Chef de Partie

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Chef de Partie, Demi - Tigh an Eilean Hotel, Ross and Cromarty

Posted on March 18, 2019 | Start date March 18, 2019

Salary:£18,000 to £20,000 per annum paid weekly, plus tips
Duration:Seasonal
Hours:40-48 hours
Days:5 days out of 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10 bedrooms
Covers:Lunch: to 40; Dinner: Up to 80; Breakfast: to 20 just do one a week; Functions: none
Food type:Quality Table d'hote menu and Bistro with lots of seafood
Full-time chefs:3 - 4 chefs plus kitchen porters
Accommodation:Own room in staff block free of charge
Job description:

Tigh an Eilean Hotel is a 10 bedroom hotel situated in Shieldaig a remote West Coast fishing village location just 60 miles from Inverness.

We are looking for a Chef to join a young and friendly team.

Working closely with head and sous chef there is plenty opportunity to bring own initiative into the kitchen.

Using lots of fresh local seafood you will have input into menus plus regularly changing specials.

This position is seasonal through until the end of October.

Situated in a lively village with plenty of outdoor activities.

How to apply:

Please apply to Cathryn Field with an up-to-date CV and reference details.

Work for partners:

Yes front of house and housekeeping

Contact details:tighaneilean@keme.co.uk | www.tighaneilean.co.uk
Apply online:Submit your CV now

Chef de Partie, (seasonal) Banff Springs, Grampian

Posted on March 18, 2019 | Start date May 1, 2019

Salary:Negotiable depending on experience - paid fortnightly - tips are shared
Duration:Permanent
Hours:45-48
Days:5 days per week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:36 bedrooms
Covers:Lunch: up to 80; Dinner: up to 220
Food type:Good quality Scottish A La Carte
Full-time chefs:9 chef at full strength plus kitchen porters
Accommodation:accommodation available if required
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 a well-known privately owned hotel on the north east coast of Scotland.

We serve a high level of food, all locally sourced and to the highest standard.

We are looking for a Seasonal Chef de Partie to join our busy kitchen team.

Working with a very professional and friendly team in a permanent position with good prospects.

This is a full time seasonal position available from May to October

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

Chef de Partie, Banff Springs, Grampian

Posted on March 18, 2019 | Start date March 19, 2019

Salary:Negotiable depending on experience - paid fortnightly - tips are shared
Duration:Permanent
Hours:45-48
Days:5 days per week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:36 bedrooms
Covers:Lunch: up to 80; Dinner: up to 220
Food type:Good quality Scottish A La Carte
Full-time chefs:9 chef at full strength plus kitchen porters
Accommodation:accommodation available if required
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 a well-known privately owned hotel on the north east coast of Scotland.

We serve a high level of food, all locally sourced and to the highest standard.

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

Working with a very professional and friendly team in a permanent position with good prospects.

This is a full time position and 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

Chef de Partie, The Boathouse Restaurant Gigha, Argyll and the Islands

Posted on March 18, 2019 | Start date April 1, 2019

Salary:£10 - £11.50 per hour negotiable depending on experience paid weekly plus good tips
Duration:Seasonal
Hours:40 - 45
Days:5 days out of 7 possibly 6 mainly split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: 40-100; Dinner: 40-60; Functions: Up to 40
Food type:Fresh, local seafood - a la carte plus specials
Full-time chefs:3 plus a kitchen porter
Accommodation:Own room in shared static caravan charged at £30 per week
Job description:

The award-winning Boathouse Restaurant is family owned and situated on the beautiful island of Gigha, just off the West coast of Scotland

Gigha is one of the most beautiful of the Hebridean Islands and is approximately 2.5 hours from Glasgow and a short 20 min ferry crossing to which you are greeted by stunning beaches, the most crystal clear blue waters and most stunning scenery.

We are looking for a chef de partie to start from the beginning of April to work until the end of September working in this busy but friendly, close knit team.

Ideally you will have some experience in a similar environment but as long as you are willing to learn you will receive excellent training.

We use lots of fresh local produce (emphasis on seafood) and make everything from scratch every day including our own breads.

A well established business with a good reputation for food in the area.

This is a rural but lovely place to spend the summer season.

