Chef de Cuisine - Philippines, Pilipinas - Celebrity Cruises

Paglalarawan

KEY RESPONSIBILITIES

• The Chef de Cuisine is responsible for providing overall leadership in the ship's Galley Operations and ensures that galley areas are operating in accordance with Company Operating Standards.

• The Chef de Cuisine ensures the achievement of company targets for guest satisfaction, shareholder value, employee satisfaction, and other key results areas.

• Responsible for the administration of the respective galley or department generating and revising all the reports required by the Food & Beverage Director and the corporate office.

• Prepares the weekly schedule for the galley crew, designating special duties, cleaning duties and time off.

• Has a thorough understanding of Time and Attendance procedures and is familiar with the contracts and work schedule hours/week and supporting documentation.

• Is accountable for the achievement of company budgets regarding food cost and inventory levels. Investigates and reports any discrepancies immediately.

• Ensures that food quality and portion control are always in line with the company's specifications.

• Evaluates all staff upon signing off and in the evaluation periods requested by the company.

• Assesses employees showing potential for further advancement and development of their managerial level of responsibilities.

• Ensures that personal appearance, uniforms, and personal hygiene are in accordance with the company's regulations.

• Spot checks food requisitions for the various cooking stations and ensures that they have been revised and signed by the Chef.

• Visits the various food preparation stations and does random food tastings to ensure quality and standards are met.

• Meets daily with direct reports i.e., Sous Chefs and Head Cooks to forecast food production and discuss the daily schedule.

• Participates in the Food Department weekly meeting and keeps the Food & Beverage Manager informed of any problems or issues that are affecting the operation.

• Communicates daily with the respective F&B Director and Restaurant Operations Manager to verify guests' food acceptance and special requests. Communicates any shortages or last-minute changes.

• Ensures that food preparation is done according to the Recipe Book and United States Public Health Standards.

• Sets up and maintains a training program for all galley staff with emphasis on their specific jobs and in accordance with United States Public Health rules and regulations.

• Conducts a daily tour of the provision area, ensuring that correct storing procedures are met and that there are no signs of spoilage.

• Keeps in direct communication with the Inventory Manager to manage the weekly inventory. Obtains a list of non-moving and fast-moving items and takes necessary adjustment measures. At the end of each voyage, in conjunction with the Inventory Manager and the Food & Beverage Director, prepares the food order for the next loading.

• Spot checks the breakfast and lunch buffets, the teatime and midnight buffets.

• Maintains the cleanliness of all food preparation areas and conducts simulated USPH type inspections and pre-U.S. port arrival inspections.

• Develops recipe training programs by section and ensures follow-up with the team and culinary department.

• Has a thorough understanding of Time and Attendance procedures, shipboard training, and is familiar with the contracts and work schedule hours/week and supporting documentation.

• Is aware of, and/or acquires the necessary knowledge to comply with the ship's standard operation, to assist guests and crewmembers with inquiries.

• Attends meetings, training activities, courses and all other work-related activities as required.

• Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position.

• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management, ensure all culinary standards and procedures are executed consistently.

• Understands and can perform in all areas of the Galley, Hot Galley, Pantry, Pastry, and Bakery.

• Actively monitors all food quality, production, and execution, takes corrective action immediately.

• Conducts inspections and tastings in all service areas of responsibilities regularly.

• Understands how to use all galley equipment and utensils.

• Ensures all galleys are clean and always operate in compliance with USPH standards.

• Ensures that all equipment is properly repaired and maintained.

• Adequate food product is always on hand, in all locations, and is prepared in 100% accordance with company standards.

• Upholds Safety, Environmental and other company policies and standards.

• Develops and implements innovative ideas for operational efficiencies.

LEADERSHIP

Leadership Effectiveness:

• Consistently lives by the F&B Operations Guiding Leadership Principles.

• Stays 'above the line' and accepts ownership for achieving results in all areas of accountability including ratings, Food Cost, USPH, Workplace Safety and Crew Satisfaction.

• Inspires team through encouragement and recognition of outstanding performance.

• Resolves conflict with fact-based communication.

• Collaborates well and works up, down and across the organization.

• Creates a climate of trust and mutual respect.

Modern Luxury:

• Knows our brand standards and holds team accountable for always executing against them.

• Ensures team is well trained and capable of consistently delivering against the standards.

• Guest facing communication is professional, on brand and visually appealing.

• Is a role model for others and serves as a positive ambassador for Celebrity Cruises.

• Exhibits professional leadership presence, positive energy, and passion in all situations.

• Brings out the best in his/her team through authenticity, care, and humility.

Talent:

• Ensures the effective training of all crew, including direct reports.

• Coaches and develops direct reports and high potential members of the culinary team.

• Provides candid performance feedback and takes appropriate action to improve performance.

• Accurately identifies talent and follows the company's promotions process.

QUALIFICATIONS AND EDUCATION

• A minimum of 10 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 3 years as Executive Sous Chef or Chef de Cuisine (shipboard experience preferred).

• A culinary school degree is required.

• Strong management skills in a multicultural and dynamic environment.

• Excellent communication, problem solving, decision making, and interpersonal skills.

• Knowledge of the principles and processes involved in business and organizational planning, coordination, and execution. This includes strategic planning, resource allocation, workforce planning and management, leadership techniques and production methods.

• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.

• Knowledge of policies and practices involved in the human resources function.

• Able to create recipes, a la minute food presentations, and buffet set-ups.

• Able to capture the attention of a large audience.

• Working knowledge of computers, Internet access, and the ability to navigate within a variety of software packages such as Excel, Word, or related programs.