We are looking for an ambitious and enthusiastic individual to help lead and become part of the Saffrons restaurant kitchen team.
Duties will include developing and learning new recipes, daily preparation and presentation of food and ensuring the kitchen is kept hygienically clean.
*Qualifications and Experience:
Cookery qualifications to NVQ level 2/3 or equivalent and basic food hygiene are essential.
The ideal candidate will have at least 3 years culinary experience within a large 4* or 5* Hotel or 3 rosette restaurant to (Junior) Sous Chef level, with a good understanding of European fine dining and must have experience of working with Indian cuisine and Indian Spices. An understanding of Ayurveda principles would be desirable.
This position requires a good level of English, previous experience in banqueting, fine dining and restaurant kitchens.
↧