- To ensure the smooth preparation and service to company standards of all food items aboard the ship, ensuring quality, consistency, and maximum food cost efficiency throughout.
- To ensure all employees arrive at work on a timely basis in clean, company specified uniforms, wearing safety equipment if appropriate.
- Follow-up on working schedules for all kitchen employees
- To assist in the ongoing and scheduled training of all galley employees.
- To direct and motivate all galley employees
- Monitor quality and specification of all items loaded onto the ship to ensure company standards are adhered to. Report all discrepancies to the chef
- Monitor quality and presentation of all food items, provide corrective action where necessary
- Provide training in all United States Public Health procedures and ensure same is carried out on daily basis by all employees.
- Ensure all kitchen personnel is familiar with the operation of all galley equipment.
- Ensure galley equipment, accessories, is adequately maintained. Submit repair requests and follow up wherever necessary
- Ensure temperature logs for all refrigeration is taken by department heads on a daily basis. Monitor same and follow up on defective equipment
- Follow-up on the daily requisitions from all kitchen outlets.
- Review food cost worksheets and daily issues with department heads. Plan any corrective action accordingly.
- Ensure all requested paperwork is submitted accurately and on time to the chef
- Lease on a daily basis with the chef regarding potential shortages, and make changes where applicable.
- Lease with the chef regarding any menu changes, guest feedback, etc
- Be involved with the welfare of all kitchen personnel.
- Ensure kitchen personnel seeking medical attention are taken care of and followed up.
- Liaise with the galley stewards regarding timely and efficient cleaning of the kitchen and all equipment
- Ensure proper collation and storage of all galley equipment and accessories.
- Conduct regular operational and sanitation inspections of all kitchen areas.
- Ensure garbage separation standards are enforced throughout the kitchen.
- Provide accurate feedback at all times to the chef
- Ensure kitchen staff attend all boat and fire drills as required
- Ensure kitchen staff attends all meetings as directed by the chef.
- In the absence of a sous chef, be prepared to undertake those duties.
- To perform and additional duties which may be necessary as directed by the management.
- An associate or bachelor's degree in culinary arts or hotel administration or an international equivalent in culinary arts from a reputable accredited educational institution.
- Certificate program in culinary arts and appropriate work experience
- 3 to 5 years progressive supervisory and managerial experience of professional kitchens, preferably in a multi-outlet upscale hotel or large cruise ship.
- Minimum of 2 years as a Junior Sous Chef of 3 to 5-star hotel, resort or convention center with multiple food and beverage, Establishments situated in urban tier 1 or tier 2 city, high occupancy year-round resort or convention center.
- Or
- 2 Years as a Junior Chef with a Cruiseline comparable with CCL with ships with a guest capacity of 3500 or more
- Chef de Parties of the reputed and exceptional free-standing restaurant.
- Ability to maintain oversight over assigned galley at planning, execution, and delivery stages of the operations cycle
- Good comprehension of high-volume kitchen operations, of formal, informal, and buffet formats.
- A strong foundation in culinary skills with the ability to plan, prepare and execute a high-end 6-course menu including amuse bouche and dessert showcasing modern technique and presentation
- A strong foundation in food presentation principles in both plated and buffet formats
- A solid understanding of current culinary trends, food production principles, and exposure to various cuisines
- Experience and knowledge of cost management and resource conservation with the ability to achieve and exceed set goals
- Practiced understanding and experience of food safety and HACCP principles,(A certificate in food safety from an accredited institution is desired but not essential)
- Comprehensive understanding and application of USPH principles and regulations.
- Good understanding of kitchen scullery operations and hygiene standards
- Sound understanding in operation of all major and minor kitchen equipment
- Good knowledge of ingredients, with the ability to assimilate CCL specification to quality and yield
- Must be able to understand and create effective and fair work schedules
- Ability to foster a harmonious work environment, that builds and encourages teams
- Required to have a strong foundation in creating an ethical work environment that includes opinions of team members at all levels of the hierarchy and of various nationalities
- A sound and practiced understanding of Diversity, Equity, and Inclusion principles, and ability to achieve set goals in this criterion
- knowledge of Microsoft office suite
- Knowledge of software suites focused on hospitality operations such as Micros, Fidelio or Crunchtimeime
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Description
Job Description
Job DescriptionPosition Functions:Position Minimum Requirements:
