Executive Chef de Cuisine
- Recruiter:
- The Apollo Group
- Category:
- Galley Jobs
- Updated:
- April 12, 2017
Primary Objective of the Position
Ultimately responsible for ensuring guests satisfaction by providing the highest quality of food product, adhering to cost budget control and profitability goals, by managing the entire Galley Operation consistently and effectively reflecting the luxurious nature of Regent Seven Seas Cruises.
Key Performance Indicators
- Guest satisfaction measured by Guests comment cards in regards to food quality and variety, and all other aspects of the Galley operation,
- Full compliance with USPH regulations,
- Achieving pre determined food cost,
- Proven leadership and communication skills,
- True ambassador of Regent Seven Seas Cruises and Service Anchors.
Areas of Accountability
To provide the guests with the highest quality of food product by:
- Ensuring that the Galley is properly staffed, stocked, set up and operating as schedule,
- Overseeing all food related operational areas and supervising the preparation of all food items, ensuring the right quantity and the highest standards of quality, and full adherence to Regent Seven Seas Cruises standards in food quality,
- Ensuring the supervision of all food preparation areas and outlets on a daily
basis, - Effectively dealing with any operational issues that may arise ensuring standards are not affected,
- Supervising the set up of Buffets from an appearance, presentation, portion and Hygiene point of view,
- Ensuring that the Galley team is well trained on the job and in company procedures to ensure impeccable consistent product,
Communicating the recipes, menus, portions, and presentation of each item to his/her team, ensuring the preparation of all menu items as per recipes provided by Regent Seven Seas Cruises, - Ensuring the highest standards of production by carrying out “spot checks” of portions and presentation of all food items, taking corrective action when needed,
- Implementing strategies to achieve service goals in conjunction with the Hotel Director or F&B Manager,
- Monitors shipboard activities and takes corrective action as requested to ensure guest satisfaction.
To ensure full compliance with USPH regulations by:
- Training, supervising and applying corrective actions in regards to Public Health programs within the department,
- Guaranteeing safety, hygiene and sanitation practices are present through inspecting all operational areas on a regular basis, safe storing of raw materials, ensuring cleanliness of all Galley areas, etc,
- Assuring the adherence to USPH guidelines in terms of food quality, preparation recipes, presentation at all times,
- Maintains all Galley equipment: in safe working condition,
- Guaranteeing the safety of all crewmembers by providing:
- tools and utensils in working conditions,
- protective clothing and equipment when necessary,
- training and guidance on how to use and keep them;
To maximize departmental resources and achieve the predetermined food cost by:
- Maximizing food quality and minimizing food waste by ensuring that unused foods are properly stored,
- Liaising with the F&B Manager and the rest of the department in establishing and achieving predetermined food cost without jeopardizing standards of quality of food, service, cleanliness, etc.,
- Keeping self and team aware of costs and monitoring procedures,
- Ensuring the Galley area holds adequate stocks to ensure smooth service. This includes both portion control as well as storing for preparation and service requirements,
- Maintaining daily meal count log,
- Maximizing the use of available materials by keeping current on inventory levels in the store room,
- Preparing requisitions of raw materials by calculating the quantity of raw ingredients based on menus, and submitting approved requisition to Provisions Master in time to be included in provision orders,
- Maintains inventory of non perishable supplies and orders accordingly,
- Meeting with Hotel Director, Food & Beverage Manager, Provision Master and Dining Room Manager daily to determine success of food preparation, taking corrective action as required,
- Adhering to budgeted expenses by reviewing cruise costs with Hotel Director or Food & Beverage Manager and Provision Master,
- Maintaining up-to-date records of expenditures and taking corrective action as required to ensure adherence to budget,
- Communicating as required with the Corporate Chef regarding Menus, Manning and Procedures,
- Conducting performance appraisals, monitoring and reviewing of individual performances, setting objectives, following up, identifying skills shortages and providing feedback,
- Informing the FB Manager in regards to personnel issues, so they can be effectively dealt with together with the HR Manager, aiming to continuously improve the service offered (i.e. staff planning, skills shortages, service standards and other training),
- Mentoring the Chef de Cuisine, utilizing effective delegation and preparing him – her for taking over the Executive Chef’s responsibilities if necessary,
- Maximizing staff productivity through inspirational leadership, creating a positive and open and atmosphere in the department that will impact on
individual and departmental performance, - Providing training and guidance for the staff and conducting employee meetings to maximize communication,
- Making the best use of manpower by managing the hours worked by each crewmember and monitoring the financial impact on the business, ensuring each employee works according to his – her contracted hours, completing all relevant paperwork and finding alternative solutions in case of an anticipated increase in overtime, in order to fully comply with Regent Seven Seas Cruises policies and procedures at all times.
- Communicating effectively to ensure that the team reflects Regent Seven Seas Cruises values – Service Anchors at all times.
General Accountabilities
- To keep shipboard and shoreside supervisors promptly and fully informed of all relevant matters,
- To ensure confidentiality when handling sensitive information,
- To achieve the primary objectives of the position and comply with the above mentioned accountabilities in a timely and efficient manner in accordance with Regent Seven Seas Cruises policies,
- To project a favorable image of Regent Seven Seas Cruises, to promote its aims and objectives and foster and enhance public recognition and acceptance of all its areas and endeavor,
- To act and promote Regent Seven Seas Cruises values – Service Anchors:
- O wnership takes full responsibility for the quality of his – her work
- P ersonalized Service makes every crew and guest interaction unique and memorable, exceeding expectations
- E xpertise exhibits knowledge and expertise
- N atural Approach effortlessly provides attentive, sincere and caring service for crew and guests in a comfortable atmosphere.
- To comply with the safety and pollution prevention regulations and operating procedures at all times, participating in all relevant meetings and training sessions,
- To participate in all mandatory training without excuse,
- To observe and enforce uniform standards according to Regent Seven Seas Cruises policies and procedures,
- To efficiently perform all other duties as requested by shipboard management or shoreside.
Work Experience Requirements
All applicants must have previous experience in working on a Cruise Ship, in a 4/5* Hotel or in an Upscale Restaurant.
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