KEY RESPONSIBILITIES

• Prepare all basic food items for the menu requested by their supervisor.

• Must possess advanced knife handling skills.

• Must be able to work in any section of a kitchen.

• Must have a good food knowledge and understanding of culinary terms.

• Must be able to read, understand, follow, and prepare company recipes.

• Must be proficient in effecting completing tasks, work efficiently and productively.

• Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.

• Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.

• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.

QUALIFICATION

• A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).

• A culinary school degree is required.

• Very strong management skills in a multicultural and dynamic environment.

• Very strong communication, problem solving, decision making, and people skills.

• Superior customer service, teambuilding, and conflict resolution skills.

• Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.

• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.

• Intermediate computer software skills required.

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