Senior First Cook needed for Sea Chefs!
German speaking Senior First Cook needed!
Responsible for the performance and professional workflow in the kitchen area and the related administrative tasks
•
Supervision and coordination of work processes in the assigned kitchen area
•
Control of the preparation of dishes and their visual presentation
•
Writing requests for goods, observing and scheduling the consumption of goods
•
Economical processing of products through recipe-based preparation
•
Organize work flow and scheduling of employees at his station, observe overall kitchen flow
•
Carry out quality control at his station
•
Handle complaints for his station
•
Strict control and compliance with safety, environmental and hygiene guidelines (EU-ship-san/USPH/HACCP, ISM/ & ISO, SQM, HLC service standards) in the area of responsibility
•
Contact person for employees in the assigned kitchen area
•
Motivate staff for excellent performance in kitchen area.
•
Assist other station when necessary, assign staff to help out
•
Implement specified standards, especially with regard to menus, buffets, theme nights, costing and production instructions.
•
Implement and ensure safe, proper, economical and sanitary food storage, especially adherence to minimum shelf life dates.
•
Regularly inspect area, including pantries and lockers, crew and officer messes for cleanliness, repairs, safety and standards with documentation.
•
Securing all equipment during inclement weather
•
Authority to give instructions to employees in area of responsibility
•
Work closely with the Sous Chef, including regular reporting; promptly handle conflicts and workflow disruptions.
•
Communicate with passengers through personal presence, passenger point of contact for food operations issues/complaints.
•
Implement, instruct and be available for logs and checklists as directed; regular monitoring. Apply Now
Responsible for the performance and professional workflow in the kitchen area and the related administrative tasks
•
Supervision and coordination of work processes in the assigned kitchen area
•
Control of the preparation of dishes and their visual presentation
•
Writing requests for goods, observing and scheduling the consumption of goods
•
Economical processing of products through recipe-based preparation
•
Organize work flow and scheduling of employees at his station, observe overall kitchen flow
•
Carry out quality control at his station
•
Handle complaints for his station
•
Strict control and compliance with safety, environmental and hygiene guidelines (EU-ship-san/USPH/HACCP, ISM/ & ISO, SQM, HLC service standards) in the area of responsibility
•
Contact person for employees in the assigned kitchen area
•
Motivate staff for excellent performance in kitchen area.
•
Assist other station when necessary, assign staff to help out
•
Implement specified standards, especially with regard to menus, buffets, theme nights, costing and production instructions.
•
Implement and ensure safe, proper, economical and sanitary food storage, especially adherence to minimum shelf life dates.
•
Regularly inspect area, including pantries and lockers, crew and officer messes for cleanliness, repairs, safety and standards with documentation.
•
Securing all equipment during inclement weather
•
Authority to give instructions to employees in area of responsibility
•
Work closely with the Sous Chef, including regular reporting; promptly handle conflicts and workflow disruptions.
•
Communicate with passengers through personal presence, passenger point of contact for food operations issues/complaints.
•
Implement, instruct and be available for logs and checklists as directed; regular monitoring. Apply Now
Key Contacts
