Area of responsibility
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Jointly responsible for the efficient and professional workflow in the kitchen area and the associated administrative tasks in close cooperation with all employees in the area
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Authorized to give instructions in the absence of the Executive Sous Chef in the work area
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Jointly responsible for the implementation of specified standards, especially with regard to menus, buffets, themed evenings, calculation and production instructions.
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Control, implementation and assurance of safe, professional, economical and hygienic food storage, in particular compliance with best-before dates
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Strict control and training in compliance with safety, environmental and hygiene guidelines (USPH/HACCP, ISM/&ISO, SQM, TUIC service standards) in the area of responsibility
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Regular inspection of area including pantries and lockers, crew and officer messes for cleanliness, repairs, safety and standards with documentation
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Create, check and forward food, beverage and hotel store orders for the work area according to given budgets and other specifications.
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Securing of all equipment in bad weather
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Authority to issue instructions to all employees in the area of responsibility
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Close cooperation with the Executive Chef, including regular reporting; Immediate handling of conflicts and disruptions in the workflow.
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Communicating with passengers through face-to-face presence, receiving complaints and remedying them
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Keeping logs and checklists as specified; regular controll.
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Management, classification, instruction and training of subordinate employees with appropriate documentation
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Scheduling of employees, in special cases also for non-departmental work such as assistance with loading, etc.
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Control of the cleaning work
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Review and control of goods movements and ordering processes in the area of responsibility
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Responsibility for assembly and dismantling measures in the work area according to specifications, as well as the proper clearing away of goods and equipment
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Planning, implementation, control and evaluation of departmental inventories
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As part of the pre-opening, additional tasks are to be taken on as instructed when taking over the ship, in the shipyard, when equipping and setting up the ship's operations.
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Active implementation of the product philosophy in relation to hotel operations
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Constant optimization and further development of work processes and standards, including preparation of manuals and guidelines.
Qualification / Experience
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Completed vocational training as a chef
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Several years of experience in a management position in a larger hotel business, preferably on board a cruise ship.
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Strong business management, especially merchandise management understanding
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Budget-safe work
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Very good knowledge of all input products, dishes, preparation methods and calculations
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Very good knowledge of all cleaning procedures, cleaning agents + chemicals and their storage as well as in particular the USPH standards
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Ability to analyze economic targets
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Business fluent German (spoken + written)
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Business fluent English (spoken + written)
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High willingness to provide services to passengers and crew
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Experience in complaint management
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Good computer skills (MS Office, FIDELIO, Fidelio Cruise, Micros)
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Good general education
requirement characteristics
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Leadership qualities, assertiveness, flexibility
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Strong organizational skills (operational planning)
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Integral confidant
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Safe and confident appearance, good manners, especially towards employees
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Cost and quality awareness
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communication skills
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team player
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resilience
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Ability to motivate employees
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Well-groomed appearance
