Chef de Partie

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Chef de Partie, / Demi Chef de Partie - The Fingal Hotel, Edinburgh and Lothians

Posted on February 28, 2020 | Start date May 1, 2020

Salary:£22,000 per annum negotiable - paid monthly with tips
Duration:Permanent
Hours:40 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:23 bedrooms
Covers:Lunch: Afternoon tea to 40; Dinner: Up to 30; Breakfast: Up to 46; Functions: none
Food type:5 star hotel - breakfast, afternoon teas and a la carte restaurant and 6 course tasting menu in the evening
Full-time chefs:8 chefs plus 3 kitchen porters
Accommodation:Live out
Job description:

We are looking for a Demi / Chef de partie to join our kitchen team on board The Fingal Hotel which is situated at the Alexandra Docks.

Number One on Trip advisor and Number One Hotel in Edinburgh.

We are looking for someone with a great work ethic, enthusiasm and a passion for cooking.

This is a great opportunity for a chef to join our growing and developing brigade.

We are launching a new Restaurant within the hotel which opens in May, this an excellent opportunity for a chef to join us at the exciting time.

We use the best of local fresh Scottish produce.

We can offer great working conditions, good work life balance, an environment ideal for for learning and developing skills, as a company we look after our staff members with various benefits available.

This position is available from May for the right candidate.

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:

Possibly depending on experience

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

Chef de Partie, The Best Western Kings Manor Hotel, Edinburgh and Lothians

Posted on February 28, 2020 | Start date March 2, 2020

Salary:£10.50 per hour, paid monthly plus tips.
Duration:Permanent
Hours:40
Days:5 days per week mainly straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:106 bedrooms
Covers:Lunch: lunches up to 60; Dinner: dinners to 160; Breakfast: Breakfasts to 150; Functions: to 100
Food type:Bistro and functions - fresh British produce
Full-time chefs:9 chefs and 6 kitchen porters
Accommodation:Live-out
Job description:

Best Western Kings Manor Hotel is a 106 bedroom family run hotel situated in Edinburgh.

We are looking for a chef de partie chef to join our team working in a very friendly and stable environment.

You will be working alongside the Head chef and Sous chef to ensure the smooth running of the kitchen.

There is also reduced membership of leisure club which has a 20 metre swimming pool and a gym.

There are good bus links to and from the hotel.

Staff discount on rooms world wide.

The position is available now for the right person.

How to apply:

Please apply with your up-to-date CV to Ian White, Head Chef. CC les.solley@kingsmanor.com

Work for partners:

Possibly depending on their experience

Contact details:thechef@kingsmanor.com | www.kingsmanor.com
Apply online:Submit your CV now

Chef de Partie, Relief Chefs of all levels, Dumfries and Galloway

Posted on February 28, 2020 | Start date March 15, 2020

Salary:From £12.50-£18.50 depending on position. Plus return travel either at cost price or 30p per mile.
Duration:Seasonal
Hours:Minimum of 40 hours over 5 days
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:Small country inns and restaurants to large 4/5 star resorts
Covers:Lunch: Varies; Dinner: Varies; Breakfast: Varies; Functions: Varies
Food type:Seasonal fresh and local produce mainly A la carte and good quality pub/bistro up to 3AAR
Full-time chefs:1 - 20 + kitchen porters
Accommodation:Clean single accommodation is provided at no charge to the chef
Job description:

We are looking for relief chefs of all levels from Chef de Partie upwards to Head Chef.

Positions are all over Scotland and in the north of England also.

Places vary from small country inns and restaurants to large resorts, 4/5* hotels and AA establishments.

You must have an up to date Hygiene Certificate (please email this with CV)

We are looking to meet all our relief chefs, we will let you know our availability.

How to apply:

Please apply with an up-to-date CV and reference details quoting RELIEF 2020

We will then call you to get you registered.

