CDC Outlet

Your Purpose

 The primary responsibility of Chef De Cuisine is to maintain an efficient operation in the assigned production area, by constantly analyzing the quality and cost of food production.

Your Impact

• Provide ongoing training and ensure that the standards set by the Corporate Offices are followed.

• Ensure safe, quality food products and complete guest satisfaction.

• Ensure full adherence within an assigned area, to menus, recipes, methods, and operational specifics provided by the company.

• Conduct food tastings on a daily basis.

• Correct discrepancies (quality, taste, appearance) immediately.

• Monitor and assist Section Heads to prepare the daily electronic food requisitions according to the forecasted figures.

• Conduct the Dinner Service Line in assigned location.

• Ensure smooth and efficient service, presentation, and final plating.

• Conducts menu explanation to the Dining Room Staff before the start of the Dinner.

• Collect and enter all Meal Count Figures for assigned location into the meal count database.

• Communicate with guests in a positive and composed manner.

• Ensure that Guests are provided with the best meal and service possible.

• Report any malfunctions and necessary repairs that affect the daily operation in the galley.

• Supervise and monitor the correct application of food safety procedures and food quality requirements related to all processes.

• Ensure that assigned area of responsibility is ready for announced or unannounced inspection conducted by Ship Management or local authorities.

• Maintain direct communication flow with the Assistant FandB Manager for any provision-related matters regarding specific ingredients.

• Monitor all daily requisitions, especially expensive items (Meat, Fish and Seafood/Flagged items).

• Maintain excellent awareness of cost control within his team.

• Maintain a safe and sanitary environment for all guests and crew members.

• Assist the Procurement team with storing operations and quality control.

Your Journey So Far

• Advanced culinary knowledge and leadership experience.

• Minimum of 8 years in the profession (Quality Hotels and Restaurants).

• Minimum of 3 years of experience in a management role in a luxury hospitality establishment or upscale cruise line. Cruise Ship Experience preferred.

• High School education or international equivalent. 3-year apprenticeship for professional chefs or a degree in Culinary Arts.

• Intermediate knowledge on food safety and Basic knowledge ISO 22000.

• Equivalent combination of education and experience.

• Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point.

• Fluent in written and spoken English. Fluency in additional language(s).

Your Essentials

• Passport, visas, certificates as specified by the company and as required for exit from the port of origin and entry into the destination cruising area.

• Food Safety/HACCP certificate.