Commis Chef

Results page: 1 2

Commis Chef, Powfoot Hotel, Dumfries and Galloway

Posted on February 27, 2020 | Start date February 28, 2020

Salary:Negotiable depending on experience paid weekly plus a share of the tips Time back in lieu for extra hours worked
Duration:Permanent
Hours:40
Days:5 mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: to 55; Dinner: to 85; Breakfast: 25; Functions: 120
Food type:Modern European high quality
Full-time chefs:4 plus kitchen porters
Accommodation:Accommodation available if required - no charge - TV and Wi-Fi included
Job description:

Del Amitri Restaurant @ The Powfoot Hotel is a privately owned and run 14 bedroom hotel situated at Powfoot near Annan.

Headed up by Chef/Owner Martin Avey and his wife Lisa looking after front of house.

We are looking for a Full Time Chef to join our busy kitchen team.

Experience preferred.

Essential that you are able to multitask whilst being aware of your surroundings, we are also looking for you to have the following qualities:

- Self Motivated
- Hard Worker
- Flexible
- Organised
- Strong Listening & Communication Skills
- Team Player
- Able To Work Under Pressure In A Fast Paced Environment

The Salary will be negotiable depending on experience.

Own transport would be beneficial. Must be able to work evenings and weekends.

How to apply:

Contact Martin and Lisa Avey with a copy of your updated CV and reference details

Or if you would like to call in the first instance please call 01461 700 300.

Work for partners:

No

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

Commis Chef, Bridge of Lochay Hotel, Stirlingshire

Posted on February 27, 2020 | Start date March 12, 2020

Salary:Paid Hourly on weekly basis plus share of tips.
Duration:Seasonal
Hours:circa 35 but varies seasonally.
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: 10-25; Dinner: 20-50; Breakfast: 2-24; Functions: 50
Food type:Scottish Fresh, locally sourced
Full-time chefs:3 plus 1-2 kitchen porter
Accommodation:Available
Job description:

Bridge of Lochay Hotel is a 12 bedroom 3 star family owned hotel situated in the beautiful village of Killin, 1 hour from Perth.

We are looking for a Commis Chef to join our well established friendly, calm team.

We run a traditional inn with an excellent local reputation for good food and great hospitality.

This is a great place to work and gain experience to further your career.

This may suit a couple as we are looking for front of house staff.

This position is available from March to September

How to apply:

Email CV

Work for partners:

Possibly.

Contact details:reservations@bridgeoflochay.co.uk | www.bridgeoflochay.co.uk
Apply online:Submit your CV now

Commis Chef, Cove Bay Hotel, Grampian

Posted on February 25, 2020 | Start date February 25, 2020

Salary:£16,500 per annum paid monthly plus a share of tips.
Duration:Permanent
Hours:up to 45
Days:5
Holidays:Statutory (28 days p/a)
Bedrooms:14
Covers:Lunch: average 50; Dinner: average 70; Breakfast: average 12; Functions: occasional
Food type:large selection of Scottish and International Cooking
Full-time chefs:4 plus 3 kitchen porters
Accommodation:Live out
Job description:

The Cove Bay Hotel is a privately owned 14 bedroom hotel 3 miles to the South of Aberdeen city centre.

Looking for a young chef to join our team. This would suit a chef who has potentially just finished School or College and looking for their first job working in the kitchen.

Working in a stable friendly environment and a modern well equipped kitchen which is a reasonable size.

Good transports links with regular buses into and out of Aberdeen.

Former coaching inn dating back to the early 19th century Serving a large selection of Scottish and International dishes using fresh ingredients from the best local suppliers.

This position is available now for the right candidate.

