes

Contact details:chef-ardanaiseighotel@outlook.com | www.ardanaiseig.com
Apply online:Submit your CV now

Chef de Partie, Restaurant in Rosemarkie, Inverness-shire

Posted on March 29, 2024 | Start date April 22, 2024

Salary:£14ph paid monthly plus good weekly tips and a negotiable end of season bonus
Duration:Seasonal
Hours:Minimum of 40 hours per week - straight shifts
Days:5 days from 7 - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:N/A
Covers:Lunch: 100 to 300 over breakfast, lunch & dinner
Food type:All homemade traditional Scottish
Full-time chefs:2 full-time & 1 part-time plus KPs
Accommodation:None available
Job description:

I am accepting applications for a seasonal chef de partie at a busy cafe/restaurant in Rosemarkie - 15 miles from Inverness
From April to October
Good homemade traditional Scottish food
Brigade of 2 full-time chefs & 1 part-time chef plus KPs
£14 per hour paid monthly plus tips of about £50 per week plus a negotiable end of season bouns.
No accommodation with this position
Around 100 to 300 covers per day depending on time of year.

How to apply:

If you are interested in this position - please send me an up to date copy of your CV.

Work for partners:

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

Chef de Partie, Karma Lake of Menteith Hotel, Stirlingshire

Posted on March 26, 2024 | Start date March 30, 2024

Salary:£30,000 per annum paid monthly - tips - meals on duty - overtime paid
Duration:Permanent
Hours:45
Days:4 or 5 days out 7 mixture if shifts
Holidays:Statutory (28 days p/a)
Bedrooms:16
Covers:Lunch: 25 - 60; Dinner: 30 - 50; Breakfast: 25; Functions: 50 - 100
Food type:Scottish Gastro pub standard
Full-time chefs:4 chefs plus 3 kitchen porters and prep chef
Accommodation:Own room in shared staff accommodation - shared facilities - part of package
Job description:

An Award Winning 16 bedroom Country Hotel in the heart of the Trossachs National Park, with a vibrant restaurant offering contemporary, classic and indian inspired dishes with an award winning Head Chef.

Working with locally sourced ingredients to curate their dishes and as CDP you will be exposed to cooking. You must have strong Chef de Partie experience in a hotel or restaurant environment, and along with your proven track record, you must have the passion and desire to push yourself further.

We are a business which prides ourselves on the food that we serve, delivering high quality experiences to our guests.

We are looking for a Chef De Partie who is passionate with an eye for detail and precision. Our head chef is hands on and willing to offer, support and nurture the right candidate to develop further.

This is a perfect opportunity for a Chef de Partie wanting to take a step up and be part of a kitchen which is truly creating experiences for it's guests.

Candidates stand a better chance if they have experience in a similar role, but training and the opportunity to progress are available.

In return, we offer a competitive salary and an equal share of the tips

If you think this is the role for you then apply now!

How to apply:

Please apply to Joe, Head Chef with your CV and reference details

Work for partners:

no

Contact details:headchef@karmalakeofmenteith.com
Apply online:Submit your CV now
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