The Head Breakfast Cook is responsible for supervising the entire hot food production for breakfast in the restaurant and buffet.
Essential Duties and Responsibilities
Oversee the breakfast cooking station and a team of breakfast cooks.
Responsible for the requisition, transportation, and storage of food items from the store rooms to the breakfast production stations.
Ensure that production is sufficient and items are prepared for the daily menus as per
the company recipes provided, ensuring quality, presentation, and consistency.
Responsible for the breakfast station food cost, ensuring that it falls within the ship’s budget.
Possess complete knowledge of Shipsan, the European sanitation program, and United States Public Health rules and regulations to ensure they are followed on a daily basis.
Ensure the cleaning of the breakfast area and all equipment per the Executive Chef’s schedule, exercising proper methods to minimize equipment damages.
Maintain clean work area in the event of any announced or unannounced Shipsan/United States Public Health type inspection.
Ensure that subordinates report to work on time, and that personal appearance, uniform and personal hygiene are in accordance with the company’s rules and regulations.
Inform the Executive Chef of any problems or daily requirements
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’s or company’s property.
Know and comply with Shipsan, the European sanitation program, and United States Public Health Rules and Regulations pertaining to his/her 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.
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
High School education or better.
Minimum of two years in the profession in quality hotels, restaurants or cruise ship environment.
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 interact with senior-level management and owner representatives.
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.