The opportunity
About the role
\* \*Default Paragraph Font; \*Hyperlink; \*Normal Table; \* What You’âll be Up to : ●â Responsible for the day to day operations of the culinary team, assisting the Snr. Executive Chef with food planning, preparation and quality control ●â Monitors quality and cost of food production ensuring set budgets are achieved and maintained ●â Communicates with the Snr. Executive Chef on a daily basis to review menus, Sailor comments and complaints to make revisions and improvements ●â Manages the financial aspects of the assigned food operation and delivers a weekly report to the Snr. Executive Chef ●â Assists the Snr. Executive Chef in organizing, planning and coordinating any Guest Chef events before and throughout sailing ●â Establishes and develops a highly motivated, pro-active culinary team that delivers the highest quality-orientated service product delivering a cost-effective and ethical operation ●â Liaises with the Food & Beverage Storekeeper, Executive Pastry Chef, Snr. Executive Chef and Executive Chefs regarding availability, specifications, standard items lists and delivery logistics, as well as shipboard inventory levels, stock rotation ●â Completes daily walkthroughs of all culinary operations including provisions with Snr. Executive Chef, Executive Pastry Chef and each Executive Chef ●â Ensure that all culinary areas are maintained in accordance with company policy, USPH, SMS, HACCP and safety and environmental regulations ●â Assists with developing and maintaining par stocks for food product and equipment ●â Monitors that the culinary team adheres to the opening/closing times of each venue ●â Assists and works with the Corporate Chefs in Menu implementation and delivery ●â Carries out training, coaching and mentoring of the culinary team and ensures deputies follow suit ●â Responsible for the appearance and cleanliness of all culinary team members ●â Monitors and ensures with the Snr. Executive Chef the correct storage and cold storage of all products according to company standards ●â Informs the Snr. Executive Chef of all relevant issues regarding the culinary operation requesting the appropriate support ●â Monitors with the Snr. Executive Chef the Crew Dining area and follows up to review overall crew food experience ●â Ensures that any Sailor requests for special food, diets or allergies are adhered to ●â Reports to technical department any defects or repairs that affect the daily operation in the galley and that potentially violates USPH and/or SMS requirements and monitors repair schedule ●â With the Snr. Executive Chef, conducts regular spot-checks and inspections of USPH and other Public Health requirements ●â Reviews culinary crew rotas with the Snr. Executive Chef ensuring that each outlet has the required manpower to deliver a high-quality service ●â Monitors all food requisitions to avoid overstocking in the galley storage spaces and unnecessary wastage ●â Monitors food wastage to ensure costs are kept to a minimum ●â Monitors ILO Work & amp; Rest hours are followed and entered into the time keeping system accurately ●â Monitors that all outlets are following the portion control charts ●â Responsible for the general cleanliness of all galley outlets in conjunction with the Sanitation Officer and Kitchen Steward
