Job Description:
Area of responsibility
- 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
- Authorized to give instructions in the absence of the Executive Sous Chef in the work area
- Jointly responsible for the implementation of specified standards, especially with regard to menus, buffets, themed evenings, calculation and production instructions.
- Control, implementation and assurance of safe, professional, economical and hygienic food storage, in particular compliance with best-before dates
- 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
- Regular inspection of area including pantries and lockers, crew and officer messes for cleanliness, repairs, safety and standards with documentation
- Create, check and forward food, beverage and hotel store orders for the work area according to given budgets and other specifications.
- Securing of all equipment in bad weather
- Authority to issue instructions to all employees in the area of responsibility
- Close cooperation with the Executive Chef, including regular reporting; Immediate handling of conflicts and disruptions in the workflow.
- Communicating with passengers through face-to-face presence, receiving complaints and remedying them
- Keeping logs and checklists as specified; regular controll.
- Management, classification, instruction and training of subordinate employees with appropriate documentation
- Scheduling of employees, in special cases also for non-departmental work such as assistance with loading, etc.
- Control of the cleaning work
- Review and control of goods movements and ordering processes in the area of responsibility
- Responsibility for assembly and dismantling measures in the work area according to specifications, as well as the proper clearing away of goods and equipment
- Planning, implementation, control and evaluation of departmental inventories
- 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.
- Active implementation of the product philosophy in relation to hotel operations
- Constant optimization and further development of work processes and standards, including preparation of manuals and guidelines.
Qualification / Experience
- Completed vocational training as a chef
- Several years of experience in a management position in a larger hotel business, preferably on board a cruise ship.
- Strong business management, especially merchandise management understanding
- Budget-safe work
- Very good knowledge of all input products, dishes, preparation methods and calculations
- Very good knowledge of all cleaning procedures, cleaning agents + chemicals and their storage as well as in particular the USPH standards
- Ability to analyze economic targets
- Business fluent German (spoken + written)
- Business fluent English (spoken + written)
- High willingness to provide services to passengers and crew
- Experience in complaint management
- Good computer skills (MS Office, FIDELIO, Fidelio Cruise, Micros)
- Good general education
requirement characteristics
- Leadership qualities, assertiveness, flexibility
- Strong organizational skills (operational planning)
- Integral confidant
- Safe and confident appearance, good manners, especially towards employees
- Cost and quality awareness
- communication skills
- team player
- resilience
- Ability to motivate employees
- Well-groomed appearance
We offer:
- an exciting job in an international environment and at the same time the opportunity to discover the world
- Organization and assumption of costs for the journey to and from the ship
- Free completion of the necessary safety training directly on board (unless the home country is subject to other regulations)
Benefits during the on-board assignment / the contract period:
- free board and lodging in the crew area
- Free cleaning of the uniform / work clothes provided on board
- health and accident insurance
- spacious crew areas (varies depending on the ship): crew sun deck, crew coffee lounge, crew bar, crew mess, crew gym
- Possibility to stay in guest areas during free time, as well as the option to use the guest fitness area at specified times.
- Possibility of using guest restaurants
- Attractive crew conditions for spa treatments, hairdresser, shops
- organized crew excursions, crew events, and much more...
- The sea chefs journey: training, coaching and mentoring, cross training programs in consultation