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Codice azienda9827 |
Nome aziendaApollo Ships Chandlers |
Sito aziendalehttp://www.oceaniacruises.com/ |
Luogo di lavoroAmerica del NordAltro |
TipologiaCompagnia di crociera |
Target clientelaAlto |
Descrizione dell'aziendaApollo Ships Chandlers, catering company for 2 luxury cruises lines is recruiting Italian Nationality personnel for his Italian restaurants. |
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QualificaChef cucinaITALIAN CHEF |
Contratto offertoDeterminato / Stagionale |
Giornata lavorativaTempo pieno |
Descrizione dell'offertaPurposeThe position is responsible to oversee the Deck 10 Toscana Specialty Restaurant galley operations by initially monitoring all food preparation, presentation and delivery over the course of the dinner. The reporting structure is as set below: REPORTS TO: EXECUTIVE CHEF OVERSEES: _ CDP TOSCANA _ AST COOK TOSCANA _ JUNIOR SOUS-CHEF (AT DINNER) _ AST COOK *ADDITIONAL FROM MAIN GALLEY EXPECTATIONS • Italian Chef ensures the efficient running of the deck 10 Toscana Specialty Restaurants throughout the entire day. He constantly analyzes quality of food production, presentation and overall dinner delivery. • Produces and maintains the highest food quality and control for all food products served in Toscana to company standards. • He is accountable, with his team for the smooth running of the Deck 10 Toscana, action stations, and food displays for creativity, quality, cleanliness and food safety, assuring timely set up and preparation. He checks and delegates all special food functions pertaining to his area of responsibility. • Maintain a professional, positive attitude and has the ability to make accurate assessments of all situations and objective recommendations when problems arise in the Toscana galley in taking control of the hot line at the stove when operational change need to take place. • Assist the hand-on team in maintaining the preparation and cooking in compliance with company standards. • Train his team in Italian cuisine by adding genuine flavors and methods. • Prepare the mise-en-place for fresh pasta • Create his daily Chef’s Special and brief waiters staff accordingly • He assures on-going training to the waiters in Toscana along with the menu briefing and that the high standards set by the Executive Chef are followed. • Interact actively with the Toscana M’d to discuss any pending issues and managerial aspect of the service. • Assess which employees in the Italian Team show potential for advancement. • Control and taste food as much as possible before serve and during service. • Make a report at the end of each day to the Executive Chef & Toscana M’d by discussing all issues, who will then take the steps to implement any or all changes. • He assures on-going training and that the high standards set by the Executive Chef are followed. JOB DESCRIPTION • Assist the Executive Chef in the supervision of the Deck 10 Toscana operations, to be in line with the Company’s Standards. • Will work with the Executive Chef to update working schedules for Cooks. • Ensure the Recipe review program is followed through by the CDP’s and head of sections. • Daily application of the Culinary Toscana Check List to monitor production and correct preparation • Both the Culinary check list and recipe review must be attached to the culinary package for office review • Will monitor working hours and fill out report of overtime for payroll purposes. • Will give proper training to the new crewmembers and follow up on their progress. • Responsible for maintaining the quality and consistency in taste following recipes and photos provided by the Main Office. • Communicates daily with the Provision Master and the Food Computer Operator to check on product availability. • Monitor the food production and record leftover. • Control and provide daily food requisitions to the Provision Master for the next day preparation according to the order. • Ensure that the Storekeepers from the storeroom to the Galleys observe the Company’s Rules and Regulations for transporting all Toscana provisions properly and check the delivery accordingly (Quantity & Quality) • Oversee the preparation, presentation and is physically present during service. • Will be required to update Breakage Report and make requisitions for equipment necessary for the smooth running of the galley operation. • Must be familiar with the Ship’s Rules and Regulations and participate in all required Safety Training Emergency Life Boat Drills. • Must ensure the HACCP program is carried out correctly. • Must be knowledgeable with the established quality standards and Company Policies in order to supervise his or her subordinates. • Must have a complete knowledge of the United States Public Health Rules and Regulations and ensure that they are