- Location
- Philippines - Singa
- Type
- Contract
- Department
- Retail
- Experience
- 22+ years
- Source
- Pinpoint
Description
SBN - Sushi Demi Chef De Partie - Singa
Department: Galley
Employment Type: Fixed Term Contract
Location: Philippines - Singa
Reporting To: Chef de Partie - Sushi
Description
Support Sushi CDP and execute the Sushi Club operation as per the guidance.
Key Responsibilities
Duties:
- Takes care of daily food preparation and duties assigned by the supervisors to meet the standard and the quality set by the company.
- Follows the instructions and recommendations from the immediate supervisors to complete the daily tasks.
- Coordinate daily tasks with the immediate supervisor.
- Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that public health standards are met.
- Ensure that the production, preparation and presentation of food are of the highest quality at all times.
- Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Establishing and maintaining effective inter-departmental working relationships.
- Personally responsible for hygiene, safety and correct use of equipment and utensils.
Qualifications
Education:
Degree/Diploma from accredited culinary college or university. Ability to effectively read, write and speak English
Experience:
22+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
22+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
Knowledge, Skills & Abilities:
- Ability to deliver 5 star culinary products.
- Experience in high volume operation of at least 500 meals per service.
- Extensive kitchen machinery and knife safety knowledge.
- Experience working in all major culinary brigade stations with extensive knowledge in designated station.
Physical Demands & Travel
Physical Demands:
For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.
Must maintain physical fitness to perform tasks associated with job.
Must maintain physical fitness to perform tasks associated with job.
Travel Requirements:
- Passport – valid for a minimum of 6 month
- Flag state issued seaman book
- General flag state or flag state approved marine fitness medical United States C1/D visa
- English Marlin test at minimal score of 80%
- Pre-employment medical examination
Working Conditions:
Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.
Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.
Skills
Food Safety