Work for partners:

No

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

Chef de Partie, Burts Hotel, Borders

Posted on February 28, 2020 | Start date March 1, 2020

Salary:From £21,000 negotiable paid fortnightly plus a share of tips. Overtime paid on a pro-rata basis after 45 hours worked plus for any extra days worked
Duration:Permanent
Hours:45
Days:5 from 7, mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:20
Covers:Lunch: to 60; Dinner: to 80; Breakfast: to 30; Functions: small up to 50
Food type:Modern Scottish with European influences, everything made freshly on the premises. Fine dining restaurant plus brasserie meals. 2AA Rosettes
Full-time chefs:6 plus kitchen porters
Accommodation:Free of charge in the staff house very close to the hotel
Job description:

Burts Hotel is a 3 star 18th Century hotel situated in the heart of Melrose and has held 2 AA Rosettes since 1995.

Scottish Good Pub Award for food 2017, 2018 and 2019.

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

You should be keen to learn modern techniques and dedicated to maintaining our high standards.

Melrose is a beautiful Borders town with a population of 3000. World famous for the Melrose Rugby Sevens and situated within an hour of Edinburgh by train.

An excellent place to live and work if you like golf, fishing and walking.

This position is available now for the right candidate.

How to apply:

Please apply to Nick Henderson with an up to date CV and contactable references

Work for partners:

no

Contact details:nick@burtshotel.co.uk | www.burtshotel.co.uk
Apply online:Submit your CV now

Chef de Partie, 2 x - The Lovat Loch Ness, Invernesshire

Posted on February 27, 2020 | Start date April 1, 2020

Salary:£21,000 to £24,700 per annum pro rata - Based on experience paid monthly plus tips plus time back in lieu for extra hours worked What you can expect from us: Benefits Commitment Development Encouragement Inspiration
Duration:Permanent
Hours:45 hours per week
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:28
Covers:Lunch: to 20; Dinner: to 80 in Brasserie and 24 in the Restaurant; Breakfast: to 65; Functions: to 60
Food type:high quality using fresh local produce
Full-time chefs:7 chefs plus 2 kitchen porters
Accommodation:Live in available (flat with tennis court, sauna, steam room, swimming pool)
Job description:

The Lovat Loch Ness is a 28 bedroom, 4 star, award winning hotel situated in Fort Augustus, just 45 minutes to an hour from Inverness.

We are looking for 2 chef de parties to join our team.

You will contribute to the smooth & efficient running of the kitchen serving good quality local produce cooked fresh to order.

You will contribute to ensuring the highest level of hygiene over and above statutory requirements and contribute to a productive and motivated brigade.

You must uphold a high standard of food production. Most importantly you must work to ensure that all customers receive the highest level of attention, service & care. Manage each section & help out on other sections as required.

Main job role - hot and cold starters, manage section and help out on others, cook vegetables, potatoes, pasta etc
make breads, petits fours, cakes, ice creams, desserts etc

What's required -
Passion
Precision
Patience

Communication
Creativity
Charisma

This position is available March/April right candidate

How to apply:

Please forward a copy of your update CV with contactable work references to Sean Kelly, Owner.

For full job description please email

Work for partners:

Possible

Contact details:sean@thelovat.com | www.thelovat.com
Apply online:Submit your CV now

Chef de Partie, Powfoot Hotel, Dumfries and Galloway

Posted on February 27, 2020 | Start date February 28, 2020

Salary:Negotiable depending on experience paid weekly plus a share of the tips Time back in lieu for extra hours worked
Duration:Permanent
Hours:40
Days:5 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:Accommodation available if required - no charge - TV and Wi-Fi included
Job description:

Del Amitri Restaurant @ The Powfoot Hotel is a privately owned and run 14 bedroom hotel situated at Powfoot near Annan.

Headed up by Chef/Owner Martin Avey and his wife Lisa looking after front of house.

We are looking for a Full Time Chef to join our busy kitchen team.

Experience preferred.

Essential that you are able to multitask whilst being aware of your surroundings, we are also looking for you to have the following qualities:

- Self Motivated
- Hard Worker
- Flexible
- Organised
- Strong Listening & Communication Skills
- Team Player
- Able To Work Under Pressure In A Fast Paced Environment

The Salary will be negotiable depending on experience.

