Chef de Partie

I am looking for a relief Chef de Partie for a busy restaurant in Portree

Starting ASAP for a minimum of 4 weeks

Pub classics 350+ covers per day over lunch and dinner.

brigade of 2 chefs.

Accommodation is available

£19 per hour paid monthly with weekly advances

Return travelling expenses are paid upon completion of the agreed stint.

Working a minimum of 8 hours per day Mixed shifts.

Please quote RELIEFPortree

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I am looking for a relief Chef de partie for an Inn near Carlisle
Starting 22/06/25 for an initial period of 2 months
£19ph paid monthly
High quality bar food
Breakfast to 40
Lunch to 20
dinner to 50
functions to 100
Minimum of 40 hours per week - mixed shifts, 5 days from 7
Live in on site, private room with TV and WiFi
Travel expenses paid on completion of the agreed upon stint

Send an up to date CV quoting ref ReliefCARLISLEcdp to:

ian@chefsinscotland.co.uk

No

An exciting opportunity for an experienced Chef to join our team at The Crab Pot near Dalbeattie.

The menu heavily focussed on fresh fish and seafood ideally you'll have experience within a similar establishment.

You'll be calm under pressure, working with and supporting our head chef

This position is available now for the right candidate

Please send an up to date CV and cover letter to

crabpotcolvend@gmail.com

Must be able to live and work in the UK

No

I am looking for a relief CDP for a 3 AA Hotel in Fort Augustus, starting ASAP for 6 weeks

28 bedrooms. serving a Tasting menu and afternoon teas. Breakfasts to 40, and dinners to 32.

There is a brigade of 7 - including kitchen assistants

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

Accommodation is own room in staff accommodation.

Working hours are a minimum of 40 over 5 days, mixture of shifts.

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

Please apply quoting RELIEFFortAugustus

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Award-winning Bunchrew House Hotel near Inverness – a 17th-century Scottish Mansion standing in 20 acres beside the Beauly Firth.

The hotel is a small, 16 bedroom, privately owned 4-star country house hotel, famous for its food (2 rosettes). Open all year, the hotel hosts many weddings and functions and has a loyal and long-serving staff.

You will currently be working within a 4-5 star Hotel or high-end restaurant environment.

You will have experience in operating at a minimum of 2-3 rosette level with a passion for further development and have a track record of delivering consistency in service and standards.

The job entails a major focus in supporting the Head Chef and Sous chef on delivering consistency in service and standards. work ethic.

National Scottish Hotel Awards - Chef Team of the Year 2025

The hotel is located 10 mins from the centre of Inverness. There is a limited bus service, a car would be ideal.

email: gm@bunchrewhousehotel.com

Possible depending on experience

Reporting to Sous Chef
Responsible for junior chefs, preparing staff meals, tidy dry store, overall kitchen standards and knowledge

YOUR PURPOSE
Fulfil your role as a chef in the kitchen, on your section and helping on other sections as required. Work directly with the kitchen team and work in partnership with the Front of House team and hotel management to drive the food and beverage strategy to ensure success in line with business ambitions.

KEY RESPONSIBILITIES:
Knowledge of dishes, cooking and presentation on your section
Organise your section
Place all your orders on time

KEY AREA - PRODUCT

QUALITY

Inspect and taste all foods to maintain quality standards and uphold health regulations.

Proactive, innovative and creative upgrading of the menus and dining experience
Responsible for knowledge of dishes, cooking and presentation on all sections
Maintain consistent quality for breakfast, afternoon tea and dinner as well as any events – with food production at a minimum 3 rosette standard and 4 star standard - aspiring to 4 rosette, 5 star standard

GUEST RELATIONS

Communicate feedback with the team

Proactively, innovatively and creatively upgrade the guest and employee’s experience
Listen to feedback

LEGAL, HEALTH AND SAFETY
Inspect food storage areas (including fridges and freezers), kitchen equipment and food preparation areas to meet hotel Cook Safe standards and EHO regulations.

Effective liaison with hotel management regarding maintenance of any equipment.

Ensure that all activities are carried out honestly, ethically and within the parameters of Scottish Law.

Complete and maintain an Emergency First Aid Training Certificate
Complete and maintain a Fire Extinguisher Certificate
Responsible for temperatures and filing of records
Contribute to any EHO assessment when required
Good kitchen and personal hygiene as detailed in the House Rules
Safely store and use chemicals properly when required

Please forward a copy of your update CV with contactable work references

Possible

I'm looking for a Chef de Partie to join this friendly team close to Galashiels in the Borders. This is a great role serving a traditional small hotel menu and occasional banqueting. You'll have a real work life balance and will rarely exceed a 40 hour week.

There's good accommodation available on site and you'll receive meals whilst on duty, and the team are supportive and willing to pass on any skills and knowledge required.

With the variety of menus there's plenty of scope to assist with special writing and there are opportunities for progression within the team.

Please send an up to date CV quoting ref#16250 to:

ian@chefsinscotland.co.uk

no

Port Askaig Hotel is a 13 bedroom hotel situated next to the ferry terminal in Islay.

We are looking for an efficient and reliable chef to join our team.

You will help support our Head Chef and Sous Chef

A varied menu cooking lots of fresh, local produce with the emphasis on local seafood which is available to them daily.

The hotel itself has lots of history as does the island.

This is a rural and beautiful location and there is lots to do on days off such as walking and fishing.

Own transport would be an advantage but not essential we are on the main bus route.

The position is available now to end October for the right candidate

by telephone or email in the first instance. 01496840245 hotel@portaskaig.co.uk

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I have an opportunity for Chef de Partie to take a live in role at this country house hotel in the Borders. The hotel boasts a great reputation and currently holds a rosette award for the quality of their food. The position is available to start on the 24th of March and so would suit anyone currently looking for a new role.

The role will include working between the main kitchen, with a focus on the regular menu, functions, and also assisting with the opening of their new tapas restaurant.

The head chef is looking for someone who can comfortably run a section during service, leaving prep lists on their days off.

You must have a right to work in the UK.

Please send an up to date CV quoting ref#16026 to

ian@chefsinscotland.co.uk

Possibly

I'm looking for a permanent Chef de Partie for this well renowned Inn in the heart of Grampian. You'll be joining a well established team with an eye for detail and a supportive management team.

This is a great opportunity to join a team at the top of their game in a busy and rewarding environment. The position will be demanding as there are regularly 100+ covers per service, but the menu is well planned and you'll be joining a well oiled machine.

The menu is a mixture of elevated pub classics alongside more intricate modern cookery. You'll be exposed to an excellent level of cookery and presentation. The kitchen is immaculate and the team pride themselves on their hygiene standards. You must be comfortable with maintaining and adapting to their systems but training will be provided.

The accommodation is of a good, well maintained standard and within walking distance of the Inn. You'll be provided with a private room with shared facilities.

The owners are open to candidates from all walks of life, they're looking for someone who can cover the pass and larder sections primarily, however there will be occasional breakfast shifts to cover the breakfast chefs days off. These will be daytime straight shifts with early finishes, and shared amongst the team.

If you'd like more information or are interested in applying, please get in touch. This is a great position with true hourly pay and year round job stability.

Please send an up to date CV quoting ref#16430 to:

ian@chefsinscotland.co.uk

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