Chef de Partie

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Chef de Partie, Relief / Seasonal - Busy Hotel - Buttermere, England

Posted on June 11, 2021 | Start date June 12, 2021

Salary:£14.50 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:400 - 500 covers per day
Food type:Bar / Restaurant
Full-time chefs:4 chefs plus kitchen porters
Accommodation:Accommodation is own room in staff block. Wi-Fi is available. - meals on duty - no charge
Job description:

I am looking for a relief chef de partie for a hotel in Cumbria.
Starting ASAP for 4 weeks +
There is a brigade of 4 chefs plus kitchen porters.
Serving high quality restaurant and bar meals for 400 – 500 covers per day
Working hours will be a minimum of 40 hours per week pro rata over 5 days. Mixed shifts.
Accommodation is own room in staff block. Wi-Fi is available.
The gross hourly rate is £14.50 per hour, paid weekly net of tax and NI.
They will pay you return travelling expenses subject to you completing your work stint.

How to apply:

Please get in touch if you are available quoting RELIEFCUMBRIA

Work for partners:

no

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

Chef de Partie, Cavens Arms, Dumfries and Galloway

Posted on June 12, 2021 | Start date June 18, 2021

Salary:£12 per hour paid weekly plus share of staff tips. Free meals when on duty. 50% discount when not on duty.
Duration:Permanent
Hours:45+
Days:5 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: 150; Dinner: 150; Breakfast: N/A; Functions: N/A
Food type:Homemade traditional pub food and contemporary specials menu.
Full-time chefs:6
Accommodation:live out , although Dumfries is a busy town and accommodation can be found locally if someone is looking to relocate.
Job description:

The Cavens Arms in Dumfries is a well established and popular venue in the city centre, not far from The Whitesands.

We are looking for a chef to join our team and work alongside our existing team of chefs.

Working five days per week, and paid by the hour.

Busy kitchen cooking our staple dishes alongside creating new imaginative tasty dishes for our daily specials menu.

The specials menu gives you the opportunity to showcase your skills and creativity.

Lots of scope to get involved in a small and friendly team at The Cavens Arms.

How to apply:

Phone Gary 01387 252896 or email us cavens@btconnect.com

Work for partners:

N.A.

Contact details:cavens@btconnect.com | www.cavensarms.com
Apply online:Submit your CV now

Chef de Partie, (Breakfast) Ednam House Hotel, Borders

Posted on June 10, 2021 | Start date June 11, 2021

Salary:£10 per hour depending on experience paid monthly plus tips. Company benefits include discounts at other hotels and one complimentary stay in your own hotel.
Duration:Seasonal
Hours:37.5 per week
Days:5 days out of 7 - straight shifts - 2 days off together 6.30am to 2pm
Holidays:Statutory (28 days p/a)
Bedrooms:33
Covers:Lunch: 10 - 30; Breakfast: to 60
Food type:Bar meals 1 AA a la carte - all made fresh on the premises
Full-time chefs:5 plus kitchen porters
Accommodation:Accommodation is available in shared staff flat, TV, kitchen and shared lounge - no charge
Job description:

Ednam House Hotel is a 33 bedroom 3* hotel which is part of The Robert Parker Collection.

We are recruiting a breakfast chef de partie to join our small and friendly team. You will be reliable, hard-working and have the initiative required to continue our high standard.

There is lots of scope for career progression within the hotel and the collection.

We are located in the centre of Kelso in the stunning Scottish Borders yet only 45 miles from Edinburgh.

This position would suit someone who likes the outdoors as we are situated right on the River Tweed.

This position is available now for the right candidate.

How to apply:

Please apply to Peter Carr, Head Chef, with an up-to-date CV and reference details.

Work for partners:

Yes - front of house

Contact details:chef@ednamhouse.com | www.ednamhouse.com/
Apply online:Submit your CV now

Chef de Partie, (Pastry) Maryculter House, Grampian

Posted on June 10, 2021 | Start date June 11, 2021

Salary:Attractive salary - paid monthly - equal share of tips paid every 6 months - Meals on Duty - Uniform Provided - Online training portal
Duration:Permanent
Hours:45 - 50 hours per week
Days:5 days from 7 - mainly straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:40
Covers:Lunch: 30 - 40; Dinner: 50; Breakfast: to 80; Functions: up to 120
Food type:Modern and Innovative with traditional links
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Own en suite single room available onsite - £75 per week
Job description:

Maryculter House is a 40 bedroom 4 star privately owned hotel situated just 15 minutes from Aberdeen.

We are looking for a Chef de Party Pastry Chef to join our stable team.

Excellent training is provided by our Head Chef Alan Clarke who has a wealth of knowledge.

You will have good attention to detail and consistency.

The hotel has under went a massive refurbishment and is still ongoing.

A focus on family culture, everyone looks after each other - We are destination of choice

The is position is available now for the right candidate.

