Primary Function: In charge of the various Lido Buffet Stations, supervising six to ten subordinates.
Reports To: 2nd Executive Chef (or Sous Chef)
Responsible for the quality, quantity, correctness and attractiveness of lido buffet items and that they are prepared according to the company’s standard recipes.
Directs, supervises, assists, and trains all employees assigned to the partie.
Ensures all food handling and cleaning procedures are carried out according to USPH standards. Follows all HACCP procedures set by company. Closely supervises and inspects the station for operation and cleanup after each service period according to USPH procedures.
Checks that quantity and quality of items ordered from stores are received and stored in proper condition according to USPH procedures. Reports discrepancies to the Sous or 2nd Executive Chef. Adheres to company par stock levels.
Prepares a daily work plan for employees in the partie in accordance with the planned menu and recipes for the day. Oversees the actual hours worked.
Responsible for the performance, appearance, and conduct of the chefs in the partie.
Responsible for the proper use of equipment and utensils to prevent damage. Reports any malfunctioning equipment or furnishings in need of repair to the Sous or 2nd Executive Chef.
Adheres to all Marine Hotel Directives.
Degree from accredited culinary college or university.
Experience in all stations with extensive knowledge of Entremetier station.
2+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant.
1+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
Extensive knowledge of USPH and sanitation protocols.
Ability to effectively read, writes, and speaks English.
Working knowledge of computers and the ability to navigate within a variety of software programs.
Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.