College graduate and attended Culinary Arts school for at least 6 months
Minimum 2 years of experience as Sous’ Chef in hotel industry or related business
Strong knowledge in food preparation, plating and presentation
Knowledge of kitchen maintenance and cleaning
Experience in maintaining and ordering stocks and supplies, menu planning, training chefs, line cooks and other kitchen staff, division of labor within the kitchen station, inventory control, food cost control, staff supervision and scheduling, equipment maintenance, leadership by example, and conducting food tastings for potential clients
Proficient in verbal and written English
Able to communicate effectively with people
Excellent physical health
Mature, safety‑ and detail‑oriented, responsible, and able to work extended hou...
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