How to apply:

Please apply to Alan Clarke, Head Chef with your CV and reference details

Work for partners:

Possible depending on their experience

Contact details:chef@maryculterhouse.com | www.maryculterhouse.com
Apply online:Submit your CV now

Chef de Partie, The Station Hotel, Dumfries and Galloway

Posted on June 10, 2021 | Start date June 11, 2021

Salary:£11-12 per hour, tips included, meals on duty.
Duration:Permanent
Hours:30-50
Days:5/7
Holidays:Statutory (28 days p/a)
Bedrooms:32
Covers:Lunch: 12; Dinner: 5-25; Breakfast: 60; Functions: 60
Food type:Basic Homemade type - pub grub
Full-time chefs:1
Accommodation:none
Job description:

The station house hotel has 32 bedrooms over looking the train station,

We are looking for a chef capable of running restaurant by themselves.

This should be a relatively stress free environment with reasonable hours finishing at the latest around 10pm

Plus a small courtyard restaurant & 2 Function rooms

This position is available now for the right Candidate

How to apply:

send CV to email address - gm@stationhotel.co.uk

Work for partners:

Yes, depending on experience

Contact details:gm@stationhotel.co.uk | www.stationhoteldumfries.co.uk
Apply online:Submit your CV now

Chef de Partie, The Tongue Hotel, Sutherland

Posted on June 9, 2021 | Start date June 10, 2021

Salary:£13.50 per hour plus a share of tips. Paid weekly
Duration:Seasonal
Hours:45
Days:5 days from 7 with mix of shifts
Holidays:(Hotel closed December to end- February inclsuive)
Bedrooms:17
Covers:Lunch: 50; Dinner: 70; Breakfast: 30
Food type:Quality a la carte menu using fresh local seafood and game
Full-time chefs:3 + Breakfast chef & KP
Accommodation:Own room within staff accommodation with shared bathroom including all meals and free wi-fi @ £58.52 per week
Job description:

Opportunity to work in award winning small country hotel.

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 best suit a chef who loves the outdoors and peaceful 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 2020; 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 currently looking for an experienced Chef de partie. 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 plentiful locally sourced produce including 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 excellent remuneration, accommodation, a seasonal contract, a superb lifestyle and exciting food challenges!

A professional but fun working environment is essential to us. We offer an hourly rate of £13.50 per hour (approx £31,000 pa), paid weekly or monthly as requested. Live in accommodation available is a private room within shared staff accommodation for just £58.52 per week, no extra living costs/bills, meals including days off duty. Staff benefits include pension scheme, hotel discounts, use of bicycles and reward scheme offering complimentary therapies. Possible work opportunities also available for partners.

How to apply:

Please apply directly to Lorraine or David Hook

Work for partners:

Possibility of work for partners available

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

Chef de Partie, Perle Oban Hotel, Argyll and the Islands

Posted on June 9, 2021 | Start date June 10, 2021

Salary:Negotiable Salary Available - paid monthly - plus tips - meals on duty
Duration:Permanent
Hours:45
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:59
Covers:Dinner: 65; Breakfast: 80
Food type:Tapas, Mediterranean
Full-time chefs:4
Accommodation:Live in available
Job description:

The Perle Oban Hotel is a Beautiful 59 bedroom 4 star hotel located in Oban seafront.

A well established restaurant and kitchen team looking to add to the brigade.

We are looking for an experienced Chef de Partie. You will be passionate, enthusiastic and hard working.

A lovely place to live and work with lots to do on days off.

This position is available now for the right candidate

How to apply:

Send CV to a.finlay@perlehotels.com

Work for partners:

Yes, front of house or housekeeping

Contact details:afinlay@perlehotels.com | www.perlehotels.com
Apply online:Submit your CV now

Chef de Partie, /Sous Chef - Ducks Inn - 4 star 2 AA Rosette, Edinburgh and Lothians

Posted on June 8, 2021 | Start date June 9, 2021

Salary:Attractive salary to right candidate with a full share of tips paid monthly
Duration:Seasonal
Hours:45/48
Days:5 out of 7 mixture of straight and split shifts.
Holidays:Statutory (28 days p/a)
Bedrooms:23
Covers:Lunch: up to 30; Dinner: up to 50; Functions: Yes we do some functions
Food type:Fine dining restaurant with small bistro menu
Full-time chefs:5 plus kitchen porters
Accommodation:Live out
Job description:

The Ducks Inn is a 2 AA Rosette 23 bedroom hotel situated in Aberlady which is just 18 miles south of Edinburgh.

We are looking for an experienced Chef to join our small, young and friendly team.

This is a fantastic opportunity for a passionate and talented chef looking to advance their career.

With 2 AA Rosettes, Ducks restaurant delivers a superb fine dining experience, whilst our busy Bistro offers classic dishes with a modern twist.

As Chef you will be an integral part of our kitchen brigade working under our very talented Head Chef and Sous Chef.

This will be a good career opportunity where you will learn and progress as a chef. You will be encouraged to have input with menu suggestions.

