
Master Chef and Operations Director
4 days ago
The Director of Culinary Excellence plays a pivotal role in leading the culinary team to deliver exceptional dining experiences.
Key Responsibilities:
- Provides strategic guidance and support to direct reports to ensure high-quality food production.
- Maintains an excellent understanding of food knowledge, ensuring consistency in taste according to established recipes.
- Coordinates and supervises team members assigned to their section, delegating tasks effectively.
- Reviews daily menus, maintaining immaculate recipe folders and ensuring adherence to company standards.
- Ensures seamless execution of requests from supervisors or managers, promoting a culture of accountability.
Financial Acumen:
- Optimizes resource allocation through effective use and maintenance of records, supplies, and equipment.
- Identifies opportunities for cost reduction and implements sustainable solutions.
- Reviews timesheets, ensuring timely submission and approval by senior culinary staff.
Leadership and Development:
- Monitors workstation functions, allocating duties and responsibilities to team members.
- Evaluates staff performance and work procedures to maintain quality standards and service excellence.
Qualifications and Education:
- A minimum of 5 years' experience in upscale hospitality, cruise ships, or convention banqueting services.
- At least 2 years' experience as a senior chef (shipboard experience preferred).
- Culinary degree is essential.
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