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Title
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* First name
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* Last name
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* Email address
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Mobile phone
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Home phone
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Work phone
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* Do you have a minimum of 4–5 years’ experience as a Senior Sous Chef (or equivalent) in a busy 4- or 5-star hotel or high-volume luxury establishment?
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* Do you have hands-on experience overseeing multiple kitchen outlets, including large-scale banqueting or conference operations?
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* Have you led, trained, and performance-managed a diverse kitchen team, including junior chefs and section heads?
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* Do you have strong working knowledge of food safety, hygiene legislation, and Food Safety Management Systems (FSMS), including audits and compliance?
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* Have you been actively involved in planning, costing, and executing seasonal menus that align with brand standards and guest expectations?
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* Do you have proven experience managing food cost control, budgeting, procurement, and supplier relationships?
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* Work eligibility
You need to indicate if you are eligible to apply for these vacancies.
I confirm that I am eligible to live and work in the country where this vacancy is based.
I am not currently eligible to live or work in the country where this vacancy is based.
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