Job Summary
This is a highly rewarding leadership position that requires exceptional culinary skills and strong management abilities. The ideal candidate will have a proven track record in an upscale hotel, resort, or convention banqueting service with at least 2 years of experience as Chef de Partie.
Main Responsibilities
* Chef Leadership: Directs and supervises kitchen staff to ensure seamless food production and exceptional customer service.
* Food Production: Oversees all aspects of food preparation, including menu planning, inventory management, and quality control.
* Cost Control: Analyzes operational problems and establishes controls to minimize expenses and optimize resources.
* Team Management: Monitors and manages workstation functions, assigns duties and responsibilities, and evaluates staff performance.
Requirements and Qualifications
* Culinary Experience: Minimum 8 years in an upscale hotel, resort, cruise ship, or convention banqueting service.
* Educational Background: Culinary school degree required.
* Leadership Skills: Strong communication, problem-solving, decision-making, and interpersonal skills are essential for this role.
* Technical Knowledge: Familiarity with principles of providing personalized services, including needs assessment techniques and quality service standards.