-Wide knowledge of the Venezuelan, Italian and Japanese (sushi & sashimi) cuisines, as well as advanced cooking skills. - Expertise in a variety of domain processing techniques in meat, poultry, fish and seafood as well as basic broths of the European and Japanese cuisine. - Strong knowledge of pastry and bakery high standards - Practical experience and knowledge of the molecular cuisine (spherifications, foams and jellies). -Intermediate-level proficiency in French or English, in addition to Spanish or Italian (indispensable). -Extensive experience of a minimum of 10 years in similar positions.
State:
Permanent
Schedule:
Full time
Quarter:
Day, Evening, Work shift
Number of hours per week:
40 hours
Salary:
to be discussed
Job start date:
2015-09-01
Number of positions to fill:
1
Detailed description:
plan, manage and supervise food preparation and cooking activities before, during and after each shift. - plan menus and create new recipes - design and prepare special dishes for customers with food allergies or specific intolerance. - Search and selection of products as well as of potential suppliers for the restaurant. - Creation, development and subsequent supervision of dishes as well as training and supervision of staff in charge
Requirements
Languages asked for
French:
Functional
English:
Functional
Others:
Spanish
Education
Level:
Secondary
Diploma:
AEC (Attestation)
State:
Finished
Working experience
Minimum experience required:
10 years
Qualifications required:
-Wide knowledge of the Venezuelan, Italian and Japanese (sushi & sashimi) cuisines, as well as advanced cooking skills. - Expertise in a variety of domain processing techniques in meat, poultry, fish and seafood as well as basic broths of the European and Japanese cuisine. - Strong knowledge of pastry and bakery high standards - Practical experience and knowledge of the molecular cuisine (spherifications, foams and jellies). -Intermediate-level proficiency in French or English, in addition to Spanish or Italian (indispensable)
