Minimum of 2 years' work experience as Chef de Partie, or 4 years as Demi Chef, in a hotel or large restaurant; preferably with experience in luxury international brands.
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
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Minimum of 2 years' work experience as Chef de Partie, or 4 years as Demi Chef, in a hotel or large restaurant; preferably with experience in luxury international brands.
Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.
...
Prepare and pack high quality cuts of meats according to customer specifications using company standards and adhering to all safety requirements. Majority of time will be spent operating processing equipment.