Experience: 5 to 10 yrs.
Indo- Chinese/ Oriental Sous Chef Required
Blue Ginger is an iconic fine dining fusion Indo-Chinese/Oriental Restaurant with a capacity of 290 covers. Blue Ginger represents one of the finest eastern dining experience that London has to offer, a pioneer in its field, unrivaled and unmatched in its superlative culinary perfection and stunning ambiance.
The ideal candidate would require the below attributes
Experience - 5+ years as Sous Chef
Must have high levels of expertise in Indo Chinese Oriental fine dining cuisine
Full operational knowledge of all fusion Indo-Chinese/Oriental recipes, sauces, standards, portion sizes and presentation style of dishes. Ensure food prepared is of highest possible standards. Assist the Executive/Head Chef in providing innovative and artistically superior food dishes
To take full responsibility for the Kitchen in the absence of Head Chef
To impart training to all staff members in kitchen and encourage them to follow the company rules.
Candidate must possess at least a Bachelor of Hotel Management in Food & Beverage Services Management or equivalent.
Must have good communication and written skills, especially in English
Indo- Chinese/ Oriental Sous Chef Required
Blue Ginger is an iconic fine dining fusion Indo-Chinese/Oriental Restaurant with a capacity of 290 covers. Blue Ginger represents one of the finest eastern dining experience that London has to offer, a pioneer in its field, unrivaled and unmatched in its superlative culinary perfection and stunning ambiance.
The ideal candidate would require the below attributes
Experience - 5+ years as Sous Chef
Must have high levels of expertise in Indo Chinese Oriental fine dining cuisine
Full operational knowledge of all fusion Indo-Chinese/Oriental recipes, sauces, standards, portion sizes and presentation style of dishes. Ensure food prepared is of highest possible standards. Assist the Executive/Head Chef in providing innovative and artistically superior food dishes
To take full responsibility for the Kitchen in the absence of Head Chef
To impart training to all staff members in kitchen and encourage them to follow the company rules.
Candidate must possess at least a Bachelor of Hotel Management in Food & Beverage Services Management or equivalent.
Must have good communication and written skills, especially in English
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