Total 4 job vacancies by Flow Recruitment Ltd

Our client is a multi award winning resort voted in the top 50 places to work in Scotland. They offer excellent staff training and benefits and have various accolades of employer excellence. They are currently looking to recruit an Assistant Restaurant Manager to join their team within their high quality restaurant.

Main Objective:

To make sure the areas you manage run smoothly and guests-Members expectations are met and exceeded at all time and provide the best possible experience to every one. Become the main character and point of contact for members and guests in the highest professional way.

Operational Key points

Knowledge of all F&B Standards, quality presentation, service and products and local health and safety standards
Displays proper and safe use of all equipment
Responds appropriately to guest needs during hours of operation
Knowledge of food trends and special seasonal foods
Ability to monitor and control costs
Display comprehensive computer skills including Microsoft Word and Excel
Ability to assess quality control and adherence to service standards
Ability to clearly define productivity standards with quality requirements and methods needed to obtain them
The ideal candidate will have a minimum of 1 years management experience within a similar capacity role. You must be a strong leader and have excellent interpersonal and customer service skills. This is a high paced, high volume setting and we are looking for determined, adaptable individuals. In return our client offer an attractive salary package and benefits. Live in accommodation is available if required.

Paid Overtime for all hours worked beyond 40 hours a week contract

Our client is a world renowned Luxury Hotel operator. They are currently looking to recruit an Head Chef for their leading operation based in Aberdeenshire.

Role Job Description

Head Chef is responsible for leading the culinary team on the delivery of 5-star dining and food services within the Hotel and Clubhouse. This is a hands-on cooking and management role. High-quality informal brasserie-style dining at the clubhouse is central to the golf experience. Quality grab-and-go options before and during play, along with fast, hearty, quality breakfast menus form an important part of the clubhouse offering.

More refined dining at the Hotel including breakfasts, in-room services, hampers and special menus for exclusive use require the development, preparation and delivery of classic formal dining. This is a vital management role that requires a high level of culinary ability and creativity, as well as organisational and leadership skills on the planning and execution of 5-star guest experiences at the Clubhouse and Hotel for golfers, members, residents, visitors and guests. The role operates on a shift-based system including evening and weekend working in line with the seasonal needs of the business.

Key Duties & Responsibilities:

- Oversee and manage the estate kitchens and day-to-day food services at the clubhouse and Hotel/Lodge

- Appoint, train and lead the culinary team, ensuring excellent communications with the operational and sales team

- Careful management of personnel and rotas to ensure costs are controlled and in line with the needs of the business

- Design and development of menus and dining experiences in agreement with senior management

- Oversee and manage food ordering, supplier agreements and cost controls in line with budget and business demand

- Monitor and appraise pricing and remain up-to-date on market activities and competitors

- Implement and maintain SOPs, portion control, plating and waste management records to maximise efficiencies and profitability

- Ensure correct stock control procedures are adhered to, including appropriate storage and labelling

- Work closely with the wider management team to develop the culinary opportunities and services on property

What we are looking for:

- Experience of leading a culinary team in a 4 or 5-star restaurant context

- Formal catering qualifications

- Culinary creativity, imagination and flair

- Passion for cooking and high level of presentation

- Excellent communication skills

- Ability to work under pressure and juggle competing priorities

Our client is a world renowned Luxury Hotel operator. They are currently looking to recruit an Sous Chef Chef for their leading Golf and Hotel operation based in Aberdeenshire.

Role Job Description:

The Senior Sous Chef supports the Executive Head Chef on the delivery of 5-star dining and food services at The Clubhouse and Hotel. This is a hands-on cooking and management role. This is a hands-on cooking and management role. High-quality informal brasserie-style dining at the clubhouse is central to the golf experience. Quality grab-and-go options before and during play, along with fast, hearty, quality breakfast menus form an important part of the clubhouse offering.