How to apply:

Please apply to James Clark, owner, with an up-to-date CV and reference details

Work for partners:

Yes this would suit a couple

Contact details:james@boathouseongigha.com | www.boathouseongigha.com/
Apply online:Submit your CV now

Chef de Partie, The Oyster Inn, Argyll and the Islands

Posted on March 14, 2019 | Start date March 16, 2019

Salary:Negotiable depending on experience Paid fortnightly With tips
Duration:Permanent
Hours:48 hours
Days:5 days from 7 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:15 bedrooms - up to 200 covers per day in season over lunch and dinner
Covers:Breakfast: to 30
Food type:Scottish bar and restaurant using fresh local seafood and produce
Full-time chefs:3 chefs plus 2 kitchen porters
Accommodation:En suite room available £60 per week
Job description:

The Oyster Inn is a 15 bedroom 4 star inn situated in Connell just 10 minutes for Oban.

Very good public transport links for non drivers.

We are looking for a Chef de Partie to join this hotel, pub and restaurant, located on the West Coast of Scotland. '

The seafood Capital of Scotland'.

You will have relevant seafood experience and will cope will under pressure as this is a busy kitchen.

The position is available now for the right candidate

How to apply:

Email a copy of your CV to Robert Moore, General Manager

Include two referees and their contact details.

Work for partners:

Possible - General assistant

Contact details:stay@oysterinn.co.uk | www.oysterinn.co.uk
Apply online:Submit your CV now

Chef de Partie, Demi Chef de Partie/ Commis Chef positions across Scotland, Dumfries and Galloway

Posted on March 14, 2019 | Start date March 14, 2019

Salary:From £18,000 up to £24,000 paid monthly or weekly with tips. Salaries are dependent on each individual establishment and the candidates experience and qualifications.
Duration:Permanent
Hours:35-55 per week
Days:4/5/6 out of 7. Shifts can vary, they can be either be splits, straight or mixed shifts, dependant on the establishment needs.
Holidays:Statutory (28 days p/a)
Bedrooms:0 up to 95
Covers:Lunch: Varied
Food type:Restaurant, bar, hotels, functions, fine dining, coaches, up to 2AA
Full-time chefs:1 up to 20
Accommodation:Live in accommodation for rural areas and for those looking to relocate. Usually live out for jobs within cities.
Job description:

We are getting quite a lot of permanent Commis chef/ Chef de Partie jobs coming in. Positions can be anywhere in Scotland and vary in food style and quality from 2AA rosette to fresh, bistro.

Most of our jobs are in rural Scotland including Borders, Perthshire, Skye and highlands. We also have jobs within city centres such as Glasgow and Edinburgh but no accommodation would be provided for these.

Jobs are starting now and are permanent all year round positions.

Scotland is a lovely place to live and work.

If this is something you are interested in then please send your up to date CV over or give me a phone call to get you registered. Any chefs that are already registered with us please give me a phone to let me know your availability.

How to apply:

Please apply with an up to date Cv and reference details to jade@chefsinscotland.co.uk

Work for partners:

Very often yes in housekeeping, front of house and kitchen.

Positions are subject to each establishment.

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

Chef de Partie, (breakfast) Sligachan Hotel and Seumas' Bar, Skye and Lochalsh

Posted on March 14, 2019 | Start date March 15, 2019

Salary:From £10 per hour negotiable depending on experience paid monthly, plus shared tips
Duration:Permanent
Hours:Up to 50
Days:5 of 7 straight shifts
Holidays:Statutory - closed over Christmas back open 31st Dec, 1st and 2nd Jan then closed until the end of Jan
Bedrooms:22
Covers:Lunch: Peak Season: 30 Hotel, up to 150 Seumas'; Breakfast: up to 50; Functions: 10 - 30
Food type:Fresh Bistro / Upscale Casual Dining
Full-time chefs:6 plus kitchen porters (you will be sole breakfast chef with a kitchen porter)
Accommodation:live in at Hotel or House available - cost negotiable
Job description:

We are expanding our operation at the famous Sligachan Hotel and Seumas’ Bar (A Whiskey Bar of the Year) on the Isle of Skye. We are currently recruiting and experienced breakfast chef to join our team.

Sligachan Hotel is located in one of the most beautiful locations in the world and is a hugely popular establishment with a reputation for great food. We have two state of the art kitchens to serve Seumas' Bar and Hotel guests which are joined by a walkway.

You will also help with the preparation for lunch and dinner service.

We have recently refurbished and we are looking to open our new gin bar within our newly refurbished restaurant and bar.

We want you to share our passion for delivering high quality dishes that aim to please and excite every customer who chooses to dine with us.

Passion, creativity, leadership and excellent team working skills are essential.

The position is available now for the right candidate.

