Assistant Chef de Cuisine

Second interview by Hotel Operations required
Minimum of two-three years of formal culinary training
Minimum five years experience of which at least two years working as a Chef Assistant/Chef de Partie (including apprentice ship) experience in kitchen environment
Must understand and be able to verbalize the fundamentals of cooking
Demonstrates a commitment to culinary career with a desire to grow within the F&B industry; demonstrates a passion for food
Must be proficient in all stations in the kitchen
Must be able to work with a multi-cultural team in a confined environment
Proficiency in safe food handling, HACCP / USPH
Knowledge and proficiency in following and converting recipes
Basic computer knowledge
Fluent English mandatory
Further information will be provided upon interview
Contracts: 6 months on/2 months off Location: Worldwide

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