CHEF DE PARTIE - KERRY

The ideal candidate is the best candidate. Key Responsibilities: Deliver the main sections of the daily menu; Oversee the preparations of the full daily menu; Support preparation of Menus, stock management & ordering, and preparation of food; Application and adherence to Food Safety Standards in line with legislative and company standards; Support development of other chefs in the hotel; Application of Safe working in line with H & S and Safety Legislation. Qualifications & Experience: Qualified chef with 3+ years experience; A minimum of 2 years experience in 4/5 star high volume hotel / restaurant; Bistro / Brasserie experience; Experience working in a fast-paced high volume environment; good English. To apply for your cv to [email protected]