Job Summary
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* A highly skilled culinary professional is sought to oversee kitchen operations, manage staff, and ensure exceptional food quality.
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Main Responsibilities
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* Directs and supervises a team of cooks, ensuring seamless kitchen operations and high-quality dishes.
* Maintains strong knowledge of culinary techniques, ingredients, and presentation styles.
* Collaborates with senior chefs to develop menus, manage inventory, and control costs.
* Conducts daily reviews of recipes, maintains accurate records, and ensures adherence to health and safety standards.
* Coordinates with other departments to ensure smooth service delivery and exceeds guest expectations.
* Monitors production levels, identifies areas for improvement, and implements cost-saving measures.
* Fosters a positive work environment, promoting teamwork, open communication, and continuous learning.
* Evaluates staff performance, provides constructive feedback, and recommends personnel actions as needed.
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Key Qualifications
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* Minimum 8 years of experience in upscale hotel, resort, or cruise ship kitchens, with at least 2 years as Chef de Partie.
* Culinary school degree required; advanced certifications preferred.
* Proven leadership skills, with ability to motivate and manage diverse teams.
* Excellent communication, problem-solving, and interpersonal skills.
* Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
* Intermediate computer software skills required.
* Good understanding of basic accounting principles, including financial record-keeping and budgeting.
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About the Role
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* This role requires a highly organized and detail-oriented individual who can balance multiple tasks, prioritize deadlines, and maintain accuracy under pressure.
* The ideal candidate will possess a passion for culinary excellence, a customer-centric approach, and a commitment to delivering exceptional results.