Job Description
As a culinary leader, you will oversee the entire food production process across various kitchen sections. Your expertise will be invaluable in maintaining high-quality standards and ensuring consistency in taste.
You will direct, coach, and support your team members, evaluating their performance with the Sous Chef. Your exceptional food knowledge and understanding of culinary terms will be crucial in this role.
Maintain recipe folders in pristine condition and undertake daily recipe reviews. Ensure that all tasks are completed efficiently and productively, and coordinate with team members to assign and delegate tasks accordingly.
Responsible for follow-through on any requests received from your direct supervisor or manager on duty, including show plates, food samples, and random tastings. Control production levels and recommend improvements for better cost control.
Possess excellent communication, problem-solving, decision-making, and interpersonal skills. Strong planning, coaching, organizing, staffing, controlling, and evaluating skills are also essential.
Required Skills and Qualifications
* A minimum of 5 years in an upscale hotel, resort, cruise ship, or convention banqueting service.
* At least 2 years as a Chef Tournant (shipboard experience preferred).
* Culinary school degree required.
Benefits
Opportunity to work in a multicultural and dynamic environment with a strong focus on customer satisfaction.
Others
Ability to write reports and business correspondence, establish a good rapport with senior officers and the corporate office.