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• Recruiter Royal Caribbean Group
• Job category Galley Jobs
• Position Chef de Cuisine
• Job details:
Position Summary1. Responsible for delivering high quality, efficient, individualized and technically excellent food preparation in his/her assigned outlet in accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.2. This position is a tactical partner purely for the culinary aspect of the S.A.L.T. operations.3. Through monitoring and continuous support of the shipboard Executive Chefs he/she will ensure that all details of S.A.L.T. operations throughout the Vessel.4. His/hers culinary expertise will carry out to S.A.L.T. LAB, S.A.L.T Restaurant trough the offshore market visit into the culinary execution.5. S.A.L.T. Chef de Cuisine will provide Silversea Culinary standard to execution, direct support for new menu roll outs, industry trends, benchmarking and whatever other directives to be determined by the Onboard Executive Chef .
Reporting Structure1. Reporting to the Executive Chef and Executive Sous Chef.2. Subordinates – Sous Chefs, Chef de Parties and Cook.
Responsibilities1. Provides guests with the highest quality product by managing and overseeing the food preparation in his/her assigned outlet.2. Is fully responsible in conjunction with the Sous Chef for the entire galley operation assigned.3. Assists the Executive Chef with menu planning.4. Ensures a seamless operation with the Restaurant Manager, Maitre d’Outlet’s, Cruise excursion manager, maintaining excellent cooperation and discusses operational issues on a daily basis.5. Attends the daily menu briefing of SALT Lab and SALT Restaurant Dinner with the Executive Chef then conducts the menu briefing for his/her assigned team.6. Supervises the daily schedule for his/her assigned team.7. Works in conjunction with the line cooks assigned to his/her station to ensure that the food is prepared to Company standards and in accordance with Company recipes assisting other work stations as necessary.8. Checks all set ups for SALT Lab | SALT Restaurant Menu assignment and service stations.9. Create and Overview all cooking demonstrations and guest chef for SALT programs when required.10. Prepares and presents show plates with SALT Galley Team.11. Carries out the training of the line cooks for the preparation of all menu items and SALT lab Cooking demo.12. Monitors and checks meat, fish and seafood ordering and thawing procedures.13. Prepares requisitions for required food items on the menu and anticipates food counts. Streamlining food costs. Working with the Hotel Stores team to monitor and deplete slow moving food items and products that are close to expiration.14. Assists all section heads in their areas of responsibility to countercheck all food requisitions and make adjustments as necessary.15. Monitors and controls flagged and expensive item requisitions.16. Cross checks requisition items.17. Ensures proper storage of food to maintain quality and prevent waste in accordance with Company policies and Public Health standards.18. Practices economical food production and minimization of food waste.19. Ensures proper food handling in all food preparation areas, ensures that the galley team transports their produce using the correct procedures and utensils from the main galley to their assigned outlets.20. Supervises product delivery in assigned galley section, ensuring consistency by always requiring adherence to recipes, adequate production quantities, correct execution methods, and picture presentation as the minimum standard.21. Continually ensures proper product execution in assigned section through control of mis-en-place during preparation and frequent tasting.
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