Chef de Partie

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Chef de Partie, (Pastry) Summer Isles Hotel, Ross and Cromarty

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

Salary:£29,000 per annum, paid monthly plus tips
Duration:Seasonal
Hours:40-48
Days:5 - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: Up to 30; Dinner: Up to 50; Breakfast: We have a breakfast chef
Food type:Bistro/casual restaurant (strong accent on quality)
Full-time chefs:3 full time chefs and a breakfast chef
Accommodation:own staff room available at £95 per month
Job description:

We are a small, famous hotel set in a unique landscape of sea, hills, and islands on the far North-West Coast of Scotland. Our restaurant has offered excellent cuisine for the last 30 years and boasted a Michelin Star for 13 years.

In the last 10 years the hotel has won awards as Best Restaurant in the Highlands and Islands; Best Independent Scottish Hotel; Best UK Cheeseboard; Best Hospitality Employer in Scotland.

We are looking for someone creative with a can-do attitude that genuinely enjoys cooking and is not afraid of hard work. We are looking for a pastry chef who can be creative and bring their own style to the business. You will be solely responsible for the pastry section of the kitchen creating desserts, pastry items and general prep for doing desserts for the menu.

Accommodation provided in staff house. Meals included every day.

5-day working week.

We welcome couples!

We have a young international team who always thrive to create a great work atmosphere.

Good rate of pay and conditions. Holiday pay as standard. Share of tips.

Would suit those who love the outdoors – not for city lovers.

How to apply:

Please apply to Norbert with an up to date Cv and a recent photograph of yourself

Work for partners:

Couples welcome. We have positions available for front of house and housekeeping as well.

Contact details:welcome@summerisleshotel.com | www.summerisleshotel.com
Apply online:Submit your CV now

Chef de Partie, The Moorings Hotel Motherwell, Lanarkshire

Posted on March 27, 2019 | Start date March 27, 2019

Salary:£9 per hour, paid monthly plus a share of tips
Duration:Permanent
Hours:45 to 48 hours per week
Days:5 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:30 bedrooms
Covers:Lunch: 30 to 50; Dinner: dinners up to 50; Breakfast: up to 50; Functions: Functions to 65
Food type:Fresh bar and functions
Full-time chefs:4 chefs plus kitchen porters
Accommodation:live out
Job description:

The Moorings Hotel in Motherwell is a 30 bedroom 3 star hotel.

We are looking for a chef de partie to work alongside our head chef to ensure the smooth running of the kitchen.

Working in a busy hotel, you will be responsible for your own section in the kitchen.

Discount on hotels worldwide.

The positions is available now for the right person.

How to apply:

Please apply to Leon Quate, group Executive Chef with an up to date Cv and reference details.

Work for partners:

Positions available in front of house or housekeeping

Contact details:lquate@garfieldhotel.co.uk | www.mooringsmotherwell.co.uk
Apply online:Submit your CV now

Chef de Partie, Barley Bree, Perthshire

Posted on March 27, 2019 | Start date March 27, 2019

Salary:Salary of £22,000 - £23,000 depending on experience plus share of tips and workplace pension scheme
Duration:Permanent
Hours:45-48
Days:5 days out of 7 shut Monday and Tuesday
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: 10- 30; Dinner: 20 - 50; Breakfast: 12; Functions: 40-150
Food type:Modern British - lots of local Scottish produce
Full-time chefs:3 plus breakfast chef plus kitchen porters
Accommodation:Live in accommodation is available onsite
Job description:

Barley Bree is a country restaurant with rooms in Muthill, 3 miles south of Crieff and 5 miles north of Auchterarder.

We are looking for an enthusiastic chef de partie to join our award winning restaurant.

We serve a regularly changing menu and choices are fuelled by what is currently the best available including foraged items, game and seafood.

The kitchen is fitted out with all the best equipment including Pacojet, Thermomix, Electrolux combi oven, Athanor plancha and radian. We use local farms and regularly take whole beef, pigs and lambs as well as a steady supply of local game and foraged food.

An excellent opportunity to progress in your career.

This position is available now for the right candidate.

