Chef De Cuisine

Chef De Cuisine

The Chef de Cuisine is responsible for providing overall leadership in the ship's Galley Operations and ensures that galley areas are operating in accordance with Company Operating Standards.

Applies proper kitchen Public Health and food safety procedures, keeps work station clean at all times. This is position is critical to set up work station upon company standard for a successful culinary operation and guest experience is in place in the heart of the house.

Responsible for the administration of the respective galley or department generating and revising all the reports required by the Food & Beverage Manager and the corporate office.

Prepares the weekly schedule for the Galley Staff, designating special duties, cleaning duties and time off.

Is accountable for the achievement of company budgets regarding food cost and inventory levels. Investigates and reports any discrepancies immediately.

Ensures that food quality and portion control are always in line with the company's specifications.

Evaluate all staff upon sign off and in the evaluation periods requested by the company. Assesses employees showing potential for further advancement and development of their managerial level of responsibilities.

Ensures that personal appearance, uniforms, and personal hygiene are in accordance with the company's regulations.

Spot checks food requisitions for the various cooking stations and ensures that they have been revised and signed by the Chef.

Visits the various food preparation stations and does random food tastings to ensure quality and standards are met.

Department: F&B kitchen

Language required: English.