Chefs & kitchen staff (Head/Sous/CDP/Commis) - all grades - Europe | ||
| Posted: | 21/07/08 | |
| Recruiter: | Neilson | |
| Reference: | BZ4513 | |
| Type: | Permanent | |
| Salary: | n/d | |
| Location: | Europe | |
| Description: | ||
| We have a variety of positions to suit all levels of experience. Generally, our kitchen teams are quite small so all chefs & kitchen staff must be prepared to take a hands-on approach to every aspect of kitchen work, including the washing-up! Head chefs You will be able to plan a varied & imaginative menu in accordance with a budget, ensuring that all food preparation, meal service & storage practices meet the required standards. You will have a professional qualification such as NVQ level 2 or City & Guilds 706.1/706.2 and relevant experience of working in a professional kitchen. Sous chefs You should have a professional qualification or equivalent relevant experience in a professional kitchen. You must be happy to support the head chef and supervise the kitchen in the head chef's absence. Chef de partie For this position, you will need broad-ranging experience and be prepared to work independently. You may be required to do pastry work, hot & cold buffet or light lunches for our bar terraces & cafes. Commis Porter You will assist the chef team by preparing food and you should be willing to work in all areas of the kitchen. Previous experience of food preparation is essential as you will need to help prepare large volumes of food, quickly and efficiently. Other duties will include cleaning & washing up. You will need to be happy working in a big team. For all chef positions, please enclose a CV with your application form, outlining your relevant experience. A great opportunity to indulge your passion for cooking, learn new skills and enjoy skiing/boarding. | ||
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