Senior Culinary Team Leader

As a Chef de Partie, you will be responsible for leading a team of cooks and managing the kitchen to deliver exceptional culinary experiences to our guests. Your primary role will be to oversee food production, ensuring that all dishes meet our high standards of quality, presentation, and taste.

Main Responsibilities:

• Directs, coaches, and evaluates direct reports to achieve individual and team performance goals.
• Maintains an excellent understanding of culinary terms and techniques to ensure consistent delivery of high-quality dishes.
• Ensures recipe quality and consistency by maintaining accurate records and adhering to corporate instructions.
• Works efficiently and productively to complete tasks, managing priorities and deadlines to meet business objectives.
• Coordinates team members and assigns tasks to optimize workflow and minimize waste.
• Undertakes daily recipe reviews to maintain accuracy and currency.
• Follows up on requests from supervisors or managers to ensure prompt resolution.
• Controls production levels, monitoring inventory and supplies to prevent overstocking or understocking.
• Prepares electronic requisitions for section production and checks deliveries to ensure timely receipt.
• Oversees main kitchen sections and their entire food production to maintain quality and efficiency.
• Ensures Public Health standards are followed according to company expectations, conducting regular inspections and audits as required.
• Carries out the HACCP program correctly, identifying and mitigating potential risks to food safety and quality.
• Prepares areas for announced or unannounced inspections, maintaining a clean and organized workspace at all times.
• Reports for duty at assigned times, following supervisor's instructions and adhering to company policies and procedures.

Financial Responsibilities:

• Responsible for cost containment through proper use and handling of records and supplies, minimizing waste and reducing unnecessary expenses.
• Identifies potential expense reductions through cost control, analyzing operational problems and establishing controls to mitigate risks.
• Analyzes operational problems, establishing controls to optimize productivity and minimize waste.
• Reviews timesheets and forwards them for approval, ensuring accurate record-keeping and compliance with company policies.
• Prepares various reports and letters using a personal computer system, providing clear and concise information to stakeholders.
• Ensures items are requisitioned in correct quantities and within acceptable timeframes, minimizing stockouts and overstocking.
• Conducts workstation spot checks to minimize deterioration and waste, maintaining a clean and organized workspace at all times.

Motivational Responsibilities:

• Monitors and manages workstation functions, ensuring optimal performance and efficiency.
• Assigns duties and responsibilities to staff, providing clear guidance and expectations.
• Evaluates staff and work procedures to ensure quality standards, making recommendations for improvement as needed.
• Makes recommendations regarding personnel actions, considering factors such as performance, attendance, and conduct.
• Inspects workstations and equipment to ensure efficient service, identifying areas for improvement and implementing corrective action as necessary.

Required Skills and Qualifications:

• Minimum 8 years' experience in an upscale hotel, resort, or cruise ship environment, with 2 years' experience as a Chef de Partie preferred.
• Culinary school degree required, with strong knowledge of cooking techniques and ingredients.
• Strong management skills in a multicultural environment, with ability to motivate and lead diverse teams.
• Excellent communication, problem-solving, decision-making, and interpersonal skills, with ability to work effectively with colleagues, supervisors, and customers.
• Superior customer service, teambuilding, and conflict resolution skills, with ability to handle complaints and issues professionally.
• Knowledge of personalized service standards and guest satisfaction techniques, with ability to deliver exceptional experiences.
• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills, with ability to manage multiple priorities and deadlines.
• Intermediate computer software skills required, with ability to use technology to enhance productivity and efficiency.
• Basic accounting principles understanding including debits/credits and corrections, with ability to analyze financial data and make informed decisions.
• Ability to write reports and business correspondence, with clear and concise communication skills.