Chef de Cuisine – Disney Cruise Line – Yogyakarta

Job Description

Tasks and Responsibilities :

• Follow company recipe guidelines for assigned area of responsibility via recipe booklets, plate presentation and audits
• Responsible for meeting food cost budgets and targets as set by the Food Manager onboard
• Responsible for ordering stores for assigned area of responsibility by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily
• Inventory control (par levels turn over and replenishment)
• Monitor handling and maintenance of operating equipment; proactively report maintenance needs through onboard electronic maintenance request system
• Facilitate staff meetings
• Responsibilities include buffet , a la carte, production and/or line service

Requirements :

• Minimum four years recent experience in a leadership position within a comparable cruise line, 4 -5 star hotel or restaurant overseeing a high volume culinary operation
• Demonstrated career progression within the culinary field
• Certified working Chef or equivalent degree in Culinary Arts
• Proven working knowledge of food and beverage products, services, and equipment
• Ability to calculate and control cost potentials/projections and understand the impact on overall budget
• Ability to propose, write and implement high quality menus based on themed and seasonal availability
• Ability to write and cost recipes and train the team to execute them at the highest standards
• Ability to take ownership and lead culinary team within assigned area of responsibility
• Demonstrate natural initiative to undertake or continue a task or activity without regular supervision
• Demonstrated leadership and ability to successfully manage multi-functional and diverse areas
• Able to work under pressure of tight timeframes, deadlines and dollar goals
• Strong written and verbal communication skills
• Good time management and organizational skills
• College degree in Culinary Arts, preferred