CHEF DE CUISINE–ARABIC SPEAKING
Worldwide
AROYA CRUISES – Hospitality /
Contractual /
Hybrid
Chef de Cuisine
Reports to : Executive Sous Chef
Responsibilities:
Menu Planning and Execution:
· Collaborate with the Executive Sous Chef to create exquisite and innovative menus for the fine dining restaurant.
· Develop refined and sophisticated dishes that showcase culinary creativity and quality ingredients.
· Oversee the preparation, cooking, and presentation of dishes to maintain consistency and perfection.
Quality Control and Standards:
· Ensure the highest standards of food quality, taste, and presentation are consistently met.
· Implement and enforce standardized recipes, portion sizes, and plating techniques.
· Conduct regular taste tests to maintain and improve the culinary offerings.
Leadership and Team Development:
· Lead and inspire the culinary team in the fine dining restaurant, setting an example of excellence.
· Train and mentor sous chefs, chefs de partie, and kitchen staff in fine dining techniques.
· Foster a positive and creative work environment, encouraging teamwork and professional growth.
Guest Relations and Satisfaction:
· Interact with guests to understand their preferences, special requests, and dietary requirements.
· Address any inquiries or concerns promptly, ensuring the highest level of guest satisfaction.
· Continuously strive to exceed guest expectations, delivering a personalized dining
·experience.
Menu Costing and Inventory Management:
· Collaborate with the Culinary Administrative Assistant and procurement team to manage inventory and control food costs.
· Ensure proper stock levels of high-quality ingredients, minimizing waste and maximizing efficiency.
Health and Safety Compliance:
· Enforce strict adherence to food safety and sanitation standards, following local and international regulations.
· Conduct regular inspections to ensure cleanliness, hygiene, and food handling protocols are met.
Collaborative Efforts:
· Collaborate with the Executive Sous Chef and Food and Beverage Director to ensure seamless coordination of dining experiences and themed events.
· Work closely with the wine sommelier and Beverage Manager to create exceptional food and wine pairings.
Continuous Improvement:
· Stay up-to-date with culinary trends, fine dining innovations, and industry best practices.
· Implement improvements and refinements to enhance the fine dining experience.
Profile:
· Previous experience as a Chef D' Cuisine in luxury fine dining establishments, preferably with experience on cruise ships or in upscale hotels.
· Fine dining and international culinary experience, with a focus on delivering gastronomic excellence.
· Proficiency in English and Arabic (additional languages are a plus).
· Ability to lift up to 25 kilograms.
· Willingness to work on board for 4 to 10 months at a time.
· Strong leadership and mentoring abilities.
· Excellent communication and interpersonal skills.
· Passion for culinary arts and creativity in menu development.
· Knowledge of food safety regulations and best practices.
· Physical fitness and health suitable for demanding duties in the galleys.
Length of contract :
4 months on / 2 months off
