Chef de Partie

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

Posted on February 6, 2019 | Start date March 15, 2019

Salary:From £12-£18 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 to Johanna Watson, Relief chef manageress, with an up-to-date CV and reference details quoting RELIEF 2019

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, (Senior) Ballathie House Hotel, Perthshire

Posted on February 5, 2019 | Start date February 5, 2019

Salary:£23,000- £25,000 negotiable depending on experience paid monthly plus share of tips Time back in lieu for more than 48 hours worked per week
Duration:Permanent
Hours:45 to 50
Days:5 days from 7, mainly straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:54
Covers:Lunch: 20 - 40; Dinner: up to 80; Breakfast: up to 80; Functions: Up to 200 in marquee
Food type:Modern Scottish 2AA Rosettes fine dining table d'hote 4/4/4 and 3/3/3 for lunch
Full-time chefs:8 full time chefs and 5 kitchen porters
Accommodation:Own room in staff block, shared bathroom, all meals provided - cost to be discussed - Wi-Fi included
Job description:

Ballathie Country House is a well known 4 Star 2AA Rosette House situated on the banks of the River Tay, in Perthshire. We are situated 12 miles North of Perth and 5.5 miles west of Cupar.

We are looking for a junior sous chef/Senior Chef de Partie to join our team working with head chef Scott Scorer. Rosette experience is preferred. You will get excellent training and there is good scope for career progression.

You will be cooking in all corners of the kitchen and everything is made freshly on the premises, fine dining only with some weddings in our marquee.

Beautiful location in this very well known country house only 10 minutes north of Perth.

Great for the outdoors.

The position is available now for the right candidate

How to apply:

Please apply to head chef Scott Scorer with a copy of your updated CV and contactable work references.

Work for partners:

possibly front of house

Contact details:scott.scorer@ballathiehousehotel.com | www.ballathiehousehotel.com
Apply online:Submit your CV now

Chef de Partie, Machair, Glasgow

Posted on February 5, 2019 | Start date February 6, 2019

Salary:Negotiable salary paid weekly plus tips and a bonus scheme to be discussed
Duration:Permanent
Hours:40 - 48 hours per week
Days:5 days from 7 closed Monday and Tuesday (this will change down the line)
Holidays:Statutory (28 days p/a)
Bedrooms:0
Covers:Lunch: will look to develop; Dinner: 68 seater restaurant
Food type:Traditional Scottish bar and restaurant with a contemporary twist
Full-time chefs:2 plus a kitchen porter
Accommodation:Live out
Job description:

Machair is a Scottish Bar and Restaurant situated on the Great Western Road in Glasgow.

We are looking to recruit an experienced Chef de Partie to join our new team.

We are newly opened and are looking to get the food operation up and running as soon as possible.

We have recently refurbished and have a very well-equipped large cellar kitchen.

This position is available now for the right chef.

How to apply:

Please apply to Ken Stott, Owner, with a copy of your updated CV and reference details

Work for partners:

No

Contact details:bennevisbar@gmail.com
Apply online:Submit your CV now

Chef de Partie, Gidi Grill, Tayside

Posted on February 5, 2019 | Start date February 5, 2019

Salary:£8.50 per hour negotiable plus tips, paid either monthly or weekly
Duration:Permanent
Hours:45 hours per week - paid for every hour that you work
Days:5 days per week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:30 cover restaurant
Covers:Lunch: 30; Dinner: up to 90; Functions: up to 30
Food type:Grill/BBQ - a la carte and bar menu
Full-time chefs:Brigade of 3 plus kitchen porters and a general assistant
Accommodation:accommodation available it relocating
Job description:

Gidi Grill is a brand new restaurant situated at City Quay in Dundee.

We are looking for a chef de partie or strong commis chef to join our team

You will be using a Josper charcoal grill so ideally you will have experience of this or at least good grill experience.

We are the number 1 restaurant on TripAdvisor in Dundee.

Hands on owners in place.

Position is available now for the right candidate.

How to apply:

Please apply to Mo Adeniyi, Owner with an up-to-date CV and reference details adebee2000@yahoo.com

Work for partners:

Possibly depending on experience

Contact details:maileniola2000@yahoo.com | www.gidigrill.com/
Apply online:Submit your CV now

Chef de Partie, 8647 - 4 star hotel Inverness City Centre, Invernesshire

Posted on February 5, 2019 | Start date February 6, 2019

Salary:£18,000 to £24,000 per annum paid monthly, tips shared
Duration:Permanent
Hours:45 - 50 hours per week
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:30 Bedrooms
Covers:Lunch: to 40; Dinner: to 80; Breakfast: to 60; Functions: to 80
Food type:Brasserie and fine dining
Full-time chefs:6 - 7 chef plus kitchen porters
Accommodation:accommodation may be available ideally live out
Job description:

I am looking for a Chef de Partie to work in this privately owned 4 star, hotel situated in Inverness City Centre.

You must have a Minimum of 2 years experience at this level with a good background.

Working in a quality hotel with an excellent reputation for producing high quality food.

