Position Summary
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- Responsible to deliver high quality, efficient, individualized and technically excellent food preparation in accordance with Company Policies and strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.
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Reporting Structure
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- Reporting to the Executive Chef, Executive Sous Chef and Sous Chef.
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Education/Experience/Qualifications:
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- Valid STCW95 certification.
- Minimum of 4 years experience in a similar position with a minimum of 1 year as Entremetier, Gardemanger or Poissonier at an International 5 star establishment.
- Good knowledge of International and European cuisine.
- Knowledge and experience of Public Health policies and procedures.
- Ability to read, interpret and demonstrate culinary fundamentals.
- Demonstrates strong knife skills.
- Must be proficient in all stations in the galley.
- Physically and medically fit.
- Moral integrity is required.
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Responsibilities
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- Provides a courteous, professional and personalized food service.
- Responsible for general food preparation and mis-en-place following Company set recipes.
- Works in line with the cooks assigned to the station to ensure foods are prepared to Company standards, assisting other work stations as necessary.
- Responsible to check all set ups for various buffets and service stations.
- Prepares the show plates.
- Responsible to check the room service mis-en-place.
- Checks all special orders and prepares for special functions.
- Prepares requisitions for assigned station for all food items on the menu anticipating food counts.
- Collects and cross checks requisition items.
- Attends and participates in menu briefings.
- Identifies training needs of line cooks for the preparation of all menu items and delivers in a timely manner.
- Ensures that all set-ups are completed on schedule.
- Practices economical food production and minimization of food waste.
- Ensures that his/her assigned station is set up according to Company standards, maintaining in a clean and orderly fashion.
- Remembers guest food allergies and/or intolerances.
- Ensures that food service at cocktail parties and private events as well as culinary enrichment events (i.e cooking demonstration) is presented as per Company standards.
- Ensures proper storage of food to maintain quality and prevent waste in accordance with Company policies and Public Health standards.
- Ensures that his/her assigned station is set up according to Company standards, maintaining in a clean and orderly fashion.
- Responsible to transport produce using the correct procedures and utensils from the main galley to assigned outlets.
- Remembers guest food allergies and/or intolerances.
- Ensures that food service at cocktail parties and private events as well as culinary enrichment events (i.e cooking demonstration) is presented as per Company standards.
- Assists with regular inventories of the galley department equipment.
- Properly cleans and maintains area and equipment according to Public Health standards.
- Executes strict Public Health practices in all aspects of the position.
- Ensures the readiness for any announced or unannounced Public Health inspection, whether it’s completed internally or by external authorities.
- Ensures that the logging of all fridge temperatures in assigned areas are in accordance with Company procedures and Public Health standards.
- Properly and carefully uses ship equipment and truthfully reports faulty or broken equipment. 28. Strives to minimize breakage and wastage and follows proper procedures when disposing of garbage.
- Displays cost and quality awareness.
- Assists managers and supervisors with the training and induction of new personnel.
- Proactively responds to issues or potential problems quickly and efficiently involving relevant people as required. Communicates any challenges, complaints or service difficulties to immediate supervisor.
- Attends all training sessions with the aim to further improve his/her level of performance.
- Adherence to the Company’s code of conduct at all times.
- Practices preventative maintenance.
- Keeps the Executive Chef and Executive Sous Chef promptly and fully informed of all problems and matters of significance.
- Adheres to Standard Operating Procedures set forth by the Company, is accountable for such practices.
- Incorporates Company service standards, personalized service and sincere hospitality by creating positive experiences for guests, efficiently engaging with guests and anticipating guest needs.
- Practices good people management, maintaining proper conduct with all de