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Chef de Cuisine




Description:

Reports to: Assistant Manager Food Operations
Direct reports: 14-25 crew members made up of Commis Chef through Junior Sous Chef
Level: 2.5 Stripe Officer
Contract Length: Four (4) Months

JOB OVERVIEW: Manage Galley Staff. Coordinate all food offerings to include group offerings and special requests.  Create new flavor experiences by being innovative with food combinations, textures and flavors. 

Ensure cruise line's and USPH Sanitation requirements are met in his/her area of responsibility. Responsible for meeting food cost budgets and targets as set by the Food Manager onboard.

Manage galley brigade of 16 – 25.

Coordinate all food offerings to include group offerings, special requests and dietary requirements.

Create new flavor experiences by being innovative with food combinations, textures and flavors.

Responsible for meeting food cost budgets and targets as set by the Food Manager onboard.

Actively participate in all private island job responsibilities associated with position and line of business as directed by company's leadership

BENEFITS: Unique benefits include travel paid for, uniforms paid for, eligible for quarterly performance bonus, 6-month contract with option of renewal, ongoing training & career development, merchandise discounts.

Requirements:

REQUIRED EXPERIENCE: Minimum four years experience within high volume food operation.
- Proven technical and functional understanding of the ship-based food operation.
- Certified working Chef or equivalent degree in Culinary Arts. 
- Ability to calculate and control cost potentials/projections and understands the impact on budget. 
- Must have the ability to propose, write and implement menus of high quality based on theme and seasonal availability.

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