About this role
Responsible for directing and overseeing team members and overall food preparation, production, and presentation in any of the following assigned areas:
- Pinnacle Grill
- Rudi’s Sel de Mer • Main Galley
- Lido Market
Key Responsibilities
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Comply with company policy regarding waste separation and environmental compliance.
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Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
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Follows all HACCP procedures set by the company.
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Directly supervise all food being prepared and served in assigned specialty restaurant according to standard menus and recipes as established by the company.
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Responsible for overall quality, quantity, attractiveness and correctness of all food items served from the partie as per company standards.
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Ensures all food cost targets are achieved for assigned station.
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Ensure all food Guest Satisfaction Scores in coordination with Chef de Cuisine or Sous Chef are met for food ratings for assigned station.
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Directs, supervises, assists and trains all team members assigned to the partie.
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Responsible for performance, appearance, dress and personal conduct of all employees assigned to the partie.
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Prepares a daily work plan for all team members assigned to the partie in accordance with the planned menu and recipes for the day.
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Monitors and controls actual hours worked of team members assigned to the partie and reports and discrepancies to the Sous Chef or Chef de Cuisine of the partie.
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Prepares a daily requisition for Executive Chef for all items ordered from stores for use in the partie.
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Check quality and quantity of items ordered and received from stores.
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Ensures proper food storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Sous Chef or Chef de Cuisine.
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Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules.
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Assigns all cleaning responsibilities within the partie according to the cleaning schedule and follows up on overall cleanliness of the work area and equipment.
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Reports and malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef of the partie.
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Proper use of equipment and utensils to prevent damage or undue maintenance.
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Works closely with galley leadership and other department leaders.
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Perform other job related functions as assigned.
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Core Capabilities
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Multi-tasking and all around culinarian and leader.
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Builds a strong team and fosters collaboration.
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Able to manage high volume and fine dining teams.
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Acts as a corporate brand ambassador with onboard teams supporting and driving all long- term company goals and brand direction.
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Good communication skills.
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Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.
Desired Skills & Experience
- 3+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
- 2+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
- Experience supervising, and training at least 5 team culinary employees.
- Experience in high volume operation of at least 100 meals per service.
- Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
- Extensive kitchen machinery and knife safety knowledge.
- Experience working in all major culinary brigade stations with extensive knowledge in designated station.
- Working knowledge of computers and the ability to navigate within a variety of software programs.
- Ability to effectively read, write and speak English.
- Preferred: Degree from accredited culinary college or university.