CHEF DE PARTIE.As a chef de partie you get to oversee a section of the kitchen, be it pastry, butchery, fish, sauces, vegetables and so on. You will be working in a busy kitchen and you will form part of a team.
Full time on permanent basis. Shift based.
DEMI CHEF DE PARTIE (GOZO).To work under the general guidance and supervision of the Executive Chef / Sous Chef, however the person will be accountable for ensuring that the staff restaurant food offering is of the best quality, presentation and standards.
This is a great opportunity for an ambitious...
FOOD CHEFS (ASIAN CUISINE - CHINESE CUISINE).3 people responsible for Chinese cooking and other 3 responsible for Asian cooking. Good cooking, punctuality and responsibility, team spirit, processed and cooked food dishes are carefully handled to ensure taste and quality.
Full-time on a contract basis.
SOUS CHEF (GOZO).To work alongside the head chef to manage kitchen activities, including overseeing staff; aiding with menu preparation; ensuring food quality & freshness; monitoring ordering & stocking; cleaning; providing meal quality & consistency by following recipes.
CHEF DE PARTIE (PASTRY & A' LA CARTE).A reliable individual who works on own initiative to prepare and oversee the preparation and presentation of culinary dishes for the restaurant and/or functions and to ensure that strict health and hygiene standards are adhered to at all times.
Full time on permanent basis....