Posted on April 8, 2024 | Start date April 9, 2024
Salary: | Up to £32,000 depending on experience paid monthly plus tips |
Duration: | Seasonal |
Hours: | 45 hours per week - mixed shifts, time off in lieu for overtime worked |
Days: | 5 days from 7 - mixed shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | |
Covers: | Dinner: up to 100; Breakfast: Up to 40 |
Food type: | Scottish A'la Carte using lots of fresh seafood. |
Full-time chefs: | 4 chefs plus kitchen porters |
Accommodation: | Own room is staff accommodation - £250 per month including all bills and meal on duty |
Job description: | The Brackenhide is situated in Portree, with stunning views. We are looking for a Chef de Partie join our team. Scottish A'la Carte using lots of fresh seafood. This position is available now for the right candidate and can be either seasonal or permanent |
How to apply: | Please apply with a copy of your updated CV, reference details and hygiene certificate |
Work for partners: | possibly |
Contact details: | sjessop@perlehotels.com | www.brackenhide.co.uk |
Apply online: | Submit your CV now |
Posted on April 3, 2024 | Start date April 4, 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 3, 2024 | Start date April 4, 2024
Salary: | £14.00 - £15.50 per hour, paid monthly depending on experience. shared tips plus bonus - meals on duty |
Duration: | Permanent |
Hours: | 40 - 45 hours per week |
Days: | 5 days per week mixture of shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 12 |
Covers: | Lunch: no; Dinner: Up to 60; Breakfast: Up to 20 |
Food type: | Casual fine dining |
Full-time chefs: | Brigade of 4 chefs and a kitchen porter |
Accommodation: | Accommodation is available - part of the package |
Job description: | The Rowantree hotel is small, friendly hotel and restaurant just outside of Aviemore with views over Loch Alvie. The restaurant enjoys an excellent reputation with visitors and locals. We have many guests that return for the warm welcome, friendly staff, high levels of service and excellent cuisine. Our small team takes great pride in ensuring hotel and restaurant guests can relax and enjoy their stay with us. You will have a passion for delivering outstanding service, and fresh, quality cuisine with impeccable attention to detail. We are a small, friendly team so flexibility is a must along with strong work ethic and a desire to deliver an outstanding service front and back of house. This can be a permanent or seasonal position |
How to apply: | Please apply by sending a CV and cover letter |
Work for partners: | FOH as well as other kitchen positions |
Contact details: | rowantreekitchen@gmail.com | www.rowantreehotel.com |
Apply online: | Submit your CV now |
Posted on April 2, 2024 | Start date April 3, 2024
Salary: | £28,000 per annum paid monthly with share of tips |
Duration: | Permanent |
Hours: | 40 - 45 per week |
Days: | 5 out of 7 mixture of shifts |
Holidays: | 31 Days |
Bedrooms: | 16 |
Covers: | Lunch: 2 - 16; Dinner: 38 max; Breakfast: 38 max; Functions: 50 max |
Food type: | 1 AA Rosette with looking to move to 2AA |
Full-time chefs: | 3 + Kitchen porter |
Accommodation: | Accommodation available in staff accommodation own room shared facilities - no charge |
Job description: | Ardanaiseig is an idyllic, award winning, food-lovers hotel in the Scottish Highlands. Nestled within 57 acres of wooded gardens, the baronial-style hotel sits on the shores of Loch Awe, offering some of the best views in Scotland. The ground, skies and waters around Ardanaiseig are anyone’s dream and offer plenty of opportunity for fishing, cycling and walking. We are going through an exciting time and a lot of new opportunities will help us become one of Scotland’s best destination hotels. We are looking for a Junior Chef de Partie to join this small but friendly team. Own transport is advisable but not essential due to our remote location. We serve breakfast, light lunches, and dinners up to apx 38, we narrowly missed the 2nd rosette last year with the inspector expecting us to move to 2 rosettes this year upon inspection. This position is available now for the right candidate |
How to apply: | Forward C.V and cover letter to Mike Scotford, Head Chef |
Work for partners: | yes |
Contact details: | chef-ardanaiseighotel@outlook.com | www.ardanaiseig.com |
Apply online: | Submit your CV now |
Posted on April 1, 2024 | Start date April 22, 2024
Salary: | £15.50 per hour- paid monthly plus tips. |
Duration: | Seasonal |
Hours: | average 40 per week |
Days: | 5 from 7 mostly straights |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 35 |
Covers: | Lunch: seasonal from Spring - 20; Dinner: 20 up to 40 more in season; Breakfast: 20 up to 40 |
Food type: | Scottish - Restauant and keen to develop the bar trade |
Full-time chefs: | 3 full time and breakfast chef + kitchen porters |
Accommodation: | own room in shared three bedroom semi detached fully furnished on site - includes all bills - part package |
