The opportunity
About the role
Segoe UI; \* \*Default Paragraph Font; \*Hyperlink; \*Normal Table; \* •â; ; •â; ; •â; ; •â; ; •â; ; •â; ; •â; ; •â; ; •â; ; ; \* WHAT'S EXPECTED AND WHAT YOU'LL BE UP TO •â0 Fearlessly lead the Food and Beverage Operations team onboard think restaurants, culinary, bars and provisions •â0 Collaborate with your mates at HQ •â0 Look after our crew just as you would our sailors (non-negotiable) •â0 Deliver a product that Sailors adore and don’ât mind spending money on •â0 Perform daily walkthroughs & inspections during meal times •â0 Interact with our Sailors and provide world class service •â0 Spend time in the front of the house & oversee the operation •â0 Collaborate with the Hotel Director and the other onboard departments •â0 Monitor & enforce HACCP rules Monitors quality and cost of food production ensuring set budgets are maintained •â0 Responsible for the entire culinary operation onboard including but not limited to procurement, galley, storing and guest satisfaction as it pertains to food and service •â0 Responsible for providing financial and auditing reports to Snr. Director Hotel Operations •â0 Organizes, plans and coordinates any Guest Chef events before and throughout sailings •â0 Establishes and develops a highly motivated, proactive culinary team that delivers a high-quality, cost-effective and ethical product •â0 Liaises with the Food & Beverage Store Keeper, Executive Pastry Chef, Executive Sous •â0 Chef and Executive Chefs regarding availability, specifications, standard items lists and delivery logistics, as well as shipboard inventory levels and stock rotation •â0 Completes daily walkthroughs of all culinary operations including provisions with •â0 Executive Sous Chef, Executive Pastry Chef and each Executive Chef •â0 Ensures that all culinary areas are maintained in accordance with company policy, •â0 USPH, SMS, HACCP and safety and environmental regulations •â0 Assists with developing and maintaining par stocks for food product and equipment •â0 Ensures that culinary teams are adhering to the opening and closing times of each venue •â0 Assists and works with the Corporate Chefs in Menu implementation and delivery •â0 Carries out training, coaching and mentoring of the culinary team and ensures deputies follow suit •â0 Responsible for the appearance and cleanliness of all culinary team members •â0 Monitors and ensures correct storage and cold storage of all products according to company standards •â0 Informs the Food & Beverage Director of all relevant issues regarding the culinary operations and requests the appropriate support •â0 Monitors the Crew Dining area and follows up to review overall crew food experience •â0 Ensures that any Sailor special food requests, diets or allergies are adhered to •â0 Reports to Technical department any defects or repairs that affects the daily operations in the galley and that potentially violates USPH and/or SMS requirements •â0 Conducts regular spot-checks and inspections of USPH and other Public Health requirements •â0 Frequently visits Sailor tables during service to gain feedback on culinary standards and general satisfaction •â0 Reviews culinary crew rotas ensuring that each outlet has the required manpower to deliver a high-quality service •â0 Checks and approves all food requisitions to avoid overstocking in the galley storage spaces and unnecessary wastage •â0 Monitors food wastage to ensure costs are kept to a minimum •â0 Ensures ILO Work & Rest hours are followed and entered into the timekeeping system accurately •â0 Ensures all outlets are following the portion control charts •â0 Accountable for the general cleanliness of all galley outlets in conjunction with the Sanitation Officer and Kitchen Steward •â0 Ensures the Culinary administrator prepares and reports on all culinary matters accurately and efficiently •â0 Initiates and participates in the Cooking Demonstrations as required •â0 Prepares appraisals for individuals under their remit in accordance with Virgin Voyages policies •â0 Attends passenger functions as required by the Head of Department •â0 Partakes in inspections, trainings and meetings as required by the Head of Department