We are keen to take the business forward.

The position is available from now for the right candidate, this position can be either seasonal or permanent

How to apply:

Please apply to Malcolm Duck, Owner with a current CV

Work for partners:

Possible depending on their experience

Contact details:Malcolm@ducks.co.uk | www.ducks.co.uk
Apply online:Submit your CV now

Chef de Partie, The Fingal Hotel - Part of the Royal Yacht Britannia group, Edinburgh and Lothians

Posted on June 8, 2021 | Start date June 12, 2021

Salary:£22,500 - £24,000 per annum Competitive depending on experience paid monthly with tips
Duration:Permanent
Hours:40 hours per week
Days:5 days from 7 - straight shifts from 1pm to 9pm
Holidays:Statutory (28 days p/a)
Bedrooms:Fingal - 23 bedrooms
Covers:Dinner: up to 40; Breakfast: up to 40
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 Chef de partie to join our kitchen team on board The Fingal Hotel.

The Fingal Hotel which is situated at the Alexandra Docks is the top rated hotel in Edinburgh on trip advisor.

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 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 now 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:

No

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

Chef de Partie, Pastry - SCHLOSS Roxburghe Hotel & Golf Course, Borders

Posted on June 7, 2021 | Start date June 8, 2021

Salary:£22,000.00-£23,000.00 per year paid monthly - all colleagues get charge of 12.5% service charge - meals whilst on duty, F&B discount, golf membership privileges, accommodation discount with Luxury Scotland.
Duration:Permanent
Hours:45-50 hours per week
Days:5 days a week - straight shifts (8h00 am – 18h00 and 12h00 – 22h00)
Holidays:Statutory (28 days p/a)
Bedrooms:20 bedrooms and Suites
Covers:Lunch: 30 - 60; Dinner: 35 - 45; Breakfast: 35 - 45
Food type:Cuisine is top quality and varied, with an emphasis on fresh, home-grown produce
Full-time chefs:6 chefs, 2 kitchen porters
Accommodation:Settle in accommodation available for up to 3 months until you are able to source own
Job description:

We are currently looking for experienced Chef de Partie with experience in pastry to join our team at the newly renovated SCHLOSS Roxburghe Hotel & Golf Course

Where Will You Be Working

This role will be one of the new appointments for SCHLOSS Roxburghe. SCHLOSS Roxburghe is an exceptional country house estate with a Championship Golf Course and a range of outdoor activities, nestled in the beautiful Scottish Borders but little more than an hour's drive from both Edinburgh and Newcastle. The elegant property includes 20 bedrooms and suites, many of which are located within the historic house. Cuisine is top quality and varied, with an emphasis on fresh, home-grown produce. Formerly owned by the Duke of Roxburghe, the hotel, golf club has been acquired by the 12.18. Group. The hotel has been enhanced with an extensive refurbishment as well as the current development of a separate extension to feature 58 additional rooms, a luxurious spa and a state-of-the-art meeting space and additional restaurant. In addition, 60 lodges will be built on the surrounding estate that will allow the new SCHLOSS Roxburghe to extend its room inventory further to holiday-makers.

The kitchen team is led by our Head Chef who is committed to sourcing all of their produce locally and from the finest suppliers, in order to create an excellent a la carte menu. In this role of Chef de Partie Pastry you will be responsible for producing high quality produce including desserts, breads, petit fours and all other manner of pastries for the restaurant and also banqueting. This is a great opportunity to further your all round knowledge of the pastry section in a highly regarded dining venue.
We are looking for;
• Immaculate personal presentation and excellent interpersonal skills
• Experience in a comparable position in a hotel desirable
• Experience in quality restaurant & banqueting operations
• Meticulous eye for detail and exceptional planning and organisation skills
• Self-directed and proactive
• Work well with other employees, including chefs and dining staff
• Manage time efficiently
• Excellent communication, influencing and interpersonal skills with a confident and outgoing personality and an ability to interact with people at all levels
• Ability to multitask and work in a busy, fast paced and dynamic environment
• Ability to take initiative and a practical approach to problem solving
• Positive and flexible approach to work (weekend, evening and night time work will be required)
• Possess strong knowledge of working in a pastry section with fresh local produce
• Be an enthusiastic and ambitious chef who is passionate about pastry
• Be looking to join an established friendly kitchen team where there is lots of opportunity to progress further due to the developing nature of the business.
• Is familiar with and complies with all HACCP regulations level 2 or more

The Bigger Picture
So, if you have the ambition to continuously improve, deliver results with excellence, show that you care and act with integrity then come and join us, this is just the job for you! Great career development opportunities for the right candidate

How to apply:

Please apply with your CV and reference details to Kate Fox-Male - Quality and Training Manager

Work for partners:

We do have some other current vacancies in F&B and in Golf course as seasonal greenkeeper. But no guaranteed work for a partner.

Contact details:k.fox-male@roxburghe.net | www.schlosshotel-roxburghe.com
Apply online:Submit your CV now
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