Chef de Partie

Stirling, Scotland | £30,000 – £34,000 DOE | AA Rosette Restaurant

An Excellent Opportunity to Develop Your Career in a Quality-Focused Kitchen

The Package

• £30,000 – £34,000 annual salary, dependent on experience
• Permanent, full-time position (40 hours per week)
• Choice of working pattern across 4 or 5 days
• Additional income from tips
• Work alongside an established team of four chefs, supported by kitchen porters
• Genuine opportunities for career development and progression

The Opportunity

Rhubarb Recruitment is working with an independent boutique hotel in Stirling to appoint a talented Chef de Partie to its kitchen team.

The property combines a 40-cover restaurant operating to AA Rosette standards with 10 beautifully appointed guest bedrooms, offering a quality-led dining experience in an intimate hospitality setting.

This is an opportunity to become part of an ambitious and growing independent business where fresh ingredients, well-executed dishes and consistently high standards are central to everything the team does.

About the Role

As Chef de Partie, you will take responsibility for your own section, ensuring dishes are prepared and delivered to a consistently high standard.

Working closely with the Head Chef and the wider brigade, you will play an important part in the smooth running of the kitchen, contributing to menu execution, preparation and service while maintaining excellent standards of food quality, presentation and organisation.

You'll be joining a relatively small team, giving you the opportunity to develop your skills, take ownership of your work and gain valuable experience within a quality-driven restaurant.

Working Hours

The position offers a 40-hour working week, with the flexibility to spread your contracted hours over either four or five days. This provides a degree of flexibility while maintaining a full-time position within the kitchen.

About You

We are interested in hearing from chefs currently working as a Chef de Partie, Senior Chef de Partie, Demi Chef de Partie or Section Chef who are looking for their next opportunity.

Ideally, you will demonstrate:

• Previous experience working in a professional kitchen.
• Good technical cooking ability and an understanding of fresh food preparation.
• Strong organisational skills and the ability to manage your own section.
• A reliable, enthusiastic approach and a genuine commitment to quality.
• The ability to remain calm, focused and efficient during busy services.
• A willingness to learn, develop and contribute positively to the wider team.

Previous experience in an AA Rosette, fine dining or quality-led restaurant environment would be beneficial, although it is certainly not a requirement.

Most importantly, the client is looking for someone with the right attitude, a passion for cooking and the ambition to continue developing their career within a professional and supportive kitchen.

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