Looking for a Head Chef who would like to work in an Inn setting with restaurant. A great personality and take charge is what we are looking for with experience in budget portion control, weekly menu, master of the five sauces, weekly reports, weekly inventory, creative plating. and knowledgeable in Pastry plus and Molecular gastronomy.
Look forward to the Chef building the team (line cooks, Sous Chefs) who is energetic and loves interacting with customers.
Please send me your resume and references.
Culinary Degree
Kitchen Skill
Pastry
Molecular Gastronomy
Creative Plating
Budget and Portion Control
Cuisine French
Can handle 20 covers to 175 covers
Master of sauces