Description
The Chef will work independently at an assigned station, organize the station, participate in preparing and presenting the hotel’s gourmet menu, lead a Commis de Cuisine or Demichef de Cuisine, know the menu offerings and their preparation, and collaborate on developing dishes and processes. The role requires completed vocational training as a Chef or Cook or a comparable qualification, relevant professional experience, familiarity with hygiene regulations, teamwork, and reliability. It is a 40-hour-per-week, five-day-week position with part-time availability by agreement, and may be seasonal or year-round.
