Chef de partie, pastry old course hotel Work, Jobs in Forfar, Ans (with Salaries)

Chef de Partie
Bruach, Broughty Ferry —Dundee
- From £13.50 an hour
- Full-time
- Cooking
- In-person
- Restaurant
- Employee discount
Quick apply
14d
Chef de Partie
FAIRMONT —St. Andrews
- Full-time
- Hotel
- Restaurant experience
Quick apply
Grill Chef
Beefeater —Dundee
- Up to £14.16 an hour
- Part-time
- Restaurant
- Restaurant experience
- Employee discount
Quick apply
Commis Chef - Sous Chef
Salt Loch Ltd. Salty’s —Montrose
- £24,420.00 - £36,893.13 a year
- Weekend availability
- Culinary experience
- Cooking
- In-person
- Free parking
Quick apply
3d
Head Chef - St Andrews Bay Clubhouse & Grill
FAIRMONT —St. Andrews
- Full-time
- Cooking
- Organisational skills
- Restaurant experience
- Annual leave
- Employee discount
Quick apply

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Chef - all levels
The Drovers Inn —Forfar
3 days off per week offered. Forfar DD8 3TY: reliably commute or plan to relocate before starting work (required). £400 per month for full-time employees.
£28,000 - £36,000 a year
Quick apply
Pastry Demi Chef de Partie
Monogram Collective —Inverurie
Spa treatment and retail product discounts. Support efficient and smooth service during busy periods. Free access to our state-of-the-art gym and swimming pools…
Quick apply

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Chef de Partie

Bruach, Broughty Ferry -
Dundee

Quick apply

Job details

Permanent | Full-time
From £13.50 an hour
14 days ago

Benefits

Discounted or free food
Company pension
Company events
Employee discount

Qualifications

Cooking
Kitchen experience

Full job description

Bruach, Broughty Ferry - Chef de Partie

We operate to a two-AA-Rosette standard and are looking for a passionate chef to help us achieve our official rating and drive our culinary standards to the next level

AVERAGE ANNUAL TIPS IN EXCESS OF £7,000

Great pay and career opportunities

We're looking for an experienced and talented Chef to join the first class team at Bruach on a Full Time basis (30-45 hours per week). The group is multi-award winning and boast BII, Scottish Hospitality Awards, The Courier Food & Drinks Awards and SLTN Awards success as well as the Visit Scotland 'Taste Our Best' Restaurant Accreditation, demonstrating that we are passionate about Scottish produce.

The core missions of the Chef de Partie

We’re looking for a skilled and experienced professional to:

Support the Head Chef & Sous Chef to deliver great food in a great environment
Work with management team to develop the food offering, kitchen culture and physical space to build on an already great product

Your support team

As an independent business, you’ll be backed and developed by the owners and an exceptional in-house support team structure, including;

A Head Chef & Sous Chef to help support you in running the day to day operations
A senior operations team to help support you and deliver the business goals

The core skill set and requirements

1 year experience in a high quality, busy kitchen
Self motivated, organised, professional, and a good communicator
Genuine passion for great food and a track record of delivering exceptional dishes, in a time-pressured, fast paced environment
Good attention to detail and ability to follow paperwork and process
Ambitious, and continually looking to develop and improve skills
Sound knowledge of health & safety within kitchens

The salary and benefits package

Industry leading tips (Approx £7k-£8k p/a FTE)
Contributory pension scheme
Employee discount
Company socials
Be part of Fox Taverns, an independent group intent on having fun and delivering exceptional experiences

Job Types: Full-time, Permanent

Pay: From £13.50 per hour

Benefits:

Company events
Company pension
Discounted or free food
Employee discount

Experience:

Chef: 2 years (required)

Licence/Certification:

Food Hygeine & Safety Certificate (preferred)

Work Location: In person

Quick apply

Refine Your Search

chef de partie, pastry old course hotel jobs in forfar, ans

Chef de Partie

Chef de Partie

Grill Chef

Commis Chef - Sous Chef

Head Chef - St Andrews Bay Clubhouse & Grill

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