Küchenchef - Chef de Cuisine (m/w)

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 able to work in any section of a kitchen.

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.

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.

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.

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.

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).

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.

Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.