How to apply:

Please apply to Guy Craig, with your updated CV and reference details

Work for partners:

no

Contact details:guy@covebayhotel.co.uk | www.covebayhotel.co.uk
Apply online:Submit your CV now

Commis Chef, Rowantree Hotel, Moray and Strathspey

Posted on February 24, 2020 | Start date May 24, 2019

Salary:negotiable depending on experience.
Duration:Permanent
Hours:40 - 45 hours per week
Days:5 - 5.5 days per week - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: up to 30; Dinner: Up to 45; Breakfast: Up to 20
Food type:Traditional Scottish
Full-time chefs:Brigade of 3 chefs and a kitchen porter
Accommodation:Live out
Job description:

Situated just a few miles outside Aviemore, this small hotel in a stunning setting enjoys an excellent reputation for providing fine Scottish cuisine and welcoming service. We are now seeking a committed, friendly team player to provide outstanding customer service for our highly regarded restaurant and hotel.

The successful candidate will have the opportunity to work on all sections of the kitchen and learn from our experienced team and award-winning head chef. This exciting position offers opportunity to progress into a higher role and is ideal for someone looking to gain experience.
The ideal candidate will also be a team player and happy to support our small and friendly team with a variety of duties. A positive and flexible
attitude are essential to ensure that a consistent high level of customer service is provided.

You will have a passion for delivering outstanding service, and fresh, quality cuisine with impeccable attention to detail.

This is a full- time position over 5-6 days per week. You will be rewarded with a competitive salary, share of tips as well as ongoing training and
support to help develop your career.

Accommodation is not available so this would ideally suit someone in the Badenoch and Strathspey area.

How to apply:

Please apply by sending a CV and cover letter to jonnycassidy@yahoo.co.uk

Work for partners:

Possible depending on their experience

Contact details:jonnycassidy@yahoo.co.uk | www.rowantreehotel.com
Apply online:Submit your CV now

Commis Chef, The Buccleuch and Queensberry Hotel, Dumfries and Galloway

Posted on February 24, 2020 | Start date February 25, 2020

Salary:up to £23,000 per annum depending on experience plus a share of the tips
Duration:Permanent
Hours:50 hours
Days:5 days from 7, mixture of shifts - off Monday and Tuesday
Holidays:Statutory (28 days p/a)
Bedrooms:14 bedrooms
Covers:Lunch: to 60; Dinner: up 60; Breakfast: up to 30
Food type:1 Rosette
Full-time chefs:6 chefs plus kitchens porters
Accommodation:Free accommodation is provided next to the hotel
Job description:

The Buccleuch and Queensberry arms Hotel is a food led business situated in Thornhill, with a very busy restaurant trade.

We now require either a strong commis chef or chef de partie to join our team of chefs.

The kitchen prepares and cooks everything from scratch, using the best in local and seasonal produce to produce an award winning menu with weekly changing specials.

Good training provided and good scope for career progression.

This is an exciting & brilliant opportunity to join our dedicated team and work for a forward-moving and ever expanding, family run company.

This position is available now for the right candidate.

How to apply:

Please send up to date CV and relevant work references to Will Pottinger, Head Chef

Work for partners:

No

Contact details:wp@bqahotel.com | www.bqahotel.com
Apply online:Submit your CV now

Commis Chef, Friars Carse Country House Hotel, Dumfries and Galloway

Posted on February 22, 2020 | Start date February 22, 2020

Salary:£18,000 - £20,000 per annum, paid monthly plus tips.
Duration:Permanent
Hours:40 hours per week
Days:5 days from 7 mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:22
Covers:Lunch: Few; Dinner: Up to 35; Breakfast: Up to 35; Functions: 120
Food type:Quality A la Carte, Bar Snacks and busy functions
Full-time chefs:4 chefs plus kitchen porters
Accommodation:Live - out
Job description:

Situated 7 miles from Dumfries in 45 acres adjacent to the river Nith is a 22 bedroom, 3 star hotel.

We are looking for a Commis Chef or Chef de Partie to join our stable and friendly team.

Function experience is preferred but not essential.

There are good bus links to and from the hotel.

There is a staff uniform provided, also offer staff discounts for family and friends on hotels across the group.

