As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests.
You will conduct regular inspections and oversee the training for crew and monitor all culinary standards.
You will report to the Assistant Manager Food Operations
Level: Officer
Responsibilities:
Your Responsibilities - How You Will Make a Difference
Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits
Meet food cost budgets and targets as set by the Food Manager onboard
Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily
Inventory control (par levels turn over and replenishment)
Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system
Organize staff meetings
Responsibilities include buffet , a la carte, production and line service
Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication
