Corporate Chef USA - MSC Cruises

Corporate Chef USA Market – MSC Cruises

Corporate Chef USA Market – MSC Cruises

Corporate Chef USA Market
Reports to:  F&B Dept.
Head Department: F&B Department

 

Job Purpose

 Directly responsible for creating culinary product and standards while overseeing culinary operations on board MSC vessels, ensures that the best dining practices are implemented on board and that Company food targets are achieved.

Organizational Context

The F&B Product & Project Department includes several units where the yearly product and strategy is designed, coordinated with other areas of the business, communicated to the personnel on board for execution and verified by P&P Managers and Inspectors. The main units are the following:

  • Food (Corporate Chefs and P&P Managers)
  • Beverage (P&P Managers)
  • Dining Services
  • Corporate F&B
  • Marketing
  • Editing
  • F&B Procurement

The key management objectives are:

  • Product delivery
  • Passengers satisfaction
  • Budget control
  • Enhance overall on board revenue

Key Responsibilities

  1. In line with Corporate guidelines proactively researches, develops and implements innovative food ideas/concepts and redesigns menus, improving food experience on board MSC vessels.

Core activities:

  • Together with the Fleet Corporate Chef creates and defines menus, recipes and food rotation offering a tailored offer, based on itinerary and taste of the different types of passengers on board.
  • Checks menus are cost effective and are of high standards in quality and presentation.
  • Standardize production recipes to ensure consistent quality and creates cooking and preparation procedures.
  • Suggests menu changes, equipment and ingredients that are necessary and handles special menu requests.
  • Proactively keeps up to date with foodservice trends in preparation and presentation and uses that knowledge to exceed guests’ expectations.
  • Manages and implements ad hoc projects.
  1. Verifies food costs and monitors guests satisfaction providing feedback to the F&B Department.

Core activities:

  • Analyses food/thematic restaurants revenue results and suggests actions to improve quality and profits.
  • Monitors guests satisfaction through comment forms to identify key issues and proposes corrective actions to the P&P Director and Fleet Corp. Chef.
  • Implements food product and verifies product/food cost consistency by conducting on board visits and inspections (checks portions, food items used in preparation and appearance/taste of food) and proving feedback to the P&P Director and Fleet Corp. Chef.
  1. Liaises with other area of the business to align common actions and goals in order to provide an excellence of service to our customers and to achieve food targets.

Core activities:

  • Working with Procurement dpt. estimates food consumption and requisitions of food purchase.
  • Along with Corporate F&B supervises food operations on board to ensure the achievement of established quality and cost standards.
  • Participates in the training and development of on board staff and provides performance appraisals: manages crew performance through training or corrective action as required.
  • Supports kitchen staff on board and makes sure they are properly trained on quality and service standards and have the product knowledge needed to carry out their job function.
  • Shares with the Procurement Dpt. strategies and feedback to improve service.

Job-Requirements: skills, competencies, experience

  • Culinary Education.
  • A minimum of five years’ experience required in a full service/high volume/ fine dining food operation as Executive Chef, with USA guests.
  • Understanding of Restaurant, Bar/Lounge, Room Service, Banquet and Catering operational procedures.
  • Certificate or diploma in Food safety or HACCP and extensive knowledge of food handling.
  • Knowledge of overall operations as they affect kitchen and related areas.
  • Strongly demonstrated creativity in all areas relating to food.
  • Computer literate with MS Office applications.
  • Ability to communicate clearly with managers, kitchen and dining personnel.
  • Good inter-personal and communication skills.
  • Experience in managing F&B personnel.
  • Fluent English. Second language required.

 

Corporate F&B - MSC Cruises

Corporate F&B USA Market position for MSC Cruises – Apply Now!

Good Opportunities!
We’re looking for a Corporate F&B USA Market position for MSC Cruises – Apply Now!

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Corporate F&B USA market
Reports to: F&B Dept.
Head Department: F&B Department

Job Purpose

Reporting to the F&B Dept. Head, the Corporate F&B is responsible for supervising the overall F&B operation by conducting regular inspections on board MSC vessels. In order to achieve the highest results in terms of passengers satisfaction and on board revenue, ensures that Company guidelines and F&B product instructions are respected.

