Chef de Partie (Seasonal)

About the hotel

Royal Scotsman is a Belmond train that rekindles the romance of slow, cinematic travel through the Scottish Highlands for an intimate group of guests (up to 40). Think Edwardian elegance with country-house warmth: polished wood, proper hospitality, and landscapes that change by the minute outside the window. Food is a central part of the experience — modern Scottish cooking served in a truly unique setting — alongside off-train visits to castles, distilleries and country pursuits. There’s even an onboard Dior Spa, so the standard is high and the details matter.

The work

• • Run your section day-to-day, setting up mise en place so service feels calm and controlled even when the train (and timetable) doesn’t.
• • Cook and plate to luxury standards in a compact, moving kitchen — where organisation, cleanliness and timing are everything.
• • Maintain food safety, hygiene and kitchen safety standards without shortcuts, even during tight turnarounds between services.
• • Collaborate with the Head Chef and kitchen team on menus that reflect Scotland and the journey — seasonal produce, strong technique, beautiful presentation.
• • Guide and support commis chefs, keeping the section moving and the standard consistent from prep through to the last plate out.

This role is for you if…

• • You’ve got 2–4 years’ experience as a Chef de Partie (or close to it) and you’re proud of your fundamentals: prep, seasoning, timing and consistency.
• • You thrive in close quarters with a tight-knit team — you communicate clearly, stay respectful, and pull your weight without being asked twice.
• • You’re confident across cooking methods and kitchen equipment, and you can switch tasks quickly when service demands it.
• • You keep your standards high under pressure and you don’t let hygiene, safety or presentation slip when it gets busy.
• • You’re eligible to work in the UK and you’re happy with seasonal work from March to November (including training before guest service begins).

This role might not be for you if…

• • You need a predictable, fixed-location kitchen routine — this is hospitality on the move, with all the curveballs that brings.
• • You dislike working to exacting luxury standards where small details (and consistency) are noticed immediately.
• • You struggle with pressure, multitasking, or taking direction — service is tight and the team relies on each other.
• • You’re not available for a seasonal contract running March to November, including the pre-season training period.