Desired Candidate Profile
Essential Functions

? Ensure that he/she including the assigned Commis understands the menu content which includes recipes and food presentation guidelines.

• Participates on food preparation and presentation during meal hours.

• Ensure that US/UKPH standard is maintained, which includes follow up of proper food handling, storage, cleaning and personal hygiene procedures.

? Follows proper procedures when recycling food from over production.

? Maintains timely preparation, food finishing and garnishing of menu items, including buffet preparation.

? Ensure that yield and portion control measurements are followed as per company standards.

? Understands and follows pertinent Environmental Compliance Plan (ECP) and Safety Management System (SMS).

Secondary Functions

• Setting-up of breakfast, luncheon, and dinner service lines and to ensure that menu items are re-supplied as deemed necessary.

? Ensures that waste control and garbage separation is followed.

? Reports defective galley equipment so that food production and food service is not interrupted.

Job Requirements

• Knowledge of basic preparation, presentation and preservation of food

• To be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company’s Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass.

• Formal certificate in food management from a recognized International culinary institution

• Basic command of English language

• Ability to train and motivate subordinates

• Ability to organize and complete work in accordance to deadlines

Advised Uniform requirements
These items are to be supplied by the individual for which the company will pay a bonus of USD$75 per month

10 Chefs Jackets

6 Checks (Trousers or Pants)

8 Aprons

4 Neckties

2 pairs of working safety shoes

Job Description
Performs basic cooking functions within all galleys on board which involves buffet preparation and plate presentation in banquet and a la carte style. Maintains the line’s high culinary standard.

Position supervised: Commis de Cuisine (Commis).

Keywords: Chef, Shipping, Cruise Ship
Company Profile
Seabourn Cruise Ship
Contact Details
Company Name:THE YACHTS OF SEABOURN
Website:Not Mentioned
Executive Name:Maya Sakhalkar / Carolyn Alphonso
Address:Not Mentioned
Email Address:maya_sakhalkar@yahoo.co.in
Telephone:022-22641893

Desired Candidate Profile
Essential Functions

• Fully responsible for the Veranda Café and Restaurant 2 food operation

• Assist to strive food cost targets and savings for the entire operation as determined by the company’s budget.

• Assist to maintain the company standards for food service and to achieve the yearly goal for the galley scores in the guest comment cards.

• Assist that all standard operation procedures are in place, adhered to and being followed throughout the ship.

• Ensures that all pertinent Environmental Compliance Plan (ECP) and Safety Management System (SMS) and Public Health (US/UKPH) standards are being upheld.

• Evaluate assigned galley staff as per Seabourn personnel policy.

• Actively involved in yield and portion control in conjunction with Executive Chef.

• Control that the company’s food program and Veranda and Restaurant 2 menu cycles are in place and followed according operating procedures and policies.

Secondary Functions

• Maintain a visible profile by visiting the Veranda Café and Restaurant 2 after service to receive guest feedback about cuisine.

• Assist in training sessions for galley staff that is involved in food preparation.

• Oversee the care, treatment and training on galley equipment.

• Control inventory and maintenance records of durable (non-food) items.

• Control galley traffic to keep unauthorised personnel out of the area.

• Perform comment card meetings with Executive Chef de Cuisine.

• Ensure that waste control is in place, grocery breakage minimised and garbage separation followed.

• Make sure that uniform and personal hygiene guidelines are followed according company standards.

• Control overtime sheets of all entitled personnel. At the same time to ensure that overtime is kept to a minimum level.

• Make sure that wait staff understands all dishes prepared for lunch and dinner. Menu briefings to be maintained in accordance with RM/ARM.

• Ensures that all galley outlets are requisitioning products from stores as needed in accordance to the controls that are in place.

• Maintain log sheet of all liquors and wines for food preparation in galley.

• Assist loading on the pier that all-perishable food items are of highest quality before bringing on board.

• Actively involved to turnover stock when it comes to slow moving items in Provision.

• Maintain physical spot checks in all fresh produce fridges in Provision.

Job Requirements

• Thorough knowledge of cruise ship catering operation

• Thorough knowledge of food preparation, presentation and preservation procedures

• Thorough knowledge of Public Health and Sanitation’s regulations and procedures

• Effective planner, problem solver and ability of successful implementations.

• Formal degree in food management from a recognised International culinary institution

• Proof of continuing education translated in certificates or letter of participation in specialized courses

• Strong command of the English language combined with writing skills

• Ability to execute and follow up on food promotions and other activities that will increase guest cruising experience

• Ability to train and motivate a team.

• Ability to conduct cooking demonstrations on front of guests and crew.

• Ability to innovate and foster creativity

• Ability to co-ordinate and implement work schedules according to business levels

• Ability to organize and complete work in accordance to deadlines

• PC knowledge of: Crunch Time and Windows 2000.

• Fluent in interpreting and implementing company work rules

• To be knowledgeable of the USPH and other international Public Health rules and regulations by participating in the company’s Basic Food Hygiene course every 2 years and achieving a minimum of 80% pass.

Job Description
Management of the Veranda Café and Restaurant 2; food preparation to ensure that the line’s high culinary standard of cuisine is maintained within the budgetary limitation established as company policy. Assists the Executive Chef in his duties.

Position directly supervised: Veranda and Restaurant 2 Galley staff

Keywords: Chef, Shipping, Cruise
Company Profile
Seabourn Cruise Ship
Contact Details
Company Name:THE YACHTS OF SEABOURN
Website:Not Mentioned
Executive Name:Maya Sakhalkar / Carolyn Alphonso
Address:Not Mentioned
Email Address:maya_sakhalkar@yahoo.co.in
Telephone:022-22641893