field essential. A minimum of 5 years of experience in hotel operations, with at least 3 years in a managerial
field essential. A minimum of 5 years of experience in hotel operations, with at least 3 years in a managerial
years' professional cookery experience in relation to Sous Chef within the hotel industry, preferably in
years' professional cookery experience in relation to Sous Chef within the hotel industry, preferably in
level Micros system experience Computer literacy work previously at the bar, hotel Understanding stock
level Micros system experience Computer literacy work previously at the bar, hotel Understanding stock