Executive Chef De Partie
This leadership role requires a seasoned culinary expert to oversee daily food production in a fast-paced kitchen environment. The ideal candidate will have extensive experience as a Chef De Partie and possess strong management skills, with the ability to motivate and direct a team of cooks to achieve high-quality results.
Key Responsibilities
* Daily Food Production: Direct the preparation and presentation of dishes, ensuring consistency and quality in line with company standards.
* Team Management: Coach, supervise, and evaluate team members to ensure optimal performance and efficient workflow.
* Cost Control: Monitor and analyze expenses to identify areas for cost reduction, implementing effective measures to maintain control.
* Maintenance and Hygiene: Ensure all kitchen areas are clean and well-maintained, adhering to strict health and safety standards.
Fundamental Qualifications
* Culinary Background: A minimum of 8 years of experience in upscale hotel, resort, or cruise ship kitchens, with at least 2 years as a Chef De Partie.
* Culinary Education: Hold a degree from a reputable culinary school.
* Leadership Skills: Possess exceptional management, communication, problem-solving, and interpersonal skills.
Evaluation Criteria
* Applicant Selection: Candidates will be assessed based on their culinary expertise, leadership abilities, and prior experience in similar roles.
* Candidate Evaluation: Shortlisted applicants will undergo a rigorous evaluation process, including interviews and practical assessments to determine their suitability for the position.