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A great opportunity for an experienced head chef to work with a brigade of 15 to fulfil a venue of upto 2000 people.

Cooking from scratch, Fresh foods, Italian, French menu's with the experience in fine dining

Menu planning, prep and stock

Working hours are Monday to Friday 7am, - 3:30pm

Must have certs for food hygiene and nvq

Must have your own chef whites, chef knives and safety shoes

SL/IND