Outside Scotland/Chefs In NZ

Pastry 'Ironside' Chef, Sharrow Bay Hotel, England

Posted on May 21, 2019 | Start date June 4, 2019

Salary:£24,000 per annum plus tips of approx £1,500
Duration:Permanent
Hours:48
Days:5 from 7
Holidays:Statutory (28 days p/a)
Bedrooms:17
Covers:Lunch: 25; Dinner: 40; Breakfast: 34; Functions: 50
Food type:Classic British food
Full-time chefs:6
Accommodation:single private room
Job description:

Sharrow Bay, is the original Country House Hotel, renowned for its excellent culinary reputation, and for inventing Sticky Toffee Pudding. Idyllically located on the Eastern shore of Ullswater in the heart of the Lake District near Penrith, we are currently seeking a Sous Chef for pastry.

Sharrow Bay is a 17-bedroom Luxury hotel and restaurant, and caters for small functions. The Pastry Chef must be able to fully support the Head chef with the running of the busy kitchen department at this property. This is a top-quality hotel with a world-wide reputation, a ground-breaking business.

This role needs a Pastry Chef who can bring fresh, exciting ideas to the menus in keeping with the modern British, seasonal cooking theme. At the same time, you must be capable of assisting in controlling the kitchen as well as the team.

The suitable candidate will be someone who has excellent all-round cooking skills, and is also a strong team leader. A background working in hotels with at least two AA Rosettes as well as busy banqueting departments is needed for this role.

Live in can be made available if required.

Thank you for submitting your C/V, but we will not be able to reply to all unsuccessful applicants due to the volume.

Job Type: Full-time

How to apply:

By Email with C/V

Work for partners:

Housekeeping duties

Contact details:Nick.romano@stoneaston.co.uk | info@sharrowbay.co.uk
Apply online:Submit your CV now

Sous Chef, Farlam Hall, England

Posted on May 16, 2019 | Start date May 16, 2019

Salary:£28,000 per annum, paid either weekly or monthly plus a share of tips.
Duration:Permanent
Hours:40 - 50 dependant on business
Days:5 days out of 7 - mixture of shifts
Holidays:Statutory (28 days p/a)
Bedrooms:12
Covers:Lunch: up to 20 covers, we cater for afternoon tea; Dinner: Up to 40; Breakfast: Up to 30
Food type:English country house to a high, fine dining standard
Full-time chefs:2 plus kitchen porters, 3 at full strength
Accommodation:Live out 12 miles from Carlisle - a small cottage can be provided for 3 -6 months as part of the package
Job description:

Farlam Hall is a 12 bedroom Relais and Chateaux 3 red star hotel situated 2.5 miles from the lovely village of Brampton in the north of England.

We are a well established family-run business and we are looking for a sous chef to join the team.

Ideally you will have experience working in fine dining, rosette experience is not essential.

12.5 miles from Carlisle so a very central location with lots do do on your days off.

Cooking food to a 2 rosette standard.

Lots of scope for career progression with input into menu's.

Uniforms provided on duty.

The position is available as soon as possible for the right candidate.

How to apply:

Please apply to Peter Hall with an up to date Cv and reference details.

Work for partners:

Yes in front of house or housekeeping.

Contact details:peter@farlamhall.co.uk | www.farlamhall.co.uk/
Apply online:Submit your CV now

Chef de Partie, The Daffodil Hotel Grasmere, Cumbria, England

Posted on May 15, 2019 | Start date May 16, 2019

Salary:from £21,500 per annum - paid monthly with a share of tips
Duration:Permanent
Hours:approximately 45 hours per week
Days:4 days per week mixed shifts
Holidays:Statutory (28 days p/a)
Bedrooms:77
Covers:Lunch: 30 at the moment, keen to develop; Dinner: 100; Breakfast: 150; Functions: 150
Food type:Restaurant looking for accolades, bar, al fresco contemporary dining and functions
Full-time chefs:14 in the kitchen at full strength
Accommodation:room in shared house at £35 per week
Job description:

The Daffodil Hotel in Grasmere in Cumbria is a 77 bedroom 4 star hotel which is keen to push for further accolades.

We are looking for a chef de partie to join our team. Working with well known British Head Chef Graham Harrower who comes from a very strong 3AA Rosette background.

We have a very modern state of the art kitchen and you will be working in a lovely part of the world in north England.

This will suit a chef a who love the outdoors and a good quality of life.

A good place to live and work.

How to apply:

Please apply to Graham Harrower, Executive Chef with your-up to-date CV and details of relevant work references.

Work for partners:

yes Restaurant Management, front of house, kitchen or house-keeping

Contact details:graham@daffodilhotel.com | www.daffodilhotel.co.uk
Apply online:Submit your CV now

Sous Chef, (Junior Sous) La Barbarie Hotel, Guernsey Channel Islands, Rest of the world

Posted on May 8, 2019 | Start date May 8, 2019

Salary:£24,500 Per Annum Starting Salary + Tips + A “Travel to Guernsey” expenses of up to £150.00 available after 28 days of employment
Duration:Permanent
Hours:45/48
Days:5 and a half days per week
Holidays:3 Weeks rising to 4 weeks annual paid Holiday per annum
Bedrooms:37
Food type:1 rosette restaurant using fresh local produce
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Excellent En-suite Sole use Double Room Accommodation charged at £85 per week
Job description:

La Barbarie is a 37 bedroom 4 star hotel situated in St. Martin on the south coast in Guernsey.

