Chef de Cuisine
Profile:
- Technical and academic training appropriate to the function;
- Professional experience in Hospitality (Units of 3 and 4 stars, preferential) or Restoration;
- Basic knowledge of kitchen production;
- Preparation of the hotel's menu’s - outlet's - buffet restaurant; pool bar, snack bar;
- Passion for the confection and packing of food and associated products;
- Responsibility, pro-activity and commitment;
- knowledge of Portuguese;
It offers:
- Opportunity to join a young and dynamic team;
- Opportunity for Career Progression and Professional Development;
- Remuneration in accordance with established experience;
- One year of contract, with possibility of integration into the company's staff;