Job description: | The Brae Hotel is a privately owned 35 bedroom hotel in a busy but rural village in Shetland. We are looking for a Chef de Partie with enthusiasm for food to join our friendly and stable team. As the Chef de Partie you will help support our head chef and provide cover. The ideal candidate will be punctual, reliable, able to be a team member and at all times behave in a professional manner. This position is available mid April to mid October for the right candidate |
How to apply: | Please apply to Florence Troup, owner, with an up-to-date CV and reference details. |
Work for partners: | possible depending on their experience |
Contact details: | FATroup@aol.com | www.braehotel.co.uk |
Apply online: | Submit your CV now |
Posted on March 29, 2024 | Start date April 22, 2024
Salary: | £14ph paid monthly plus good weekly tips and a negotiable end of season bonus |
Duration: | Seasonal |
Hours: | Minimum of 40 hours per week - straight shifts |
Days: | 5 days from 7 - straight shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | N/A |
Covers: | Lunch: 100 to 300 over breakfast, lunch & dinner |
Food type: | All homemade traditional Scottish |
Full-time chefs: | 2 full-time & 1 part-time plus KPs |
Accommodation: | None available |
Job description: | I am accepting applications for a seasonal chef de partie at a busy cafe/restaurant in Rosemarkie - 15 miles from Inverness |
How to apply: | If you are interested in this position - please send me an up to date copy of your CV. |
Work for partners: | |
Contact details: | ruth@chefsinscotland.co.uk |
Apply online: | Submit your CV now |
Posted on March 26, 2024 | Start date March 30, 2024
Salary: | £30,000 per annum paid monthly - tips - meals on duty - overtime paid |
Duration: | Permanent |
Hours: | 45 |
Days: | 4 or 5 days out 7 mixture if shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 16 |
Covers: | Lunch: 25 - 60; Dinner: 30 - 50; Breakfast: 25; Functions: 50 - 100 |
Food type: | Scottish Gastro pub standard |
Full-time chefs: | 4 chefs plus 3 kitchen porters and prep chef |
Accommodation: | Own room in shared staff accommodation - shared facilities - part of package |
Job description: | An Award Winning 16 bedroom Country Hotel in the heart of the Trossachs National Park, with a vibrant restaurant offering contemporary, classic and indian inspired dishes with an award winning Head Chef. Working with locally sourced ingredients to curate their dishes and as CDP you will be exposed to cooking. You must have strong Chef de Partie experience in a hotel or restaurant environment, and along with your proven track record, you must have the passion and desire to push yourself further. We are a business which prides ourselves on the food that we serve, delivering high quality experiences to our guests. We are looking for a Chef De Partie who is passionate with an eye for detail and precision. Our head chef is hands on and willing to offer, support and nurture the right candidate to develop further. This is a perfect opportunity for a Chef de Partie wanting to take a step up and be part of a kitchen which is truly creating experiences for it's guests. Candidates stand a better chance if they have experience in a similar role, but training and the opportunity to progress are available. In return, we offer a competitive salary and an equal share of the tips If you think this is the role for you then apply now! |
How to apply: | Please apply to Joe, Head Chef with your CV and reference details |
Work for partners: | no |
Contact details: | headchef@karmalakeofmenteith.com |
Apply online: | Submit your CV now |
Posted on March 26, 2024 | Start date March 27, 2024
Salary: | £28,000 per annum paid weekly, plus tips - over time paid pro rata over 40 hours |
Duration: | Permanent |
Hours: | 40 hours per week |
Days: | 5 days from 7 mixed shifts |
Holidays: | Statutory (28 days p/a) |
Bedrooms: | 34 bedrooms |
Covers: | Dinner: 150 covers over lunch and dinner; Breakfast: 68 |
Food type: | Quality bar and restaurant |
Full-time chefs: | 6 chefs plus kitchen porters |
Accommodation: | Staff room available in shared cottage within walking distance £67 per week |
Job description: | We are looking for a chef to join our team of 6 at the Lerwick Hotel; a busy 34 bedroom modern hotel with conference facilities, and the Bay Brasserie Restaurant and Club Lounge. Current menus at www.shetlandhotels.com You should want to be part of a busy team and committed to good food. Brudolff Hotels Group have 3 hotels in lerwick, and can offer career progression for chefs who want to be part of a friendly, busy, professional team. This position is available now for the right candidate. |
How to apply: | Please forward CV's to Robert Smith, Director or call 01224 711275 |
Work for partners: | Yes |
Contact details: | robertsmith@brudolffhotels.co.uk | www.shetlandhotels.com/Lerwick/lerwick.html |
Apply online: | Submit your CV now |