Job Description

KEY RESPONSIBILITIES\nDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.\nMust have excellent food knowledge and a full understanding of culinary terms.\nMust 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.\nMust be proficient in completing tasks, work efficiently and productively.\nMust be able to work in any section of a kitchen.\nCoordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.\nUndertake recipe reviews daily. Maintain recipe folders in immaculate condition.\nResponsible 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.\nControl production levels and recommend ideas for improvements and better cost controlling.\nPrepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.\nMust be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.\nMaintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section.\nEnsures that the HACCP program is carried out correctly.\nMaintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.\nReports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.\n\nQUALIFICATIONS AND EDUCATION\nA minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred).\nA culinary school degree is required.\nVery strong management skills in a multicultural and dynamic environment.\nVery strong communication, problem solving, decision making, and interpersonal skills.\nSuperior customer service, teambuilding, and conflict resolution skills.\nKnowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.\nStrong planning, coaching, organizing, staffing, controlling, and evaluating skills.\nIntermediate computer software skills required.\nPossess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections.\nAbility to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.