Culinary

• Take full ownership as an independent, motivated professional.

• Accept assignment in any area of the Galley, either hot or cold section. 

• Possess excellent food knowledge and a full understanding of culinary terms. 

• Read, understand, follow and prepare company recipes.

• Maintain the quality and consistency in taste according to instructions provided by the corporate office.

• Able to work in any section of a kitchen.

• Coordinate and supervise all personnel assigned to the section.

• Review recipes on a daily basis. 

• Provide food samples, random food tastings, and show plates when requested by a direct supervisor. 

• Control production levels.

• Prepare daily electronic food requisitions as needed.

• Countercheck deliveries for accuracy.

• Possess the ability 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 regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.

• 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.

• Responsible for cost containment through the proper use, handling, and maintenance of records, reports, supplies, and equipment within the assigned section.

• Conduct workstation spot checks to ensure items are correctly cleaned and stored to minimize deterioration and waste. 

• Possess familiarity with the galley layout in terms of safety and security.

• Ensure that all safety procedures are followed.

• Mentor, develop, and provide on-the-job training to assigned staff to strengthen current performance and to prepare for future advancement.

• Attend any early stand-by in the galley for USPH purposes.

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

• High school diploma.

• Minimum of 8 years experience in an upscale hotel, resort, cruise ship or convention banqueting service.

• Minimum of 2 years experience in Chef De Partie role. 

• 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.

• Culinary School degree.

• Food Hygiene Certification.

Posses a valid passport and, if available,  a seaman book.