Key responsibilities
* directs, coaches, supports, supervises, and evaluates (with the sous chef) all direct reports.
* must have excellent food knowledge and a full understanding of culinary terms.
* 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.
* must be proficient in completing tasks, work efficiently and productively.
* must be able to work in any section of a kitchen.
* coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
* undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
* responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
* control production levels and recommend ideas for improvements and better cost controlling.
* prepare daily electronic food requisitions needed for section production and countercheck deliveries for its accuracy; report any discrepancies to the immediate supervisor.
* must be able to oversee any main section (sauce, entremetier, fish, roast, outlet cdp, tournant and cold kitchen) and its entire food production.
* maintain and ensure that public health are followed according to company standards and expectations (referring to us, anvisa, shipsan, canadian, australian, etc.) and always followed within their section.
* ensures that the haccp program is carried out correctly.
* maintains assigned area in preparation for announced or unannounced united states public health type inspection either done by the food & beverage director or the vigente inspectors.
* reports for duty at assigned times, follows supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
qualifications and education
* 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 (shipboard experience preferred).
* a culinary school degree is required.
* very strong management skills in a multicultural and dynamic environment.
* very strong communication, problem solving, decision making, and interpersonal skills.
* superior customer service, teambuilding, and conflict resolution skills.
* 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.
* possess a good understanding of basic accounting principles such as numbering flow, “debits/credits”, adjusting entries, and corrections.
* ability to write reports and business correspondence and to establish a good rapport with the ship’s senior officers and the corporate office.
#j-18808-ljbffr