Chefs - MSC Cruises 

+421 907 619 679

backup job agency, s.r.o.

backup job agency, s.r.o.

backup job agency, s.r.o.

backup job agency, s.r.o.

backup job agency, s.r.o.

Chefs - MSC Cruises

 

galley 2

 

JOB PURPOSE

This position is responsible to create the best culinary experience for the guests, offering them an outstanding service, through the preparation of a large variety of international menus. Our chefs positions are: Chef de partie (Gardemanger, Entremetterie, Rotisserie, Breakfast/Poissonnerie, saucierie)

KEY RESPONSIBILITIES

  • Works in compliance with the company operating standards and follows the Public Health and food safety procedures;
  • Supervises the food display, ensures that food is properly stored, sets up the work stations and keeps it clean at all times;
  • Prepares weekly schedule for their staff (special duties, cleaning, etc.) and ensures their grooming (i.e. hygiene, uniforms);
  • Is responsible for the stock control and inventory;
  • Supervises team members performance;
  • Coaches, trains and motivates the team members to reach departmental goals;
  • Ensures batch cooking and preparation process practiced to eliminate waste;
  • Participates to the daily briefings with Galley management to discuss the previous day's operations and efficiency, upcoming production and events;
  • Ensures to meet costs targets as per Executive instructions;
  • Maintains professional effective work relationship considering and respecting the different cultures, personalities and background.

JOB REQUIREMENTS 

  • Fluent English, oral and written skills. Any additional language is considered an advantage;
  • High school diploma (or basic education equivalency), culinary school degree and Food Safety certificate (Equivalent to Food Safety Professional Certificate or Diploma);
  • Great knowledge of VSP Manual, Shipsan Manual, Anvisa regulations;
  • At last 5 years’ experience in a similar managerial role in cruise line;
  • Ability to work in a team;
  • Accuracy and speed in handling emergency situations and providing solutions;
  • Multitasking and ability in handling a high quality and high volume of culinary operations;
  • Team management and conflicts resolutions;•Good communication skills and customer care.

 

 

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