Demi Chef de Partie – 5-Star Scottish Dining

Demi Chef de Partie – 5-Star Scottish Dining

Full-Time 25000 - 30000 Β£ / year (est.) No working from home possible
Sterling Kohler

At a Glance

  • Tasks: Create exquisite dishes using locally sourced Scottish produce in a 5-star kitchen.
  • Company: Join the award-winning team at the Old Course Hotel in St Andrews.
  • Benefits: Enjoy a competitive salary, free meals, fitness access, and exclusive discounts.
  • Other info: Be part of a dynamic kitchen team with opportunities for growth.
  • Why this job: Elevate your culinary skills and work in a prestigious dining environment.
  • Qualifications: Experience in a 5-star establishment and knowledge of culinary techniques.

The predicted salary is between 25000 - 30000 Β£ per year.

Sterling Kohler is seeking a Demi Chef de Partie for their award-winning kitchen at the Old Course Hotel in St Andrews. This exciting full-time role involves creating exquisite dishes using locally sourced Scottish produce and managing your own section in a multi-outlet hotel kitchen.

Successful candidates will have similar experience in a 5-star establishment and possess good knowledge of culinary techniques.

The position offers a competitive salary of Β£28,930.33 per annum with various benefits including free meals, fitness access, and exclusive discounts.

Demi Chef de Partie – 5-Star Scottish Dining employer: Sterling Kohler

Sterling Kohler is an excellent employer, offering a dynamic work culture that fosters collaboration and innovation in the heart of Quedgeley. With a strong focus on employee growth, we provide extensive training opportunities and a competitive rewards package, including private healthcare and a generous pension scheme, making it a meaningful place for professionals looking to drive transformation in technology solutions.

Sterling Kohler

Contact Details:

Sterling Kohler Recruitment Team

We think you need these skills to ace Demi Chef de Partie – 5-Star Scottish Dining

Culinary Techniques
Experience in 5-Star Establishment
Section Management
Creativity in Dish Creation
Knowledge of Locally Sourced Produce
Time Management
Team Collaboration