KEY RESPONSIBILITIES - Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.

- Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
- Control production levels and recommend ideas for improvements and better cost controlling.
- Report any discrepancies to his immediate supervisor.
- QUALIFICATION - 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.
- Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
- Intermediate computer software skills required.
- xsgfvud - Ability to write reports and business correspondence and to establish a good rapport with the ship's Senior Officers and the corporate office. #

📌 Chef de Partie - The Kitchen (Madrid)
🏢 Baxterstorey
📍 Madrid