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Executive Culinary Officer

1 month ago

Cape Town, Western Cape, South Africa Crew Life at Sea Full time
Culinary Operations and Team Leadership

Crew Life at Sea is seeking a highly skilled and experienced Sous Chef to join our culinary team. As a key member of our kitchen operations, you will be responsible for overseeing all aspects of food production, menu planning, and recipe development.

Key Responsibilities:

  1. Culinary Operations: Assist the Executive Chef in ensuring efficient workflow, adherence to quality standards, and timely delivery of meals.
  2. Team Supervision: Supervise and support the culinary team, providing guidance, training, and ongoing development to maintain high standards of culinary skills and professionalism.
  3. Food Preparation and Execution: Collaborate with the culinary team to prepare and cook a variety of dishes, ensuring proper techniques, portion control, and presentation.
  4. Menu Development: Contribute to menu planning and development, incorporating innovative and diverse culinary concepts that cater to guest preferences and dietary requirements.
  5. Inventory Management: Assist in managing kitchen inventory, including monitoring stock levels, conducting regular stock checks, and placing orders to ensure availability of ingredients and supplies.
  6. Quality Control: Implement and maintain strict quality control measures, including taste testing, visual inspections, and adherence to portioning and presentation standards.
  7. Health and Safety: Ensure compliance with food safety and sanitation standards, including proper handling, storage, and cleanliness of the kitchen and equipment.
  8. Team Collaboration: Collaborate closely with other departments to coordinate kitchen operations, special requests, and event preparations.
  9. Cost Control: Assist in monitoring and controlling food costs, minimizing wastage, and optimizing efficiency in food production.

Qualifications:

  1. Culinary Expertise: Extensive culinary experience with a focus on various cuisines, cooking techniques, and flavor profiles.
  2. Leadership Skills: Excellent leadership and managerial abilities to supervise and motivate a culinary team.
  3. Menu Planning Experience: Proven track record in menu planning, recipe development, and creating innovative culinary concepts.
  4. Attention to Detail: Meticulous attention to detail in food preparation, presentation, and kitchen operations.
  5. Teamwork: Ability to work well in a team-oriented environment, collaborating with the Executive Chef, sous chefs, and other team members.
  6. Food Safety Knowledge: Comprehensive understanding of food safety and hygiene practices.
  7. Creativity and Innovation: Demonstrated ability to bring creativity and innovation to menu development.
  8. Adaptability: Willingness to work in a fast-paced and dynamic environment, adjusting to varying itineraries and guest demands.
  9. Multicultural Awareness: Cultural sensitivity and the ability to cater to a diverse international clientele.
  10. Positive Attitude: A positive and professional demeanor, with a genuine passion for culinary excellence and guest satisfaction.