Chef de Partie (AA Rosette Standard) Dunalastair Hotel (Reopening March 2026) - Live in available Salary: £30,000£34,000 per year (DOE)
Location: Dunalastair Hotel, Kinloch Rannoch, PH16 5PW Perthshire, Scotland
Contract: Full-time, permanent
Hours: 45h per week (includes evenings/weekends on a rota)
Be part of something exciting Dunalastair Hotel is reopening soon, and were building a strong kitchen team ready to deliver standout food from day one.
Were hiring a Chef de Partie (CDP) to join our brigade and help deliver consistently high standards across every service. This is a hands-on role for a skilled section leader who thrives in a quality-led, fresh-food kitchen and takes pride in pace, precision, and presentation.
If youre an experienced Chef de Partie from an AA 12 rosette (or higher) environment (or equivalent), and youre confident with HACCP, Food Safety Scotland guidance, allergens, and stock control, wed love to hear from you.
Key responsibilities Food preparation and cooking: Prepare and cook dishes to a consistently high standard, ensuring all food is cooked to order and served on time, following menu specifications set by the Head Chef .
Section management: Take ownership of a specific section of the kitchen, managing workflow to meet operational needs in both prep and service.
Quality control: Ensure all food meets the restaurants quality standards and adheres to recipes, portioning, and presentation guidelines.
Stock management: Support stock control and ordering within agreed budgets; flag requirements to the Head Chef/Sous Chef to maintain full operational readiness. (Orders approved by the Head Chef.)
Training and supervision: Train and support commis/junior chefs, helping them develop skills, confidence, and consistency.
Collaboration and standards: Work closely with the Head Chef and Sous Chef to ensure prep levels are met and the kitchen remains compliant with EHO standards, HACCP, Food Standards Scotland guidance, and food hygiene legislation.
Maintenance reporting: Identify and report maintenance issues to the Head Chef/Sous Chef so they can be addressed promptly.
What were looking for Proven experience as a Chef de Partie (or strong Demi Chef de Partie ready to step up) in a quality-led kitchen.
25 years experience in a commercial kitchen (hotel or restaurant).
Experience in an AA rosette-standard property ( 1 AA rosette or higher ) or equivalent.
Strong technical skills across a fresh food-focused menu with varied cooking methods; able to work across sections to a high standard.
Solid knowledge of food safety, HACCP, allergens, and kitchen hygiene best practice.
Clear communicator and team player who performs well in a fast-paced service environment.
Organised, calm under pressure, and able to lead by example.
Work environment (what to expect)
F ast-paced kitchen: Busy service periods, high standards, and tight deadlines.
Physical demands: Standing for long periods, lifting heavy loads, and maintaining a clean, organised workspace.
What youll get (benefits) Competitive salary: £30,000£34,000 (DOE)
Company pension
Access to Gym and Leisure facilities
Paid holiday
Staff meals on shift
Uniform provided
Staff discounts (food & beverage / hotel stays, where applicable)
Ongoing training and development in a rosette-standard kitchen
A supportive, professional team with genuine opportunity to grow
The chance to be part of a reopening team, helping set standards, routines, and culture from the start
About Dunalastair Hotel Set in a stunning part of Scotland, Dunalastair Hotel in Perthshire offers guests a warm welcome, standout hospitality, and food that matches the setting. With the hotel reopening soon, this is a great time to join and help shape the guest experience and kitchen standards from day one.
Right to work Applicants must have unrestricted right to work in the UK without the need for sponsorship. Proof of eligibility will be required as part of the recruitment process.
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