executive chef assistant

Hilton

<div>Executive Sous Chef - Waldorf Astoria Cairo Heliopolis
Waldorf Astoria has continued to pioneer exceptional experiences that redefine the art of hospitality; Join our team and be part of a legacy where we shape the future of luxury hospitality.
It's not just a job vacancy, we will help you elevate your career by offering a variety of learning &amp; development programs, career growth &amp; thousands of opportunities all around the world. Take the next step and be the star of your own success story!
What we offer:
Thriving work environment.
Team members' special rates for Hilton hotels worldwide.
Thousand opportunities for career growth and development.
Comprehensive learning &amp; development programs that fits all fields.
Opportunity to give back to the community and have a bigger social impact through Social Responsibility Hilton programs.
Competitive compensation and benefits.
Life insurance. 
 
 
What will I be doing? 
As Executive Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. An Executive Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:
<ul><li>Assist the Executive Chef to hire, train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs.</li></ul>
<ul><li>Assist the Executive Chef to listen actively and communicates clearly while interacting with customers to promote food products and directing staff activities.
</li></ul><ul><li>Analyze feedback from clients and team members, make judgments and act to implement suggestions for improvement.
</li></ul><ul><li>Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team.</li></ul>
<ul><li>Monitor team performance, product quality and production flow; foster continuous improvement where necessary.</li></ul>
<ul><li>Assist the Executive Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes.
</li></ul><ul><li>Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations.
</li></ul><ul><li>Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements.
</li></ul><ul><li>Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes</li></ul>
<ul><li>Assist Executive Chef in estimating annual food budget</li></ul>
<ul><li>Monitor outlets during peak periods to oversee production flow and presentation</li></ul>
<ul><li>Report any equipment in need of repair or replacement to Property Operations</li></ul>
<ul><li>Perform other duties as requested, such as VIP parties and staff meetings</li></ul>
What are we looking for? 
An Executive Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
<ul><li>Previous culinary experience; preferably in a luxury hotel setup.</li>
<li>Extensive knowledge of menu development, insight into marketing, cost and wage control</li>
<li>Extensive knowledge of food products, standard recipes, and proper preparation</li>
<li>Strong supervisory skills</li>
<li>Positive attitude</li>
<li>Excellent communication skills</li>
<li>Committed to delivering a high level of customer service</li>
<li>Excellent planning and organising skills</li>
</ul>It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
<ul><li>Relevant qualifications for role</li>
<li>Ability to work a variety of shifts including weekends, days, afternoons and evenings</li> 
</ul> 
What will it be like to work for Hilton? 
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its . Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!</div>

Executive Sous Chef - Waldorf Astoria Cairo Heliopolis

Kempinski Hotel

Under the direction of the Executive Chef and within the limits of established Kempinski procedures, assists in the direction of all aspects of the food production and Stewarding operations. <ul> <li>Assist with organizing special events and special food promotions.</li> <li>Assist the Executive Chef in developing training plans, develop training material in accordance with Kempinski guidelines and implement training plans for the Food Production employees and other Food and Beverage employees.</li> <li>Assume the duties and responsibilities of the Executive Chef in their absence.</li> <li>Assist the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections and in developing recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.</li> <li>Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel s food and beverage standards and standardized menu guidelines.</li> <li>Maintain a hygienic kitchen and personal hygiene.</li> <li>Work with Executive Chef and Director of People Services to ensure the departmental performance of staff is productive and assists in planning for future staffing needs.</li> <li>Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.</li> <li>Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.</li> <li>Provide input for probation and formal performance appraisal discussions in line with company guidelines.</li> <li>Coach, counsel and discipline staff, providing constructive feedback to enhance performance.</li> <li>Approve leave after consideration of hotel occupancy.</li> <li>Work with Executive Chef in the preparation and management of the department s budget.</li> <li>Demonstrate awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure your direct reports do the same.</li> <li>Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.</li> <li>Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.</li> <li>Initiate action to correct a hazardous situation and notify supervisors of potential dangers.</li> <li>Log security incidents and accidents in accordance with hotel requirements.</li> <li>Implement and practice HACCP.</li> <li>Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.</li> </ul>

