ResponsibilitiesCoordinates daily tasks with the Sous Chef.
Responsible to supervise junior chefs or commis.
Skills RequiredFlexible working hours subject to the demands of the business.
Able to work under pressure.
Excellent culinary catering talent.
Experience RequiredAt least 3 year's experience Chef De Partie/ Demi Chef in a well-established full-service hotel and/or minimum of 1 year in a supervisory role.