Posted on April 25, 2024 | Start date April 26, 2024
Salary: | Salary is Negotiable depending on Experience. |
Duration: | Permanent |
Hours: | 40-45 |
Days: | 5 |
Holidays: | 25 Days Holiday a Year ,plus Xmas Day and 1st and 2nd of January off. |
Bedrooms: | |
Covers: | Lunch: 30-50; Dinner: 50-80 |
Food type: | Modern British Food. |
Full-time chefs: | 3 Full time Chefs plus KP,s. |
Accommodation: | No |
Job description: | We are looking for a experienced Chef De Partie/ Chef to join our team at The Dalmore Inn and Restaurant, Blairgowrie. We run an ala carte menu with Daily Specials alongside. We use the finest local and seasonal produce . This position is available now for the right candidate |
How to apply: | Please contact us by Phone on 01250 871088 or by email |
Work for partners: | no |
Contact details: | iainnaysmith@gmail.com | www.dalmoreinn.com |
Apply online: | Submit your CV now |
Posted on April 25, 2024 | Start date April 25, 2024
Salary: | Negotiable wage paid monthly with tips and 20% staff discount; employee of the month competition |
Duration: | Permanent |
Hours: | variable |
Days: | 5 days from 7 mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 20 |
Covers: | Lunch: up to 30; Dinner: to 40; Breakfast: to 35; Functions: special events up to 120+ |
Food type: | Good quality fresh ingredients - bar - restaurant - light bite |
Full-time chefs: | 2 chefs plus a part time assistant chef and kitchen porter |
Accommodation: | Accomodation available if required |
Job description: | The Philipburn Hotel is a 20 bedroom 4 star hotel situated in Selkirk in the Scottish Borders. We are looking for a permanent Chef de Partie to join our team. You eill have input in to menus, we use the best of local produce and cook to a high standard Qulaity background experience is preferred but trainning will be provided This position is available now for the right candidate |
How to apply: | Please email CV and reference |
Work for partners: | no |
Contact details: | management@hotelforallseasons.com | www.philipburnhousehotel.co.uk |
Apply online: | Submit your CV now |
Posted on April 25, 2024 | Start date April 26, 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. 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: 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 |
Posted on April 24, 2024 | Start date May 1, 2024
Salary: | The gross hourly rate is £18 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: | 18 |
Covers: | Lunch: 30; Dinner: 45; Breakfast: 36 |
Food type: | 3 AA Hotel serving TDH and tasting menu. |
Full-time chefs: | 5 chefs plus kitchen porters |
Accommodation: | Accommodation is own room in shared staff block, meals on duty and wifi available |
Job description: | I am looking for a relief CDP for a 3 AA hotel - Isle of Skye |
How to apply: | Please email if you are interested quoting RELIEF3AASkye |
Work for partners: | no |
Contact details: | jojo@chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on April 24, 2024 | Start date April 25, 2024
Salary: | up to £34,000 per annum, paid monthly plus tips. |
Duration: | Permanent |
Hours: | 45 |
Days: | 5 days from 7 mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 26 |
Food type: | Restaurant and Fine Dining |
Full-time chefs: | 4 chefs |
Accommodation: | Live in available if required (in Oban - would need to be able to drive) |
Job description: | We are on the search for an enthusiastic, passionate, and dynamic individual to join us as Chef de Partie at Knipoch House Hotel. About the role: As Chef de Partie, you, along with the rest of the kitchen brigade, will be responsible for the delivery of exceptional food to all of our guests. You will be passionate about what you do, and be able to work quickly and efficiently as part of a team and individually. A snapshot of your key responsibilities: Ensure all current regulations are complied with including Health & Safety, and Food Safety. · Previous experience in a similar role. · A passion for hospitality and a drive to grow and develop yourself and your team. · Fantastic communication skills. · Strong commercial acumen. What’s In It For You? Additional holiday allowance for your birthday. Mental Health Exercise Heathy Eating Ongoing personal development with access to internal and external training programmes. |
How to apply: | Please apply with your CV and refernces |
Work for partners: | Yes – vacancies across all departments |
Contact details: | careers@sonascollection.com | https://knipochhotel.com/ |
Apply online: | Submit your CV now |
Posted on April 23, 2024 | Start date April 24, 2024
Salary: | £14 per hour - paid weekly - Monthly share of excellent tips |
Duration: | Seasonal |
Hours: | 45 - 50 |
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. - £30 per week + share of electric bill (minimal in summer months). - 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 a chef de partie to join our team for the season This may also suit a strong Commis Chef looking for the next step up Ideally you will 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 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 |
Posted on April 23, 2024 | Start date April 28, 2024
Salary: | £19ph paid at end of stint PAYE |