This is an excellent opportunity for a committed chef, there is scope for promotion within the hotel.

Inverness is the capital of the Scottish Highlands with a population of 70,000 and has great facilities and plenty to do on time off.

This position is available now for the right candidate.

How to apply:

Please apply to Jade at Chefs In Scotland with an up-to-date CV and reference details. Quoting 8647

Work for partners:

Possible - depending on their experience

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

Chef de Partie, x2 - The Sidings, Edinburgh and Lothians

Posted on February 4, 2019 | Start date March 1, 2019

Salary:Up to £10.50 per hour
Duration:Permanent
Hours:35-37.5 hours
Days:5 days a week
Holidays:Statutory (28 days p/a)
Bedrooms:
Food type:Modern British using fresh local produce cooked from scratch
Full-time chefs:6 core kitchen staff plus 7 trainees
Accommodation:Live-out
Job description:

The Sidings, located in Newtongrange, Midlothian is a new Modern Cafe/Bistro. The Sidings are a social enterprise ran by Track2Train and Apex Scotland which will be opening in March 2019.

A fast paced environment serving a variety of food from morning rolls and retail sandwiches to corporate lunches and bistro dinner meals for up to 50 covers. Aiming for accolades.

Looking for two chef de parties to join our team. This is an exciting time to join as we are a brand new team in a fully refurbished kitchen. You will have good experience of working with fresh food. Must have an up to date food hygiene certificate.

Situated on the outskirts of Edinburgh in Newtongrange with good public transport links and parking.

Good work-life balance and working for a company who wants to make a difference and give back.

How to apply:

Please apply to Steve McDonald, Operations Manager, with your up-to-date CV and reference details

Work for partners:

No

Contact details:steve.mcdonald@apexscotland.org.uk
Apply online:Submit your CV now

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

Posted on February 2, 2019 | Start date February 13, 2019

Salary:£19,000 to £23,000 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.

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 Glenburn Hotel, Argyll and the Islands

Posted on February 1, 2019 | Start date February 1, 2019

Salary:Negotiable depending on experience.
Duration:Permanent
Hours:40 but does depend on season
Days:5 out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:122
Covers:Lunch: up to 100 but does vary; Dinner: up to 230; Breakfast: up to 230; Functions: some corporate events
Food type:Traditional Scottish Table d'hote plus upmarket restaurant using some local produce
Full-time chefs:7 at full strength plus kitchen porters
Accommodation:Own room with private facilities available on site including 3 meals a day on and off duty and TV and Wi-Fi - charged at £40 per week
Job description:

The Glenburn Hotel is a privately owned 122 bedroom hotel situated in Rothesay in the Isle of Bute, just off the west coast of Scotland. A beautiful location with outstanding views just a short ferry ride to the mainland at Wemyss Bay which is 30 miles from Glasgow city centre.

We are looking for a chef de partie to join our very stable team that we currently have in place. We would look for chefs who ideally have some experience at a similar level but it is more important that you have a willingness to learn and have a good work background as you will get very good training on site.

You will get meals 3 times per day on and off duty and we also provide uniforms which are all laundered on site so this is a great opportunity to get experience and save money.

Lots to do on days off as Rothesay has good ammenites including 3 nearby golf courses, stables, fishing and walking.

Good public transport links available to get to Glasgow also.

The hotel is closed in January and you can either take holidays in this time or take it unpaid but this is a full time position.

These positions are available now for the right candidates.

How to apply:

Please apply to Gordon Stewart, Head Chef with an up-to-date CV.

Work for partners:

Possibly depending on their experience.

Contact details:grstewart123@aol.com | theglenburnhotel.co.uk/
Apply online:Submit your CV now

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

Posted on February 1, 2019 | Start date April 1, 2019

Salary:£9 - £9.50 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, Bridgend Hotel & Restaurant, Argyll and the Islands

Posted on January 31, 2019 | Start date February 1, 2019

Salary:Competitive, negotiable depending on experience
Duration:Permanent
Hours:40
Days:5 days, mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:11
Covers:Lunch: 30-40; Dinner: 60-70; Breakfast: 15-20
Food type:Fresh & Local including Seafood & Game
Full-time chefs:4 plus a kitchen porter
Accommodation:Accommodation is in a 2 bedroom shared cottage - Own room shared facilities.
Job description:

The Bridgend is looking to recruit a Chef de partie to join their stable and friendly team.

They are a 3 star Gold Hotel with 11 Bedrooms, Restaurant and Bar located on the Island of Islay on the West coast of Scotland.

Looking to recruit a Chef De Partie who is motivated and hard working to join our Kitchen Team under the Leadership of Scott Chance our Head Chef.

Working hours will be a minimum of 40 hours per week over 5 days, mixed shifts.

Accommodation is a shared cottage.

The position is available now for the right candidate.

How to apply:

Please send an up to date CV and reference details to Scott Chance, Head Chef.

Work for partners:

Front and back of house work available.

Contact details:swg904@aol.com | www.bridgend-hotel.com
Apply online:Submit your CV now
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