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Executive Chef: Research and Development
2 weeks ago
- Minimum 10 years' experience in professional kitchens
- At least 8 years in a senior / Head Chef role
- 3 – 5 years' experience as an Executive Sous Chef in R & D, testing and product development
- Proven experience in:
- Budgeting and budget management
- Design and costing of menus
- Recipe development
- People management
- Registration with an accredited Chef's Association will be advantageous