Cook / Chef de partie (f/m)

Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.

• Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
• Control production levels and recommend ideas for improvements and better cost controlling.
• Report any discrepancies to his immediate supervisor.
• A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant.
• 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.
• Ability to write reports and business correspondence and to establish a good rapport with the ship's Senior Officers and the corporate office.

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