Chef De Partie
• A high standard of spoken and written English.
• Flexible working hours subject to the demands of the business.
• Able to work under pressure.
• Excellent culinary catering talent.
• At least 3 year's experience cooking in a well-established restaurant or full-service hotel and/or minimum of 1 year in a supervisory role.
• Specialties are Japanese, Chinese, Pan-Asian cuisine.