Either National Certificate in Hospitality (Professional Cookery) Level 4 OR National Certificate in Hospitality (Cookery) Level 4 OR a Level 5 Diploma (specialising in the area of professional cookery) AND A minimum of five years combined experience in establishments offering a la carte/banqueting or commercial catering, with a minimum of two years at Chef de Partie (Section Leader level or higher)作者: 中国留学 时间: 2012-8-20 14:35:40