Vlore, ofrohet vend pune turni II Chef de Cuisine
- Vlore
- Tipi
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- me orar te plote
- Fusha | Profili i punes
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- Hoteleri
- Gjuha
-
- anglisht
- Eksperienca
- vetem me eksperience
Job Title: Chef de Cuisine (Seasonal – April to September)
Department: Food & Beverage / Kitchen
Location: Green Coast Hotel
Reports To: General Manager / Executive Chef
Position Summary:
Green Coast Hotel is seeking an experienced Chef de Cuisine to lead our culinary team for the peak season from April to September. The Chef de Cuisine will oversee all kitchen operations, ensuring the highest standards of food quality, presentation, and service across all outlets. This seasonal role requires exceptional leadership, creativity, and expertise in luxury hospitality, as well as the ability to manage a high-volume, fast-paced resort environment.
Key Responsibilities:
Qualifications:
Seasonal Note: This role is seasonal from April to September, ideal for candidates looking to lead a high-volume luxury resort kitchen during the busy summer season.
Cel. : 0694017125
Department: Food & Beverage / Kitchen
Location: Green Coast Hotel
Reports To: General Manager / Executive Chef
Position Summary:
Green Coast Hotel is seeking an experienced Chef de Cuisine to lead our culinary team for the peak season from April to September. The Chef de Cuisine will oversee all kitchen operations, ensuring the highest standards of food quality, presentation, and service across all outlets. This seasonal role requires exceptional leadership, creativity, and expertise in luxury hospitality, as well as the ability to manage a high-volume, fast-paced resort environment.
Key Responsibilities:
- Lead and manage the entire kitchen team, including Sous Chefs, Chefs de Partie, Commis, and seasonal staff.
- Plan, design, and oversee menus for all dining outlets, ensuring consistency and quality.
- Monitor and maintain food preparation, cooking, and presentation standards.
- Ensure compliance with all food safety, hygiene, and health regulations.
- Manage kitchen inventory, food cost, portion control, and waste reduction.
- Mentor and train kitchen staff, fostering a professional and collaborative environment.
- Coordinate with F&B management and events teams for banquets, private dining, and special events.
- Innovate and introduce seasonal and à la carte offerings aligned with guest preferences.
Qualifications:
- Proven experience as a Chef de Cuisine or Executive Chef in a high-standard hotel or resort.
- Strong leadership, organizational, and team management skills.
- Excellent knowledge of culinary techniques, menu development, and luxury hospitality standards.
- Ability to work under pressure in a fast-paced, seasonal environment.
- Strong communication, problem-solving, and decision-making skills.
- Flexibility to work various shifts, including weekends and holidays.
Seasonal Note: This role is seasonal from April to September, ideal for candidates looking to lead a high-volume luxury resort kitchen during the busy summer season.
Cel. : 0694017125