The Chef de Cuisine is responsible for assisting the Executive Chef in the supervision of the galley operation in line with company rules and regulations.
Essential Duties and Responsibilities
Monitor an area of the galleys assigned by the Executive Chef and be accountable for the results.
Work with the Assistant Food Manager or Buffet Manager in order to accomplish tasks related to equipment control and maintenance.
Coordinate with the Assistant Food Manager or Buffet Manager to assure compliance with Shipsan, the European sanitation program and USPH Rules and regulations regarding training.
Coordinate with the Chef to establish working schedules for all Cooks.
Monitor working hours for all cooks.
Completes overtime report for payroll purposes.
Possess complete knowledge of established quality standards and company policies.
Possess complete knowledge of Shipsan/United States Public Health Rules and Regulations and ensure that they are followed on a daily basis throughout the entire operation.
Ensure the galley cleaning schedule set up by the Executive Chef is followed by everyone after each service, exercising proper methods to minimize equipment damages.
Guarantee that all equipment distributed to the Cooks that requires cleaning, sanitizing, and return to the Chef’s office, is done.
Ensures that all Cooks are in proper, well-maintained uniforms, with special attention to those working in public areas.
Oversee personal appearance and hygiene to guarantee that it is in accordance with company policy.
Ensure that the Galley is ready for any announced or unannounced Shipsan/USPH inspections done by either the Ships’ Management or Shipsan/USPH inspectors.
Provide any necessary or required training to new crewmembers and follow up on their progress.
Maintain the quality and consistency in taste, according to recipes and photos provided by the Main Office.
Communicate daily with the Provision Master to check on product availability and current food cost.
Monitor food production, and record the leftover covers using the provided forms.
Collect and file all daily re-caps compiled by the Heads of the Sub-Departments.
Control and provide daily food requisitions to the Provision Master for preparation the next day in accordance with the Executive Chef’s forecast or the EPR WYSE system if applicable.
Ensure that Cooks observe the Company’s Rules and Regulations with regard to the transport of food and provisions from store/preparation rooms to the galleys.
Receive all left-over food from the buffets and food lines. Determine what food should be kept a nd what should be discarded.
Coordinate the set-up of the Food Line for the Restaurant Personnel, ensuring that there is a variety and proper quantities.
Issue requisitions for catering equipment necessary for the smooth running of the operation, or are fully capable of handling the WYSE system if applicable.
Ensure that the HACCP program is followed correctly.
Be on standby each time the ship is subject to a Shipsan/ USPH inspection.
Possess the ability to taste all foods to assure correct preparation.
Training & Development
Attend all meetings, training activities or classes related to assigned position as required.
Maintain a safe and sanitary environment for all guests and crew members.
Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
Know and comply with Shipsan, the European sanitation program, and United States Public Health Rules and Regulations pertaining to assigned working area.
Participate in safety drills as required.
Comply with Marella Cruises’ Safety and Pollution Prevention Program
Comply with Marella Cruises’ Operating Procedures Resources.
Other Duties and Responsibilities
Knowledge, experience, skill, and/or ability
Fluent in written and spoken English,
Must be able to communicate effectively with the senior management.
Ability to lead and make decisions.
Good administrative skills.
Experienced in coaching subordinates.
Must be cost and quality conscious.
Must adhere to specific scheduled work hours, yet be flexible if circumstances require it.
Work with international team members.
Perform assigned duties under pressure (time constraints).
Fluency in additional languages
Required computer skills
Knowledge of FBS/ICS Apollo Inventory system
Culinary School degree.
Minimum of five years experience as First Cook/Sous-Chef in a hotel or a convention banqueting service or relevant ship experience.
Equivalent combination of education and experience.
Knowledge of general office practices, procedures and equipment.
Ability to prioritize tasks and work independently.
Strong organizational, interpersonal and communication skills.
Ability to work quickly and efficiently.
Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
Work Environment & Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job the employee is regularly required to: Stand; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell.
The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.
Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.