Chef/Demi Chef de Partie
The successful candidate must be able to demonstrate that they are flexible, organise and able to coordinate a variety of activities working with fresh ingredients sourced locally whilst ensuring that the HACCP requirements and the hotels high standards are maintained at all times.
All applicants must have a good knowledge about food and taste, be creative, organised and have a proven track record in similar establishments to a 3 AA rosette standard.
All applicants should have completed an apprenticeship or college course and be fully conversant with all areas of Kitchen.
If you are interested please apply to firstname.lastname@example.org