Duration: | Seasonal |
Hours: | 9.30am to 5.30pm, |
Days: | See description |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | NA |
Covers: | Lunch: Around 80 all day |
Food type: | Soup, sandwiches, platters |
Full-time chefs: | Sole chef |
Accommodation: | None |
Job description: | I am looking for a relief chef/cook for a cafe in Glasgow for Sunday 28th April & Monday 29th April |
How to apply: | |
Work for partners: | |
Contact details: | ruth@chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on April 22, 2024 | Start date April 23, 2024
Salary: | rates starting £12.50 per hour depending on experience, paid fortnightly and share of tips. |
Duration: | Permanent |
Hours: | 48 |
Days: | 5 days per week - mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 36 bedrooms |
Covers: | Lunch: up to 50; Dinner: up to 150; Breakfast: Up to 65; Functions: up to 150 |
Food type: | Good quality traditional Scottish |
Full-time chefs: | 6 chefs plus kitchen porters |
Accommodation: | Ideally live out but accommodation may be available |
Job description: | The Banff Springs Hotel is a privately owned and run 36 bedroom hotel overlooking the Moray Firth. This Hotel is a 15 minute walk away from Banff Castle and 0.8 miles from the harbour. We are 45 miles north of Aberdeen. We are a well-known privately owned hotel on the north east coast of Scotland. We are looking for a Chef de Partie to join our kitchen team. You will be hard working and enthusiatic as is a busy working environment. We serve a high level of food in a fast paced kitchen, all locally sourced and to the highest standard. Uniform provided. Working with a very professional and friendly team. This position is available now for the right candidate |
How to apply: | Apply directly to Pauline Gray manager with an up to date CV and reference details. |
Work for partners: | Possible depending on their experience |
Contact details: | accounts@thebanffsprings.co.uk | http://thebanffsprings.co.uk/ |
Apply online: | Submit your CV now |
Posted on April 16, 2024 | Start date April 29, 2024
Salary: | Up to 30k depending on experience and hours to be negotiated. |
Duration: | Permanent |
Hours: | up to 48 |
Days: | Aiming for 4 out of 7 |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | |
Covers: | Lunch: 40+; Dinner: 70+; Functions: 100+ |
Food type: | Fresh Modern Scottish |
Full-time chefs: | 4 chefs & plus KPs |
Accommodation: | Live out but help with relocating can be negotiated |
Job description: | Chef de Partie Are you passionate about creating exceptional culinary experiences? Do you thrive in a dynamic kitchen environment where creativity and teamwork are celebrated? If so, we invite you to bring your talent and expertise to Fennel, a cornerstone of Aberdeenshire's dining scene for nearly 20 years, serving the North East with pride. About Fennel: Responsibilities: Requirements:
How to Apply: If you are ready to take your culinary career to the next level and join a team dedicated to excellence, we want to hear from you! Please send your resume and cover letter outlining your relevant experience and why you are the perfect fit for this role using the form below or email info@fennelrestaurant.co.uk Join us in continuing our legacy of culinary excellence and making a lasting impact on Aberdeenshire's dining scene. We look forward to welcoming you to our team! Fennel Restaurant is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. |
How to apply: | Apply for the attention of Joel. |
Work for partners: | |
Contact details: | info@fennelrestaurant.co.uk | www.fennelrestaurant.co.uk |
Apply online: | Submit your CV now |
Posted on April 12, 2024 | Start date April 16, 2024
Salary: | £32,000 per annum negotiable per annum, paid monthly - shared tips - meals on duty |
Duration: | Permanent |
Hours: | 40 - 45 |
Days: | 5 days out of 7 - mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 16 |
Covers: | Lunch: 35; Dinner: 35; Breakfast: 35; Functions: 92 |
Food type: | Fine Dining, Modern British, Scottish – two AA rosettes |
Full-time chefs: | 4 & kitchen porters |
Accommodation: | Free in staff accommodation on site |
Job description: | Award-winning Bunchrew House Hotel near Inverness – a 17th-century Scottish Mansion standing in 20 acres beside the Beauly Firth. The hotel is a small, 16 bedroom, privately owned 4-star country house hotel, famous for its food (2 rosettes). Open all year, the hotel hosts many weddings and functions and has a loyal and long-serving staff. You will currently be working within a 4-5 star Hotel or high-end restaurant environment. You will have experience in operating at a minimum of 2-3 rosette level with a passion for further development and have a track record of delivering consistency in service and standards. The job entails a major focus in supporting the Head Chef and Sous chef on delivering consistency in service and standards. work ethic. The hotel is located 10 mins from the centre of Inverness. There is a limited bus service, a car would be ideal. |
How to apply: | email: gm@bunchrewhousehotel.com |
Work for partners: | Possible depending on experience (housekeeping) |
Contact details: | gm@bunchrewhousehotel.com | www.bunchrewhousehotel.com |
Apply online: | Submit your CV now |