CDC Outlet

Vor 3 Tagen

Genf, Schweiz TN Switzerland Vollzeit

An exciting opportunity exists for a world-class Chef De Cuisine to join our newly created luxury travel brand “Explora Journeys”. The primary responsibility of Chef De Cuisine is to maintain an efficient operation in the assigned production area, by constantly analyzing the quality and cost of food production.

KEY ACCOUNTABILITIES

  1. Provide ongoing training and ensure that the standards set by the Corporate Offices are followed;
  2. Ensure safe, quality food products and complete guest satisfaction;
  3. Ensure full adherence within an assigned area, to menus, recipes, methods, and operational specifics provided by the company;
  4. Conduct food tastings on a daily basis;
  5. Correct discrepancies (quality, taste, appearance) immediately;
  6. Monitor and assist Section Heads to prepare the daily electronic food requisitions according to the forecasted figures;
  7. Conduct the Dinner Service Line in assigned location;
  8. Ensure smooth and efficient service, presentation, and final plating;
  9. Conduct menu explanation to the Dining Room Staff before the start of the Dinner;
  10. Collect and enter all Meal Count Figures for assigned location into the meal count database;
  11. Communicate with guests in a positive and composed manner;
  12. Ensure that Guests are provided with the best meal and service possible;
  13. Report any malfunctions and necessary repairs that affect the daily operation in the galley;
  14. Ensure that all the HACCP procedures are applied at all times and followed accordingly;
  15. Ensure that assigned area of responsibility is ready for announced or unannounced inspection conducted by Ship Management or local authorities;
  16. Maintain direct communication flow with the Assistant F&B Manager for any provision-related matters regarding specific ingredients;
  17. Monitor all daily requisitions, especially expensive items (Meat, Fish and Seafood/Flagged items);
  18. Maintain excellent awareness of cost control within his team;
  19. Maintain a safe and sanitary environment for all guests and crew members;
  20. Assist the Procurement team with storing operations and quality control;

MINIMUM REQUIREMENTS

  1. Advanced culinary knowledge and leadership experience;
  2. Minimum of 8 years in the profession (Quality Hotels and Restaurants);
  3. Minimum of 3 years of experience in a management role in a luxury hospitality establishment or upscale cruise line;
  4. Fluent in written and spoken English. Fluency in additional language(s) is a plus;
  5. High School education or international equivalent;
  6. 3-year apprenticeship for professional chefs or a degree in Culinary Arts;
  7. Equivalent combination of education and experience.

VISA REQUIREMENTS (if any)

Possess a valid passport and seaman book.

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