Primary Function: Responsible for the direction and Supply of all items needed for the ATK chef in full as requested. Execution of special culinary events including POP up menus,, Master Chef Room, Sommelier Dinner, Sel de Mar . Supports culinary management as needed, provide educational training and classes to the on board apprentice program inductees.
Reports To: Executive Chef
Provides all the Mise en place for the ATK(Americas Test Kitchen) chef as outlined in the recipes as per ATK brand standard to the COP is to be followed for items and set ups
Communicate each day with the ATK chef and ensure all workshops and shows are set up correctly.
Assists Pinnacle Grill Chef with An Evening at Le Cirque including the monitoring on a per voyage basis that recipes and plate presentations are done to standard.
Ensures that the quality of food served at all special culinary events is of the highest quality and meets the company standards set out in the COP.
Assists in the training of all kitchen staff for the proper use of recipes, plating presentations and all other corporate culinary standards.
Assists the Executive Chef to implement and execute food handling and cleaning procedures according to USPH standards. Follows all HACCP procedures set by company. Closely supervises and inspects kitchen for operation and cleanup after each service period according to USPH procedures. Conducts inspections with the Executive Chef as required.
Checks that quantity and quality of items ordered from stores are received and stored in proper condition according to USPH procedures and used in accordance to standard recipes.
Implements, executes and supervises proper maintenance and cleaning procedures in the kitchen and the ATK demo kitchen, to ensure good appearance and condition of these areas. Reports any malfunctioning equipment to the Executive Chef.
Adheres to all Culinary Standard Operating Procedures and Marine Hotel Directives.
Coaching and providing support to all Apprentice Cooks, keeping track of progress and learning modules. Assist Executive Chef with schedule for station rotation. Hold daily meetings with all Apprentice Cooks and practice recipe training on daily menus.
Take charge of complete Breakfast service expediting in conjunction with the Main galley Sous Chef.
Required: 3+ years experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
Required: 2+ year experience in a supervisory position preferably in a multi- nationality setting with a proven ability to provide orientation and training.
Required: Proven ability to provide culinary supervision, training and delegation of at least 5 culinary subordinates.
Required: Experience in high volume operation of at least 500 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: Experience working in all major culinary brigade stations with extensive knowledge in designated station.
Required: Ability to effectively read, write and speak English.
Required: Ability to effectively teach a cooking class and speak publicly.
Preferred: Experience giving cooking lectures and demonstrations.
Preferred: Degree from accredited culinary college or university.
Preferred: 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.