This position is available now for the right candidate

How to apply:

Please apply to Frank Long with an up to date CV and reference details.

Work for partners:

No

Contact details:frank.long@pofr.co.uk
Apply online:Submit your CV now

Commis Chef, x2 The Summer Isles Hotel & Restaurant, Ross and Cromarty

Posted on February 22, 2020 | Start date March 23, 2020

Salary:From £9.00 per hour + share of tips (paid at end of season) + evening meal + pension
Duration:Seasonal
Hours:50 – 70 hours per week
Days:5 or 6 days from split shifts and a share of breakfast duties
Holidays:Statutory (28 days p/a)
Bedrooms:13
Covers:Lunch: 20; Dinner: 50; Breakfast: 25; Functions: None
Food type:Modern French, primarily seafood-based, sustainable, local, high-level
Full-time chefs:4 chefs (3 on duty at any shift) plus 1 kitchen porter
Accommodation:Own room in shared staff accommodation - £100 per month all-in
Job description:

This is a small but very well-known hotel, restaurant and bar set in a landscape of sea, mountains and islands on the far North-West coast of Scotland. Guests visit the hotel to enjoy the landscape, the tranquility and - very importantly - the food!


We are seeking two enthusiastic and hard-working Commis Chefs with a desire for culinary advancement. You will work alongside our awarded Head Chef Filip Verheyden in a kitchen where ambition and creativity is expected (modern French, seafood-based) and input is encouraged from the whole team.


We offer a dynamic and fun environment and a steep learning curve for the right candidates with the opportunity for significant growth as a professional chef in a creative and ambitious kitchen.

We are now recruiting for the 2020 season which runs from late March until late October 2020.

How to apply:

Please apply to with an up to date CV to Filip Verheyden, Head Chef.

Work for partners:

Yes – in the kitchen, front of house or housekeeping

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

Commis Chef, Duchally Country Estate, Perthshire

Posted on February 21, 2020 | Start date February 24, 2020

Salary:Hourly rate above minimum wage negotiable depending on experience paid monthly plus a share of tips
Duration:Permanent
Hours:40
Days:5 days out of 7 - straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:9 bedrooms and 50 luxury lodges
Covers:Lunch: 30-60; Dinner: 30-100; Breakfast: up to 40; Functions: up to 150
Food type:Modern Scottish, everything made fresh on the premises daily
Full-time chefs:7 plus kitchen porters
Accommodation:Live-out
Job description:

Duchally is a luxury country estate located 20 miles from Perth. Set in 27 acres of parklands and picturesque scenery.

We are looking for an experienced commis chef to join the award winning team.

Ideally you will have some experience within a quality hotel/restaurant but excellent training will be provided. You will be joining a stable and friendly team.

Meals are provided on duty and a staff uniform will be included.

You will also be entitled to complimentary use of the leisure facilities and also benefits including discounts on worldwide holidays.

This position is available now for the right candidate.

How to apply:

Please send an up to date CV and reference details to Graeme Gunn, Head Chef.

Work for partners:

Possibly depending on experience

Contact details:Graeme.gunn@clcworld.com | www.duchally.co.uk/
Apply online:Submit your CV now

Commis Chef, The Globe Inn Dumfries, Dumfries and Galloway

Posted on February 13, 2020 | Start date March 2, 2020

Salary:Negotiable depending on experience paid monthly plus a share of the tips
Duration:Permanent
Hours:40-45
Days:5 days – 2 days off together
Holidays:Statutory (28 days p/a)
Bedrooms:
Covers:Dinner: Main Restaurant: 40 covers; Functions: Three private dining rooms, 6, 15 and 25 covers
Food type:Classic pub and Scottish cuisine delivered with a twist
Full-time chefs:7
Accommodation:live-out
Job description:

1610 at The Globe Inn is a stunning restaurant with an abundance of history located within the heart of Dumfries. Recently undergoing a refurbishment, The Globe Inn now hosts a 40 cover restaurant and a beautiful Private Dining Facility that is steeped in the history of one of its most famous patrons – the world-famous poet Robert Burns. The Business strives to offer some of the best food, drinks and service in the region. Due to increasing business The Globe Inn has a fantastic opportunity for a driven and passionate individual to join our close-knit and dynamic team. This permanent position is well suited to an individual who is looking to advance their Chef career and gain hands-on learning experience in a thriving, supportive and driven workplace.