Executive Sous Chef

AL SHURFA BAY RESTAURANT CAFE LLC

Job Summary: The Sous Chef plays a key role in supporting the Executive Chef in managing kitchen operations for a high-end Arabic fine dining restaurant. The ideal candidate has a strong passion for Arabic cuisine, exceptional leadership skills, and a meticulous eye for detail. This role ensures that all dishes meet the highest quality standards, both in flavor and presentation, while maintaining efficiency and consistency.Key Responsibilities:<ul><li>Assist the Executive Chef in daily kitchen operations, including planning, prep, and service.</li><li>Supervise and mentor kitchen staff, including line cooks, commis, and trainees.</li><li>Ensure consistency in food quality, presentation, and taste in all menu items.</li><li>Oversee inventory management, stock control, and ordering of ingredients.</li><li>Maintain high hygiene and safety standards according to local health regulations.</li><li>Collaborate on menu planning, seasonal specials, and Arabic fine dining innovations.</li><li>Monitor and control food costs, wastage, and portion sizes to maintain profitability.</li><li>Assist in training and development programs for culinary staff.</li><li>Step in for the Executive Chef when required, ensuring smooth operations.</li></ul>Qualifications &amp; Skills:<ul><li>Culinary degree or equivalent professional experience in Arabic or Middle Eastern cuisine.</li><li>Proven experience in high-end fine dining establishments, preferably in a supervisory role.</li><li>Strong knowledge of Arabic ingredients, cooking techniques, and traditional flavors.</li><li>Excellent leadership, communication, and organizational skills.</li><li>Ability to work under pressure and maintain quality standards during high-volume service.</li><li>Creativity and innovation in menu design and presentation.</li><li>Knowledge of food safety and hygiene standards.</li></ul>Working Conditions:<ul><li>Full-time role with flexible hours depending on service needs.</li><li>Fast-paced kitchen environment requiring stamina and attention to detail.</li></ul>Candidates must be able to join immediately.Job Type: Full-timePay: From AED5,000.00 per month

Prince Resorts Hawaii

Aloha and Welcome! Thank you for your interest in employment opportunities with Mauna Kea Resort. We invite you to our dynamic team of hospitality professionals. We are confident that our salary and benefits package will be attractive. In addition to industry-competitive salaries, team member recognition programs, and training and career opportunities, we also offer the following benefits: medical, drug, vision, and dental care, life insurance, paid vacation and sick leave, dining, and golf discounts, and more.
 
At Mauna Kea Resort, we're creating a hospitality company whose future is unlimited and whose values reflect the dedication and passion of our employees. Our success is measured by the quality of the relationships we build with one another, our guests, and our strategic partners. By seeking ways to add value to every encounter, we set ourselves apart from others and instill a sense of pride that is uniquely Prince. We invite you to share this journey with us.
 
Division: Management & Non-Union (MAN010)
 Band 4
 MKR Executive Sous Chef
 
Primary Responsibilities: Assist in the supervising, training, and scheduling of cooks and other kitchen staff engaged in the preparation and cooking of food. Prepare and cook food items, requisition needed supplies and food items. Inspect kitchen equipment; check on usability of stored and refrigerated items. Assume the responsibility of the Executive Chef in his/her absence.
 
