We’re on an exciting journey to create one of the most irresistible travel brands in the world and are building an epic team to help make our ambition a reality. We are on the hunt for a super talented ‘someone’ who enjoys training & developing fellow crew members in the kitchen!
There's never too many Executive Sous Chefs in the kitchen! Our culinary experience is a unique offering and we need someone who has got the chops to manage the day to day operation of our culinary team. Sound interesting to you?! … Keep reading!
In other words, this ‘someone’ needs to know how to Make Ship Happen. Your excellent attention to detail and self-starter mentality means you can think quick on your feet and keep calm when ship gets real. Ultimately, we won’t be able to remember how we got by without you.
● Responsible for the day to day operations of the culinary team, assisting the Snr. Executive Chef with food planning, preparation and quality control
● Monitors quality and cost of food production ensuring set budgets are achieved and maintained
● Communicates with the Snr. Executive Chef on a daily basis to review menus, Sailor comments and complaints to make revisions and improvements
● Manages the financial aspects of the assigned food operation and delivers a weekly report to the Snr. Executive Chef
● Assists the Snr. Executive Chef in organizing, planning and coordinating any Guest Chef events before and throughout sailing
● 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
● 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
● Complete daily walkthroughs of all culinary operations including provisions with Snr. Executive Chef, Executive Pastry Chef and each Executive Chef
● Ensure that all culinary areas are maintained in accordance with company policy, USPH, SMS, HACCP and safety and environmental regulations
● Assists with developing and maintaining par stocks for food product and equipment
● Monitor that the culinary teamare adhering to the opening and closing times of each venue
● Assist and work with the Corporate Chefs in Menu implementation and delivery
● Carries out training, coaching and mentoring of the culinary team and ensure deputies follow suit
● Responsible for the appearance and cleanliness of all culinary team members
● Monitors and ensures with the Snr. Executive Chef the correct storage and cold storage of all products according to company standards
● Inform the Snr. Executive Chef of all relevant issues regarding the culinary operation requesting the appropriate support
● Monitors with the Snr. Executive Chef the Crew Dining area and follows up to review overall crew food experience
● Ensures that any Sailor requests for special food requests, diets or allergies are adhered to
● Reports to Technical department any defects or repairs that affect the daily operation in the galley and that potentially violate USPH and/or SMS requirements and monitors repair schedule
● With the Snr. Executive Chef, conducts regular spot-checks and inspections of USPH and other Public Health requirements
● Reviews culinary crew rotas with the Snr. Executive Chef ensuring that each outlet has the required manpower to deliver a high-quality service
● Monitors all food requisitions to avoid overstocking in the galley storage spaces and unnecessary wastage
● Monitors food wastage to ensure costs are kept to a minimum
● Monitors ILO Work & Rest hoursare followed and entered into the time keeping system accurately
● Monitors that all outlets are following the portion control charts
● Responsible for the general cleanliness of all galley outlets in conjunction with the Sanitation Officer and Kitchen Steward