Seamax International Cruise Ship Employment Services

Chef de Partie (BB-C3B37)

Found in: Talent CA

Description:
Description: ESSENTIAL FUNCTIONS - Ensures all food is prepared fresh and is of the highest quality - Strictly adheres to all recipes, methods and instructions from supervisor - Ensures team reports to work on-time and in a clean uniform - Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus - Ensures development of team members through on-going training - Recognizes team members for successful achievements and contributions - Coaches team members immediately and professionally to minimize deficiencies and provide encouragement - Responsible for inventories to enable team members to successfully prepare mise en place - Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food. - Maintains and reports waste log to supervisors on a daily/weekly basis - Checks outlet(s) upon arrival to determine status of outstanding safety, or equipment issues - Checks outlet(s) prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling - Maintains USPH/FDA standards - Communicates and follows-through with appropriate departments to correct sanitation and or equipment issues - Responsible for accuracy in daily inventories and requisitions - Ensures proper rotation, storage temperatures, and proper storing procedures are observed - Communicates with provisions to ensure successful coordination of requisitioning, and return to stocks, including variances, spoilage, and excess inventories - Ensures all team members are properly equipped with uniforms, supplies, and tools - Communicates with Food & Beverage team in regards to special events, changes in forecasts, etc. - Keeps Executive Chef, Chef’s Personal Assistant, and Chinese Executive Sous Chef / Executive Sous Chef apprised of challenges productions and team members - Ensures recipes are constantly updated to reflect changes created by availability or direction from Executive Chef - Strives to continuously improve flow of production and all other outputs by submitting ideas in writing to Chinese Executive Sous Chef /Executive Sous Chef - Continuously monitors food and labor cost in accordance with CBH - Controls and decreases waste by maintaining logs to submit daily/weekly - Adjust production levels to meet forecast demands - Communicates with other departments to adjust production for joint product needs - Delegates workload to subordinates fairly and consistently while continually striving to improve flow of production - Adjusts scheduling appropriately in order to attend mandatory meetings - Schedules regular focus meetings with subordinates to increase communication - Continually maintains and updates daily and weekly reports in a timely manner - Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position. - Must be familiar with the Safety and Environmental Protection Policy and the SMS, and carry out the policies and procedures appropriate for his/her position. Requirements: QUALIFICATIONS - Intermediate to Advanced knowledge of all Asian basic cooking techniques is required. - Intermediate level Chinese Mandarin verbal and writing skills - Advanced knowledge of traditional Chinese basic wok cooking techniques is required. - Advanced knowledge and ability to use including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting is required - Intermediate to Advanced knowledge of Wok Cuisine including cooking philosophies and principles are required - Basic to Intermediate knowledge and experience to lead in all areas of the galley including buffets, production, alternative restaurants and main galleys is required. - Intermediate to Advanced knowledge of herbs, spices and flavorings, is required. - Intermediate to Advanced knowledge of all kitchen equipment, tools, and supplies is required. - Minimum of one (1) year experience in a high production volume restaurant/hotel is required. - Minimum of one (1) year experience in a fine dining or upscale restaurant is required. - Minimum of three (3) years of general culinary experience is required. - Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required. - Intermediate to Advanced level Mandarin verbal and writing skills, including the proper use of Mandarin grammar is required. - Intermediate to Advanced skills in typing and computer software skills (Microsoft Word, Excel, Fidelio, AS400, Micros) are required. - Intermediate to Advanced experience and ability to convert recipes from metric to U.S. and vice versa for both volume and weight is required. EDUCATION - Highschool diploma or foreign equivalent is required. - Culinary School 2-4 year degree or foreign equivalency is required. ATTRIBUTES - Ability to read, write, and communicate with team members - Flexibility to work any shift in any area of responsibility without notice - Ability to provide leadership, motivation and training - Ability to follow standards recipes and convert quantities mathematically - Ability to taste all foods to assure correct preparation - Demonstrate a sense of urgency - Hands-on attitude, leads by example! Always goes the extra mile to ensure passenger satisfaction. - The incumbent must be able to work in a multi-cultural environment; also, must be able to adjust to changes in schedules, assignments and deadlines. - Passionate about hospitality and customer service driven - Must have a professional appearance and good hygiene - Respect for all co-workers and guests - Pride in your work by creating positive energy, excitement and fun - Able to work 7 days a week - Demonstrate positive behaviors; smiling, being polite and courteous - Able to develop a camaraderie with team members - Ability to live in close quarters, share limited space with other cabin-mates

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