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Executive Chef Assistant

3 weeks ago

Shimoga, Karnataka, India beBeeCulinary Full time ₹ 7,50,000 - ₹ 10,70,000
Job Title: Culinary Leader

We are seeking a highly motivated and experienced culinary professional to join our team as a Chef de Partie.

This is an exciting opportunity for a talented individual to contribute to the delivery of high-quality cuisine and exceptional guest service in a dynamic culinary environment.

About the Role:

The successful candidate will be responsible for directing, coaching, supporting, supervising, and evaluating a team of cooks to deliver exceptional culinary experiences on board luxury cruise ships.

As a key member of our culinary team, you will be responsible for maintaining a full understanding of culinary terms, reading, understanding, following, and preparing company recipes by maintaining the quality and consistency in taste according to the instructions provided by corporate office.

You will also oversee main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and their entire food production, ensuring that production levels are controlled and recommending ideas for improvements and better cost controlling.

Additionally, you will prepare daily electronic food requisitions needed for section production, countercheck deliveries for accuracy, and report any discrepancies to the immediate supervisor.

Key Responsibilities:
  • Directs, coaches, supports, supervises, and evaluates all direct reports.
  • Maintains a full understanding of culinary terms and reads, understands, follows, and prepares company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
  • Ensures that production levels are controlled and recommends ideas for improvements and better cost controlling.
  • Prepares daily electronic food requisitions needed for section production and counterchecks deliveries for accuracy; Reports any discrepancies to the immediate supervisor.
  • Overses main sections (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and their entire food production.
  • Maintains and ensures that Public Health standards are followed according to company expectations and always within their section.
  • Ensures that HACCP programs are carried out correctly.
  • Maintains assigned areas in preparation for announced or unannounced United States Public Health type inspections.
Financial Management:
  • Responsible for cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment.
  • Identifies potential expense reductions through cost control.
  • Analyzes operational problems and establishes controls.
  • Reviews timesheets and forwards them to the Executive Chef for approval.
  • May prepare various reports and letters utilizing personal computer systems and equipment.
Leadership and Motivation:
  • Monitors and manages workstation functions.
  • Monitors the assignment of duties and responsibilities to staff.
  • Observes and evaluates staff and work procedures to ensure quality standards and service are met.
  • Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
Qualifications and Education:
  • A minimum of 8 years in an upscale hotel, resort, cruise ship, or convention banqueting service, and 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, teambuilding, and conflict resolution skills.
  • Knowledge of principles and processes for providing personalized services, including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.