To adhere and to assist the Executive chef, Head Chef and Sous chefs with implementing and maintaining all standards, policies and procedures relating to food quality specifications, preparation, storage and for all Health and Food Safety areas of “Due Diligence” as laid out by management in the Le Gray Health & Safety HACCP and Food Safety Hazard Analysis, Training documents.
Candidates interested must have the following criteria:
- Previous experience in a fine dining restaurant or a 5 Stars Hotel
- 3 to 4 years of experience
- BA in Culinary arts or equivalent
- Introduced to HASP/ Hygiene programs