Key Responsibilities:
Food Preparation and Cooking:
- Prepare, cook, and present dishes within your designated section to a high standard.
- Ensure that all food is prepared according to the cruise line’s recipes and presentation guidelines.
- Monitor and maintain the quality and consistency of all dishes served.
Kitchen Management:
- Supervise and train junior kitchen staff, including Commis Chefs and Apprentices.
- Manage the day-to-day operations of your section, including mise en place, cooking, and plating.
- Ensure that all kitchen equipment is used properly and maintained in good working condition.
Inventory and Stock Control:
- Assist in ordering and managing inventory for your section, ensuring minimal waste and efficient use of resources.
- Monitor stock levels and report any shortages or issues to the Sous Chef or Executive Chef.
- Ensure proper storage of ingredients and adherence to health and safety standards.
Health and Safety:
- Adhere to food safety regulations and hygiene practices, including proper handwashing, sanitization, and cleanliness.
- Ensure that all health and safety guidelines are followed to maintain a safe working environment.
Quality Control:
- Conduct regular checks on the quality of ingredients and finished dishes.
- Address any quality or consistency issues promptly and effectively.
Guest Service:
- Contribute to creating a memorable dining experience for guests by maintaining high culinary standards.
- Handle special requests and dietary restrictions with care and attention.
Team Collaboration:
- Work closely with other chefs and kitchen staff to ensure smooth and efficient kitchen operations.
- Communicate effectively with front-of-house staff to ensure that orders are fulfilled correctly and in a timely manner.
Qualifications and Skills:
- Experience: Previous experience in a similar role, preferably in a upscale hotel or cruise ship environment.
- Culinary Skills: Advanced culinary skills and knowledge of international cuisine.
- Leadership: Ability to lead and motivate a team, with strong training and mentoring skills.
- Organizational Skills: Excellent time management and organizational skills.
- Health and Safety: Thorough understanding of food safety regulations and kitchen hygiene practices.
- Communication: Strong communication skills and the ability to work well under pressure.
- Flexibility: Willingness to work long hours, including evenings, weekends, and holidays.
Education:
- Culinary degree or equivalent qualification is preferred.
Physical Requirements:
- Ability to work in a fast-paced environment and handle physically demanding tasks.
- Must be able to stand for long periods and lift heavy objects when necessary.
Additional Information:
- The role may require travel to various destinations and working on a rotating shift schedule.
- Accommodation and meals are provided on board.