Chef de Cuisine

**Job Brief**:
CHEF DE CUISINE

**What You’ll be Up To**:

- Provide an epic experience for our guests at all times
- Responsible for maintaining and producing high level standards in food quality in the

assigned outlet
- Responsible for the entire operation of their assigned outlet in terms of food safety,

creativty, cleanliness, and team performance
- Adheres to and monitors HACCP and USPH rules and regulations are followed on a

daily basis
- Meet with Executive Sous Chef on a daily basis to review production schedules and

internal requisitions for their outlet
- Monitors portion control and conducts spot checks
- Carries out inspections and spot checks storerooms within their outlet
- Reports any machinery/technical faults to Executive Sous Chef and monitors repair

schedule
- Conducts food tastings on a daily basis in their outlet and corrects any discrepancies

with regard to quality, taste, and / or appearance
- Carries out the service line in their assigned outlet including but not limited to the

efficiency of service, presentation and plating
- Communicates with Asst. Food & Beverage Operations Director for any provision related

matters
- Must be familiar with their assigned fally outlet layout in terms of safety and security and

ensure members of his team are fully familar
- Monitor Work and Rest hours for all members of their team ensuring ILO guidelines are

ahered to
- Prepare and implement work rotas for their outlet team
- Monitor performance of their team ensuring that they are working to company, HACCP

and USPH guidelines
- Conducts menu explanations to the Restaurant team in their assigned outlet prior to the
start of service
- Inspect cleanliness and condition of assigned station and service areas and rectify any

deficiencies
- Monitor clear down routines after service and ensure the appearance and condition of all

items meet Virgin Voyages standards
- Notifies Executive Sous Chef of any guest complaints raised and seeks to resolve

accurately
- Responsible for the appearance and cleanliness of their outlet and culinary team

**Superpowers Required**:

- Minimum 3 years’ experience as Chef De Cuisine onboard a Cruise Ship
- Extensive knowledge of food handling procedures with regard to public health standards
- Demonstrated experience in motivating, leading, engaging a diverse workforce to

increase synergy and improve productivity
- Excellent understanding of food specifications, including but not limited to USDA meat

and standards and grading
- Knowledge of Vessel Sanitation Program regulations and procedures
- All certificates required by STCW for this position
- Ability to read, interpret, and demonstrate the preparation of recipes
- Basic knowledge of HACCP rules and regulations
- Strong written & verbal skills

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