REGENT SEVEN SEAS: CHEF DE PARTIE/ REGENT SEVEN SEA CRUISES

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View employer profileView all jobsJob contact detailsJob: CHEF DE PARTIE/ REGENT SEVEN SEA CRUISESEmployerRegent Seven SeasPosted19 Oct 2012Contactapolloships03 beatrice moineLocationWorldwideJob TitleChef de PartieEmployer TypeCruisePositionCHEF DE PARTIE/ REGENT SEVEN SEA CRUISESSalaryon interviewEmail this job to a friendAdd to my shortlist

Job description

Looking for talented, dedicated and passionate individuals, with ambition to grow within our team.

Primary Objective of the Position

To ensure guests satisfaction by preparing food items in designated station, providing guests with the highest quality of food product that consistently and effectively reflects the luxurious nature of Regent Seven Seas Cruises.

Key Performance Indicators

•Guest satisfaction measured by Guests comment cards in regards to all aspects of Food preparation in designated station,

•Full compliance with USPH regulations,

•Achieving pre determined food cost,

•Proven leadership and communication skills,

•True ambassador of Regent Seven Seas Cruises and Service Anchors.

Areas of Accountability

To provide the guests with the highest quality of food product by:

oEnsuring that the designated station is properly staffed, set up and operating as schedule, and stocked up with supplies for the next day’s menu in accordance with anticipated meal counts,

oPreparing and supervising the preparation of all food items in designated station, ensuring the right quantity and full adherence to Regent Seven Seas Cruises standards in food quality,

oEffectively dealing with any operational issues that may arise ensuring standards are not affected,

oEnsuring that the Station team is well trained on the job and in company procedures to ensure impeccable consistent product,

oCommunicating the recipes, menus, portions, and presentation of each item to his/her team, ensuring the preparation of all menu items as per recipes provided by Regent Seven Seas Cruises,

oEnsuring the highest standards of production by carrying out “spot checks” of portions and presentation of all food items, taking corrective action when needed,

oAssisting in other stations, sections or outlets if requested by supervisor,

To ensure full compliance with USPH regulations by:

oTraining, supervising and applying corrective actions in regards to Public Health programs within the station,

oGuaranteeing safety, hygiene and sanitation practices are present through inspecting designated station on a regular basis, safe storing of raw materials, maintaining cleanliness of the all areas, etc,

oReceives items and ensures proper storage until needed,

oAssuring the adherence to USPH guidelines in terms of food quality, preparation recipes, presentation at all times,

oMaintains all station’s equipment: in safe working condition;

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