Chef de Partie, Carberry Tower Mansion House and Estate, Edinburgh and Lothians

We are seeking a full-time Chef de Partie to join our thriving Food and Beverage Team.

Carberry Tower Mansion House and Estate is a multi-award-winning, luxury Castle Mansion House set within a private 40-acre estate, just outside of Edinburgh. With an international reputation for quality and excellence, we are inviting applications from individuals who are highly focused, professional and motivated, to join our high performing Kitchen Team.

As a Chef de Partie, you will play a crucial role in upholding the exceptional standards of our dining experience. Your key responsibilities will involve preparing food items and plating dishes in accordance to the standards set by the Head Chef. Ensuring the highest standards of service and hygiene are maintained. Your dedicated role will make a significant contribution to the overall success of our renowned Restaurant and various dining services.

Key Skills Required:

To ensure all preparation of the designated section is complete and ready for each service
Ensure good stock and waste control is practised
Be responsible for the quality control of stock and prepared foods
Execute cooking to the expected high standard quickly and efficiently
Ensure the cleanliness and organisation of designated section
Support chefs in delivering required standard of food
At least one year of relevant experience (in a similar role) required and references upon request.

The contract is for a 45 hr.

This role reports to the Head Chef

Weekend slots for interviews are available.

Carberry Tower Mansion House and Estate is invested in your growth, both personally and professionally. Take advantage of our comprehensive development program to advance your career and skills.

30 days holiday each year
Company pension
Complimentary food on shift
15% Employee discount in our Restaurant
On-site, Free parking
Job Type: Full-time

Please send CV to both email addresses Isabella.carter@carberrytower.com

Yes - depending on experience