Own transport would be beneficial. Must be able to work evenings and weekends.

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, Anderson's Restaurant, Moray and Strathspey

Posted on February 26, 2020 | Start date March 1, 2020

Salary:£24,000 Negotiable salary paid weekly or monthly with excellent tips
Duration:Permanent
Hours:35 - 40 in winter and up to 45 in season
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:no bedrooms
Covers:Lunch: weekend and school holidays - 20 to 30; Dinner: 50 to 70
Food type:Seasonal changing bistro menu - using local produce
Full-time chefs:4 chefs plus part time kitchen porters
Accommodation:Live out
Job description:

Anderson's Restaurant is a busy country restaurant situated in the beautiful village of Boat of Garten, near Aviemore and just under 30 miles from Inverness.

We are looking for an experienced Chef to join our friendly family team.

The right candidate must be able to work on own initiative, be competent in all areas of a busy kitchen, be a team player and able to the run kitchen in the Head Chefs Absence.

This is a permanent position and is available from 1st March for the right candidate.

How to apply:

Please apply to Owner Steve Anderson with your up to date Cv and reference details

Work for partners:

Possible part time front of house

Contact details:steve@andersonsrestaurant.co.uk | www.andersonsrestaurant.co.uk
Apply online:Submit your CV now

Chef de Partie, The Cross At Kingussie, Moray and Strathspey

Posted on February 26, 2020 | Start date February 27, 2020

Salary:£20,000 to £24,000 per annum paid monthly plus tips.
Duration:Permanent
Hours:around 45
Days:5 days per week - closed Sunday and Monday
Holidays:Holidays - taken in winter during closed period which amounts to 8 weeks paid holiday a year including Christmas.
Bedrooms:8
Covers:Lunch: quiet lunches; Dinner: 26; Breakfast: 16
Food type:Modern Scottish Fine Dining. 3AA Red Rosettes. Good Food Guide and Michelin entries
Full-time chefs:3
Accommodation:accommodation available - part of package
Job description:

The Cross is looking for an ambitious Chef de Partie to join our team.

This is a great opportunity to work on small fine dining numbers focusing on quality rather than quantity maintaining and increasing current accolades.

You will work in all corners of the kitchen and be able to gain a good grounding in modern Scottish fine dining.

Kingussie is a few minutes from Aviemore, with access to great skiing, and 50 miles from Inverness.

This position is available from now for the right candidate

How to apply:

Please apply to Celia Kitchingman, owner, with an up to date CV and contactable work references.

Work for partners:

No.

Contact details:relax@thecross.co.uk | www.thecross.co.uk
Apply online:Submit your CV now

Chef de Partie, The Tongue Hotel, Sutherland

Posted on February 25, 2020 | Start date April 1, 2020

Salary:£11 per hour plus share of tips. Paid weekly or monthly as preferred
Duration:Seasonal
Hours:48
Days:5 days from 7 with mix of shifts (no breakfast though!)
Holidays:Statutory (28 days p/a)
Bedrooms:17
Covers:Lunch: 20 - 40; Dinner: 30 - 80; Breakfast: 36; Functions: 50 (occasional)
Food type:Modern Scottish, high quality, seasonal, locally sourced and all freshly prepared
Full-time chefs:4 + KP's
Accommodation:Own room within staff accommodation with shared bathroom including all meals and free wi-fi - £53 per week
Job description:

Highlands Small Country Hotel 2019

The Tongue Hotel is a privately owned successful 4 star hotel situated on the north coast of Scotland. Its rural location with dramatic landscape makes it an ideal place to work, play, save, and discover the real Scotland! A beautiful location with great outdoor activities, yet only a two hour drive north of Inverness.

Own transport is not essential but an added bonus so that you can make the most of the stunning landscape surrounding us. Tongue will most suit a chef who loves the outdoors and a quality of life..
The renowned north coast 500 is happily bringing more visitors than ever before from all over the world.

