KEY RESPONSIBILITIES
* Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
* Must have excellent food knowledge and a full understanding of culinary terms.
* Must 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.
* Must be proficient in completing tasks, work efficiently and productively.
* Must be able to work in any section of a kitchen.
* Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
* Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
* Responsible 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.
* Control production levels and recommend ideas for improvements and better cost controlling.
* Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
* Must be able 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 are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
* Ensures that the HACCP program is carried out correctly.
* Maintains 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.
* Reports 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.
FINANCIAL RESPONSIBILITIES
* This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
* Identifies potential expense reductions through cost control.
* Analyzes operational problems and establishes controls.
* Reviews timesheets and forwards them to the Executive Chef for approval.
* May prepare a variety of reports and letters utilizing personal computer system and equipment.
* Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.
* Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
MOTIVATIONAL RESPONSIBILITIES
* Monitors and manages the various assigned workstation functions.
* Monitors the assignment of duties and responsibilities to their staff.
* Observes and evaluates staff and work procedures to ensure quality standards and service are met.
* Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
* Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
QUALIFICATIONS AND EDUCATION
* A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
* A culinary school degree is required.
* Very strong management skills in a multicultural and dynamic environment.
* Very strong communication, problem solving, decision making, and interpersonal skills.
* Superior customer service, teambuilding, and conflict resolution skills.
* Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
* Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
* Intermediate computer software skills required.
* Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections.
* Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.