EXECUTIVE CHEF (SEASON )

We are looking for Executive Chef to work onboard River Ships & Hotels season .
Note.
Our Agency also offers job opportunities in Hotels, Restaurants, Resorts in different European Countries for season Executive Chef Objective / functional objectives Customer perspective Achieving guest satisfaction and standards in accordance with the specifications of the catalogues of services (CoS) and the target agreement Financial perspective Adhering the food budget; keeping the F&B- and consumables cost and employee plan of action Process perspective Assuring compliance with the processes and quality controls in accordance with the kitchen handbook, to be able to offer consistent quality in his/her department Employee development perspective Ensuring that employees are well-trained, treated decently, encouraged, promoted and continuously developed Ensuring the lowest possible employee fluctuation Actively support talents with potential in the professional career and encourage professional education and development Responsibility Strategy and planning Jointly responsible for.
Establishing standard & quality assurance for the concept of hygiene to comply with the hygiene regulations (HACCP) Providing the best possible running of the operational organization in his / her department (including preparation and serving on the buffet) Implementing the menu cycle and supervising the communicated food budget Preparing an appropriate meal plan for crew in strict accordance with the given crew food standards Leadership and coordination Jointly responsible for.
Training of the galley crew in dealing with guests, in terms of friendliness, assistance, and service Assuring professional cooperation with all departments on the vessel Coordinating and controlling of the working schedule, days off and holiday planning Performing the annual employee feedback qualification in accordance with the Corporate Executive Chef Further coaching of the galley crew on board Leading and motivating of the galley crew Coordinating and controlling of the own working schedule Strictly observing and controlling of the pre-defined crew working hours Processes and procedures Primarily responsible for.
Maintaining personal quality checks in his / her department to ensure the required guest satisfaction (target agreement) Controlling delivery of goods, delivery notes; careful and proper handling and storage of all goods (food); creating all inventories in the galley department Enforcing hygiene and impeccable cleanliness in his / her department and the pre-specified appearance in his/her area Jointly responsible for.
Controlling the procurement of F&B (in line with occupancy), equipment and consumables in accordance to the budget and “Par Level”, ensuring the careful handling of all equipment (reporting of apparatus and machinery maintenance to avoid unnecessary replacement investments) Organization and administration Organizing the pre-opening / closing phase of the vessel Organizing and conducting daily meetings with the galley team Training the galley crew at the beginning of the season Cooperation with the F&B and purchasing department regarding food quality, in accordance with the Hotel Manager and / or Corporate Executive Chef Communication and representation Immediate reporting of special incidents to the Hotel Manager; depending on importance also to the Corporate Executive Chef Ensuring conformity of predefined appearance / uniformity requirements and proper body care of his / her employees Control and reporting Ensuring compliance with the active and passive information flows in accordance with the organigram Enforcing continuous monitoring and controlling of the costs and target performance (budget) Special tasks Active support of the hotel management Attending all official events on board according to the instructions of the Hotel Manager Regularly presence in the restaurant to ensure quality on the buffet and to communicate with guests Participation in the head of department meetings Participation in the crew show (if crew show is foreseen) Supporting talented crew with potential for promotions on board – in agreement with the Corporate Executive Chef and / or Culinary Director Competencies / skills Action competences.
in accordance with the Hotel Manager handbook Performance Assessment / qualification In accordance with annual target agreement In accordance with annual employee feedback qualification For more detailed information, we invite you to apply and a member of our team will contact you to arrange an interview.