Culinary Department Manager
vor 3 Wochen
Job Summary
The Chef de Cuisine is a senior leadership role within the Culinary Department of Viking, responsible for overseeing the smooth operation of all food preparation and presentation. This includes ensuring compliance with Company Procedures and STAR Service Standards, maintaining high-quality standards, and creating a guest-oriented service culture.
Key Responsibilities
- Manage the Galley of the assigned venue, ensuring safe and quality food production, and maintaining cleanliness and organization.
- Supervise and train key personnel, including conducting performance reviews, ensuring Maritime Labor Convention (MLC) compliance, and onboard training.
- Monitor and control food requisitions, menus, recipes, and specifications, and conduct random tastings to ensure quality and taste standards.
- Contribute to achieving Culinary KPI goals, participate in training, and assist with Cooking Demonstrations as required.
Requirements
- Minimum of ten years' culinary experience, including three to four years as a Chef de Cuisine or similar position, in a premium brand hospitality environment.
- Previous haute-cuisine education is an advantage.
- Fluent in English, with excellent communication skills.
- Team builder with effective motivational skills and coaching abilities, with a comprehensive knowledge of Public Health and Sanitation compliance.
Role: OCEAN - Chef de Cuisine
Job Type: Seasonal, Full Time
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