Chef de Partie

£18,000 - £22,000 yearly
  • Ballintaggart
  • The Grandtully Hotel by Ballintaggart, Grandtully, Strathtay, UK
  • Jan 07, 2020
Full-time Kitchen/BoH: Chef de Partie

About us

Ballintaggart is a carefully curated collection of businesses in Highland Perthshire established in 2016, created and run by family team Rachel, Chris and Andrew Rowley and centred on showcasing outstanding Scottish Food and Drink served with thoughtful charm. It comprises Sunday Times Top 100 Places to Stay 2020 Hotel The Grandtully Hotel by Ballintaggart  - an eight individually designed bedroom hotel with elegant restaurant, vibrant bar, The Tully recently recognised as Observer Food Monthly Runner up for Best Place to Drink and private dining space. The Good Food Guide 2020, Michelin Guide 2020 recognised and Giles Coren in The Times acclaimed, restaurant with rooms, Ballintaggart Farm, The Cook School by Ballintaggart where guests and non-residents attend seasonal masterclasses and The Feasts by Ballintaggart an atypical catering and events business where our menus are ingredient led, seasonal and packed with incredible flavours -  many grown locally or foraged from the surrounding forests, field and hedgerows.

 

Role description

An excellent opportunity to expand your skills as part of a talented team. Ballintaggart is a young, ambitious, family-owned and run business with outstanding Scottish ingredients and attention to detail at its heart. Our menus are Ingredient led and strictly seasonal with daily changing specials and a plat du jour.

Responsibilities

Overseeing a section of the kitchen and working as part of The Grandtully Hotel Kitchen Team.

Preparing, cooking and presenting dishes.

Helping the sous chef, Head Chef and Executive Chef/Owner to develop new dishes and menu.

Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety.

Monitoring portion and waste control to maintain profit margins.

Ideal candidate

Enthusiastic, creative, countryside loving individual with an eye for detail and enjoyment of variation - no two days are the same and the menu changes frequently.

Desired experience/skills

At least 1 year's relevant restaurant experience.

Perks, incentives or benefits offered

28 days holiday, team away days,  staff discount

Opportunities to build real relationships with a huge range of suppliers, help with planning and planting in the Kitchen Garden, go foraging and opportunities to be involved with The Cook School by Ballintaggart and The Feasts by Ballintaggart our atypical external catering and events team.

Specific training offered or provided for this role, if any.

On the job training and mentoring

Preferred starting date

Feb 09, 2020