Job Description
Key Responsibilities:
Direct, coach, support, supervise, and evaluate all team members, fostering a culture of excellence and collaboration.; Demonstrate proficiency in culinary tasks, efficiently executing responsibilities across all kitchen sections.; Coordinate and supervise assigned team members, delegating tasks and ensuring seamless operation within your section.; Conduct daily recipe reviews, meticulously maintaining recipe folders to uphold the highest culinary standards.; Oversee main kitchen sections and their food production, ensuring meticulous attention to detail and adherence to food safety regulations.; Champion compliance with Public Health standards and HACCP protocols, maintaining impeccable cleanliness and hygiene within your assigned area.; Prepare daily electronic food requisitions, meticulously verifying deliveries and promptly reporting any discrepancies.;
Financial Responsibilities:
Exercise cost containment measures through efficient resource utilization and meticulous record-keeping.; Identify opportunities for expense reduction through strategic cost control measures.; Analyze operational challenges and implement effective controls to optimize efficiency.; Conduct spot checks to ensure proper storage and minimize waste, contributing to cost-saving initiatives.; Motivational Responsibilities:; Monitor and manage assigned workstation functions, ensuring optimal performance and adherence to quality standards.; Evaluate staff and procedures to maintain exceptional service quality and guest satisfaction.; Make personnel recommendations to ensure adequate staffing levels and continuous improvement.; Conduct regular inspections to uphold efficiency and standards across workstations and equipment.;
Qualifications and Education:
Minimum 8 years of experience in upscale hospitality settings, with at least 2 years as a Chef de Partie (shipboard experience preferred).; Culinary school degree or equivalent certification required.; Strong management, communication, problem-solving, and interpersonal skills.; Proficiency in basic accounting principles and intermediate computer software.; Demonstrated leadership abilities in multicultural environments.; Fluent in English; ability to effectively communicate and interpret written procedures.; Internal Candidate Requirements:; Completion of at least two contracts as Chef Tournant with satisfactory performance ratings and demonstrated leadership skills.;
Physical Requirements:
Must be physically capable of participating in emergency procedures and drills, including the ability to lift and move up to 50 pounds.; Full range of motion and sensory abilities required for emergency response.;
Working Conditions:
Extensive travel between ships with varying accommodations necessitates good health management through diet and exercise for sustained success in the role.;
This is an exciting role for those interested in working on a cruise ship.
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