How to apply:

If you or someone you know would be interested in this fantastic opportunity please get in touch with Gary Curley (General Manager) with an up to date CV and contact number to find out more.

Work for partners:

Work available for partners throughout hotel.

Contact details:gary@sligachan.co.uk | www.sligachan.co.uk/
Apply online:Submit your CV now

Chef de Partie, The Killiecrankie Hotel, Perthshire

Posted on March 13, 2019 | Start date March 13, 2019

Salary:Up to £21,000 depending on age and experience. Paid monthly with shared tips paid quarterly
Duration:Seasonal
Hours:40 hours per week
Days:5 days per week split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:10
Covers:Lunch: 30; Dinner: 30; Breakfast: 18
Food type:Modern British 2 rosette
Full-time chefs:5
Accommodation:own room in shared house £5 per day includes all meals
Job description:

Chef de partie required for immediate start to complete our team in our 2 rosette Fine Dining restaurant with Brasserie-style dining alternative.

The Killiecrankie Hotel is a small hotel, privately owned, in Highland Perthshire – just 70 miles north of Edinburgh and Glasgow. In a rural setting, there is a decent bus service, and bicycles are available to get into the local town three miles away.

You will be required in integrate into a team of 4 and whilst some experience is necessary at this level, full training will be given to the right person. Duties would include assisting the head chef and/or sous chef during all mealtimes, food preparation, cleaning the kitchen, complying with all health and safety and food hygiene requirements.

This position is available now for the right candidate.

How to apply:

by email with CV

Work for partners:

possibly in front of house

Contact details:enquiries@killiecrankiehotel.co.uk | www.killiecrankiehotel.co.uk
Apply online:Submit your CV now

Chef de Partie, (Part-time) The Glentress Hotel, Borders

Posted on March 12, 2019 | Start date March 13, 2019

Salary:£9 per hour plus a share of good tips
Duration:Permanent
Hours:up to 28 per week
Days:3/4 days out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: up to 40 over the day
Food type:Traditional British cafe and pub fayre
Full-time chefs:2 plus kitchen porters
Accommodation:Room in hotel provided as part of the package or suitable for someone local who can travel daily
Job description:

The Glen tress Hotel is a privately owned, family run hotel situated in Peebles.

We are looking for a chef de partie to work alongside our head chef to ensure the smooth running of the kitchen, to prepare dishes to the standard we aim for. This position is ideal for someone who is looking for a part time role working 3/4 days per week. Ideal for an up and coming chef looking to learn more and get more experience. The head chef is keen to give training to younger chefs interested in the role.

The position is ideal for someone who loves the outdoors as Glentress is well known for mountain biking and hill walking.

Accommodation is available in the hotel as part of the package however this may suit someone in the area who can travel on a daily basis.

The position is available as soon as possible for the right candidate.

How to apply:

Please apply to Alexandra Nisbet with an up to date CV and reference details.

Work for partners:

Possibly depending on experience

Contact details:alexandra@glentresshotel.com | www.glentresshotel.com
Apply online:Submit your CV now

Chef de Partie, The Kings Park Pavilion Cafe, Stirlingshire

Posted on March 12, 2019 | Start date April 1, 2019

Salary:National minimum wage plus a share of good tips
Duration:Seasonal
Hours:up to 40 hours in peak season
Days:5 out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: up to 70 covers over the day, looking at up to 100 covers in the summer when we open our outdoor seating area.
Food type:Traditional cafe food, hoping to open until 8pm in the height of the summer
Full-time chefs:2 + Kitchen porter
Accommodation:Live out
Job description:

Recently refurbished is the new Pavilion café situated 10 miles from Stirling city centre. We are a privately owned café and have recently refurbished the old tennis courts into this vibrant establishment.

We are a vibrant new café opening for the season. We are looking for a chef de partie who can work alongside the head chef and cover for them on their days off. You will be responsible for ensuring the smooth running of the kitchen, general preparation of food and adhering to standard health and safety regulations.

We are serving traditional café food ranging from sandwiches and baked potatoes to traditional macaroni cheese.

The position is available April to the end of October.

Would suit someone ideally in the area or looking to relocate to the area.

Earliest start would be 8am, we close at 5/6pm in the quieter periods of the season and are hoping to open for dinners in the height of the summer, opening until 8pm.

How to apply:

Please apply to Craig Wilkie, Owner, with an up to date Cv and reference details.

Work for partners:

No.

Contact details:info@kingsparkpavilion.co.uk | http://kingsparkpavilion.co.uk/#!/about
Apply online:Submit your CV now
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