The Chef de Cuisine is responsible for assigned Alternative Dining Restaurants. He/she assists the Executive Chef in managing the day-to-day galley operations in these areas as directed by the Food & Beverage Director. In addition the Chef de Cuisine provides general assistance to the Executive Chef and may be utilized in other areas as determined by the Executive Chef.
DUTIES AND RESPONSIBILITIES
1. Under the direction of the Executive Chef, the Chef de Cuisine oversees and directs all galley personnel working in the assigned Alternative Restaurant galleys and the following ancillary areas as they pertain to the delivery of the Culinary product for these areas:
• Pastry Shop
• Butcher Shop
• Vegetable Preparation Area
• Fish Preparation Area
• Provisions
2. In coordination with the Galley Area Supervisor who reports to the Executive Chef, the Chef de Cuisine is also responsible for:
• Dishwasher Areas
• Pot Wash
• General cleanliness of and compliance with USPH regulations in the galley
3. The Chef de Cuisine has the responsibility to liaise with the First Cooks concerning the correct utilization of provisions and approve Customer Orders via Crunchtime for alternative restaurant menu applications.
4. Supervises the cooks during mise en place for the various meal periods and special events (banquets, parties, in port functions and weddings, etc.).
DUTIES AND RESPONSIBILITIES (cont.)
5. Reviews the progress of the cooks assigned to his area and makes recommendations to the Executive Chef and participates in performance evaluation reviews.
6. Participates in regularly scheduled meetings with the Alternative Dining Restaurant teams under the direction of the Executive Chef to plan the events of the cruise, discuss the past cruise and /or discuss any issues within the department.
7. Works closely with the Assistant Maitre d’ Hotel / Restaurant Supervisor in regard to managing passengers’ expectation and appreciation of food in the Alternative Dining Restaurants and is present on a daily basis in the dining room to interact with passengers.
8. In coordination with the Assistant Maitre d’ Hotel / Restaurant Supervisor, is responsible for Guest Satisfaction ratings for assigned Alternative Dining venues.
9. Monitors consumption and assists the Executive Chef to control food waste by controlling portion sizes and production.
10. Responsible for the presentation and delivery of the food in all Alternative Dining Restaurants.
11. Personally supervises food preparation and distribution to ascertain quality, compliance with the menu and presentation of dishes.
12. Maintains the highest level of sanitation throughout all the areas supervised as prescribed by USPHS and according to company’s instructions.
13. Maintains safe working conditions in the galley and carries out all safety duties he/she may be assigned by the Staff Captain or his representative.
14. Ensures that work schedules are adhered to for assigned Alternative Dining galley departments, follows company’s directives with regard to the calculation of overtime and ensures 100% compliance with all I.L.O. regulations.
15. Cross trains galley staff in execution of all assigned Alternative Dining Menus and makes recommendations regarding crew assignment to these areas.
16. Is responsible for food cost in assigned Alternative Dining areas.
17. Responsible for maintaining high morale among subordinates.
18. Uphold and maintain by example, at all times, all aspects of the C.R.U.I.S.E. and CHEF Programs.
19. Perform any and all such duties as may be assigned by the Executive Chef.
SPECIFIC JOB REQUIREMENTS
Supervision
The Chef de Cuisine is required to and must have the ability to manage the alternative dining galley and its brigade and supervise all activities with regard to the delivery of the venue’s product.
Mental Application
The Chef de Cuisine must be capable of decision making and take decisions based on operational experience and demands
Responsibilities
The level of responsibility is very high, and an error in judgment could result in bodily injury to crew, loss of time, added expense, and could ultimately jeopardize the operation and the company’s reputation.
Contact/Internal and Public
The Chef de Cuisine is in constant contact with subordinates, Restaurant personnel as well as passengers during the normal course of his/her duties, and therefore must conduct himself/herself in a professional manner at all times.
Equipment Operation
• Must know how to operate all equipment in the galley and provide training to his subordinates.
• Must be familiar with the correct procedure/s to follow when equipment malfunctions.
• Must ensure that equipment is only utilized for its intended purpose.
BACKGROUND
Qualifications
• Must have a tertiary qualification in Culinary Arts / Food Production from a recognized institution.
• Must have written and oral command of the English language as required by company policy.
• Must have administrative ability with proficiency in MS Word, Lotus/Excel, Crunchtime.
• Must successfully attend the Advanced Sanitation course and achieve a score of at least 85%.
Experience
• Must have extensive knowledge of food products and demonstrable cooking techniques.
• Must have at least 5 years experience as Sous Chef in a fine dining Food and Beverage establishment and preferably have fine dining and shipboard experience.
Abilities
• Must have the ability to comprehend and express and execute new concepts and ideas.
• Must have the ability to lead and train subordinates and provide clear direction under pressure.
• Must have the ability to assess results of a working operation and adjust accordingly as per company policy and operational demands.
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