We are looking for a candidate who is open minded to change and move forward following the trends and styles of our company.
The Ideal candidate has obtained an NVQ Level 2 in Food Preparation, should have a good knowledge of HAACP and be able to maintain an excellent standard of food safety within the department.
Minimum of 5 years experience in a hotel kitchen, previous Chef de Partie experience and a solid work history are essential requirements. You must be able to run a section on your own with the ability to supervise others.
You have experience in hot production, buffet hot food (up to 180) and banquets (up to 250). Restaurant plated food at 2 Rosette level an advantage but not essential as training will be given. Experience in the Larder section is a preference.
If you would like to find out more please visit www.seymourhotels.com
Hours: 40 over 5 days (Weekends included)
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