Food preparation work and basic cooking under the supervision of a chef de partie or section chef, rotating
through sections such as sauce, vegetables, fish and butchery roughly every six months.
• Excellent interpersonal skills
• Positive attitude and Team worker.
• Self-motivated and a passion for hospitality
• Excellent communication and customer service skill
• Excellent interpersonal skills
• Strong Planning and organizational skills
Professional certificate
Minimum 2 yrs experience in Continental cuisine