Posted on September 4, 2020 | Start date September 5, 2020
| Salary: | Negotiable depending on experience, paid either weekly or monthly plus tips. |
| Duration: | Permanent |
| Hours: | up to 50 |
| Days: | 5 from 7- Mixture of shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | 18 |
| Covers: | Lunch: looking to develop; Dinner: 45-50; Breakfast: to 36; Functions: up to 60 |
| Food type: | 2AA Rosette - fresh produce |
| Full-time chefs: | 5 plus kitchen porters |
| Accommodation: | Live-in available charged at £35 per week - full board including meals |
| Job description: | Duisdale House Hotel is an 18 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. Working under Head Chef Miles Craven you will be given excellent training which is the ideal opportunity for someone wishing to progress in their career and train in rosettes. There is a 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. We are looking for a chef de partie to join our friendly team. You will be responsible for your own section and you will work alongside the head chef and sous chef. There is good scope for career progression. The position is available now for the right candidate |
| How to apply: | Please apply to Ken Buchanan, Manager 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: | ken.buchanan@duisdale.com | www.duisdale.com |
| Apply online: | Submit your CV now |
