CHEF TOURNANT
Main responsibilties will include rotation through different kitchen stations to cover staffing gaps and maintain workflow. Ensure that each station operates efficiently and meets food preparation and presentation standards, prepare, and cook menu items according to established recipes. Monitor cooking techniques and quality of dishes to ensure consistency and adherence to culinary standards and provide guidance and training to junior kitchen staff.
The prospective candidate should be proficient in English, knowledgeable about best practices in the hotel and catering services industry, and well – versed in health and safety standards.
All applications will be treated in the strictest confidence.
Applications together with a detailed CV are to be sent via email to jay.chircop@robertarrigo.com
