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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
