Job Details

Job Description

Your Impact

•  Take full ownership as an independent, motivated professional.
•  Accept assignment in any area of the Galley, either hot or cold section.
•  Possess excellent food knowledge and a full understanding of culinary terms.
•  Read, understand, follow and prepare company recipes.
•  Maintain the quality and consistency in taste according to instructions provided by the corporate office.
•  Able to work in any section of a kitchen.
•  Coordinate and supervise all personnel assigned to the section.
•  Review recipes on a daily basis.
•  Provide food samples, random food tastings, and show plates when requested by a direct supervisor.
•  Control production levels.
•  Prepare daily electronic food requisitions as needed.
•  Countercheck deliveries for accuracy.
• Possess the ability 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 regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
• Supervise and monitor the correct application of food safety procedures and food quality requirements related to all processes.
•  Ensure that the assigned area of responsibility is ready for the announced or unannounced inspection conducted by Ship Management or local authorities.
• Responsible for cost containment through the proper use, handling, and maintenance of records, reports, supplies, and equipment within the assigned section.
•  Conduct workstation spot checks to ensure items are correctly cleaned and stored to minimize deterioration and waste.
• Possess familiarity with the galley layout in terms of safety and security.
•  Ensure that all safety procedures are followed.
•  Mentor, develop, and provide on-the-job training to assigned staff to strengthen current performance and to prepare for future advancement.
• Attend any early stand-by in the galley for USPH purposes.
• Assist the Procurement team with storing operations and quality control.

Your Journey So Far

•  High school diploma.
•  Minimum of 8 years experience in an upscale hotel, resort, cruise ship or convention banqueting service.
•  Minimum of 2 years experience in Chef De Partie role.
• Communicate effectively with the senior management.
•  Possess the ability to lead and make decisions.
•  Good administrative skills.
•  Experienced in coaching subordinates.
•  Must be cost and quality conscious.
•  • Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
•  • Knowledge of Microsoft programs to include but not limited to Outlook, Word, Excel, and Power Point.
•  Fluent in written and spoken English. Fluency in additional language(s).

Your Essentials • Passport, visas, certificates as specified by the company and as required for exit from the port of origin and entry into the destination cruising area. • Food Safety/HACCP certificate