Organizational Context

The F&B Product & Project Department includes several units where the yearly product and strategy are designed, coordinated with other areas of the business, communicated to the personnel on board for execution and verified by Corporate F&B. The main units are the following:

  • Food (Corporate Chefs and P&P Managers)
  • Beverage (P&P Managers)
  • Dining Services
  • Corporate F&B
  • Marketing and Communication
  • Editing
  • F&B Orders
  • F&B Procurement

The management key objectives are:

  • Product delivery
  • Passengers satisfaction
  • Budget control
  • Enhance overall on board revenue

Key Responsibilities 

  1. In line with the F&B Dept. guidelines and according to F&B manuals, supervises and verifies the overall F&B product on board the vessels reporting product anomalies and suggesting resolution actions.

Core activities:

  • Works proactively with the P&P Managers supporting them in creating the F&B product/manuals.
  • Monitors the F&B product implementation on board ensuring that the overall product delivery exceeds passengers expectations (regular audits and inspections on board).
  • In case of anomalies notifies non-conformities to the on board management and seeks for immediate corrective actions while always providing feedback to the P&P Dpt. by using the approved report (Observations and non-compliance).
  • Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized (regular audits and inspections on board).
  • Ensures implementation of new projects, according to the Company’s instructions.
  1. Monitors all F&B costs related to the ship assigned and is responsible for the related F&B revenue.

Core activities:

  • Analyses on board revenue results and suggests actions to improve quality and profits.
  • Verifies comment forms results related to the ship assigned and provides feedback to the F&B Dept., suggesting solutions and improvement areas.
  • Acts in respect of the defined targets assigned by the Management and ensures their achievement.
  1. Responsible for overall operations connected to the ship’s assigned, oversees many aspects ensuring shipping operations flow smoothly.

Core activities:

  • Suggests, when necessary, purchases on the local market.
  • Verifies ship’s inventory and monitors that all par levels related to the F&B operation are maintained.
  • Manages “special F&B requests” referred to special preparations/diets or medical request, usually sent from the Operations Dpt.
  • Verifies F&B products embarking operations and coordinates port operations (i.e. issues related to forklifts, porterage etc…).
  • Verifies that all F&B products and tools are in place ensuring that product quality and service standards are met.
  • Checks the loading plan with the Planning Dpt. suggesting improvements.
  • Verifies that IT tools are correctly used by the on board personnel and provides feedback to the IT/Product & Project Offices.
  • Supports P&P managers and Corporate Chefs in training on board personnel in MSC ITC offices (Bar Managers, Executive Chefs, F&B managers and Maître d’hotel) making sure they are properly trained on quality and service standards and have the product knowledge needed to carry out their job functions.
  • Checks the on board implementation of food safety standards, as per Company’s guidelines.

Job-Requirements: skills, competencies, experience

  • Diploma in F&B Management or equivalent.
  • Certificate or diploma in food safety or HACCP.
  • Minimum 5 years’ experience, in positions of high responsibility in the food & beverage sectors, with USA guests.
  • Extended experience in managing F&B Operations.
  • Vast knowledge of shipping industry.
  • Excellent inter-personal and communication skills.
  • Ability to work under pressure.
  • Strong leadership and influencing skills to support peers on board.
  • Ability to analyze and interpret complex data.
  • Planning & organizing skills.
  • Computer literate with MS Office applications.
  • Fluent English. Any additional language is an advantage.

 

Viking Ocean Cruises Jobs

Viking Ocean Cruises – Luxury Cruise Job Opportunities!

CTI Group is looking for qualified candidates for Viking Ocean Cruises.

Open Positions

  • Culinary
  • F&B
  • All Hotel Positions

The interview will be held on May, 2017, please contact your local CTI office for more info.

 

CTI BANGKOK

2nd Floor, Intira Building
76/29 Soi Langsuan Lumpini, Pathumwan
Bangkok 10330, Thailand

Tel:  +66 2 652 0205 (6)
thailand@cti-usa.com

 

CTI JAKARTA

GRAND SLIPI TOWER, 6th Floor
Jl. Letjen. S. Parman Kav. 22-24 Slipi
Jakarta Barat 11480, Indonesia

Tel: +62 212 902 2015/16
jakarta@cti-usa.com

 

CTI BALI

Jl. Tukad Jinah 2X-Renon
Denpasar 80235 Bali
Indonesia

Tel:  +62 361 256 346
balihr@cti-usa.com

 

CTI YOGYAKARTA

Jl. Arimbi 11, Babadan Rt. 19/Rw. 17
Banguntapan, Bantul, Yogyakarta, 55198
Indonesia

Tel:  +62 274 517 375
yogya@cti-usa.com