
Executive Kitchen Supervisor
3 days ago
Job Overview:
A Culinary Professional is required to supervise and coordinate activities of a workstation engaged in preparing and cooking food products for various outlets. The incumbent will be responsible for coordinating with the direct supervisor onboard, ensuring timely meal preparation and presentation according to corporate recipe standards.
Key Responsibilities:
- Supervises assigned workstation functions, assigns duties and responsibilities to employees, and ensures adherence to time and attendance policy.
- Ensures that food items are prepared and presented according to corporate recipe standards, sets up food displays 15 minutes before required time, and prepares adequate amounts for service.
- Trains and monitors entry-level cooks and chefs for proper service, provides on-the-job training to strengthen their performance, and prepares them for possible advancement to promotional positions.
- Conducts inventory of workstation storage, determines day's food requirements, and prepares daily requisitions in Crunch Time for approval of the Sous Chef.
- Applies HACCP and onboard sanitation, hygiene standard, complying with ship's international itinerary.
- Knows and operates all equipment according to standard operating procedures, reports out-of-order equipment directly to their supervisor, and conducts documented training of Commis in operating, cleaning, and maintaining machinery and tools.
Additional Responsibilities:
- Works with galley personnel in a cooperative, productive, and effective manner.
- Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, steam kettles, etc.
- Adds seasoning to foods during mixing or cooking to appeal to demographics of guests.
- Controls, stores, and/or disposes overproduction food items according to Royal Caribbean International's policies.
- Supervises and participates in cleaning workstations during and after meal preparation.
- Attends meetings, training activities, courses, and other work-related activities as required.
Required Skills and Qualifications:
- 4-6 years of experience in an upscale hotel, resort, cruise ship, or convention banqueting service.
- Previous experience as Chef De Partie/Demi Chef De Partie is an advantage.
- Culinary school degree is required.
- Strong management skills in a multicultural and dynamic environment.
- Excellent communication, problem-solving, decision-making, and interpersonal skills.
- Superior customer service, teambuilding, and conflict resolution skills.
- Knowledge of principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
- Intermediate computer software skills required.
- Good understanding of basic accounting principles such as numbering flow, 'Debits/Credits', adjusting entries, and corrections.
- Ability to write reports and business correspondence and establish a good rapport with Senior Officers and the corporate office.
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