Chef De Cuisine - Asian Cuisine

The World, Residences at Sea, is the largest privately owned residential yacht on earth. Employees of The World strive for excellence in everything we do. We live and work on a one-of-a-kind luxury yacht that sails continuously around the world. Every few days you will wake to an exciting new port of call. It’s the ultimate way to work and travel all in one.

The Chef de Cuisine (Asian) primarily manages the Asian galley and is responsible for monitoring and ensuring that Company standard operating procedures are met for the area that directly report to him/her. This position works closely with the Executive Sous Chef to track the galley’s inventory, place orders, monitor equipment maintenance and condition, and ensure that his/her assigned galley operates in accordance with Public Health (USPH) regulations.

OPERATIONAL MANAGEMENT

Galley Operations

• Manage multiple outlets including but not limited to: Asian restaurant, Call-a-Chef, functions, special requests, Pool Bar and Grill.
• Complete daily walk-through with the Executive Sous Chef.
• Create menus based on Residents’ preferences.
• Ensure all food is prepared according to the established recipes at all times.
• Taste all food to ensure correct preparation.
• Continually reference the F&B events calendar to ensure proper planning in galley operation.
• Ensure proper planning and preparation for future events.
• Ensure recipes are regularly updated and photos are posted for all culinary and F&B personnel.
• Organize and execute food tasting for service staff when new menu items are introduced.
• Assist with the development and maintenance of appropriate par stocks for food products and equipment based on current needs and upcoming functions.
• Communicate with the Executive Sous Chef regarding all culinary matters.

Resident and Guest Services

• Acknowledge Residents’ preferences and ensure all changes are communicated to the team.
• Exceed Resident and Guest expectations in every aspect of luxury service in accordance with Leading Quality Assurance (LQA) standards. Conduct regular operational trainings.
• Continuously review the operation and make recommendations to enhance the product; follow up and resolve Resident and Guest issues; conduct regular in-depth inspections of all operational areas; Submit AVOs and ICANs; follow up on ICANs relevant to the division.
• Contribute to the development of the onboard product and our commitment to “bringing the destination alive” by creating and delivering events and experiences for Residents and Guests.

General

• Take charge of new hires onboarding, provide tour of working areas, introduction to the team, follow up on new hire on-the-job training plan, review thoroughly job description with new hire and assist in their integration into the team.
• Develop, monitor and achieve company, department and divisional goals and objectives; effectively communicate operational updates through daily line ups and divisional meetings.
• Continue own education by staying abreast of trends and sharing this information with the team.
• Ensure the Time & Attendance Policy (ILO #180) is adhered to and timesheets are closely reviewed daily to ensure accuracy of work and rest hours and overtime (if applicable) for all subordinates.
• Ensure all areas are maintained in accordance with Company Policies, Public Health (HACCP), Safety Management System (SMS) and Safety & Environmental regulations; execute policies and procedures as appropriate to the position; execute safety duties as per the Emergency Plan and Station Bill, participate in In Port Manning as required.
• Assist with Ship tours, Zodiac landings, Marina days, Expeditions, and other activities when required.

FINANCIAL MANAGEMENT

• Adhere to the hotel operating and revenue budgets.
• Place orders according to the provisioning schedule and based on budgetary guidelines; maintain par stock levels; minimize waste and breakage.
• Monitor overtime and ensure team members are scheduled according to operational needs.

LEADERSHIP SKILLS

• All Leaders are expected to demonstrate the specific behaviors detailed below.
•  Lead by example using a fair and transparent, “hands-on” management style; be highly visible and approachable to Residents, Guests, and Crew.
• Ensure Team members are treated in a positive, fair, and equitable manner, that any issues are resolved in a timely manner and Crew are comfortable using the open-door policy; recognize Crew for their accomplishments.
• Establish and develop a highly motivated, engaged, well trained, proactive team with the highest ethical standards that delivers a quality product of the highest standards.
• Coach, develop, and mentor direct reports; participate in the recruitment and selection of Staff, develop a succession plan for key positions, minimize Staff turnover; support on-board Training Programs through direct participation.
• Be engaged and fully committed to the Company Performance Management procedures by monitoring team performance, providing coaching and timely constructive feedback and guidance, completing performance appraisals in a timely manner and documenting progressive disciplinary issues.
• Foster passion and enthusiasm; acts with integrity and shows personal commitment to the individuals and teams success.
• Demonstrates self-awareness, recognizes and manages emotions, and builds positive working relationships.
• Remain flexible, open and curious to new ideas, adapts quickly and positively to change; fosters meaningful and insightful innovation.
• Conveys information and ideas clearly to their Team; thoughtfully tailors the message to create shared understanding; listens effectively.
• Develop a positive working relationship with all Shipboard and Shoreside colleagues, understand what internal and external stakeholder’s value and anticipates their needs and strive towards loyalty and lasting relationships.

QUALIFICATIONS, EDUCATION & EXPERIENCE

• Able to read, write and speak fluently in English.
• Degree in Hospitality Management or related field preferred.
• Certification in Sanitation and Public Health required.
• Minimum of 3 year’s relevant experience on a luxury cruise ship, in a private country club or similar,  luxury hotel or resort.
• One additional language (German, French, Italian, Spanish) preferred.
• Good computer skills to include Word, Excel and Outlook.
• Working knowledge of point of sales systems, inventory management systems, Fidelio and computerized reservation systems.
• Broad knowledge of Asian cuisine including but not limited to: Chinese, Japanese and Sushi, Thai, Singaporean and Vietnamese essential.
• Solid knowledge in modern plating techniques and presentations.
• Knowledge of beverage products and the ability to pair wines with cuisine.
• Understanding of butcher operations (specification guidelines for meat, fish, seafood, and poultry).
• Strong organizational skills.

Along with worldwide travel opportunities, The World offers many other benefits. Our team members are afforded comfortable accommodations, delicious meals, facilities including a fitness center, state- of- the- art bicycles, crew bar, outside sun / seating deck, and a variety of crew enrichment activities. In addition, we have the most generous Tuition Reimbursement Program in the industry.

At The World we are one team, always passionate and caring and supporting one another in mutual respect. We have a unified, empowered, and strong team culture that values diversity and recognizes, develops and retains talent.