Descripción de la oferta
Responsibilities Culinary Excellence & Operations: Oversee daily food preparation, menu planning, and station execution; ensure adherence to recipes, portion controls, and presentation. Leadership & Mentorship: Manage, schedule, and train Chef de Parties and Cooks; foster a positive, collaborative, high-performance kitchen environment. Guest-Centric Service: Coordinate special dietary requirements and allergies; visit the dining room to monitor guest satisfaction and address feedback with hospitality. Public Health & Compliance: Maintain sanitation standards and ensure readiness for public health inspections with meticulous log-keeping (temperatures, pest management, etc.). Financial & Resource Management: Manage inventory, minimize food waste and breakage, and monitor labor hours in compliance with maritime regulations (ILO and MLC). 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 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. xbhjioe Fitness & Integrity: Must be physically/medically fit for sea service and display high moral integrity. #J-18808-Ljbffr
