75000

Main Responsibilities:

Lead, guide, help, and check the work of kitchen staff, together with the Sous Chef.
Know a lot about food and cooking terms.
Follow company recipes exactly and keep the taste and quality the same every time.
Work quickly and finish tasks well.
Be able to work in any part of the kitchen.
Manage your team, give them jobs, and make sure they’re doing them properly.
Check recipes every day and keep the recipe folders clean and tidy.
Do any extra tasks your supervisor gives you, like preparing sample dishes or trying food.
Keep an eye on food amounts and suggest ways to save money or work better.
Request the food items your section needs and check deliveries for mistakes.
Be ready to take charge of any main kitchen section like sauce, fish, meat, cold dishes, etc.
Follow all health and safety rules from different countries (U.S., Canada, Australia, etc.).
Make sure the HACCP safety system is used properly.
Keep your work area clean and ready for inspections at any time.
Be on time, follow your boss’s instructions, and keep your clothes and hygiene neat and professional.

At least 8 years of experience in good hotels, resorts, cruise ships, or banquets, including 2 years as a Chef de Partie (cruise experience is a plus).
Must have a culinary degree.
Good at leading teams from different backgrounds.
Can solve problems, make decisions, and work well with others.
Great at customer service and handling conflicts.
Understand how to give personalized service and check guest satisfaction.
Strong planning and organizing skills.
Comfortable using computers.
Basic knowledge of accounting (like how to fix mistakes or understand debits and credits).
Can write reports and work well with ship officers and company staff.

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