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Junior Sous Chef
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Full-time
- In the absence of a sous chef, be prepared to undertake those duties.
- An associate or bachelor's degree in culinary arts or hotel administration or an international equivalent in culinary arts from a reputable accredited educational institution.
- 3 to 5 years progressive supervisory and managerial experience of professional kitchens, preferably in a multi-outlet upscale hotel or large cruise ship.
- Minimum of 2 years as a Junior Sous Chef of 3 to 5-star hotel, resort or convention center with multiple food and beverage, Establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort or convention center.
- 2 Years as a Junior Chef with a Cruiseline comparable with CCL with ships with a guest capacity of 3500 or more
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