Description

You will be responsible to assist the Chef de Cuisine in managing his assigned pastry - kitchen operation as a successful profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the pastry operation and administration.

 

Qualifications
Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or gourmet restaurant (minimum 1 michelin star) with excellent standards; preferably with experience in luxury international brands.

Qualification in Kitchen Production or Management will be an advantage.

Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential.

Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.

European visa/passport.

Fluent Italian.

 

Anna Savchuk

Professional Recruiter

aworkabroad.com 

facebook.com/recruiter.abroad 

twitter.com/keenontravel 

linkedin.com/profile/view?id=421085089