Job Title
Job Summary:
* This is a dynamic and exciting role that requires exceptional leadership skills, culinary expertise, and excellent communication abilities.
Key Responsibilities:
* Oversee daily kitchen operations, ensuring seamless execution of menus and high-quality food production.
* Lead and motivate a diverse team, fostering a positive work environment and promoting employee development.
* Collaborate with cross-functional teams to drive business growth, improve operational efficiency, and enhance customer satisfaction.
Qualifications and Requirements:
* Minimum 8 years of experience in upscale hotel, resort, cruise ship, or convention banqueting service, with at least 1 year as Sous Chef (shipboard experience preferred).
* Culinary school degree required.
* Exceptional management skills, strong communication and problem-solving abilities, and ability to work in a multicultural environment.
* Superior customer service, teambuilding, conflict resolution, and planning skills.
Skills and Qualifications:
* Strong knowledge of culinary principles, ingredients, and cooking techniques.
* Excellent time management, organization, and leadership skills.
* Able to analyze problems, identify solutions, and implement changes to improve processes and results.
* Ability to mentor and develop staff, providing on-the-job training and coaching.
Additional Responsibilities:
* Responsible for maintaining a clean and organized workspace, adhering to health and safety standards.
* Ensures compliance with regulatory requirements, company policies, and procedures.
Preferred Qualifications:
* Knowledge of food safety protocols, sanitation procedures, and HACCP programs.
* Familiarity with food costing, inventory management, and supply chain logistics.