Descripción de la oferta
Key Responsibilities: Culinary Excellence Operations: Oversee daily food preparation, menu planning, and station execution in your assigned outlet.br /¿Listo para inscribirse? Antes de hacerlo, asegúrese de leer todos los detalles pertenecientes a este trabajo en la descripción a continuación.br /Ensure strict adherence to recipes, portion controls, and immaculate presentation.br /Leadership Mentorship: Manage, schedule, and train a talented team of Chef de Parties and Cooks.br /Foster a positive, collaborative, and high-performance kitchen environment.br /Guest-Centric Service: Coordinate special dietary requirements and allergies.br /Actively visit the dining room to monitor guest satisfaction and handle feedback with sincere hospitality.br /Public Health Compliance: Maintain flawless sanitation standards.br /Guarantee 100% readiness for announced or unannounced Public Health inspections, including meticulous log-keeping (temperatures, pest management, etc.).br /Financial Resource Management: Manage inventory, minimize food waste/breakage, and monitor labor hours in strict compliance with ILO and MLC maritime regulations.br /Qualifications: Experiencebr /- Minimum 7 years in international 5-star establishments, including at least 1 year as a Sous Chef.br /Fine Dining Pedigreebr /- At least 2 years of experience as a Sous Chef in a Michelin-starred or Relais Châteaux property.br /Maritime Certificationsbr /- Valid STCW95 certification is required.br /Technical Skillsbr /- Deep knowledge of International and European cuisines, masterful knife skills, and proficiency across all galley stations.br /Languagebr /- Fluent, professional English (verbal and written) for guest engagement and safety coordination. xhfqzwm br /Fitness Integritybr /- Must be physically/medically fit for sea service and display high moral integrity.
