Chef de Partie

Auchrannie Resort; Brodick; On-site; GBP 25,000 - 35,000; Full time

Job summary

Auchrannie Resort on the Isle of Arran is seeking a capable Chef de Partie to join a busy kitchen brigade. You will take charge of a kitchen area, work under the Sous Chef, and deliver fresh, tasty dishes with consistency.

Based in Brambles Seafood and Grill or Cruize Brasserie, chefs are cross-trained across all kitchens to provide cover and development opportunities. Hours are 45–50 per week with salary based on these hours.

Qualifications

• Experience in a fast-paced kitchen using fresh ingredients.
• Excellent kitchen skills and willingness to learn.
• Good knowledge of food safety and health regulations.

Responsibilities

• Take charge of one kitchen area, preparing dishes to standard within allocated time.
• Supervise Commis Chefs in the preparation and cooking of menu items.
• Prepare, cook and present food to the required standard within allocated times.
• Ensure all working areas are clean and tidy before and after service.
• Assist in achieving food profit percentage.
• Adhere to all Health, Safety, and Hygiene regulations and standards.
• Participate fully in training and development courses and programmes.

Skills

Fast-paced kitchen

Kitchen skills

Food safety

Team player

Job description

About Auchrannie

Situated on the beautiful Isle of Arran on the West Coast of Scotland, Auchrannie is a unique resort with two 4-star hotels and over forty 5-star luxury self-catering lodges and retreats. In addition to our luxury accommodation, we deliver amazing dining experiences across our restaurants, as well as the chance for our guests to relax in our incredible leisure facilities and book a treatment in our ASPA, Scotland’s first island destination spa.

About the role

We are looking for a capable and passionate Chef de Partie to join our chef brigade at Auchrannie. This role would suit someone who enjoys working a a busy, fast paced kitchen with the focus on fresh, tasty food.

In this role you will:

• take charge of one area of the kitchen, preparing dishes as delegated by the Sous Chef to the required standard and within the allocated time
• supervise Commis Chefs in the preparation and cooking of menu items.
• prepare cook and present food to the required standard within allocated timescales
• ensure all working areas are clean and tidy before and after service
• assist in achieving food profit percentage
• adhere to all Health, Safety, and Hygiene regulations and standards
• participate fully in training and development courses and programmes

To be a good fit for this role you will:

• have experience working in a fast paced kitchen, cooking with fresh ingredients and delivering consistently high quality dishes.
• demonstrate excellent existing skills in the kitchen and a willingness to learn more.
• have a good knowledge of all food and health and safety requirements.
• enjoy working as part of a team and have the ability to form good working relationships with others.
• be a reliable and strong team player

Hours for this position may vary on a weekly basis. Average working week is 45-50 hours over 5 days. Salary quoted is based on these hours.

Chefs are predominantly based in either Brambles Seafood and Grill or Cruize Brasserie but are cross trained across all kitchens to provide cover and development opportunities.