The Chef de Cuisine is responsible for providing overallleadership in the ship’s Galley Operations and ensures that galley areas areoperating in accordance with Company Operating Standards.
Applies proper kitchen Public Health andfood safety procedures, keeps work station clean at all times. This is positionis critical to set up work station upon company standard for a successful culinary operation andguest experience is in place in the heart of the house.
Responsible for theadministration of the respective galley or department generating and revisingall the reports required by the Food & Beverage Manager and the corporateoffice.
Prepares the weeklyschedule for the Galley Staff, designating special duties, cleaning duties andtime off.
Is accountable for theachievement of company budgets regarding food cost and inventory levels.Investigates and reports any discrepancies immediately.
Ensures that foodquality and portion control are always in line with the company’sspecifications.
Evaluate all staff uponsign off and in the evaluation periods requested by the company. Assesses employees showing potential forfurther advancement and development oftheir managerial level of responsibilities.
Ensures that personalappearance, uniforms, and personal hygiene are in accordance with the company’s regulations.
Spot checks foodrequisitions for the various cooking stations and ensures that they have beenrevised and signed by the Chef.
Visits the various foodpreparation stations and does random food tastings to ensure quality andstandards are met.
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