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Chef De Cuisine

Employer
Carnival UK
Location
Overseas
Salary
Competitive
Closing date
22 Mar 2018
Role Overview:
Total accountability for own area of food preparation including; financial costs and having full responsibility for the service, standard and quality of all dishes and food products produced within own allocated area of the Food Preparation Department, in accordance with company corporate menu cycles.
In this role your duties will include but not limited to:
  • Responsible for the day to day management of the Food Production team within allocated areas.
  • Ensure all work is carried out safely, efficiently and in accordance with all current safety and company regulations, including the Public Health Policy.
  • Identify areas of improvement and develop and train staff, continually striving to improve passenger satisfaction scores and providing a consistent passenger dining experience.
  • Ensure adequate resourcing of teams, complete appraisals identifying development opportunities and provide support to Sous Chefs to guide, motivate and direct their respective teams.
  • Monitor and manage food costs and resources effectively, ensuring the daily passenger and crew food allocation is met.
  • Achieve CSQ targets and work proactively towards increasing scores by ensuring a strong team ethos of attention to detail.
  • Effectively resolve passenger issues or complaints in the correct manner relating to the department.
  • Liaise with Celebrity Guest Chefs, working with them to ensure understanding of the individual concept and specific standards to be maintained by the team.
  • Monitor and review food orders placed taking into account consumption history and storing schedules. Authorise the requisition of food orders at the required level and identify slow moving food items.
  • Effectively manage the volumes of provisions ordered and stock rotation of fresh produce.
  • Ensure all areas and equipment are operated and maintained in a sanitised and clean state at all times, undertaking regular inspections and implementing effective cleaning schedules.
Experience / Qualifications
  • City & Guilds 7061/2 or equivalent recognised hotel / culinary diploma / qualification
  • NVQ I or II Food Production / Preparation qualification or equivalent
  • Level 3 Award in Supervising Food Safety in Catering
  • Experience of working within a 4 / 5 star volume hotel or restaurant establishment preferred
  • Awareness of budgets and food wastage gained within a corporate environment
  • Competent IT skills
  • Good command of written and spoken English

Please note this advert is not for an immediate vacancy but for a talent pool position.

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