How to apply:

Please apply to Fabrice Bouteloup with an up-to-date CV and reference details or call 01764 681451 or pop in to see us at Barley Bree restaurant with rooms, 6 Willougbhy Street, Muthill PH5 2AB

Work for partners:

Work always available for the right people

Contact details:info@barleybree.com | www.barleybree.com
Apply online:Submit your CV now

Chef de Partie, Mingary Castle, Lochaber

Posted on March 27, 2019 | Start date February 26, 2019

Salary:Negotiable Paid monthly
Duration:Seasonal
Hours:40 minimum
Days:5
Holidays:30 days including statutory holidays
Bedrooms:5
Covers:Lunch: 2-12; Dinner: 2-12; Breakfast: 2-12
Food type:Progressive Scottish Food, Tasting Menu predominantly
Full-time chefs:2
Accommodation:Assistance will be provided with accommodation
Job description:

Privately Owned Luxury Castle on the West Coast of Scotland, on the Ardnamurchan Peninsula.

We are looking for an experienced seasonal chef to join the team. We are looking for a passionate chef who will in time have the opportunity to have creative control and create dishes for the menu.

The food is inspired by the new Nordic food movement, and the menu is predominantly a daily changing, seasonal tasting menu, with 3-course meals on occasion.

How to apply:

Please email your CV

Work for partners:

This may be possible depending on skills of partner

Contact details:darren.ross@mingarycastle.com | https://www.ardnamurchanestate.co.uk/mingary-castle
Apply online:Submit your CV now

Chef de Partie, Hetland Garden Centre, Dumfries and Galloway

Posted on March 27, 2019 | Start date March 27, 2019

Salary:Negotiable hourly rate available, paid monthly plus a share of tips.
Duration:Permanent
Hours:40 hours per week working 9am - 5pm
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Lunch: Up to 160 over the day, dependant on the of the week
Food type:Traditional cafe food serving afternoon tea and daily specials
Full-time chefs:2 plus kitchen porters
Accommodation:live out
Job description:

Hetland Garden Centre was established in 1995 and we are one of Southern Scotland's leading garden centre's. We are looking for a chef de partie who can assist our head chef in the kitchen producing quality food for our customers.

We are a large establishment and have a soft play area as well as our popular Dino Park outside. We are open 7 days a week and are busy all year round. School holidays are our busiest time and we would ideally like someone in place for Easter.

Are you sick of working unsociable hours, but love what you do? Then we have an exciting opportunity available at our Garden Centre. We have recently upgraded our Tea Room and menu and employed a chef to take us to the next level.

The ideal chef needs to be:

Enthusiastic about work and have a passion to produce good food.

Flexible approach towards their work

Well presented appearance and excellent communication skills

Be organised and calm under pressure

Must be a driver due to location

The position is available now for the right candidate.

How to apply:

Please apply to David Wilson with an up to date Cv and reference details.

Work for partners:

Contact details:david@hetlandgardencentre.co.uk | www.hetlandgardencentre.co.uk
Apply online:Submit your CV now

Chef de Partie, Bistro Deluxe by Paul Tamburrini, Edinburgh and Lothians

Posted on March 26, 2019 | Start date March 26, 2019

Salary:£22,000 negotiable depending on experience paid four weekly plus tips
Duration:Permanent
Hours:45
Days:5 days - mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:158
Covers:Lunch: up to 80; Dinner: up to 80
Food type:Scottish fresh bistro - very high quality
Full-time chefs:10-12 chefs plus kitchen porters
Accommodation:Live out
Job description:

Bistro Deluxe by Paul Tamburrini is situated in the city centre of Edinburgh right by the Scottish parliament.

There is a state of the art kitchen, a trendy restaurant and bar area and the very best of crockery, cutlery and glassware, providing a superb dining experience for our guests.

Extremely talented front of house staff to deliver a casual but excellent service engaging with the clients.

Using very good quality, local produce with nearly everything made in house.

We are looking to recruit a chef de partie to join our new team. You will be responsible for your own section of the kitchen.

Excellent training provided by the head chef Paul, described in the Scotsman as 'a life coach for food'.

The position is available now for the right candidate.

How to apply:

Please apply to Paul Tamburrini, head chef, with an up-to-date CV and reference details and cc all applications to Peter, manager, at peter@bistrodeluxept.co.uk.

