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.
Reporting to the Executive Chef, Executive Sous Chef and Sous Chef.
Good knowledge of International and European cuisine.
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.
Prepares requisitions for assigned station for all food items on the menu anticipating food counts.
Identifies training needs of line cooks for the preparation of all menu items and delivers in a timely manner.
Practices economical food production and minimization of food waste.
Remembers guest food allergies and/or intolerances.
Ensures that food service at cocktail parties and private events as well as culinary enrichment events (i.Ensures proper storage of food to maintain quality and prevent waste in accordance with Company policies and Public Health standards.
Remembers guest food allergies and/or intolerances.
Ensures that food service at cocktail parties and private events as well as culinary enrichment events (i.Assists with regular inventories of the galley department equipment.
Properly and carefully uses ship equipment and truthfully reports faulty or broken equipment. Displays cost and quality awareness.
Assists managers and supervisors with the training and induction of new personnel.
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.
Keeps the Executive Chef and Executiv