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Talent Director at Nobis Inc. - Global Luxury Executive Search
Chef de Partie - Classically Trained in European Culinary School - Middle East
This is by far one of the most exciting opportunities any Chef de Partie can dream of. This position gives a CDP or Junior Sous Chef the ability to take command of a private kitchen serving 14 distinguished guests on a 5-day sailing experience. You will have full responsibility to create menus and cook for 14 guests using the very best ingredients, making the menus exciting and individual. You will have three other chefs in your team and will be creating Breakfast, Lunch, and Dinner.
The Role:
The role reports directly to the General Manager of the luxury sailing boats along with the Yacht Manager.
Responsibilities and essential job functions include but are not limited to the following:
- Responsible for the entire food offering on the sailing yacht for 4-5 day river cruises and a total of 14 guests, either 7 separate couples or one large private group.
- Development of the food offer working alongside the Sailing Yacht Manager to complement the beverage offer.
- Observing the current KPIs and SOPs for this emerging luxury yacht.
- Lead, support, and guide the kitchen team of four.
- Food service operations across the back of house, including reviewing employee behavior, appearance, and performance.
- Development of new menu creations in line with the agreed DNA of the food service offer.
- Establishment of a positive work culture with clear expectations and effective policy/procedural implementation where necessary.
- Establish processes of coordination to ensure that all teams and equipment are running smoothly.
- Expected to monitor cost control, menu engineering, and popularity reports.
- Kitchen staff includes 4 people: head chef (continental specialization), Egyptian food specialist, and 2 supporting chefs.
- The chef's role involves menu design and execution of dining experiences.
- Meals include breakfast, lunch with a simple à la carte menu, and dinner featuring tasting menus.
- Open budget for the menu creation.
The Ideal Candidate:
- Previous experience as a Culinary Director or Executive Head Chef for a substantial country house hotel, preferably with multiple outlets, banqueting, events, and afternoon teas.
- Experienced in luxury hotel and restaurant kitchens in both city and country locations.
- Must have a creative style with a passion to improve the current food offering and experiment with new menu ideas.
- Must have a can-do attitude and be well organized due to the need for pre-planned menus.
- Supportive management style with a passion to develop the team through internal training and external certifications.
- Must be creative and able to change menu items quickly in case a product or ingredient is not available.
- Must be excited by locally and internationally sourced ingredients.
- Menu planning experience.
- Ability to manage a team of three other chefs.
- Operational Chef de Cuisine with an active role in the kitchen.
- Experienced in both luxury hotels and fine dining restaurant operations, ideally award-winning.
- Ability to focus attention on developing the best the market can offer, with good interpersonal skills to support and train the team.
Please send your CV along with your availability for a call to Richard Zermansky.
Seniority Level
Mid-Senior level
Employment Type
Full-time
Job Function
Art/Creative, Management, and Quality Assurance
Industries
Hotels and Motels, Food and Beverage Services, and Accommodation and Food Services
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