Head Chef in the Grampians using local produce
Australia: Ballarat, Hamilton
Minimum Certificate III in Commercial Cookery
- Culinary Arts & Cooking
Negotiable dependent on experience. Can include accommodation.
- At least five years post-apprenticeship with head chef or significant sous chef experience.
This Program is open to
American, Canadian, Australian, European, Kiwi, South African, Worldwide and Asian Participants.
Application Process Involves
- In-Person Interview when Feasible
- Phone/Video Interview
- Written Application
Typically The Application Process Time is
Up to four weeks