Chef de Cuisine – Specialty Asian – 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
• Responsible for leading a culinary team consisting of 5-25 crew made up of Commis Chef through Sous Chef
• Responsible for leading the Mike and Sully’s Japanese Steakhouse/Omakase/Teppanyaki/ Culinary team in the completion of daily work assignments as well as provide vision for the future
• 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
• Provide leadership for all direct reports; Responsibilities include, but are not limited to:
• Managing personnel files
• Conducting performance reviews, including discipline as needed
• Ensuring Maritime Labor Convention (MLC) compliance
• Monitoring STAR time keeping system and making necessary corrections
• Onboard training, new hire and ongoing training
• Crew development
• Crew recognition and communication

Requirements :

• Minimum three years recent experience in a leadership position within a comparable Japanese restaurant
• Extensive knowledge of Asian regional cuisine
• 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