Culinary

• Maintain set budget and monitor time management. 

• Provide ongoing training and ensure that the standards set by the Corporate Offices are followed. 

• Ensure safe, quality food products and complete guest satisfaction. 

• Develop and comply with the systems, procedures, rules, objectives, and timescales set by the organization and take a disciplined approach when undertaking tasks.

• Work within a technical/specialized area of expertise to improve the quality of the service and product provided. 

• Ensure full adherence to menus, recipes, methods, and operational specifics provided by the company.

• Conduct food tastings on a daily basis.

• Monitor and assist Section Heads to prepare the daily electronic food requisitions according to the forecasted figures. 

• Monitor the Dinner Service Line in the assigned location, to ensure smooth and efficient service, presentation, and final plating. 

• Monitor the production and preparation level using the Culinary Checklist.

• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board. 

• Report any malfunctions and necessary repairs that affect the daily operation in the galley, and that violate Public Health & SMS requirements to the Technical department.

• Ensure that all the HACCP procedures are applied at all times and followed accordingly.

• Ensure that the assigned area of responsibility is ready for the announced or unannounced inspection conducted by Ship Management or local authorities.

• Be present during all inspections.

• Ensure and reinforce the daily Recipe review program with CDP’s and Section Heads. Recipe reviews must be submitted to the culinary department for review and approval.

• Monitor all daily requisitions, especially expensive items (Meat, Fish and Seafood/Flagged items).

• Ensure the portion control chart is followed accordingly.

• Attend all meetings, training activities, or classes related to the assigned position as required.

• Monitor the training and familiarization of new food crewmembers to their new job and living environment.

• Develop a program to train personnel in the appropriate area of responsibility according to standard operating procedures.

• Ensure that the recipe training program is conducted as required.

• Responsible for controlling food and general expenses related to the production in his / her area, set by the Corporate Office Guidelines and Budget.

• Maintain cost control within the department/team.

• Ensure economical work practices are in place to minimize and/or avoid waste. 

• Participate in the Cooking Demonstration as required. 

• Attend early stand-by for any inspection.

• Supervise activities such as afternoon tea, pool parties, cocktail parties, Main galley, lunch service, and evening duties.

• Assist the Procurement team with storing operations and quality control.

• Advanced culinary skills, leadership, and experience. 

• Minimum of 8 years in the profession (Quality Hotels and Restaurants).

• Minimum of 2 years of experience in a management role in a well-recognized luxury hospitality establishment or upscale cruise line.

• Fluent in written and spoken English.

• Communicate effectively with the senior management.

• Possess the ability to lead and make decisions. 

• Good administrative skills.

• Experienced in coaching subordinates.

• Must be cost and quality conscious. 

• Adhere to specific scheduled work hours, yet be flexible if circumstances require it. 

• Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point.

Posses a valid passport and a seaman book.