Saucier

Main Duties:

• Ensure that meat dishes are cooked and presented in laid down standard;
• Ensure that the section is maintained in the right and acceptable standard;
• Follow all HACCO principles;
• Cleaning of equipment such as grills etc.; and
• Ordering of ingredients

Qualifications:

• National Diploma in Professional Cookery or Class 1
• 5 O levels
• At least 4 years relevant experience