
Master Food Operations Manager
2 days ago
About Our Team Member:
The primary duty of the Sous Chef is to manage a productive kitchen environment by constantly analyzing food production quality and cost.
Responsibilities:
- Maintain set standards, monitor time management, and provide ongoing training and development opportunities.
- Ensure safe, high-quality food products and outstanding guest satisfaction rates.
- Work within a specialized area of expertise to enhance service quality and product offerings.
- Achieve performance goals in a non-assertive and efficient manner.
- Conduct daily food tastings and address discrepancies immediately.
- Monitor and assist Section Heads to prepare electronic food requisitions according to forecasted figures.
- Ensure smooth and efficient service, presentation, and final plating standards.
Qualifications:
- Advanced culinary skills, leadership abilities, and relevant experience.
- Minimum 8 years of experience in the profession (Quality Hotels and Restaurants).
- Minimum 2 years of experience in a management role in a luxury hospitality establishment or upscale cruise line.
- Fluent written and spoken English, effective communication with senior management teams.
Preferred Skills:
- Cruise Ship Experience, 5-star Hotel operations.
- Fluency in additional languages.
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