Culinary

• Possess familiarity with high-quality operations and presentation standards.

• Possess strong leadership skills and the ability to train and coach subordinates.

• Serve as the link between the Galley Management and all other lower positions in a Galley Operation. 

• Accomplish the production of international recipes on a daily basis, displaying quality preparation and presentation skills. 

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

• Able to work in any section of a galley. 

• Possess advanced knife handling skills.

• 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.

• Recommend improvements and better cost control. 

• Prepare daily electronic food requisitions needed in the production section.

• 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 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.

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

• High school diploma.

• Minimum of 5 years experience in an upscale hotel, resort, cruise ship, or convention banqueting service.

• Minimum of 2 years experience in Assistant 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. 

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

• High School education or international equivalent.

• Culinary School degree.

• Food Hygiene Certification.

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