Job Description:
Cia: Norwegian Cruise Line - Brazilian candidates only.
Job Responsibilities
ESSENTIAL FUNCTIONS
- Ensures all food is prepared fresh and is of the highest quality
- Strictly adheres to all recipes, methods and instructions from supervisor
- Ensures team reports to work on-time and in a clean uniform
- Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
- Ensures development of team members through on-going training
- Recognizes team members for successful achievements and contributions
- Coaches team members immediately and professionally to minimize deficiencies and provide encouragement
- Responsible for inventories to enable team members to successfully prepare mise en place
- Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.
- Maintains and reports waste log to supervisors on a daily/weekly basis
- Checks outlet(s) upon arrival to determine status of outstanding safety, or equipment issues
- Checks outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling
- Maintains USPH/FDA standards
- Communicates and follows-through with appropriate departments to correct sanitation and or equipment issues
- Responsible for accuracy in daily inventories and requisitions
- Ensures proper rotation, storage temperatures, and proper storing procedures are observed
- Communicates with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories
- Ensures all team members are properly equipped with uniforms, supplies, and tools
- Communicates with Food & Beverage team in regards to special events, changes in forecasts, etc.
- Keeps Executive Chef, Chef’s Personal Assistant, and Executive Sous Chef apprised of challenges productions and team members
- Ensures recipes are constantly updated to reflect changes created by availability or direction from Executive Chef
- Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to Executive Sous Chef
- Evaluates subordinates every three months
- Continuously monitors food and labor cost in accordance with CBH
- Controls and decreases waste by maintaining logs to submit daily/weekly
- Adjust production levels to meet forecast demands
- Communicates with other departments to adjust production for joint product needs
- Delegates workload to subordinates fairly and consistently while continually striving to improve flow of production
- Adjusts scheduling appropriately in order to attend mandatory meetings
- Schedules regular focus meetings with subordinates to increase communication
- Continually maintains and updates daily and weekly reports in a timely manner
Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.
QUALIFICATIONS:
- Strong knowledge of all basic cooking techniques
- Strong knowledge of Classical European, International, and World Cuisine, including cooking philosophies and principles
- Ability to lead in all areas of the galley including buffets, production, alternative restaurants and main galleys
- Flexibility to work any shift in any area of responsibility without notice
- Strong knowledge of herbs, spices, flavorings
- Strong knowledge of all kitchen equipment, tools, and supplies
- Ability to provide leadership, motivation and training
- 1+ year supervisory experience on cruise ship or high volume hotel/restaurant
- 1+ year experience in a high production volume restaurant/hotel
- 1+ year experience in a fine dining or upscale restaurant
- 3+ years of culinary experience (may be combined with formal culinary training)
MANAGERIAL/ORGAINIZATIONAL REQUIREMENTS:
- Ability to convert recipes from metric to U.S. and vice versa for both volume and weight
- Ability to utilize both Microsoft Word and Microsoft Excel Programs
- Ability to create and write reports in English in professional and concise terms
EDUCATION
- High School Diploma or Equivalent required
- Culinary School 2-4 year degree or foreign equivalency preferred
ATTRIBUTES
- Proactive, Team Player, Problem Solver
- Passionate about hospitality and customer service driven
- Must have a professional appearance and good hygiene
- Respect for all co-workers and guests
- Pride in your work by creating positive energy, excitement and fun
- Able to work 7 days a week
- Demonstrate positive behaviors; smiling, being polite and courteous
- Able to develop a camaraderie with team members
- Ability to live in close quarters, share limited space with other cabin-mates
In order to join our team and begin your new career with us, you must be:
- 21 years of age or older.
- Conversant in English.
- Able to obtain a valid passport and United States C1/D visas.
- Able to work a 7-day, 70-hour week with limited time-off during your contract.
- Flexible with your work schedule, job duties and job locations.
- Willing to share a cabin.
- Guest focused.
- Appreciative of diversity among Guests and Crew.
- Eager to work in a high-volume, fast-paced Guest service environment
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Seamanwork Ship Jobs Training & Travel
Endereço : Estrada Francisco da Cruz Nunes 5.428 / 216
Piratininga - Niterói - Rio de Janeiro - Brasil
Telefone : 21 2619 - 3984 / 21 2718 - 5109
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