Directs the activities of subordinates engaged in the preparation of the established quality of food for service to passengers and crew.
- Assist the Executive Chef in directing and supervising the preparation of and service for all food onboard in accordance with the established company's menus and recipes. In the absence of the Executive Chef, is responsible for the overall operation of the kitchen.
- Assist the Exec. Chef in developing and updating standard recipes to be followed during the preparation of all food items.
- Assists the Executive Chef in implementing and executing food handling and cleaning procedures in accordance with USPH standards.
- Assists the Executive Chef in directing, supervising and training of all employees assigned to the kitchen organization. Follows specific guidelines for orientation of all new hires.
- Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition according to USPH procedures and thereafter used in accordance to standard recipes, reporting any discrepancies to the Executive Chef.
- Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Chef.
- Closely supervises and inspects his complete area for operation and cleanup after each service period according to USPH procedures, conducts inspections with the Executive Chef of his complete area of responsibility.
- Responsible to organize and keep the vegetable and fruit walk in fridges clean up to their proper standard.
- Assist loading of provisions.
- Supervise set up and clean up of deck BBQs.
Work Experience Requirements
All applicants must have previous experience in working on a Cruise Ship.
Good knowledge of the English language is required.
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