Posted in: Hotel/Resort Management in South East England | Posted: |
Multiple roles for Sous Chef, Head Chef and Chef De Partie at different levels
Must have a passion for food and hospitality
For Sous Chef and Chef De Partie be able to work alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking
Prepare cook and present amazing food with the best ingredients and exceptional service
Take pride in maintaining the highest standard of cleanliness and safety
Culinary certification a huge plus
Minimum 3 years’ experience in a hotel or restaurant
You'll be a valued member of a tight knit team
Multiple employee and hotel benefits for you and your family