Roles and Responsibilities:
The successful candidate will be based in the Kitchen and will have the opportunity to work on all sections of the kitchen. This exciting position offers opportunity to progress into a higher role.
Responsibilities of a Commis Chef include but are not limited to:
- Assisting other chefs in the kitchen
- Helping with deliveries
- Measuring ingredients accurately
- Preparing Mise en Place
- Assisting with stock rotation
- Following high standard of health and hygiene regulations
- Cleaning of kitchen and store areas

Key Requirements:
The successful candidate must have a lot of stamina due to storage areas and main kitchen being split between 3 levels, they must also be eager to learn and have a passion for food and cooking. The ideal candidate should also be willing to be versatile within the kitchen environment, and look to gain experience on each section of the kitchen. To work at The Globe you must have a positive mental attitude and proactive work ethic, your willingness to be apart of a driven and dedicated team will require patience and a keen attention to detail.

Any of the following qualifications are preferable:
- SVQ/NVQ Level 2 or 3 in Professional Cookery
- City and Guilds Diploma in Professional Cookery
- HND/HNC In Professional Cookery
- Basic/Intermediate Food Hygiene Certificate

Applicants should be made aware there is a substantial amount of manual handling involved in the role.

Summary:
If you are a driven individual who is passionate about cooking with some of the best produce in the country, willing to work hard and learn from senior kitchen staff, and willing to contribute to the development of The Globe, then this is the opportunity for you!
Your career progression, culinary skills and knowledge will be greatly improved by being apart of this driven team of Michelin experience hospitality professionals , if your after job satisfaction then act fast.

How to apply:

To apply please email a cover letter and Curriculum Vitae to Fraser Cameron (Sous Chef) at: F.Cameron@annandaledistillery.com
Closing date for applications will be Friday 28th February 2020

Work for partners:

no

Contact details:F.Cameron@annandaledistillery.com | www.globeinndumfries.co.uk/
Apply online:Submit your CV now

Commis Chef, The Three Chimneys Restaurant with Rooms, Skye and Lochalsh

Posted on February 13, 2020 | Start date February 14, 2020

Salary:£20,500 per annum - negotiable on experience paid monthly Tip are around £2000 a year, paid monthly. Overtime paid after 48 hours
Duration:Permanent
Hours:Varies, but between 48 and 60
Days:4 days per week
Holidays:Statutory (28 days p/a)
Bedrooms:6
Covers:Lunch: Up to 30; Dinner: up to 55; Breakfast: Up to 12; Functions: none
Food type:Modern Scottish 3 AA rosettes
Full-time chefs:8 + Kitchen porters
Accommodation:Staff accommodation available - £250.00 a month this covers all bills
Job description:

The Three Chimneys is an iconic Scottish destination restaurant with worldwide reputation.

Cooking and serving only the very best of fresh, local ingredients including seafood from the island and many other items. Has held 3 AA rosettes for food for 17 years.

We are looking for a commis to join our team. You will be using the best ingredients our Scottish larder has to offer.

We are very keen on training our chefs including courses and HIT training. We are keen to push for further accolades including a Michelin star.

This is a good opportunity for any commis to be part of the team.

We are closed over Christmas and New year and holidays can be taken during this time or during season.

This position is available now for the right candidate.

How to apply:

Please send your up-to-date CV and reference details to Scott Davies, head chef.

Work for partners:

Possibly depending on their experience

Contact details:chefscott@threechimneys.co.uk | www.threechimneys.co.uk
Apply online:Submit your CV now
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