Sous Chef: Auberge du Lac
Prepare, cook and present to a high and consistent standard under the general guidance and supervision of the Head Chef.
- Good standard of education.
Work Related Experience:
- Must have experience in 3-4 Rosette establishment/s;
- Comprehensive knowledge of creating and developing menus, costing and food prep;
- Supervision of brigade in absence of Head Chef;
- Level II Food Hygiene;
- Good sense of humour;
- Professional attitude;
- Flexible and reliable;
Work days: Tuesday - Saturday including occasional Sundays or Mondays.
Salary: To be discussed on application.
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