Work for partners:

No

Contact details:Paul@bistrodeluxept.co.uk | www.paultamburrini.co.uk/
Apply online:Submit your CV now

Chef de Partie, The Priory Hotel, Invernesshire

Posted on March 26, 2019 | Start date March 26, 2018

Salary:£22,000 negotiable depending on experience. Paid monthly and you will receive a share of the tips
Duration:Permanent
Hours:40 hours per week
Days:5 days from 7 - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:38
Covers:Lunch: 70 - 150; Dinner: 150 - 250; Breakfast: 20 - 70
Food type:Scottish a la carte using local produce
Full-time chefs:5 chefs plus kitchen porters
Accommodation:accommodation available in your own room in shared staff house - small charge - Wi-Fi included
Job description:

The Priory in Beauly is a privately owned hotel which has been established for over 40 years that is located in the historic village of Beauly, 20 minutes North-West of Inverness.

We are looking for a chef de partie who has grill experience to join our good, stable and friendly team that we have in place.

Beauly is well positioned and has good bus and train links.

Using lots of fresh, local and seasonal produce to serve a traditional Scottish fayre a la carte menu.

This position is available now for the right candidate and is a permanent, all year round position.

How to apply:

Please apply to Kate, General Manager, with an up to date CV and CC all CVs to Kate@priory-hotel.com

Work for partners:

Yes, housekeeping or Front of House

Contact details:sales@priory-hotel.com | www.priory-hotel.com
Apply online:Submit your CV now

Chef de Partie, Nethy Bridge Hotel, Invernesshire

Posted on March 26, 2019 | Start date March 26, 2019

Salary:From £9 per hour negotiable depending on experience, paid monthly plus tips
Duration:Permanent
Hours:40 - 45 per week
Days:5 days from 7 split shifts
Holidays:Statutory (28 days p/a)
Bedrooms:70
Covers:Lunch: 120; Dinner: 120; Breakfast: 120; Functions: 170
Food type:Traditional Scottish Table d'hote
Full-time chefs:3 chefs + Kitchen porter
Accommodation:Own room in hotel including TV and Wi-Fi - no charge
Job description:

The Nethy Bridge Hotel is a 70 bedroom hotel situated in the Cairngorm Mountains which is great for outdoor pursuits and has a great winter Ski season.

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

There is lots of outdoor activities to do on days off.

We are a well establish company.

This position is available now for the right candidate.

A great place to live and to work.

How to apply:

Please email over a copy of your updated CV and reference details to Eva Secker, General Manager

Work for partners:

Possibly depending on experience.

Contact details:nethybridgemanager@strathmorehotels.com | www.strathmorehotels.com
Apply online:Submit your CV now

Chef de Partie, / Junior sous, Atholl Arms Hotel, Perthshire

Posted on March 25, 2019 | Start date March 25, 2019

Salary:£20,000 - £24,000 per annum, paid weekly. Plus tips.
Duration:Permanent
Hours:up to 48
Days:5 out of 7
Holidays:Statutory (28 days p/a)
Bedrooms:17
Covers:Lunch: 20 - 50; Dinner: 20- 50; Breakfast: up to 30
Food type:High quality bar and bistro
Full-time chefs:4 plus kitchen porter
Accommodation:Accommodation available.
Job description:

The Atholl Arms Hotel situated in Dunkeld has 2 dining options. Our Bar and Bistro, busy all year round seats 45, a mixture of classic and contemporary dishes.

Our RiverView Restaurant offering seating for 40 serving focuses more on local and seasonal dishes. We strive to keep ahead of the competition in our style and presentation and in both venues also cater for vegan palates.

We are looking for a chef de partie/ junior sous to join our team.

You must be able to demonstrate flexibility with menus for both venues and most of all be very passionate about food and have a strong desire to keep the food we serve seasonal.

We are busy all year round and a great package will be available for the successful candidate.

Uniforms provided.

Meals on duty.

Pre - arranged summer holidays.

How to apply:

Please apply to admin@baloghhotels.co.uk with an up to date Cv and reference details.

Work for partners:

Front of house or housekeeping is available for partners.

Contact details:admin@baloghhotels.co.uk | www.athollarmshotel.com
Apply online:Submit your CV now
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