More refined dining at the Hotel including breakfasts, in-room services, hampers and special menus for exclusive use require the development, preparation and delivery of classic formal dining. This is a vital management role that requires a high level of culinary ability and creativity, as well as organisational and leadership skills on the planning and execution of 5-star guest experiences at the Clubhouse and Hotel for golfers, members, residents, visitors and guests. The role operates on a shift-based system including evening and weekend working in line with the seasonal needs of the business.

Key Duties & Responsibilities:

- Under the direction of the Head Chef, manage and deliver the day-to-day food services at the clubhouse

- Support the training and development of the culinary team

- Assist with rotas to ensure costs are controlled and in line with the needs of the business

- Work with Executive Head Chef on the design and development of menus and dining experiences in agreement with senior management

- Assist with food ordering, supplier agreements and cost controls in line with budget and business demand

- Ensure SOPs, portion control, plating and waste management records are accurate and maintained

- Ensure correct stock control procedures are adhered to, including appropriate storage and labelling

- Work with Executive Head Chef and the wider management team to develop the culinary opportunities and services on property

- Maintain a high level of communication within the kitchen and other departments

- Ensure cleaning and hygiene standards are maintained to the highest level and detailed records are continually updated in compliance with the relevant licenses and authorities

- Ensure safe use of all equipment and machinery in the kitchen and staff training is conducted regularly in line with the needs of the team

- Deputise for Executive Head Chef as required

What we are looking for:

- Sous Chef experience in a 4 or 5-star restaurant context

- Formal catering qualifications

- Culinary creativity, imagination, and flair

- Passion for cooking and high level of presentation

- Excellent communication skills

- Ability to work under pressure and juggle competing priorities

Our client is a world renowned Luxury Hotel operator. They are currently looking to recruit an Sous Chef Chef for their leading Golf and Hotel operation based in Aberdeenshire.

Role Job Description:

The Senior Sous Chef supports the Executive Head Chef on the delivery of 5-star dining and food services at The Clubhouse and Hotel. This is a hands-on cooking and management role. This is a hands-on cooking and management role. High-quality informal brasserie-style dining at the clubhouse is central to the golf experience. Quality grab-and-go options before and during play, along with fast, hearty, quality breakfast menus form an important part of the clubhouse offering.

More refined dining at the Hotel including breakfasts, in-room services, hampers and special menus for exclusive use require the development, preparation and delivery of classic formal dining. This is a vital management role that requires a high level of culinary ability and creativity, as well as organisational and leadership skills on the planning and execution of 5-star guest experiences at the Clubhouse and Hotel for golfers, members, residents, visitors and guests. The role operates on a shift-based system including evening and weekend working in line with the seasonal needs of the business.

Key Duties & Responsibilities:

- Under the direction of the Head Chef, manage and deliver the day-to-day food services at the clubhouse

- Support the training and development of the culinary team

- Assist with rotas to ensure costs are controlled and in line with the needs of the business

- Work with Executive Head Chef on the design and development of menus and dining experiences in agreement with senior management

- Assist with food ordering, supplier agreements and cost controls in line with budget and business demand

- Ensure SOPs, portion control, plating and waste management records are accurate and maintained

- Ensure correct stock control procedures are adhered to, including appropriate storage and labelling

- Work with Executive Head Chef and the wider management team to develop the culinary opportunities and services on property

- Maintain a high level of communication within the kitchen and other departments

- Ensure cleaning and hygiene standards are maintained to the highest level and detailed records are continually updated in compliance with the relevant licenses and authorities

- Ensure safe use of all equipment and machinery in the kitchen and staff training is conducted regularly in line with the needs of the team

- Deputise for Executive Head Chef as required

What we are looking for:

- Sous Chef experience in a 4 or 5-star restaurant context

- Formal catering qualifications

- Culinary creativity, imagination, and flair

- Passion for cooking and high level of presentation

- Excellent communication skills

- Ability to work under pressure and juggle competing priorities