Key Responsibilities:
- Develop and maintain menus that meet the needs and preferences of our diverse guest population, while also considering dietary restrictions and food allergies onboard the cruise ship .
- Manage and train a team of sous chefs, line cooks, and other kitchen staff to ensure efficient and effective operations.
- Oversee all food purchasing, inventory, and cost control measures to maintain budget and profitability.
- Collaborate with other departments, including dining room and bar staff, to ensure a seamless dining experience for our guests.
- Maintain high standards of food safety and sanitation, following all necessary regulations and guidelines.
- Continuously review and improve upon our culinary offerings to keep up with industry trends and guest feedback.
- Foster a positive and professional work environment for all kitchen staff, promoting teamwork and open communication.
- Conduct performance evaluations and provide ongoing training and development for kitchen staff.
- Participate in onboard events and activities, showcasing your culinary skills and engaging with guests.
- Keep up-to-date with current food trends and techniques, incorporating them into menu planning and execution.
Requirements:
- 5+ years of experience as an Executive Chef in a high-volume, upscale restaurant or hotel.
- Proven track record of successfully managing and leading a culinary team.
- Strong knowledge of international cuisine and the ability to create innovative and diverse menus.
- Excellent communication, organization, and time-management skills.
- Ability to work in a fast-paced and ever-changing environment.
- Experience with food purchasing, inventory, and cost control.
- Knowledge of food safety and sanitation regulations.
- Culinary degree or equivalent experience preferred.
Job Type: Full-time
Pay: R20000,00 - R25000,00 per month
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