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EXECUTIVE CHEFDescription: To be accountable for both operational duties and qualitative controls concerning the total Food Production on board a ship; he/she is responsible for the correct implementation of company procedures while ensuring that our international clientele is experiencing culinary delights in all of our Food outlets. Leading a multi ethnical team, he/she is in charge of training and actively taking part in the technical development of the Kitchen brigade. The main duities are: - preparing the weekly schedule for the Galley Staff, designating special duties, cleaning duties and time off. - being accountable for achieving the Company budgets regarding food cost and inventory levels; must investigate any deviation immediately. - ensuring that food quality and portion controls are always in line with the Companies specifications. - keeping the F&B Director informed on any manning needs and updates the crew movement report. - evaluating all his/her staff upon sign off and in the evaluation periods requested by the Company; assesses employees that are showing potential for further advancement and develop their managerial level of responsibilities. - visiting daily all food preparation areas and does food tasting to ensure quality and standards are up to company standards. - meeting daily with the Sous Chef and 1 st Cook to forecast food production and discuss the daily schedule. - communicating any shortages or last minute changes to the galley staff. - ensuring that food preparation is done according to the company recipes and USPH Internal Health standards. - setting up and maintains a training program for all Galley Staff with emphasis on their specific job and USPH rules and regulations. - making a daily tour of the provision area ensuring that correct storing procedures are met and that there is no sign of spoilage. - preparing at the end of each cruise in conjunction with the Provision Master and the F&B Director the food order for the next loading. - spot checking all food outlets. - maintaining menus and food quality up to Company standards and expectations. - controlling food waste on a daily basis. - making sure PH standards are followed. -Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. - Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.- Serving as a role model to demonstrate appropriate behaviors. Requirements: -Must have finished a professional Hotel School with Certificate or at least 10 years experience in a large multi-outlet operations or Cruise ship Environment. -At least 1 year in a large Hotel or Cruise ship Environment as Executive Chef plus 5 years on a Cruise Ship performing managerial positions -Solid progression through all the Culinary Ranks including Catering and Banqueting sections -Solid knowledge of current food trends -Should have worked in multicultural operations. - Creative , hands on attitude, leadership skills - Ability to manage change effectively - Ability to work under pressure and to handle stress - Computer Skills, MS Word , e-mail and Excel - Preferable Italian nationality - English Knowledge (B1 level) Education: High School or equivalent Career Level: Manager Apply |