Anass Nhari

-Knowledge and ability to run a section -Always punctual -Ability to work without close supervision -Ability to manage Commis Chefs and assistance to the Sous Chef/Head Chef -Ability to produce good quality food in all sections -Able to cook fish and meat and managing the grill -High level of organisation of prep/sections/kitchen/stock rotation/labelling putting deliveries away -High level of attention to detail -Good level of numeracy -Positive and approachable manner -Team player qualities -Experience of kitchen equipment -Experience of dangerous equipment and how to operate them