Chef de Cuisine; Shipboard Job Ballymena area,Northern Ireland UK,Restaurant/Food Service

Position: Chef de Cuisine (Shipboard)

Chef de Cuisine (Shipboard)

Department: Culinary

Employment Type: Fixed Term Contract

Location: Shipboard

Reporting To: Executive Sous Chef

Description

The Chef de Cuisine (CDC) is responsible for delivering high quality and excellent food preparation in the Galley. This position provides the overall leadership in the assigned Galley operation and ensures that the Galley is operating in accordance with Company’s Standard Operating Procedures, the food safety procedures as well as upholding all Public Health Standards. The CDC ensures that all workstations are clean at all times and set up correctly for a successful culinary operation and guest experience.

The CDC will regularly engage with guests throughout the Yacht and host culinary workshops and events.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the Lady or Gentleman for this job. Functions, duties, responsibilities, and activities may change at any time with or without notice. All duties and responsibilities are to be performed in accordance with the Company’s Safety, Quality and Environmental standards.

Essential

Duties

Responsible for the assigned Galley operations, which includes but not limited to food safety, creativity, cleanliness, time management, repair and maintenance, employee management, training, coaching and execution

Responsible to produce and maintain the expected level of food quality in the assigned Galley

Supervises product delivery in the Galley ensuring consistency by always requiring adherence to recipes, correct execution methods, and picture presentation as the minimum standard

Ensures that the production, preparation, set‑up and presentation of the food is completed on time and is of the highest quality at all times

Assists Direct Reports with daily menus, scheduling and food inventory. Is responsible to lead the Culinary team during the Executive Sous Chef’s absence

Ensures excellent cooperation and partnership with the Restaurant Manager and Maître D’ and discusses operational issues and menu briefings on a daily basis. Drives improvements and an awareness of “the why” at every opportunity with both front and heart of house team members

Ensures procedures when disposing of garbage and demonstrates cost and quality awareness and strives to reduce breakage and wastage

Adherence and ensures compliance with all Public Health, Safety and Environmental Regulations and all guidelines established by the Ritz‑Carlton Yacht Collection and USPH standards

Oversees inventory control and approves purchase orders and requisitions with a quality and “cost in mind” approach

Monitors guest satisfaction on a daily basis and owns and immediately resolves guest problems

Completes daily reports for the Executive Sous Chef with regards to outlet operations, observations, complaints, defaults and repair request orders issued. Constantly striving to deliver the highest quality guest experience at every opportunity

Assists the Executive Sous Chef to prepare requisitions for all catering equipment to ensure a productive culinary operation

Full knowledge of all menu items, the recipes, the methods of production and the presentation standards. Takes a “Train the Trainer” approach in cascading the knowledge to their team

Engages with guests throughout the cruise and plans, prepares and executes culinary workshops and events such as scenography in partnership with Food & Beverage and Hotel Operations

People Management

Model and hold others accountable for promoting the Gold Standards, respect and fair treatment

Ensures the Daily execution of Line‑up in accordance with company standards and Brand Guidelines

Sets the department’s expectations for desired behavior, knowledge and skill levels

Coaches others by providing constructive feedback; helps others identify developmental needs and monitors progress; promoting an environment where everyone is valued and included

Demonstrates alignment with corporate strategies and initiatives while ensuring alignment throughout the yacht organization

Qualifications

Valid Standards of Training, Certification and…


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