Area Candidati
LavoroTurismo.it, cerco e offro lavoro nel turismo
- Pubblicità su LT
- Privacy
- Condizioni
- Mappa del sito
- Contatti
- Servizio offerto da LavoroTurismo.it
Ingresso non effettuato!
Per accedere a tutte le informazioni è necessario essere registrati ed entrare con i dati di accesso.
Vedi tutte le offerte di questa azienda
  | ||
Codice azienda9827 |
Nome aziendaApollo Ships Chandlers |
Sito aziendalehttp://www.oceaniacruises.com/ |
Luogo di lavoroAmerica del NordVario |
TipologiaCompagnia di crociera |
Target clientelaAlto |
Descrizione dell'aziendaApollo Ships Chandlers, catering company for 2 luxury cruises lines is recruiting Italian Nationality personnel for his Italian restaurants. |
||
QualificaExecutive chefItalian Executive Chef |
Contratto offertoDeterminato / Stagionale |
Giornata lavorativaTempo pieno |
Descrizione dell'offertaPurposeThe Executive Chef ensures the efficient operation of all food production areas; constantly analyzing cost and quality of food production, knowing to manage within his set budget and adhere to time management. He assures on-going training and that the high standards set by the Corporate Offices are followed. He assures safe, quality food products and complete guest satisfaction. Responsible for implementing and maintaining all standards set by the Corporate Office; REPORTS TO: FOOD MANAGER, CULINARY DEPT, CORPORATE CHEF. EXPECTATIONS • He guarantees that menus, recipes, methods and specifications are adhered to, as per company standards. • He checks all food outlets, buffets, action stations, and food displays for creativity, quality, cleanliness and good safety. He assures timely set up, and schedules well-trained cooks in all areas in proper uniform. He checks and delegates all special food functions. • Establishes the manner and means to train personnel in his area of responsibility according to standard operating procedures. • Holds both excellent leadership skills and culinary cooking ability. Has the flair and creativeness to enhance buffet presentation and “WOW” effect. • Able to communicate for Public Relations in a positive and composed manner. Able to accept criticism in a positive manner. • Produces and maintains the highest food quality and control for all good products served in all areas, according to the standards of the company. • Works within his monthly set food consumption, par level, portion control and adjust food requisitions and controls waste. • He has to establish a plan to assure safe and constant food production according to the daily needs of guests and company standards. • He shares the overall responsibility of food orders, food consumption, equipment, sanitation and hygiene with the Food Manager. • Constantly strives to upgrade the food quality and presentation, and establishes the necessary controls to assure a high level of quality and consistency. • Required to evaluate subordinates on 1,3 and 6 months. Responsible for controlling food and labor cost in your area conforming to Corporate Office Guidelines and Budget. • Checks food handling and storage procedures wherever food is handled. • Adjusts food orders to the guest count. • Creates meat order and trains the Chief Butcher/Fish Cook how to use it. • Holds daily, early morning meetings with the Executive Sous Chef, Senior Sous Chef, Sous Chef, CDP’s, Outlet Chefs and Pastry Chef ensuring the Chief Baker is informed of any changes. JOB DESCRIPTION • Responsible and accountable for the quality, taste, and preparation of product to company standards. • Must designate specific responsibilities to key Management Personnel who work under the direction of the Executive Chef: Chef, Sous-Chefs, Pastry Chef, Pantry Chef , Provision Master and all other Head Cooks. • Prepare the weekly schedule for the Galley Staff, designating special duties, cleaning duties and time off. • Ensure and enforce the Recipe review program is followed through by the CDP’s and head of sections. • Both the Culinary check list and recipe review must be attached to the culinary package for office review • Enforce the usage of the Culinary Check List • Visits the various food preparation stations and does random food tasting to ensure quality and standards. • Keeps in direct communication with the Provision Master in order to manage the weekly inventory. Must get a list of non-moving and fast-moving items and take necessary measures. • At the end of each cruise, in conjunction with the Provision