Chef de Cuisine

Profile:

- Technical and academic training appropriate to the function;

- Professional experience in Hospitality (Units of 3 and 4 stars, preferential) or Restoration;

- Basic knowledge of kitchen production;

 - Preparation of the hotel's menu’s - outlet's - buffet restaurant; pool bar, snack bar;

- Passion for the confection and packing of food and associated products;

- Responsibility, pro-activity and commitment;

- knowledge of Portuguese;

 It offers:

- Opportunity to join a young and dynamic team;

- Opportunity for Career Progression and Professional Development;

- Remuneration in accordance with established experience;

- One year of contract, with possibility of integration into the company's staff;