We are looking for an experienced Junior Sous Chef to work in a brigade of up to 6 chefs.

Ideally you will have experience at Chef de Partie level in a similar type of hotel or restaurant and have good kitchen management skills and be committed to providing a high level of cuisine and service at all times. This is an ideal opportunity to progress in your career and move up in the ranks.

Duties will include daily preparation and presentation of food and ensuring the kitchen is kept hygienically clean.

Previous experience in the UK will be advantageous and preferably at minimum one rosette standard. This position requires a good level of English, good communication skills and excellent attention to detail. Working a Five and a half day week

REMUNERATION £24,500.00 per annum + Benefits below

A "Travel to Guernsey" expenses of up to £150.00 will be claimable after 3month of employment. Please ensure you have relevant receipts.

Following 3 months of employment, you will qualify for Medical costs assistance to a maximum value of £250.00 per annum.

This will cover Local Doctor Surgery Visits, A+E Visits and Dental cost. Full receipts will be required.

Tips will be paid out at the end of each quarter.

After 8 Months of Employment an annual bonus of £150.00 to help with travel on/off island will be paid each year on or around the 28th of January.

How to apply:

Please apply to Andrew Coleman, General Manager, with an up-to-date CV and reference details.

Work for partners:

Possibly depending on experience

Contact details:Andy@labarbariehotel.com | www.labarbariehotel.com
Apply online:Submit your CV now

Chef de Partie, La Barbarie Hotel, Guernsey Channel Islands, Rest of the world

Posted on May 8, 2019 | Start date May 8, 2019

Salary:£22,000.00 Per Annum Starting Salary + Tips + A “Travel to Guernsey” expenses of up to £150.00 available after 28 days of employment
Duration:Permanent
Hours:45/48
Days:5 and a half days per week
Holidays:3 Weeks rising to 4 weeks annual paid Holiday per annum
Bedrooms:37
Food type:1 rosette restaurant using fresh local produce
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Excellent En-suite Sole use Double Room Accommodation charged at £85 per week
Job description:

La Barbarie is a 37 bedroom 4 star hotel situated in St. Martin on the south coast in Guernsey.

We are looking for an experienced Chef to work in a brigade of up to 6 chefs.

Ideally you will have experience at Chef de Partie level in a similar type of hotel or restaurant and have good kitchen management skills and be committed to providing a high level of cuisine and service at all times.

Duties will include daily preparation and presentation of food and ensuring the kitchen is kept hygienically clean.

Previous experience in the UK will be advantageous and preferably at minimum one rosette standard. This position requires a good level of English, good communication skills and excellent attention to detail. Working Five and a half day week.

Excellent En-suite Accommodation can be provided with Free WiFi and laundry facilities.

How to apply:

Please apply to Andrew Coleman, General Manager, with an up-to-date CV and reference details

Work for partners:

Possibly depending on experience

Contact details:Andy@labarbariehotel.com | www.labarbariehotel.com
Apply online:Submit your CV now

Head Chef, 9177 - 4 Star hotel in Grasmere, England

Posted on April 26, 2019 | Start date April 27, 2018

Salary:£32,000 - £35,000 per annum - paid monthly plus a share of tips
Duration:Permanent
Hours:approximately 45 hours per week
Days:5 days per week straight shifts
Holidays:Statutory (28 days p/a)
Bedrooms:77
Covers:Lunch: 30 at the moment, keen to develop; Dinner: 100; Breakfast: 150; Functions: 150
Food type:The Restaurant menu is modern British and starting to lean towards a more fine dining style of food, the core 5-5-5 will change fortnightly giving great scope for a creative chef.
Full-time chefs:kitchen brigade of 6, plus 2 kitchen porters on each shift, total brigade is 14.
Accommodation:room in shared house charged at £190 per month
Job description:

I am looking for a Head chef for a 4 star hotel situated in Grasmere.

Reporting to the Executive Chef, the Head Chef will manage the kitchen in the evenings (2pm -11pm) supporting a busy restaurant with on average 60 - 100 covers a night.

Working with the day shift, the position will also support delivery of afternoon teas, for which the hotel is renown and can deliver up to 100 on a busy weekend day.

The ideal candidate will have a minimum of two years' experience working at Head Chef level within a quality, busy restaurant or hotel environment, having been trained in all aspects of the kitchen. Experience of banqueting is an advantage but not essential.

In addition to being a great a cook, the Head Chef must be able to demonstrate strong people skills, leading and developing a team. They must have considerable knowledge of hygiene and health and safety standards and ensure these are adhered to.

Financial acumen is a bonus, though the Head Chef must be confident in developing dish specifications and working within gross profit percentages.

How to apply:

Please apply to Jessica at Chefs In Scotland with your-up to-date CV and details of relevant work references. Quoting 9177

Work for partners:

yes Restaurant Management, front of house, kitchen or house-keeping

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