Directs all culinary and associated activities either personally or through subordinate managers and supervisors. Oversees the assignment of duties and responsibilities, observes and evaluates employees and work procedures. Reviews financial transactions, monitors the budget and reviews current operating procedures for revenue enhancement opportunities. Oversees all culinary presentations, activities and quality in all venues. Oversees all special events requiring culinary staff.
Reporting directly to the Executive Chef, this position manages the activities of a large section of the galley engaged in preparing and cooking soups, meats, vegetables, desserts and other food served in a variety of dining venues. Manages the financial aspects of the assigned food operation including the successful identification of expense reduction through cost control. Ensures the continuous and accurate participation of the food service operation. Analyzes operational problems such as over production, wastage, theft, and establishes controls. Reviews the overtime requests against production levels to determine appropriate needs and approves amounts accordingly.
Supervises and coordinates activities of a particular workstation engaged in preparing and cooking food products for various outlets. This is a senior middle management level that has worked in four different sections of the galley as a Chef de Partie 3 or Chef de Partie 2 and has been certified into the Chef de Partie 1 position. The position should be developed to become a Sous Chef in all areas of management; responsibility, knowledge, skills and craftsmanship. Observes and evaluates employees and conducts on the job training.
Manages and coordinates activities of various workstations engaged in preparing, timing, and cooking soups, meats, vegetables, desserts, including breads served in a variety of dinning venues onboard the ship. Manages the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control. Ensures the continuous and accurate participation of the food service operation. Records production and operational data on specified forms. Analyzes operational problems such as over production, wastage, theft, and establishes controls. Reviews the overtime requests against production levels to determine appropriate needs and approves amounts accordingly. Reviews and approves timesheets. Prepares a variety of reports and letters utilizing personal computer system and equipment. Reviews food requisitions from the various workstations and forwards to Executive Sous Chef for final approval. Requires the items be requisitioned in correct quantities, within acceptable timeframes and in accordance
Ensures the smooth and efficient operation and control of the Bakery Shop and production on a day-today basis according to the company policies.
Pastry team is in charge of producing the wide variety of delights available to our guest onboard our ships; items include: sweets cold and frozen, ice creams, ice cakes, pudding, chocolates, and more! Advanced pastry cooking methods, knowledge of mix techniques, and experience in a high volume pastry production environment are helpful when joining this team.
This position is a member of a team responsible for cooking and preparing one or various food types which may include soups, meats, fish, vegetables, desserts and other foods served in a variety of dining venues. Reads menu to estimate food and time requirements to ensure speed and efficiency. Must be able to follow recipes provided. Collects items from workstation storage or orders food from provision stores.
This position is responsible for the preparation of various menu items according to the provided recipes and photos. Will be assigned a station in the hot galley by the Executive Chef that can be changed from time to time in order to get familiar with the various tasks in the assigned area. Assists with the transportation of food items from the main stores to the galley. Duties include the cleaning and sanitizing of his/her working area and working utensils following the United States Public Health rules and regulations and all times.
This team ensures the smooth and efficient operation and control of the butcher shop. Responsibilities include handling, cutting and preparing all items such as: meat (beef, lamb, pork, etc.), poultry, seafood, and fish. The team also has to adhere to USPH standards and ensure their daily work produce minimum waste. To join this key part of our culinary operation, previous experience in a similar role is required.