Chef De Cuisine – Pan Asian – Regent Seven Seas Cruise – Jakarta

Job Description

Tasks and Responsibilities :

• Maintain set budget and monitor time management.
• Provide ongoing training and ensure that the standards set by the Corporate Offices are followed.
• Ensure safe, quality food products and complete guest satisfaction.
• Work within organizational requirements, being systematic and factual when dealing with colleagues.
• Handle conflict with logic until a solution is achieved.
• Evaluate situations, calculate and reduce risk, justify and defend correctness, give reasons for views and provide shrewd judgment in any situation.
• Generate monitoring systems that determine whether the organization is achieving the sett company objectives.
• Ensure that corrective action plans are formulated and implemented.
• Ensure the quality and standards of all tasks undertaken.
• Resolve problems in a timely and thorough manner.
• Provide practical advice and solutions to problems .
• Ensure that tasks are completed, loose ends are tied up and the job is completed.
• Seek direction and authority from others when needed.
• Ensure full adherence within assigned area, to menus, recipes, methods and operational specifics provided by the company.
• Conduct food tastings on a daily basis.
• Correct discrepancies (quality, taste, appearance) immediately.
• Fully responsible of the creativity of destination dishes when applicable.
• Monitor and assist Section Heads to prepare the daily electronic food requisitions according to the forecasted figures.
• Conduct the Dinner Service Line in assigned location.
• Ensure smooth and efficient service, presentation and final plating.
• Conducts menu explanation to the Dining Room Staff before the start of the Dinner.
• Collect and enter all Meal Count Figures for assigned location into the ABS.
• Communicate with guests in a positive and composed manner.
• Accept criticism in a positive manner.
• Visit Restaurant as often as possible during the course of dinner.
• Ensure that Guests are provided with the best meal and service possible.
• Follow up on negative feedback received.
• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
• Report any malfunctions and necessary repairs that affect the daily operation in the galley, and that violate
Public Health & SMS requirements to the Technical department.
• Conduct spot-checks and unannounced USPH-type inspections as necessary.
• Ensure that all the HACCP procedures are applied at all times and followed accordingly.
• Ensure that assigned area of responsibility is ready for announced or unannounced inspection conducted by Ship Management or local authorities.
• Be present during all inspections.
• Ensure and reinforce the daily Recipe review program with CDP’s and Section Heads. Recipe reviews must be submitted to the culinary department for review and approval.
• Maintain direct communication flow with the Asst. FBD for any provision-related matters regarding specific ingredients.
• Possess a thorough understanding of how to apply the TAR and its procedures/policies.
• Be fully familiar with contracts and work schedule.
• Enforce the established working schedule for the galley team, based on 10 hours a day and 7 days a week.
• Ensure rest hours are followed according to MLC 2006.
• Ensure that all galley staff is adhering to OCI uniform and grooming policies: Hygiene, Grooming, Personal appearance, Uniform, Safety shoes, Dress code
• Monitor all daily requisitions, especially expensive items (Meat, Fish and Seafood/Flagged item)

Other Duties And Responsibilities :

• Participate in the Cooking Demonstration as required.
• Supervise activities such as afternoon tea, pool parties, cocktail parties, Main galley/Terrace Café lunch service, and evening duties.
• Attend any early stand-by in the galley for USPH purposes.
• Work late hours for specific events.
• Assist the Procurement team with storing operations and quality control.
• Monitor and supervise the Sushi Station.
• Ensure confidentiality when handling sensitive information.
• Achieve the primary objectives of the position and comply with the above-mentioned accountabilities in a timely and efficient manner in accordance with SSSL policies.
• Project a favorable image of the company, promote its aims and objectives, and foster and enhance public recognition and acceptance of all its areas and endeavors.
• Comply with the safety and pollution prevention regulations and operating procedures at all times, participating in all relevant meetings and training sessions.
• Participate in all mandatory training without excuse.
• To efficiently perform all other duties as requested by shipboard management or shore side.

Requirements :

• Advanced knowledge of Asian/Fusion Cuisine, overall culinary knowledge, and leadership experience.
• Minimum of 3 years of experience in a management role in a luxury hospitality establishment or upscale cruise line.
• Minimum of 8 years in the profession (Quality Hotels and Restaurants).
• Fluent in written and spoken English,
• Communicate effectively with the senior management.
• Possess ability to lead and make decisions.
• Good administrative skills.
• Experienced in coaching subordinates.
• Must be cost and quality conscious.
• Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
• Work with international team members.
• Perform assigned duties under pressure (time constraints).

Preferred :

• Cruise Ship Experience.
• Fluency in additional language(s)