Descripción de la oferta
Key Responsibilities: Culinary Excellence & Operations: Oversee daily food preparation, menu planning, and station execution in your assigned outlet.Dé el siguiente paso en su carrera profesional ahora: desplácese hacia abajo para leer la descripción completa del puesto y envíe su solicitud.Ensure strict adherence to recipes, portion controls, and immaculate presentation.Leadership & Mentorship: Manage, schedule, and train a talented team of Chef de Parties and Cooks.Foster a positive, collaborative, and high-performance kitchen environment.Guest-Centric Service: Coordinate special dietary requirements and allergies.Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality.Public Health & Compliance: Maintain flawless sanitation standards.Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.).Financial & Resource Management: Manage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations.Qualifications: Experience- Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef.Fine Dining Pedigree- At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais & Châteaux property.Maritime Certifications- Valid STCW95 certification is required.Technical Skills- Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations.Language- Fluent, professional English (verbal and written) for guest engagement and safety coordination. xcskxlj Fitness & Integrity- Must be physically/medically fit for sea service and display high moral integrity.