Awarded Highlands Small Country Hotel 2019; we seek to offer our guests a wonderful welcome and a delightfully warm but professional service that makes them return again and again! Candidates should have a strong work ethic, high standards, and a cheery disposition and a desire to help make the Tongue Hotel a fantastic guest experience!

We are looking for a seasonal Chef de partie (opportunity to extend contract available) This role requires a chef who is talented and personally ambitious! Always willing, driven to deliver a quality food experience, creative and have an excellent attention to detail.

You will be working with fabulous local produce, we prepare everything fresh on site and you will be encouraged to actively participate in the construction of new dishes and menus. We have an excellent reputation for serving high quality food using the very best of the extensive local produce available on this north coast. With daily deliveries of fresh fish, shellfish and seafood, quality local farm produce, fine meat and game we have plenty to make a chef happy!

The area is beautiful, the community welcoming, the produce second to none and the work is diverse - what's not to be enthused about?!

We can offer the right chef good remuneration, accommodation, a permanent or seasonal contract as desired, a superb lifestyle and exciting food challenges!

We offer an hourly rate of £11 per hour, paid weekly or monthly as requested. Live in accommodation available is a private room within shared staff accommodation for just £53 per week, no extra living costs/bills, meals included plus free WiFi. There are rooms, and houses to rent locally should you prefer to live out.

How to apply:

Please apply to Lorraine Hook info@tonguehotel.co.uk
Please send a CV, recent photograph and details of two recent work references.

Work for partners:

Bar/Waiting staff positions currently available

Contact details:info@tonguehotel.co.uk | www.tonguehotel.co.uk
Apply online:Submit your CV now

Chef de Partie, Lodore Falls Hotel, England

Posted on February 25, 2020 | Start date March 1, 2020

Salary:Salary: £22,000.00 to £23,000.00 /year
Duration:Permanent
Hours:40
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:70
Covers:Lunch: 20-100; Dinner: 80-130; Breakfast: 80-130; Functions: 130
Food type:Traditional/modern European
Full-time chefs:14
Accommodation:Single, shared facilities
Job description:

Lake District Hotels Ltd are a distinctive collection of six family-owned and run, award winning hotels situated in the most beautiful parts of the northern Lake District. From 4-star luxury hotels on the shores of Ullswater and Derwentwater, to a traditional coaching inn and hotels in the town centre of Keswick - our Lake District hotels are recognised for the warmth of their welcome, unrivalled personal attention and excellent service.

The Lodore Falls & Spa Hotel boasts 87 bedrooms and Suites and luxurious Spa. With a 2 AA rosette fine dining Lake View Restaurant; elegant Mizu, 1AA rosette, offering diners an authentic Pan-Asian restaurant experience, against the spectacular backdrop of the Lodore Falls waterfall, the hotel provides the ideal setting for weddings and fine dining.Chef de Partie – The Lodore Falls Hotel & Spa

The Role
We are currently looking for an experience Chef de Partie, ideally from a rosette background, to enhance this dedicated team at our hotel. This opportunity will provide you with an exceptional career path and offer you great future development under the guidance of our Head Chef. Working alongside a brigade of dynamic chefs you must be conversant with all matters relating to the highest levels of food preparation and presentation, health & safety, as well as all aspects of current food legislation. This is a fabulous opportunity to join a forward thinking and vibrant brigade.

What we are looking for in you:
· Exceptional preparation and presentation skills – only the best will do
· A flexible approach to your working week
· Great attention to detail, the ability to deliver only highest standards of cuisine
· Aptitude to deliver a warm and friendly customer service style which will engage your guests and team members alike
· The need to help and support other members of your team

What we can offer you:

Competitive rates of pay
· Live-in accommodation is available
· Staff discount scheme in all our hotels and Restaurants.
· Share of gratuities
· Joining one of the most successful hotel groups in the Lake District
Gratuities shared between our teams

How to apply:

Send CV to hrmanager@lakedistricthotels.net

Work for partners:

N/A

Contact details:hrmanager@lakedistricthotels.net | www.lodorefallshotel.co.uk
Apply online:Submit your CV now
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