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Global Talent 2020 are proudly working with our luxury Hotelier, and Restaurant client at their beautifully appointed venue in this stunning countryside, and river fronted venue. Located in this idyllic part of Scotland our client is looking for a passionate Chef de Partie for their quality focused food operations. It is a diverse hands-on role, as part of a small, dedicated Kitchen brigade, producing rosette level standard menus across the main restaurant, and bar area of this recognised foodie destination venue.
Our discerning client at Global Talent 2020, is looking for a real growing talent in the kitchen, someone who will harness the locally sourced, grown, and foraged fresh ingredients of the area, utilise the fantastic new kitchen facilities to their advantage, for the end benefit of its diners and patrons at this quality venue.
The ideal Chef de Partie candidate must have had prior experience of working in 1/ 2 rosette level Kitchen, specifically with fresh produce. Being able to demonstrate good all-round technical skills, whilst being respectful, and appreciative of ingredients is highly desired by the venue, first and foremost.
You will need to be a highly approachable in personality, as you will be interacting within a small close team, as well as with other department heads, and on occasions with guests.
Our client requires a Chef de Partie, that is keen to train, learn, and evolve with their team, and work with the Head Chef in making memorable dishes. Understanding seasonality, using the best of the region and country has to offer, are part of the core ethos of our client’s business, so any Chef applicant needs to be able to demonstrate this at interview stages.
As Chef de Partie, you must also be someone that not only has culinary ability, presentation skills, food innovation skills, but someone that understands the kitchen environment, including recent Co-vid 19 changes, Health, and Safety, COSHH, Cook -safe, and RIDDOR practices.
You will be working at quality focused venue, delivering your food creations to a high culinary level. Working within a talented small brigade of chefs, utilising the best local produce/and suppliers, excellent remuneration and tronc There is also scope for development as the parent operation is expanding.
Own transport is essential due to location.