Master and the Food Manager, the Executive Chef should prepare the food order for the next loading. • Must be able to compile and write reports reflecting cruise. • Must be able to adjust menus sequences following ports of call, merchandize availability and unexpected shortages. • Responsible for the meal recaps and forecast. • Must spot-check the Breakfast and Lunch Buffets, the Tea Time, Specialty restaurants and other food related venues. • Ensure recipe-training programs by section and ensure follow-up with the team. • Must be familiar with the Human Resources Manual and the Shipboard Training. • Require to liaise with HR Dept on crew movement. • Must have a thorough understanding of how Time and Attendance operates. Must be familiar with the contracts and work schedule hours/week, and supporting documentation (Section 8.8 Human Resources Manual). • Ensure that food preparation is done in accordance with the Recipe Book and United States Public Health Standards. • Makes sure that personal appearance, uniform and personal hygiene are in accordance with Company Regulations. POSITION RESPONSIBILITIES • Ensure menu item quality reflects company standards. • Constantly thrive to upgrade the food quality, presentation and establish the necessary controls that would assure a high level of quality and consistency. • Initiate and participate in the Cooking Demonstration • Check and sign all food requisitions to avoid over ordering and unnecessary wastage. . • Enforces the established working schedule for the galley team, based on 10 hours a day and 7 days a week. • Control overtime and proper time management procedures (work within the set budget). • Work as a team member. Does not make any changes without the approval and knowledge of the Culinary Dept • Be instrumental in organizing an efficient flow of production. Check all daily events, delegate and follow up. • Check food handling and storage procedures wherever food is handled. • Follow up on the meat order; work with the butcher on what steps to follow. Monitor Portion Control accordingly. • Accountable for the control and maintenance of all equipment in the galley and report any damages or malfunctions doing the necessary follow up. • Check food storerooms daily insuring fresh produce is rotated and “first in” is “first out” and any perishable items utilized to avoid wastage. • Be present during loading, controlling fresh fish and fresh produce quality for the cruise. Any discrepancies to be reported immediately to Food Mgr for solutions. • Check cleanliness and proper storage of food and equipment in all areas of food production. • Taste and criticize all food on a daily basis and make necessary changes if needed. • Enforce Meetings for USPH and general information. ASSUMPTIONS • Personality and Appearance: Must have a pleasant and courteous personality. Must be well groomed, and presentable. • Age and Health: Minimum age should be twenty-five (25) years old. Physically fit and in good health, without any previous record of any medical problems, drugs and alcoholism. Must be able to lift up to 50 lbs (30 Kilos) on a daily basis and able to work a minimum of ten hours per day, seven days a week. • Professional Experience and Education: Advanced Culinary Skills, Leadership Experience. Requires a minimum of 10 years in the profession (Quality Hotels and Restaurants). • Communication and Language Skills: Must be able to read and speak English clearly to orate clear definitions to his subordinates, able interpret documents such as recipes and manuals. Other languages are considered a plus. • Work Ethic: Must be a serious professional and take great pride in his work. Adherence to the Company’s Rules and Regulations is a must for his success on the job. |
||
Persone richieste10 |
OrarioContracts are 6 months on and 2 off |
AlloggioSì |
Data presunta inizio impiegoImmediato |
Retribuzione offertaSalary will be discussed on interview |
|
Scadenza offerta21/02/2012 19:02:31 |
Visite708 | |
Conoscenze linguisticheInglese, livello Ottimo, obbligatorio |
||
Requisiti minimiLeggere specifiche |
||
Questa è un'offerta con contatto diretto.
Se lei è interessato, contatti direttamente l'azienda.
Si ricordi di fornire il nome del nostro sito!
Come l'azienda desidera essere contattata
|
Persona da contattareTo apply you must be minimum 21 years old and have a valid passport. |
|
Annotazioni di contattoIL PERSONALE ADDETTO ALLA SELEZIONE NON CAPISCE L'ITALIANO. | ||