Chef de Partie

I'm looking for a strong chef de partie for this american style burger bar in a busy brewery's taproom.

Working for 2 days in total; Friday the 3rd and Saturday the 4th of July.

The brewery is only 5 minutes from a train station and a short commute to Edinburgh.

Return travel expenses will be paid upon completion, and a rate of £19/hr will be paid weekly.

If available please send an up to date CV quoting ReliefCDPtweedbank to:

ian@chefsinscotland.co.uk

no

I am looking for a seasonal CDP for a hotel in Shetland.

Ideally starting ASAP for 8 weeks ideally the whole summer

Serving good quality Simple fayre for up to 30 breakfasts and 60 dinners.

Brigade of 3-4 chefs + kitchen porters.

Working hours will be 40 hours per week pro rata over 5 days, split shifts.

The gross hourly rate is £19 per hour, paid weekly

The Accommodation is a room in the shared staff house.

They will pay you travelling expenses subject to you completing your work stint.

Please apply quoting Relief Shetland

no

I am looking for a relief CDP for a busy hotel - loch lomond
Starting ASAP for 41 weeks initially
There is a brigade of 3 chefs and kitchen porters
The hotel has 18 bedrooms serving a traditional bar/pub menu all freshly made. Up to 300 covers per day.
Working hours will be a minimum of 8 hours per day mixture of shifts
The gross hourly rate is £19 per hour, paid fortnightly
Accommodation is own room in staff block, meals on duty
Return travel paid subject to completing the agreed stint

Please email me if you are available quoting RELIEFLochLomond

no

RELIEF - CDP X 2 - CARLISLE - LIVE IN
ASAP for 2 weeks initially
£19/HR paid weekly (UTR) or monthly (PAYE)
Ensuite room on site
Quality pub
4 chefs + kps

Send an up to date CV quoting ref RELIEFcdpCARLISLE to:

Ian Godfrey

ian@chefsinscotland.co.uk

01330 476782

No

The Castlebay Hotel is a 14 bedroom privately owned a run hotel situated on the Beautiful Island of Barra.

We are looking for an enthusiastic Chef de Partie to join our small friendly team.

The position is available to start ASAP and will run until Mid-October
You'll be working alongside a creative and warm team, who have a flair for the artistic, including a Head Chef with extensive international fine dining experience, and an owner who makes the pottery for the restaurant!

You should be comfortable with running a section, and there will be a combination of Breakfast, lunch and dinner shifts. This is a 40 hour per week position, and you'll get an excellent work life balance in a truly stunning part of the world!

You will be in charge of the day to day running of the kitchen, menus, rotas, ordering, stock rotation and all health, safety and hygiene including all paperwork.

You must possess excellent hygiene standards, and be comfortable with pitching in with the day to day minutia of keeping such a fantastic small kitchen running smoothly.

Due to the remote location it's essential that you have access to your own transport

This position is available with an immediate start and will run until mid October!

Please apply directly to Nicola Souter, Owner with an up to date copy of your CV and hygiene certificate

info@castlebayhotel.com

yes - front of house

Situated on famous banks, The Loch Ness Clansman is a 26 bedroom hotel with a rare opportunity for a Chef de Partie to join their team for the busy summer period. The Head Chef is talented and keen to develop his team, and you'll find an organised and smooth running kitchen on your arrival.

This is a beautiful place to live in Scotland and can be very busy in the peak of the season with tourists visiting the area.

You will be responsible for the smooth running of a section, and you'll join an excellent and friendly team.

You'll be required to maintain hygiene standards to the highest degree, and be responsible for the preparation and service of the varied menus.

The daytime service is designed to be fast, as there's high traffic due to the location. The food operation is mostly fresh, and to a good standard, but the management team is sensible in their approach to the operation.

The evening menu is different, with an elevated bistro offering for the, mostly residential, guests.

The position is seasonal, and will run until October.

There is accommodation – a room in 3 bedroom staff house which is 3 miles from the Clansman - so it's best to have your own transport, however lift shares are possible too

Please send an up to date CV with contactable references to:

arran@lochnesscountryhousehotel.co.uk

Possibly.

RELIEF - CHEF DE PARTIE - INVERNESS-SHIRE - LIVE IN
13/06/26 for 2 weeks initially
£19/hr paid weekly
5 Chefs + KPs
Gastro pub - High quality
70 covers per service
Excellent accommodation on site

Apply quoting ref INVcdp to:

ian@chefsinscotland.co.uk

Possibly

Nestled at the gateway to Glen Lyon, the Fortingall Hotel is a charming country house hotel known for its warm Highland hospitality, beautiful surroundings, and exceptional food. We pride ourselves on offering a memorable dining experience to our guests, showcasing the best of seasonal Scottish produce prepared with creativity and care.

We’re now looking for a skilled, passionate, and motivated Chef de Partie to join our small and dedicated kitchen team.

Key Responsibilities:

Collaborate with the kitchen team to prepare and cook menu items according to recipes and quality standards
Assist in food preparation, including vegetables, meat, fish, and sauces
Ensure all dishes are cooked correctly and presented attractively
Adhere to food safety and sanitation regulations at all times
Maintain a clean, safe, and organised workstation
Help monitor stock levels and restock supplies when required
Contribute fresh ideas for menu development and seasonal specials
Requirements:

Previous experience working in a professional kitchen (CDP level preferred)
Good knowledge of culinary techniques and cooking skills
Understanding of food safety and hygiene standards
Ability to work efficiently under pressure in a busy kitchen
A positive, team-focused attitude and good communication skills
Culinary qualifications are desirable but not essential
What We Offer:
£33,000 per year, depending on experience
Profit share + bonus scheme
Free staff accommodation available if required
Holiday pay
Free meals on duty & employee discounts
Opportunities for growth and advancement within the team
Ongoing training and development
A supportive, friendly work environment
The chance to live and work in one of Scotland’s most scenic Highland locations
If you’re passionate about cooking with fresh, local produce, thrive in a close-knit team, and want to grow your career in a stunning Highland setting, we’d love to hear from you!

Please email an up to date CV

Possible

I am looking for an existing chef de partie to join the team in the British Virgin islands from 1st October, taking your first position as a Sous Chef in a small team with a chef / owner.

This is an exciting opportunity for someone to work in a wonderful island location in a warm climate.

Shifts are 1pm to finish which is usually 8pm or one day a week 4pm to 8pm.

There is zero tax and National Insurance is 8%.

Holidays of 20 days will be taken at the end of the season.

You need a basic disclosure Scotland and will need to apply for a work permit which takes anywhere from 4 weeks to 8 weeks.

We are a seafood restaurant on the waters edge serving fantastic fresh seafood including lobsters.

There is 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 will be a self contained apartment on the beach with plenty of downtime to enjoy water sports or just relax.

Please apply to michael@chefsinscotland.co.uk with your full, up to date CV including qualifications and recent and relevant work references

Names of people, their positions and email addresses please

please quote 17477

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

The role is available with an immediate start and will run until October 2026

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.

Please send an up to date CV with 2 contactable references quoting ref 17474 to

ian@chefsinscotland.co.uk

Yes