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- Tasks: Prepare and present high-quality dishes while supervising junior team members.
- Company: Join the National Trust for Scotland at the iconic Mackintosh at the Willow.
- Benefits: Enjoy generous leave, discounts, and free access to all National Trust sites.
- Why this job: Be part of a top-rated restaurant and elevate your culinary career.
- Qualifications: Professional food qualification or relevant experience with strong cooking skills.
- Other info: Dynamic team environment with opportunities for growth in the attractions industry.
The predicted salary is between 24000 - 36000 £ per year.
Organisation: The National Trust for Scotland
Location: Mackintosh at the Willow, 215-217 Sauchiehall Street, Glasgow.
Job purpose: Located at 215-217 Sauchiehall Street, the original Willow Tea Rooms Building has undergone an extensive restoration in a bid to return the building to its former glory of when it originally opened in 1903. Mackintosh at the Willow is proud to be cared for by The National Trust for Scotland, who offer a wide range of employee benefits, from a generous annual leave allowance to discounts and free access to all National Trust for Scotland sites and properties. As well as our iconic, fully licensed tearooms, roof terrace & street café; we also have meeting and events rooms, a creative learning and education department and an exciting exhibition and retail store. We are proud of our fantastic afternoon teas and dining menus – from lunch to private dining. We are currently in Glasgow’s top 30 restaurants on TripAdvisor and continuing to grow our offering.
If you’d like to join our team, read on below!
Key responsibilities and accountabilities:
- Ensure all food preparation meets standards
- Prepare and present high-quality food
- Supervise junior team members
- Keep all working areas clean and tidy and ensure no cross contamination
- Ensure food stuffs are of a good quality and stored correctly
- Contribute to controlling costs, improving gross profit margins, and other departmental and financial targets
- Have control and organisation of own section
- Assist Head Chef/Sous Chef/Senior CDP in the training of all staff in compliance of company procedures
- Ability to work well as part of a team
Required qualifications, skills, experience & knowledge:
Qualifications
Essential:
- Professional Food Qualification or relevant experience
- 1 year experience Chef de Partie or someone with 3+ years’ experience as a junior CDP (or equivalent) looking for the next step up in their career
- Proficiency in a wide range of cooking techniques, including but not limited to, grilling, sautéing, baking, and knife skills. Additionally, knowledge of food safety regulations and procedures is essential.
Desirable:
- Previous experience of cheffing within the tourism industry
Dimensions and scope of job:
People Management: On occasion may be required to oversee Junior team members in the absence of Senior CDP & Head Chef
Finance Management: Should at all times adhere to set budgets when ordering stock
Tools / equipment / systems:
- Uses clock in/clock out systems & may be required to approve shifts
- Knives: Chef’s knives, paring knives, and specialty knives for precise cutting.
- Cutting Boards: Provides a safe and hygienic surface for food preparation.
- Cookware: Pots, pans, and skillets tailored to the station’s needs (e.g., sauté pans, saucepans).
- Utensils: Tongs, spatulas, ladles, and spoons for handling and serving food.
- Mixing Bowls: For combining ingredients and mixing sauces or dressings.
- Kitchen Tools: Peelers, graters, zesters, and mandolines for food prep and garnishing.
- Cooking Appliances: Grills, ovens, fryers, and stovetops for cooking.
- Temperature Tools: Thermometers to ensure food safety and quality.
- Small Appliances: Stand mixers, blenders, and food processors for various tasks.
- Storage Containers: Maintain organisation and freshness for prepped ingredients.
- Cleaning Tools: Sponges, brushes, and towels for maintaining cleanliness.
- Safety Equipment: Oven mitts, aprons, and non-slip shoes for safety.
Application deadline: Saturday 14/03/2026
Chef de Partie in Glasgow employer: ASVA: Association of Scottish Visitor Attractions
Contact Detail:
ASVA: Association of Scottish Visitor Attractions Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Chef de Partie in Glasgow
✨Tip Number 1
Get to know the venue! Before your interview, pop by Mackintosh at the Willow and soak in the atmosphere. Familiarising yourself with the place will help you feel more confident and show your genuine interest in the role.
✨Tip Number 2
Practice your cooking skills! Brush up on your techniques, especially those mentioned in the job description. Being able to demonstrate your proficiency in grilling, sautéing, and baking during a practical test can really set you apart.
✨Tip Number 3
Network with current employees! If you know anyone working at The National Trust for Scotland, reach out and ask about their experiences. They might share insider tips that could give you an edge in your application process.
✨Tip Number 4
Apply through our website! It’s the best way to ensure your application gets seen. Plus, it shows you’re serious about joining our team. Don’t forget to highlight your relevant experience and passion for food!
We think you need these skills to ace Chef de Partie in Glasgow
Some tips for your application 🫡
Show Off Your Skills: Make sure to highlight your culinary skills and any relevant experience in your application. We want to see what makes you a great Chef de Partie, so don’t hold back on showcasing your cooking techniques and food safety knowledge!
Tailor Your Application: Take a moment to tailor your application to the role. Mention how your experience aligns with our key responsibilities, like supervising junior team members or maintaining high food quality. This shows us you’re genuinely interested in the position!
Keep It Clean and Tidy: Just like in the kitchen, your application should be neat and organised. Use clear formatting and check for any typos or errors. A polished application reflects your attention to detail, which is crucial in our line of work.
Apply Through Our Website: We encourage you to apply through our website for the best chance of getting noticed. It’s straightforward and ensures your application goes directly to us. Plus, you’ll find all the info you need about the role right there!
How to prepare for a job interview at ASVA: Association of Scottish Visitor Attractions
✨Know Your Ingredients
Before the interview, brush up on your knowledge of food safety regulations and cooking techniques. Be ready to discuss how you ensure quality in food preparation and presentation, as this will show your passion for the culinary arts.
✨Showcase Your Team Spirit
Since teamwork is crucial in a kitchen, prepare examples of how you've successfully collaborated with others. Highlight any experience supervising junior team members or training staff, as this aligns perfectly with the role's responsibilities.
✨Be Ready to Talk Costs
Understand the basics of cost control and profit margins in a kitchen setting. Be prepared to discuss how you can contribute to managing budgets and improving gross profit margins, which is key for the National Trust for Scotland.
✨Bring Your A-Game to Presentation
As a Chef de Partie, presentation is everything! Think about how you would plate a dish and be ready to share your ideas on creating visually appealing meals. This will demonstrate your attention to detail and creativity in the kitchen.
