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ph3KEY RESPONSIBILITIES /h3 ul liDirects, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. /li liMust have excellent food knowledge and a full understanding of culinary terms. /li liMust be able to read, understand, follow, and prepare company recipes while maintaining the quality and consistency in taste according to the corporate office instructions. /li liMust be proficient in completing tasks efficiently and productively. /li liMust be able to work in any section of a kitchen. /li liCoordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. /li liUndertake daily recipe reviews. Maintain recipe folders in immaculate condition. /li liResponsible for follow‑through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples, and random food tastings. /li liControl production levels and recommend ideas for improvements and better cost control. /li liPrepare daily electronic food requisitions needed for section production and counter‑check deliveries for accuracy; report discrepancies to the immediate supervisor. /li liMust be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and its entire food production. /li liMaintain and ensure that Public Health standards are followed according to company policies (referring to US, Anvisa, Shipsan, Canadian, Australian, etc.) within their section. /li liEnsures that the HACCP program is carried out correctly. /li liMaintains the assigned area in preparation for announced or unannounced United States Public Health type inspections either by the Food Beverage Director or actual inspectors. /li liReports for duty at assigned times, follows the supervisor's instructions, and ensures personal appearance, uniform, and hygiene are in accordance with company rules and regulations. /li /ul h3QUALIFICATION /h3 ul liA minimum of 8 years in an upscale hotel, resort, cruise ship, or convention banqueting service and at least 2 years as Chef de Partie. /li liVery strong management skills in a multicultural and dynamic environment. /li liVery strong communication, problem‑solving, decision‑making, and interpersonal skills. /li liSuperior customer service, team‑building, and conflict resolution skills. /li liKnowledge of the principles and processes for providing personalized services, including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. /li liStrong planning, coaching, organizing, staffing, controlling, and evaluating skills. /li liIntermediate computer software skills required. /li liPossess a good understanding of basic accounting principles such as numbering flow, "Debits/Credits", adjusting entries, and corrections. /li liAbility to write reports and business correspondence and to establish a good rapport with the ship's Senior Officers and the corporate office. /li /ul /p #J-18808-Ljbffr
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