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Independent working chef
- Quality control: Inspecting dishes for taste, presentation, and consistency before they are served to guests.
- Mise en place: Preparing and organizing all ingredients and supplies for lunch and/or dinner.
- Menu preparation: Independently preparing dishes according to restaurant recipes and specifications, with precision and quality being essential.
Projects
- Sustainability: Initiating projects to combat food waste and promote the use of local ingredients.
Teamwork and collaboration
- Effective communication and collaboration with the F&B service team and management to ensure quality standards.
Qualifications and skills
Minimum of 2 years kitchen experience, preferably in a high-quality restaurant or hotel.meer...
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