About the Role
This key position is responsible for leading and managing a team of culinary professionals to ensure exceptional food quality, presentation, and service standards. The ideal candidate will possess strong leadership skills, excellent communication abilities, and a deep understanding of kitchen operations and protocols.
Key Responsibilities:
• Direct and manage a team of chefs and kitchen staff to achieve high-quality food production and presentation
• Coordinate and supervise all kitchen activities, ensuring seamless service delivery and efficient use of resources
• Develop and implement kitchen policies, procedures, and training programs to enhance performance and productivity
• Collaborate with senior management to establish menu development, inventory control, and cost-saving initiatives
• Ensure compliance with health and safety regulations, as well as company policies and procedures
• Maintain accurate records, reports, and inventory controls to optimize kitchen operations and minimize waste
Requirements and Qualifications:
• A minimum of 8 years of experience in a similar role, preferably in an upscale hotel, resort, or cruise ship environment
• Culinary school degree required; equivalent experience may be considered
• Proven track record of successful team leadership, customer satisfaction, and revenue growth
• Excellent communication, problem-solving, and interpersonal skills
• Strong knowledge of kitchen operations, menu planning, and inventory control
• Proficiency in basic accounting principles, computer software, and report writing
What We Offer:
A dynamic and fast-paced work environment that fosters personal and professional growth, along with opportunities for career advancement and recognition.