Descripción de la oferta
pbKey Responsibilities: /b /ppCulinary Excellence Operations: /ppOversee daily food preparation, menu planning, and station execution in your assigned outlet. Ensure strict adherence to recipes, portion controls, and immaculate presentation. /ppbr/ppLeadership Mentorship: /ppManage, schedule, and train a talented team of Chef de Parties and Cooks. Foster a positive, collaborative, and high-performance kitchen environment. /ppbr/ppGuest-Centric Service: /ppCoordinate special dietary requirements and allergies. Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality. /ppbr/ppPublic Health Compliance: /ppMaintain flawless sanitation standards. Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.). /ppbr/ppFinancial Resource Management: /ppManage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations. /ppbr/ppbQualifications: /b /pulliExperience - Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef. /liliFine Dining Pedigree - At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais Châteaux property. /liliMaritime Certifications - Valid STCW95 certification is required. /liliTechnical Skills - Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations. /liliLanguage - Fluent, professional English (verbal and written) for guest engagement and safety coordination. /liliFitness Integrity - Must be physically/medically fit for sea service and display high moral integrity. /li /ul
