Navis Consulting
Location
Abroad | United Kingdom
Job description
A large and well-known Cruise Line is looking for Pantry Chefs to join the team onboard their beautiful vessels. You will be managing the onboard pantry production and personnel, ensuring that quality standards and procedures are followed in accordance with company policies
Responsibilities: In accordance with Safety, Service and Style, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and crewmember areas.; Directs, coaches, supports, supervises and evaluates (in conjunction with the Hotel Director) the performance of all direct reports.; Participates in the daily Executive Chef / Chef meeting and prepares the daily food preparation forecast and requisitions.; Keeps the Executive Chef/ Sous Chef informed of any problems or daily needs.; Follows the company’s recipes ensuring that food is tasty and presented according to the provided photos using proper yields and portion control.; Responsible for pantry shop food cost, ensuring that it falls within the ship’s budget.; Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed throughout the pantry shops on a daily basis.; Responsible for the set-up of the cold food display in all the buffets.; Actively participates in the training program for the pastry personnel with emphasis on their specific jobs and United States Public Health rules and regulations.; Responsible for the control and maintenance of all equipment in the pantry shops and reports any damages or malfunctions doing the necessary follow up.; Ensures that pantry personnel are in proper, well-maintained uniforms, with special attention to those working in public areas. Personal appearance and hygiene must be according to company policy.; Ensures the pantry shops are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors.; Must be present in an early standby each time the ship is subject to a USPH inspection.; Has a thorough understanding of Time and Attendance procedures, shipboard training, and is familiar with the contracts and work schedule hours/week and supporting documentation.; Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, in order to assist guests and crewmembers with inquiries.; Attends meetings, training activities, courses and all other work-related activities as required.; Performs related duties as required. This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.; This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.; Ensures that all communication costs are kept under control; Ensures that guests are charged for pertinent special requests and services.; Identifies potential expense reductions through cost control. Analyzes operational problems and establishes controls. Reviews timesheets and forwards to the Food & Beverage Manager for approval. May prepare a variety of reports and letters utilizing personal computer system and equipment.; Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures. Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.; Requirements: Minimum of five years experience as a First Pantryman or Pantry Chef in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred).; Culinary School degree required; Completion of high school or basic education equivalency required.; Superior customer service, teambuilding and conflict resolution skills.; Very strong management skills in a multicultural and dynamic environment.; Very strong communication, problem solving, decision making, and interpersonal skills.; Ability to analyze and interpret documents such as recipes and manuals; Ability to calculate figures and amounts such as discounts, interest, commissions, tips, proportions, percentages.; Ability to solve practical problems and deal with a variety of variables. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.; Ability to speak English clearly, distinctly and cordially with guests.; Ability to read and write English in order to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.; Ability to speak additional languages such as Spanish, French or German preferred.; For more information, please email [email protected] or apply today if you have the required experience. Applicants must be fully vaccinated for Covid including a booster. Navis Consulting; keeping your career on course.Job tags
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