Area of responsibility Jointly responsible for the efficient and professional workflow in the kitchen area and the associated administrative tasks in close cooperation with all employees in the areaAuthorized to give instructions in the absence of the Executive Sous Chef in the work areaJointly responsible for the implementation of specified standards, especially with regard to menus, buffets, themed evenings, calculation and production instructions.Control, implementation and assurance of safe, professional, economical and hygienic food storage, in particular compliance with best-before datesStrict control and training in compliance with safety, environmental and hygiene guidelines (USPH/HACCP, ISM/&ISO, SQM, TUIC service standards) in the area of responsibilityRegular inspection of area including pantries and lockers, crew and officer messes for cleanliness, repairs, safety and standards with documentationCreate, check and forward food, beverage and hotel store orders for the work area according to given budgets and other specifications.Securing of all equipment in bad weatherAuthority to issue instructions to all employees in the area of responsibilityClose cooperation with the Executive Chef, including regular reporting; Immediate handling of conflicts and disruptions in the workflow.Communicating with passengers through face-to-face presence, receiving complaints and remedying themKeeping logs and checklists as specified; regular controll.Management, classification, instruction and training of subordinate employees with appropriate documentationScheduling of employees, in special cases also for non-departmental work such as assistance with loading, etc.Control of the cleaning workReview and control of goods movements and ordering processes in the area of responsibilityResponsibility for assembly and dismantling measures in the work area according to specifications, as well as the proper clearing away of goods and equipmentPlanning, implementation, control and evaluation of departmental inventoriesAs part of the pre-opening, additional tasks are to be taken on as instructed when taking over the ship, in the shipyard, when equipping and setting up the ship's operations.Active implementation of the product philosophy in relation to hotel operationsConstant optimization and further development of work processes and standards, including preparation of manuals and guidelines. Qualification / Experience Completed vocational training as a chefSeveral years of experience in a management position in a larger hotel business, preferably on board a cruise ship.Strong business management, especially merchandise management understandingBudget-safe workVery good knowledge of all input products, dishes, preparation methods and calculationsVery good knowledge of all cleaning procedures, cleaning agents + chemicals and their storage as well as in particular the USPH standardsAbility to analyze economic targetsBusiness fluent German (spoken + written)Business fluent English (spoken + written)High willingness to provide services to passengers and crewExperience in complaint managementGood computer skills (MS Office, FIDELIO, Fidelio Cruise, Micros)Good general education requirement characteristics Leadership qualities, assertiveness, flexibilityStrong organizational skills (operational planning)Integral confidantSafe and confident appearance, good manners, especially towards employeesCost and quality awarenesscommunication skillsteam playerresilienceAbility to motivate employeesWell-groomed appearance
Working Place:
Frankfurt, HE, Germany
