You will have a culinary qualification plus 5 10 years experience as a chef with 3+ years at a senior/management level.
You must have experience in diverse cuisines and large-group catering, as well as having a finger on the pulse of catering to a variety of dietary requirements, specifically in terms of menu planning. […]
In addition you will have solid track record in ethical, cost effective and sustainable food sourcing, as well as building relationships with suppliers.
Exceptional problem solving, interpersonal and communication skills are essential, coupled with a passion for good food and...