followed throughout the entire operation on a daily basis. • Ensures that everyone follows the Galley cleaning schedule set up by the Executive Chef after each service and exercising proper methods to prevent equipment damages. • Responsible for the control and maintenance of all equipment distributed to the cooks that need to be cleaned and sanitized after each service and returned to the Chef’s Office. • Ensures that all Cooks are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to Company policy. • Ensure that the Galley is ready for any announced or unannounced USPH inspections, done either by the Ships’ Management or USPH inspectors. • Must be present in an early standby each time the ship is subject to have a USPH inspection. • Must have a thorough understanding of how Time and Attendance operates, be familiar with the contracts and work schedule hours/week and supporting documentation (Section 8.8 Human Resources Manual). ITALIAN CHEF POSITION RESPONSIBILITIES • Ensure menu item quality reflects company standards. • Constantly thrive to upgrade the food quality, presentation and establish the necessary controls that would assure a high level of quality and consistency. • Participate and assist during Cooking Demonstration • Check all food requisitions to avoid over ordering and unnecessary wastage. . • Enforces the established working schedule for the galley team, based on 10 hours a day and 7 days a week. • Assure complete managerial coverage during breaks or meetings. • Control overtime and proper time management procedures (work within the set budget). • Work as a team member. Does not make any changes without the knowledge of the Executive Chef • Enforce “Clean as you go” work habits. • Be instrumental in organizing an efficient flow of production. Check all daily events, delegate and follow up. • Check food handling and storage procedures wherever food is handled. • Follow up on the meat & fish order; work with the butcher& fish man on what steps to follow. Monitor Portion Control accordingly. • Responsible for the control and maintenance of all equipment in the galley and report any damages or malfunctions doing the necessary follow up. • Check food storerooms daily insuring fresh produce is rotated and “first in” is “first out” and any perishable items utilized to avoid wastage. • Check cleanliness and proper storage of food and equipment in all areas of food production. • Check proper storing of all equipment pertaining to his field of responsibility. Train crew to exercise responsibility and ownership. • Responsible of the Soup station and supervise the desserts area. • Guide & supervise the Jr .Sous-Chef during service. • Taste all food on a daily basis and make necessary changes if needed in accordance with recipes. • Check time to time that the bread set up is following up and quality remains the same during service. • Attend all scheduled meetings on time. • Must visit every table when an incident occurs in a view of responding to the guest complains and solve it. ASSUMPTIONS • Personality and Appearance: Must have a pleasant and courteous personality. Must be well groomed, and presentable. • Age and Health: Minimum age should be twenty-fivet (25) years old. Physically fit and in good health, without any previous record of any medical problems, drugs and alcoholism. Must be able to lift up to 50 lbs (30 Kilos) on a daily basis and able to work a minimum of ten hours per day, seven days a week. • Professional Experience and Education: Advanced Culinary Skills, Leadership Experience. Requires a minimum of 5 years in the profession (Quality Hotels and Restaurants). • Communication and Language Skills: Must be able to read and speak English clearly in order to orate clear definitions to his subordinates, able interpret documents such as recipes and manuals. Other languages are considered a plus. Work Ethic: Must be a serious professional and take great pride in his work. Adherence to the Company’s Rules and Regulations is a must for his success on the job. |
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Persone richieste10 |
OrarioContracts are 6 months on and 2 off |
AlloggioSì |
Data presunta inizio impiegoImmediato |
Retribuzione offertaSalary will be discussed on interview |
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Scadenza offerta21/02/2012 18:59:15 |
Visite1802 | |
Conoscenze linguisticheInglese, livello Buono, obbligatorio |
Questa è un'offerta con contatto diretto.
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Come l'azienda desidera essere contattata
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Persona da contattareTo apply you must be minimum 21 years old and have a valid passport. |
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Annotazioni di contattoYou must speak English as we have only American guests. | ||
