If you like the sound of working at a prestigious 3AA Rosette Restaurant/Hotel located at the foot of the stunning Scottish Cairngorms, preparing memorable dishes formed from the best ingredients Scotland has to offer. Work rota is 5 days from 7 with NO split shifts.
Sick of paying too much for your rent? Cost of living and food going up? This position offers quality en suite accommodation at £303 per month including all bills (council tax, rent, heating, electric, internet). You are also not overworked or expected to work any unpaid overtime.
Given our location we are able to grow most of the fruit and vegetables from our walled garden which ends up on our seasonal menu. Rare breed meat, game and fresh shellfish are regularly landing at the kitchen back door to go on specials. This property is a paradise for any Chef who wants to work with the best ingredients Scotland has to offer in a beautiful rural location.
Head Chef at the property comes from a two and three Michelin background so you know you are being trained by a real culinary professional.
Employee Benefits Include:
- Quality Ensuite accommodation on the estate or nearby village (£300 per month incl all bills).
- Free gym, pool and tennis access on the estate.
- Gratuities typically an additional £120-£150pm.
- 40 hours a week, no split shifts.
- Ongoing learning and development from experienced culinary professionals (Michelin and Rosette level) to help you build on your existing skills.
- Opportunities for work placements at some of the best Michelin Star kitchens in the UK to support your learning and development
Job Responsibilities:
- Mise en Place: Master the art of meticulous preparation—chopping, dicing, and measuring ingredients with precision. This is the foundation for creating exceptional dishes.
- Sauce Work: Dive into the world of French sauces. Learn to create velvety béchamel, rich hollandaise, and flavourful demi-glace. Understand the balance of Flavors and the importance of reduction.
- Knife Skills: Sharpen your knife skills. French cuisine places great emphasis on precise cuts, from julienne to brunoise. Practice until your knife becomes an extension of your hand.
- Butchery: Explore butchery techniques. Break down whole chickens, fillet fish, and trim meats. Understand different cuts and their best uses.
- Pastry Basics: Grasp the fundamentals of French pastry. Pâte à choux, puff pastry, and crème pâtissière—these skills will elevate your culinary repertoire.
- Station Rotation: Embrace the hustle of the kitchen by rotating through various stations—sauté, grill, and pastry. Each station offers unique challenges and learning opportunities.