1. Chef qualifications – at least 2 year course
2. At least 3 years recent previous experience as a Sous Chef/Senior Chef de Partie in a busy,
but organised (4*) hotel/restaurant kitchen
3. Extensive knowledge of good food handling, food standards and presentation.
4. Excellent leadership, organisational, communication and motivational skills
5. Sound knowledge and passion for food
6. Thorough knowledge of HACCP
7. Thorough knowledge of kitchen management
8. Able to work as part of a team
9. Honest, Reliable and Hard Working
10. On instructions from our clients, candidates without relevant experience or requiring a work
permit are requested not to apply