Essential Duties: 
<ul>
<li>Responsible for the daily review of food and labor cost for each outlet.</li>
<li>Assist Executive Chef in establishing and implementing cost control procedures.</li>
<li>Assist Executive Chef in day to day operations of the culinary department; supervising and scheduling of cooks and other kitchen personnel.</li>
<li>Manage department following company policies, procedures and terms and conditions of the CBA</li>
<li>Hire, supervise, train, counsel, evaluate and discipline kitchen staff.</li>
<li>Review restaurant menus and kitchen operations to insure quality of product and efficiency of operations.</li>
<li>Plan menu and oversee food prepared for the employee cafeteria.</li>
<li>Routinely check equipment for proper maintenance; submit work orders to Engineering as needed.</li>
<li>Responsible for schedules, labor cost and department operating expense.</li>
<li>Respond and resolve employee and guest concerns in a timely fashion.</li>
<li>Review, approve and verify department payroll.</li>
<li>Skilled and current in all aspects of the culinary arts, food trends, preparation and sanitation practices.</li>
<li>Work with the Executive Steward to insure that the kitchens and equipments are properly cleaned.</li>
<li>Ensure safety procedures, standards and regulations are being followed.</li>
<li>Update kitchen manuals of recipes and menu item photos whenever changes are made.</li>
<li>Assist all restaurant outlets/banquet in food preparation as needed.</li>
<li>Other related duties as assigned or required.</li>
</ul>
Other Duties: 
<ul>
<li>Attend resort management or other required meetings in the absence of the Executive Chef.</li>
<li>Conduct regular department meetings</li>
<li>Meet with Executive Chef to review daily operations.</li>
<li>Communicate with restaurant and banquet managers pre/post service to provide feedback.</li>
<li>Maintain department bulletin boards</li>
</ul>
Working Conditions: 
<ul>
<li>Normal office conditions</li>
<li>Main prep kitchen and smaller restaurant kitchens</li>
<li>Kitchen noises; pot and pans; talking in loud voices.</li>
<li>Different temperatures; heat from stoves, ovens or gills and cold from walk-in freezers and refrigerators.</li>
<li>Travel between both hotels.</li>
</ul>
Work Hours: 
<ul>
<li>Must be able to work schedule set by the Executive Chef</li>
<li>Must be able to work long and irregular hours.</li>
<li>Must be able to work in excess of 40 hours per week.</li>
</ul>
Equipment Use: 
<ul>
<li>Proficient in the use of a computer and with the resort’s word, spreadsheet and other required software.</li>
<li>Ability to use the telephone.</li>
<li>Ability to use various office equipment including but not limited to calculators, photocopiers and facsimile machines.</li>
<li>Knives, food slicer, vegetable peeler, grater, food processor and other kitchen tools.</li>
<li>Stoves, steamers, grills, ovens, kitchen equipment for cooking and baking.</li>
</ul>
Mental and Physical Demands: 
<ul>
<li>Ability to prioritize and organize workload to ensure deadlines are met.</li>
<li>Able to manage stressful and challenging situations.</li>
<li>Observant of employees in the workplace, evaluate their performance and productivity, determine areas of concern, training needs and ability to advance in the resort.</li>
<li>Able to stand and walk throughout the hotel to check on all kitchens, restaurants, functions and attend scheduled meetings.</li>
<li>Able to bend/reach/stoop to prepare food or set-up buffets.</li>
<li>Lift/carry and push/pull up to and over 50 lbs.</li>
<li>Sit at desk to doing administrative duties.</li>
</ul>
Communication Demands: 
<ul>
<li>Must have ability to communicate verbally and in writing to employees, managers, vendors and guests.</li>
<li>Ability to write recipes, memos, policies and procedures.</li>
<li>Ability to communicate over the phone.</li>
</ul>
Minimum Qualification Requirements: 
<ul>
<li>6 years related work experience and schooling.</li>
<li>Skills to effectively supervise and manage the department and meet goals.</li>
<li>Ability to multi-task</li>
<li>Dept. of Health TB Clearance.</li>
</ul>
We appreciate your interest in joining our 'Ohana. Due to our numerous inquiries, only qualified applicants for posted positions will be contacted by phone or email provided on your employment application form.

Executive Sous Chef (Salary)

Kempinski Hotels

Under the direction of the Executive Chef and within the limits of established Kempinski procedures, assists in the direction of all aspects of the food production and Stewarding operations.Key Responsibilities<ul><li>Assist with organizing special events and special food promotions.</li><li>Assist the Executive Chef in developing training plans, develop training material in accordance with Kempinski guidelines and implement training plans for the Food Production employees and other Food and Beverage employees.</li><li>Assume the duties and responsibilities of the Executive Chef in their absence.</li><li>Assist the Executive Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections and in developing recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.</li><li>Participate and supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel s food and beverage standards and standardized menu guidelines.</li><li>Maintain a hygienic kitchen and personal hygiene.</li><li>Work with Executive Chef and Director of People Services to ensure the departmental performance of staff is productive and assists in planning for future staffing needs.</li><li>Assist in maintaining a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementation.</li><li>Ensure training needs analysis of Kitchen staff is carried out and training programs are designed and implemented to meet needs.</li><li>Provide input for probation and formal performance appraisal discussions in line with company guidelines.</li><li>Coach, counsel and discipline staff, providing constructive feedback to enhance performance.</li><li>Approve leave after consideration of hotel occupancy.</li><li>Work with Executive Chef in the preparation and management of the department s budget.</li><li>Demonstrate awareness of OH&amp;S policies and procedures and ensure all procedures are conducted safely and within OH&amp;S guidelines and ensure your direct reports do the same.</li><li>Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures.</li><li>Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.</li><li>Initiate action to correct a hazardous situation and notify supervisors of potential dangers.</li><li>Log security incidents and accidents in accordance with hotel requirements.</li><li>Implement and practice HACCP.</li></ul>Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.Skills, Knowledge and Expertise<ul><li>Gastronomic education certificate or equivalent (apprenticeship/diploma/BA/Bsc) Must show signs of career development</li><li>HACCP certification</li><li>Minimum 6 years kitchen experience</li><li>Minimum 3 years in kitchen management role, preferably with an international 5* hotel chain</li><li>Experience in a standalone F&amp;B operation is beneficial</li><li>International experience is preferred</li><li>Banqueting experience is preferred</li><li>Ability to work and communicate in a multinational environment:Local language excellent oral and written skills where necessaryEnglish excellent oral and written skillsAdditional language - beneficial</li><li>Ability to work independently, thrive under pressure in challenging circumstances and come up with proactive, rational solutions</li><li>Excellent written and verbal communication skills</li><li>Ability to establish and retain effective working relationships with hotel staff and clients/vendors</li><li>Ability to identify and delegate tasks effectively</li><li>Excellent organisational and time management skills</li><li>Applies a professional, confidential and ethical approach at all times</li><li>Works in a safe, prudent and organised manner</li><li>Knowledgeable of food safety regulations</li></ul>

