Competent Head Chef required. Must have had 5 years head chef experience. Must be able to back up experience, with references. Must have experience with large numbers. Hotel experience a bonus. Must be passionate and willing to pass on knowledge to junior staff. Must have food hygiene certificate to level 3 and be HACCP trained. Strong kitchen management skills required. This is a 50/50 management role as well as cooking. Must be used to cooking with fresh seasonal foods.
Hours: 45
Days per Week: 5/6 (Weekends included)
Start Date: Immediate
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