RESPONSIBILITIES:

OPERATIONAL RESPONSIBILITIES

• Responsible for the proper preparation of all food for the Indonesian crew in accordance with the established company policies regarding crew food.
• Implements and executes food handling and cleaning procedures in accordance with USPH standards as outlined in the Safe Food Handling Manual and the cleaning specifications per partie in order to produce and serve safe, wholesome, high quality and attractive food for all crew.
• Responsible for performance, appearance, dress and personal conduct according to the established company rules and regulations.
• Responsible to properly use, return and maintain the provided equipment and utensils to prevent damage or undue maintenance, i.e., meat slicer, mixer.
• Responsible to properly use and maintain the provided in place equipment and utensils to prevent damage or undue maintenance, i.e., meat slicer, mixer.
• Responsible for quality, quantity and attractiveness of all food items prepared and served.
• Responsible to implement and execute proper maintenance and cleaning procedures in his work area in order to ensure good appearance and condition of area and equipment.
• Maintains a high level of productivity, cleanliness and sanitation in his work area.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Personnel Cook.
• Follows all reasonable orders from the Personnel Cook, Sous Chef and all other superiors.
• Works closely and cooperates with superiors, colleagues and all other employees in order to achieve the highest possible satisfaction from the products served.
• Cleans areas and equipment assigned to him according to the cleaning schedule. Reports to work on time, takes only scheduled breaks and works until his job is finished according to prescribed procedures for each meal period.

FINANCIAL RESPONSIBILITIES

• Ensure to create minimal food waste when preparing any food product.

GUEST SATISFACTION RESPONSIBILITIES

• Ensure that all food GSS targets are met for food ratings in your assigned area.

CORE CAPABILITIES:

• Good listener and able to follow instructions. Self-proficient to perform any culinary task already learned, but will always ask if they do not know how to do something properly.

DESIRED SKILLS & EXPERIENCE:

• Required: 1+ years experience performing the functions of a similar position.
• Required: Experience in high volume operation of at least 100 meals per service.
• Required: Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Required: Extensive kitchen machinery and knife safety knowledge.
• Required: Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.