Chefs Work, Jobs in Luss, Agb (with Salaries)

Sous Vide & Product Development Chef
Macky Teas Ltd —Glasgow
- £35,000 - £70,000 a year
- Full-time
- Cooking
- Travel
- In-person
Quick apply
6d
Chef de Partie
Ka Pao Glasgow —Glasgow
- From £37,250 a year
- Full-time
- Culinary experience
- Cooking
- In-person
- Employee discount
Quick apply
9d
Breakfast Chef/Chef de Partie
Mhor 84 Motel —Lochearnhead
- £14.50 an hour
- Full-time
- Cooking
- English
- Hotel
- Employee discount
Quick apply
2d
Smash Burger Chef
Macky Teas Ltd —Glasgow
- £27,000 - £70,000 a year
- Full-time
- Cooking
- Travel
- In-person
Quick apply
6d
Chef de Partie
LOMA By Graeme Cheevers —Alexandria
- £30,000 - £34,000 a year
- Weekend availability
- Serving
- Culinary experience
- Cooking
- Free parking
- Employee discount
Quick apply
Chef de Partie/breakfast chef (live in option available)
CLACHAN COTTAGE HOTEL —Lochearnhead
- £12.71 an hour
- Temporary
- Hotel
- Restaurant
Quick apply
Sous Chef | Glasgow West End | Full Time | Immediate Start |
KOCHCHI —Glasgow
- £38,000 - £45,000 a year
- Full-time
- Cooking
- Organisational skills
- In-person
- Employee discount
Quick apply
Chef
Advinia Healthcare —Glasgow
- £14.50 an hour
- Full-time
- Free parking
- Annual leave
Quick apply
Pastry Chef
Ox and Finch —Glasgow
- From £37,250 a year
- Full-time
- Cooking
- In-person
- Restaurant
- Employee discount
Quick apply
11d
Chef
Pub & Kitchen - BRA_201 —Rhu
- Full-time
- Employee assistance programme
- Employee discount
Quick apply
Head Chef
The RHU INN —Helensburgh
- From £37,000 a year
- Full-time
- Hospitality
- Culinary experience
- Cooking
- Free parking
- Employee discount
Quick apply
3d
Junior Chef
The Village Kitchen & Pantry —Bridge of Weir
- £12.71 - £14.95 an hour
- Part-time
- In-person
- Kitchen experience
- Employee discount
Quick apply
Kp/prep chef
Scran —Glasgow
- £12.71 - £13.50 an hour
- Full-time
- Serving
- Culinary experience
- In-person
- Employee discount
Quick apply
18h
Sous Chef
LOMA By Graeme Cheevers —Alexandria
- £34,000 - £38,000 a year
- Weekend availability
- Serving
- Culinary experience
- Cooking
- Free parking
- Employee discount
Quick apply
Sous Chef/Junior Sous Chef
Fallachan Dining —Glasgow
- £32,500 - £37,000 a year
- Full-time
- In-person
- Restaurant
- Communication skills
- Annual leave
Quick apply
1d
Chef de Partie
ORO —Glasgow
- £14 - £17 an hour
- Part-time
- Culinary experience
- Cooking
- In-person
- Free parking
- Store discount
Quick apply
Chef De Partie
Benugo —Glasgow
- Full-time
- Cooking
- Organisational skills
- Communication skills
- Employee assistance programme
- Employee discount
Quick apply
Breakfast Chef
Cameron House —Dunbartonshire
- £30,243.20 a year
- Weekend availability
- Resort
- Kitchen experience
- Free parking
- Employee discount
Quick apply
3d
Chef/Culinary Instructor
Cozymeal —Glasgow
- Up to £12,000 a month
- Full-time
- Cooking
- Flexible schedule
4d
Chef de Partie
The Skillet —Partick West
- £27,000 - £31,000 a year
- Full-time
- Cooking
- Organisational skills
- In-person
- Employee discount
- Flexible schedule
Quick apply
10d

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Sous Vide & Product Development Chef

Macky Teas Ltd
Glasgow

Quick apply

Job details

Full-time
£35,000 - £70,000 a year
6 days ago

Benefits

Company pension

Qualifications

Driving Licence
Cooking
Time management

Full job description

Sous Vide & Product Development Chef

Company: Macky Teas Ltd

Location: Glasgow base with travel throughout the UK

Job type: Full-time, permanent

Working pattern: Wednesday to Sunday inclusive

Typical hours: Approximately 3pm until late

Salary: commensurate withb

expereince but above market rate.

