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Master Culinary Supervisor
3 weeks ago
As a Chef De Partie, you will be responsible for directing, coaching and supervising all direct reports. You must have excellent food knowledge and a full understanding of culinary terms. This includes being able to read, understand and follow company recipes while maintaining the quality and consistency in taste according to corporate office instructions.
Additionally, you must be proficient in completing tasks efficiently and productively, and be able to work in any section of a kitchen. You will also be responsible for coordinating and supervising team members assigned to your section, assigning and delegating tasks accordingly.
You will undertake daily recipe reviews, maintain recipe folders in immaculate condition and ensure that public health regulations are followed according to company standards and expectations.
Other key responsibilities include ensuring that the HACCP program is carried out correctly, maintaining your assigned area in preparation for announced or unannounced inspections, and reporting for duty at assigned times.
Qualifications and Skills
- A minimum of 8 years' experience in an upscale hotel, resort, cruise ship or convention banqueting service, with at least 2 years as Chef de Partie (shipboard experience preferred).
- A culinary school degree is required.
- Strong management skills in a multicultural and dynamic environment.
- Excellent communication, problem-solving, decision-making and interpersonal skills.
- Superior customer service, teamwork and conflict resolution skills.
- Knowledge of principles and processes for providing personalized services, including needs assessment techniques and guest satisfaction evaluation techniques.
- Strong planning, coaching, organizing, staffing, controlling and evaluating skills.
- Intermediate computer software skills required.
- Ability to write reports and business correspondence.
