Job description

• Previous Chef de Partie / Commis Chef Experience in Restaurants/ Hotel
• Has good portion and cost control
• Fully aware and compliant in Food Safety and HACCP Food Management Systems
• Can deputise for the Sous Chef on their days off
• Would be flexible. Can work a rota of 5 out of 7 days per week
• The ability to easily work on own initiative or as part of a team
• The ability to prepare food to a high quality and take pride in their work
• A strong work ethic and customer focus
• Can help develop and introduce new menus and recipe's
• Has flair and imagination

Job Type: Full-time

To apply, please contact, Paul Neuman -Operations Manager on [email protected]