pstrongKEY RESPONSIBILITIES /strong /ppbr/pp• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.

Si desea conocer los requisitos para este puesto, siga leyendo para obtener toda la información relevante.

/pp• Must have excellent food knowledge and a full understanding of culinary terms.

/pp• Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.

/pp• Must be proficient in completing tasks, work efficiently and productively.

/pp• Must be able to work in any section of a kitchen.

/pp• Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.

/pp• Undertake recipe reviews daily.

Maintain recipe folders in immaculate condition.

/pp• Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.

/pp• Control production levels and recommend ideas for improvements and better cost controlling.

/pp• Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.

/pp• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.

/pp• Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.

/pp• Ensures that the HACCP program is carried out correctly.





/pp• Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food Beverage Director or the vigente inspectors.

/pp• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.

/ppbr/ppstrongQUALIFICATION /strong /ppbr/pp• A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie.

/pp• Very strong management skills in a multicultural and dynamic environment.

/pp• Very strong communication, problem solving, decision making, and interpersonal skills.

/pp• Superior customer service, teambuilding, and conflict resolution skills.

/pp• 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.

/pp• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.

/pp• Intermediate computer software skills required.

/pp• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections. xqbhyrx

/pp• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

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