Junior Sous Chef - Cold Section - Dinarobin Beachcomber

Supervises, co-ordinates and participates in the activities and preparation of mise-en-place and cooking processes

QUALIFICATIONS/EXPERIENCE/PROFILE

• Supervises, co-ordinates and participates in the activities and preparation of mise-en-place and cooking processes
• Minimum - Form IV or equivalent.
• Any relevant certificate (NTC) from the Hotel School or any other recognised institution.
• Previous professional experience as Cook will be an advantage
• Proven ability to speak, write and read French and English.
• Pleasant and outgoing personality.
• Good communication skills and customer oriented.
• Ready to work odd and flexible hours.

PROFILE
•Ready to perform odd hours of work, including Sundays, Public ,Holidays and cyclonic days;
•Having a pleasant and outgoing personality;
•Able to demonstrate excellent leadership and communication skills