Broomwood Schools

For an application pack, please visit: https:/www.broomwood.com/about-broomwood/work-for-us/Role ProfileJob title: Chef AssistantPlace of Work: BroomwoodReports To: Chef and Catering ManagerBenefits: Discounted/free food, cycle to work scheme, extensive independent school holidays due to term time only working pattern (35 weeks per year)Child Protection: Broomwood is committed to safeguarding and promoting the welfare of young people. The successful applicant will be subject to an enhanced DBS check. Unless otherwise stated, all posts are exempt from the Rehabilitation of Offenders Act (ROA) 1974. In addition, in applying for a role at Broomwood short-listed, applicants consent to an online search of their publicly available data, and will comply with other role-appropriate vetting, in accordance with KCSIE.Broomwood a family of Broomwood independent Prep and Prep Prep schools offers children an excellent education from ages 4-16. We are based in southwest London.We are looking for a Chef Assistant to work with our small catering team at Broomwood Pre-Prep for over 200 children staff members daily.Purpose:This is a good opportunity for someone with catering experience who seeks a role with more responsibility. The term-time working pattern, with extended independent school holidays, also supports those with external interests or commitments. The post holder will provide a high and consistent standard of catering for the children and staff, supporting the Chef in the management of that team and encouraging the children&rsquo;s love of delicious, nutritious and varied food.Key Responsibilities:<ul><li>Responsible for provision and preparation of food for children&rsquo;s and staff lunches, children&rsquo;s teas, staff teas, match teas and events.</li><li>Deputise for the Chef in her absence, including deployment staff, administration, management of budget and stocks.</li><li>Assist the chef in the direction of the kitchen staff, including delegating appropriate tasks, and effectively plan with the team on a daily basis.</li><li>Effectively, and being mindful of safety and hygiene considerations, assist the management the provision of food to Little Broomwood Girls.</li><li>Ensure rigorous standards of hygiene, including personal hygiene, and safety are maintained at all times during the preparation and handling of food.</li><li>Ensure that all equipment in the kitchen is maintained in accordance with recommended Hygiene and Health and Safety requirements.</li><li>Contribute to ensuring that all menus make use of fresh ingredients and wherever possible provide a daily staff lunch with a &lsquo;healthy option&rsquo; and daily vegetarian alternative.</li><li>Ensure that incoming deliveries from suppliers are checked against both purchase orders and delivery notes to identify shortages and overages immediately.</li><li>Support chef in managing the interests and requirements of internal and external stakeholders in the catering environment to ensure both excellent communication and relationships are maintained.</li><li>Undertake preparation, cooking, cleaning and tidying up the kitchen along with the rest of the team.</li><li>Attend all team meetings held before the start of each term between the chefs at the various sites.</li><li>Attend all training with regard to safeguarding and promoting children&rsquo;s welfare.</li><li>Report any problems (especially those involving children) are communicated to the relevant person (who in the case of children would normally be the head, deputy head, senior mistress, or the child&rsquo;s class teacher).</li><li>Comply with legislation and hygiene requirements, health and safety, and all the School policies and procedures.</li><li>Undertake any associated duties as may reasonably be required, including supporting catering teams on other sites to provide cover as necessary.</li></ul>Person SpecificationEssential Qualifications <ul><li>Basic food hygiene certificate.</li><li>NVQ level 2 in Catering.</li><li>Knowledge &amp; Experience</li></ul>Essential Experience<ul><li>Good experience in provision and preparation of food in large quantities; Interest in supervising a team, whilst deputising for the chef.</li><li>Knowledge of basic health &amp; safety, COSHH and HACCAP procedures.</li><li>Knowledge of required standards of hygiene, including personal hygiene, and safety during the preparation and handling of food, and ability to maintain those standards. Able to use own initiative and proactively identify and raise problems.</li><li>Ability to carry out all necessary administrative work and keep accurate records associated with menu planning , budgeting, ordering &amp; stocktaking, internal &amp; external communication.</li><li>Excellent knowledge of kitchen operation and processes and procedures; Able to communicate, warmly, confidently and effectively with colleagues at all levels of the organisation.</li><li>A willingness to be flexible around working hours.</li></ul>Desirable Experience<ul><li>Previous experience in an educational environment.</li></ul>This role is 40 hours per week, Monday to Friday, 08:00 to 16:00 term-time only plus INSET days (35 weeks per year). Salary of &pound;22,200 for term-time only role of 35 weeks per year (all-year-round salary would be &pound;28,500)Benefits:Discounted/free foodCycle to work schemeJob Types: Full-time (term-time only), PermanentWe value and encourage diversity in our workforce and are committed to promoting equality and eliminating discrimination. As an employer, we are aware of our obligations under the Equality Act 2010 and are committed to offering support and making reasonable adjustments to allow full participation in the process.Job Types: Full-time, PermanentPay: &pound;13.69-&pound;13.70 per hourBenefits:<ul><li>Discounted or free food</li></ul>Ability to commute/relocate:<ul><li>London: reliably commute or plan to relocate before starting work (required)</li></ul>Application question(s):<ul><li>Are you interested in supporting young people's experience in school?</li></ul>This role requires the completion of an application form in accordance with Keeping Children Safe in Education 2025. These forms are available at https:/www.broomwood.com/about-broomwood/work-for-us/ . Are you willing to complete an application form prior to interview?Experience:<ul><li>Catering: 1 year (preferred)</li><li>Cooking: 1 year (preferred)</li><li>Kitchen: 1 year (preferred)</li></ul>Work Location: In person

