Job Overview
This is a highly sought-after role that requires a senior culinary professional with extensive experience in managing kitchen operations. The ideal candidate will possess excellent leadership skills, be able to maintain high standards of quality and consistency, and have a deep understanding of food safety and hygiene practices.
Main Responsibilities
* Lead a team of chefs and kitchen staff, providing guidance, support, and supervision to ensure seamless kitchen operations.
* Maintain the highest standards of food quality, presentation, and taste, adhering to company recipes and guidelines.
* Oversee all aspects of kitchen production, including food preparation, cooking, and plating.
* Ensure compliance with food safety and hygiene regulations, maintaining a clean and organized kitchen environment.
* Monitor inventory levels, manage stock, and control waste to optimize kitchen efficiency.
* Develop and implement new menu ideas, working closely with the executive chef to create innovative and engaging dining experiences.
* Collaborate with other departments to ensure seamless service delivery, responding promptly to customer feedback and concerns.
Key Qualifications
* A minimum of 8 years of experience in an upscale hotel, resort, or convention banqueting service, with at least 2 years as a Chef de Partie.
* Culinary school degree required.
* Strong leadership and communication skills, with the ability to motivate and inspire a team.
* Excellent problem-solving and decision-making skills, with a focus on customer satisfaction and employee engagement.
* Demonstrated expertise in food safety and hygiene practices, with knowledge of relevant regulations and guidelines.
Work Environment
The successful candidate will work in a fast-paced, dynamic kitchen environment, collaborating with a talented team of chefs and kitchen staff to deliver exceptional customer experiences. This is an exciting opportunity for a motivated and experienced culinary professional to take their career to the next level.