Executive chef Work, Jobs in Inverurie, Sct (with Salaries)

Senior Sous Chef
Monogram Collective —Inverurie
- Full-time
- Microsoft Word
- Microsoft Excel
- Management
Quick apply
Breakfast Chef
Monogram Collective —Inverurie
- Full-time
- Bar
- Cooking
- Hotel
- Employee assistance programme
- Employee discount
Quick apply
Sous Chef
Monogram Collective —Inverurie
- Full-time
- Bar
- Cooking
- Hotel
- Employee assistance programme
- Employee discount
Quick apply
Commis Chef
Monogram Collective —Inverurie
- Full-time
- Bar
- Hotel
- Hotel experience
- Employee assistance programme
- Employee discount
Quick apply
Pastry Junior Sous Chef
Monogram Collective —Inverurie
- Full-time
- Hotel
- Supervising experience
- Kitchen experience
- Employee assistance programme
- Employee discount
Quick apply
Chef de Partie
Monogram Collective —Inverurie
- Full-time
- Bar
- Cooking
- Hotel
- Employee assistance programme
- Employee discount
Quick apply
Sous Chef
Marcliffe —Aberdeen
- Full-time
- Culinary experience
- Cooking
- Hotel
- Employee discount
Sous Chef
Glenhouse —Aberdeen
- £12.71 - £15.04 an hour
- Temporary
- Hospitality
- Culinary experience
- Cooking
Quick apply
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Senior Sous Chef

Monogram Collective
Inverurie

Quick apply

Job details

Full-time

Qualifications

Microsoft Word
Microsoft Excel
Management
Data analysis skills
Cooking
Performance management
Cost accounting
Food Hygiene Certificate
Microsoft Outlook Calendar
Communication skills
Hotel experience
Kitchen experience

Full job description

Job Ref: MC1297

Branch: Meldrum House Country Hotel Golf Course

Location: Meldrum House Country Hotel Golf Course, Inverurie

Salary/Benefits: Competitive Salary

Contract type: Permanent

Hours: Full Time

Posted date: 08/06/2026

Closing date: 22/07/2026

Position: Senior Sous Chef

Department: Kitchen

Company: Meldrum House Hotel Golf Course

Main Purpose of Job

You will be responsible in supporting and assisting the Executive Chef in effectively managing the Kitchen in ensuring the correct storage, preparation, cooking and presentation of food for all food and beverage outlets are adhered to according to Company standards.

Specific Tasks

Lead and develop the Kitchen team through teamwork, skill, initiative and communication and assume a leadership role during all periods of service.
Assist with staff training, supervising all kitchen staff in the preparation, cooking and service of all dishes.
Assist with the recruitment and selection of Kitchen staff, following the Monogram Collective Company Recruitment and Selection Process. Ensure wage costs are controlled in line with business levels through weekly forecasting.
Ensure laundry is controlled within the kitchen.
To be fully conversant with the food gross profit achieved and assist in achieving the budgeted food G.P.
Ensure that the food hygiene regulations are always followed ensuring that the food is stored and rotated on a daily basis to eliminate wastage.
Check fridges and stocks daily and plan purchasing requirements in accordance with business demands.
Assist with menu planning and creation.
Assist with monitoring all cleaning activities to ensure that the departmental cleaning schedules are followed and kept to a high standard and that all cleaning materials and equipment are used in accordance with the manufacturer’s specifications and COSHH legislation.
Comply with statutory and legal requirements for Hygiene, Health and Safety and other legislation, ensuring that members of the Kitchen Team are also aware of these requirements.
Always ensure the security of equipment and food stocks.
Responsible for the people management aspects of the role, including managing attendance, performance, HS, completing reviews, 1-2-1’s, annual appraisals and training.
Any other duties appropriate to the post

Reporting Structure

The Senior Sous Chef reports to the Executive Chef
This post has management responsibilities of the Kitchen Team alongside the Head Chef

Personal Characteristics and Competencies?

Previous experience of working within a Kitchen of a 4 or 5 star hotel Previous experience of devising and implementing menus
The ability to lead and motivate a team and conduct coaching sessions with staff, to increase their performance or confidence and the ability to conduct performance management sessions to improve the performance of staff members were falling below standards
Can demonstrate an ability to deal with suppliers and visitors to the building in a professional manner
Experience as a Senior Chef de Partie / Junior Sous Chef
Food Hygiene Certificate
Can demonstrate experience of contributing towards menu development and implementation
Can demonstrate an awareness of current food trends
Can demonstrate experience of assisting with cost accounting / portion and stock control
Can demonstrate an awareness of the importance of minimising wastage
Can demonstrate experience of assisting with conducting monthly performance reviews / appraisals
Can demonstrate experience of assisting to conduct job selection interviews
Competent at writing professional letters and emails, compiling reports and data analysis Can demonstrate a clear understanding of the need for confidentiality good awareness of Health Safety in the workplace.
Can demonstrate the ability to conduct individual and group training sessions with staff on key skills required within their job role.
Competent in using Microsoft Outlook - email calendar, Excel Word

INDMC

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executive chef jobs in inverurie, sct

Senior Sous Chef

Breakfast Chef

Sous Chef

Commis Chef

Pastry Junior Sous Chef

Chef de Partie

Sous Chef

Sous Chef

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