Job Ad - Executive Sous Chef - ZESC102212 - Azamara Cruises

 

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Azamara Cruises Azamara Cruises

Executive Sous Chef - ZESC102212

Imagine a unique and enriching opportunity to explore your true potential, to achieve success as part of a stellar team, to travel to exotic locations and provide extraordinary service in an amazingly social environment. If you have a passion for excellence, exuberant energy, and the ambition for a rewarding career, journey onboard as an Azamara Club Cruises team member. It's the experience of a lifetime!

We are currently searching for Executive Sous Chefs to join our team! Potential candidates must have at least five years of experience as a Chef in an upscale hotel, resort, cruise ship or convention banqueting service line.

Responsibilities include but are not limited to:
-> Responsible for the administration of the respective galley or department.
-> Prepares the weekly schedule for the Galley Staff, designating special duties, cleaning duties and time off.
-> Is accountable for the achievement of company budgets regarding food cost and inventory levels.
-> Ensures that food quality and portion control are always in line with the company's specifications.
-> Evaluates all staff upon sign off and in the evaluation periods requested by the company.
-> Visits the various food preparation stations and does random food tastings to ensure quality and standards are met.
-> Ensures that food preparation is done according to the Recipe Book and United States Public Health Standards.
-> Sets up and maintains a training program for all galley staff with emphasis on their specific jos and in accordance with United States Public Health rules Keeand regulations.
-> Keeps in direct communication with the Provision Master in order to manage the weekly inventory. Obtains a list of non-moving and fast moving items and take necessary adjustment measures.
-> Maintains the cleanliness of all food preparation areas, and conducts simulated USPH type inspections and pre-U.S. port arrival inspections.

Worldwide

  1. Summary

    Department Cruiser Staff
    Rank Executive Sous Chef
    Ship type Cruise Ship
    Country/Navigation area Worldwide
    Annual salary (USD) -
    Contract type Permanent
    Contract dynamics -
    Benefits -
    Description Imagine a unique and enriching opportunity to explore your true potential, to achieve success as part of a stellar team, to travel to exotic locations and provide extraordinary service in an amazingly social environment. If you have a passion for excellence, exuberant energy, and the ambition for a rewarding career, journey onboard as an Azamara Club Cruises team member. It's the experience of a lifetime! We are currently searching for Executive Sous Chefs to join our team! Potential candidates must have at least five years of experience as a Chef in an upscale hotel, resort, cruise ship or convention banqueting service line. Responsibilities include but are not limited to: -> Responsible for the administration of the respective galley or department. -> Prepares the weekly schedule for the Galley Staff, designating special duties, cleaning duties and time off. -> Is accountable for the achievement of company budgets regarding food cost and inventory levels. -> Ensures that food quality and portion control are always in line with the company's specifications. -> Evaluates all staff upon sign off and in the evaluation periods requested by the company. -> Visits the various food preparation stations and does random food tastings to ensure quality and standards are met. -> Ensures that food preparation is done according to the Recipe Book and United States Public Health Standards. -> Sets up and maintains a training program for all galley staff with emphasis on their specific jos and in accordance with United States Public Health rules Keeand regulations. -> Keeps in direct communication with the Provision Master in order to manage the weekly inventory. Obtains a list of non-moving and fast moving items and take necessary adjustment measures. -> Maintains the cleanliness of all food preparation areas, and conducts simulated USPH type inspections and pre-U.S. port arrival inspections.
    Vessel name -
    Requested certificates -
    Required certificates of competency -