About Macky Teas

Macky Teas is creating a premium, chef-led takeaway and delivery concept based around exceptional Scottish ingredients, 20-inch pizzas, smash burgers and globally inspired ethnic flatbreads.

Our food must combine bold flavour with disciplined technical preparation, safe production methods and consistent quality at volume.

We are now looking for a technically capable Sous Vide & Product Development Chef to join a senior team of three.

The role

The successful candidate will take a leading hands-on role in the development, preparation, cooking, chilling, storage and service of sous vide products, sauces, jams, pastes and flatbread toppings.

This is a practical production and development role. It is not enough simply to have used a water bath occasionally. You must understand the complete sous vide process, including: Preparing meat, poultry and other ingredients Brining, curing, marinating and seasoning Vacuum packing correctly and safely Selecting appropriate bags and sealing methods Setting controlled cooking temperatures and times Understanding pasteurisation principles Managing core temperatures Rapid chilling after cooking Safe refrigerated storage Labelling, traceability and use-by controls Reheating and holding safely for service Finishing products using griddles, ovens, grills or blowtorches Maintaining texture, moisture and flavour at volume Product development responsibilities

The role will also include the development and production of: House burger sauces, burger relishes and savoury jams such as bacon jams and onion jams, cheese sauces and emulsified sauces, pickles, brines and flavoured oils, ethnic-inspired flatbread pastes Chinese-inspired flatbread pastes and toppings, vegetable, meat and spice preparations, marinades, glazes and finishing sauces with repeatable batch recipes suitable for commercial production.

You will be expected to develop flavourful products that can be produced consistently, safely and economically.

Responsibilities

You will develop and test sous vide methods for chicken, beef, lamb, bacon and other proteins. Create reliable time-and-temperature specifications. Prepare marinades, brines and seasoning systems. Operate commercial vacuum-packing equipment. Operate and monitor commercial water baths. Control cooking, chilling, storage and reheating processes. Develop burger sauces, savoury jams, pastes and toppings. Produce ethnic flatbread toppings with clear flavour profiles. Balance flavour, texture, acidity, sweetness, salt and heat. Convert development ideas into measured, repeatable recipes. Scale recipes from small trials into commercial batches. Maintain accurate production and food-safety records. Produce written recipes, specifications and standard operating procedures. Help ensure HACCP and CookSafe requirements are followed. Minimise waste and maximise yield. Work closely with the wider team on burgers, flatbreads, pizzas and service. Help train future production staff. Support events, festivals and future UK locations.

What we need

You must have hands-on professional experience with sous vide production. Experience using commercial vacuum-packing equipment. Experience operating water baths safely. A strong understanding of time and temperature control. Knowledge of chilling, storage, reheating and traceability. Experience developing sauces, relishes, jams, marinades or pastes. The ability to balance and refine flavour. The ability to write and scale accurate recipes. Excellent attention to detail. Strong time management. The ability to work from written production schedules. Respect for premium ingredients. A calm and methodical approach. A willingness to assist with all areas of kitchen preparation and service m. Availability five days each week, Wednesday to Sunday inclusive. Food-safety or HACCP qualifications would be beneficial. A full UK driving licence would also be helpful.

Who this role could suit

You may be an ambitious chef with a few years of experience who wants to deepen your technical and product-development skills within a committed senior team. Alternatively, you may be a experienced professional who still cares about doing things properly but has become frustrated by poor standards, lack of loyalty and short-term thinking within the hospitality industry.

We are looking for someone who wants to help build a business, not simply cover shifts.

Growth opportunity The role will initially be based in Glasgow, with future work throughout the UK as Macky Teas grows.

Opportunities may include: Festivals and major events, product development, new-site openings, staff training, production leadership. Technical food-safety responsibility. Wider operational responsibility as the organisation expands.

How to apply

Contact Graham in the first instance with: Your current CV, details of your sous vide experience m, the vacuum-packing equipment and water baths you have used Examples of products you have cooked using sous vide techniques. Examples of sauces, jams, marinades, pastes or toppings you have developed. Your understanding of chilling, storage and reheating controls. Confirmation that you can work Wednesday to Sunday, typically from around 3pm until late. Confirmation that you are willing to travel within the UK

Pay: £35,000.00-£70,000.00 per year

Benefits:

Company pension

Work Location: In person

Quick apply

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