Chef Assistant, 40 hours per week (Monday to Friday, Term Time Only).

MGM Resorts International

<div>Las Vegas, Nevada
The SHOW comes alive at MGM Resorts International
Have you ever wondered what it would be like to work in a place full of excitement, diversity, and entertainment? Are you enthusiastic about being a team player in one of the most fascinating industries in the world? At MGM Resorts, we seek individuals like YOU to create unique and show-stopping experiences for our guests.
THE JOB:
As a Sous Chef at Aria's Posh Burger, you&rsquo;ll be the culinary maestro behind every sensational dish, ensuring top-notch food preparation and stunning presentation that wow our guests! Your passion for culinary excellence, paired with your warm smile and attentive service, will transform each meal into an unforgettable experience. By connecting with guests and embracing their unique stories, you&rsquo;ll craft cherished memories that linger long after their visit&mdash;join us and unleash your creativity in a fun and dynamic atmosphere!
THE DAY-TO-DAY:<ul><li>
Train Master Cooks, Cooks, Pantry Workers and Helpers on job responsibilities</li><li>
Ensure requisitions are processed properly and placed in designated area</li><li>
Label and date all products to ensure safekeeping and sanitation</li><li>
Maintain knowledge, understanding and preparation of base sauces, stocks and soups</li><li>
Ensure food quality is superior and take action to correct any irregularities</li><li>
Communicate with management and service staff in order to fulfill and address any issues or needs requested by guests and employees</li><li>
Assist the Executive Chef by controlling purchasing, receiving, purveyor lists and inventory of all kitchen items</li><li>
Prepare and administer kitchen schedule</li><li>
Assist Executive Chef by establishing goals and objectives that focus on profit, product and people</li></ul>
THE IDEAL CANDIDATE:<ul><li>
High School Diploma or GED</li><li>
2+ Years of Prior Relevant Experience</li><li>
Work varied shifts, to include weekends and holidays</li><li>
Experience managing employees using a Collective Bargaining Agreement preferred</li></ul>
THE PERKS &amp; BENEFITS:<ul><li>
Wellness incentive programs to help you stay healthy physically and mentally</li><li>
Access to company hotel, food and beverage, retail, and entertainment discounts as well as discounts with company partners on things like travel, electronics, online shopping, and more</li><li>
Free meals in our employee dining room</li><li>
Free parking on and off shift</li><li>
Health &amp; Income Protection benefits (for eligible employees)</li><li>
Professional and personal development through programs and networking opportunities as well as volunteer opportunities in the community</li></ul>
VIEW JOB DESCRIPTION:
https://mgmresorts.marketpayjobs.com/ShowJob.aspx?EntityID=2&amp;jobcode=10352
Are you ready to
JOIN THE SHOW
? Apply today!</div>

Assistant Chef - Posh Burger - Aria

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Chef Assistant, 40 hours per week (Monday to Friday, Term Time Only).

Assistant Chef - Posh Burger - Aria