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Essential Duties and Responsibilities Operational:

• Provide ongoing training and ensure that the standards set by the Corporate Offices are followed.
• Ensure safe, quality food products are served.
• Implement and maintain all standards set by the Corporate Office.
• Remain forceful, and provide satisfactory and acceptable outcomes in all situations.
• Challenge the status quo in order to achieve a culture dedicated to continuous improvement and best practice.
• Assert authority in order to meet agreed timescales and deadlines, and overcome any problems which may get in the way of achievement.
• Focus and push both self and others to achieve targets, budgets and results.
• Remain confident when dealing with negative situations, convince others to have ideas and create new options, as well as encouraging and being enthusiastic towards them to come up with imaginative solutions to difficult problems.
• Mentor, counsel, coach and support those who are not confident in their area of competence, building morale and personal esteem, and encouraging others.
• Bring a sense of urgency to situations, demonstrate an active approach, be willing to get involved in order to increase the pace and achieve goals and objectives.
• Responsible and accountable for the entire Catering Operation aboard the vessel, this includes but not limited to the procurement operation, galley operation and all guest satisfaction as it pertains to food & service.
• Perform all administrative services of the Culinary Department
• Maintain a good flow of communication between ship and shore,
• Ensure information is been well channeled and shared.
• Organize, plan and coordinate any Guest Chef events before and throughout the sailing.
• Review internal master order & schedule with all related information.
• Confer with the FBD, Procurement Manager, Hotel Controller, Executive Chef and Butcher to determine supply requirements.
• Review and approve all food orders before being processed through Company provided systems
• Oversee the entire food operation with the Food & Beverage Director, ensuring that all food outlets and service hours are in accordance with company standards.
• Possess excellent guest interaction skills and take full ownership of meeting all guests that have placed special food requests.
• Contact guests that need attention after reviewing the feedback received from the Mid-cruise comment cards.
• Tour Dinning Venues on a daily basis with the Dinning Room Manager to meet and greet guests during service hours.
• Promote the company product and get feedback.
• Confirm that all outlet Chefs are greeting and meeting guests in their respective dining venues.
• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
• Organize, in conjunction with the Food & Beverage Director, Sanitation Officer and all HOD’s, a training schedule, followed by sanitation classes.
• Report any malfunctions and necessary repairs that affect the daily operation in the galley, and that violate Public Health & SMS requirements to the Technical department.
• Follow up on outstanding repair orders and distribute to all persons concerned (Captain, GM, Chief Engineer, and Staff Captain).
• Conduct spot-checks and any type of inspections (SMS, PH) as deemed necessary.
• Ensure that all the HACCP procedures are applied at all times and followed accordingly. · Hold a daily short meeting with the General Manager, the Food & Beverage Director.
• Hold a meeting with all HOD’s whenever deemed necessary to ensure a good flow of communication between the service & production department.
• Update the General Manager on all relevant issues regarding the culinary shipboard operations.
• Request necessary logistics support.
• Update the cruise layout with all culinary events and menu cycles.
• Co-sign the daily passage for final review and approval.
• Monitor the Crew and Staff mess menu follow up and overall crew food experience.