厨房主管 - Mandarin Speaking Wok Chef

职位内容 • 在副总厨不在时替代其完成相应工作• 确保厨房员工按照公司标准、菜单和标准食谱，为客人和船员提供专业服务和产品• 确保食品安全，保证厨房和所有加工区域按照维京标准和HACCP程序，清洁度始终保持最高水准• 协助监督、培训和激励厨房团队• 正确处理垃圾分类• 正确管理厨房所有设备和产品• 按照公司程序进行盘点• 在船期开始和结束时准备开船关船的各项工作• 按照上级主管的要求协助其他部门（如果需要）• 按照公司标准和HACCP规则操作• 参与日常上货• 合理库存；确保日常用量并按照公司程序进行盘点• 积极参加船上的各项培训任职资格 • 需要烹饪学校毕业，酒店管理专业优先• 至少两年以上高档游轮或同等规模酒店的工作经验，至少1年厨房的同等职位的工作经验• 严守机密不泄密• 注重仪容仪表并且符合卫生标准• 长时间行走站立的能力• 根据组织需求和运营需求调整工作时间• 要有以客人为中心，服务为主，积极向上的态度和专业的职业形象• 能适应新情况，良好的抗压能力，善于团队合作，言出必行 ASSIGNMENTS/RESPONSIBILITIES • Replacement of Sous Chef in absence• Ensuring professional production and distribution of all meals for guest and crew in accordance with company standards, menu cycle and recipes• Ensuring food safety, highest level of cleanliness in the galley and production areas at all times in accordance with Viking standards and HACCP procedures• Assistance in supervising, training and motivating of galley team• Separation and disposal of waste / garbage• Ensuring correct handling of all equipment and products• Conduction of stock takes; inventory according to company procedures • Preparation of opening and closing ships at start and end of season• Assistance in other departments upon instruction from supervisors (if required)• Performance according to company standards and HACCP rules• Participation in loadings• Correct storage of stock; establishing of par levels, inventory according to company procedure• Active participation on onboard training programsYOUR PROFILE  • Graduation from a culinary school required, and additional degree with hospitality focus preferred• Minimum of 2 years previous experience required in an upscale cruise line or hotel of comparable size of which minimum 1 year in the similar position in the scope of the galley operation• Must be able to deal correctly with confidential information and must be discrete• Must be well groomed and maintain impeccable hygiene standards• Extensive walking required and ability to stand on feet for a long time• Hours may vary based upon organizational needs and operational demands• Guest focused, service oriented, positive personality and professional appearance• Flexible and stress resistant, team player, shows commitment