Chef De Partie - milano - Celebrity Cruises

    Celebrity Cruises
    Celebrity Cruises milano

    2 giorni fa

    20.000 € - 28.000 € (EUR) all'anno *
    Descrizione

    KEY RESPONSIBILITIES

    • Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
    • Must have excellent food knowledge and a full understanding of culinary terms.
    • 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.
    • Must be proficient in completing tasks, work efficiently and productively.
    • Must be able to work in any section of a kitchen.
    • Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
    • Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
    • 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.
    • Control production levels and recommend ideas for improvements and better cost controlling.
    • Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
    • Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
    • 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.
    • Ensures that the HACCP program is carried out correctly.
    • 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 actual inspectors.
    • 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.

    FINANCIAL RESPONSIBILITIES

    • This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
    • Identifies potential expense reductions through cost control.
    • Analyzes operational problems and establishes controls.
    • Reviews timesheets and forwards them to the Executive Chef for approval.
    • May prepare a variety of reports and letters utilizing personal computer system and equipment.
    • Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.
    • Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.

    MOTIVATIONAL RESPONSIBILITIES

    • Monitors and manages the various assigned workstation functions.
    • Monitors the assignment of duties and responsibilities to their staff.
    • Observes and evaluates staff and work procedures to ensure quality standards and service are met.
    • Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
    • Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.

    QUALIFICATIONS AND EDUCATION

    • 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 (shipboard experience preferred).
    • A culinary school degree is required.
    • Very strong management skills in a multicultural and dynamic environment.
    • Very strong communication, problem solving, decision making, and interpersonal skills.
    • Superior customer service, teambuilding, and conflict resolution skills.
    • 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.
    • Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
    • Intermediate computer software skills required.
    • Possess a good understanding of basic accounting principles such as numbering flow, "Debits/Credits", adjusting entries, and corrections.
    • Ability to write reports and business correspondence and to establish a good rapport with the ship's Senior Officers and the corporate office.
    * Questa fascia salariale è una stima fatta da beBee
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