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RESPONSIBILITIES:

•  Responsible for the overall planning and directing of all food preparation and culinary activities on board the assigned vessel.
•  Ensures that a high standard of cuisine and food/buffet/event presentation is maintained and developed.
•  Ensures that all company approved recipes and presentations are adhered to and supervised accordingly. [This includes portion control]
•  Responsible for adhering to all approved menu’s cycles and modifying menus [if required] based on product availability to meet with the same high quality standards and offerings.
•  Responsible for wastage reduction.
•  Ensures that approved guest feeding budgets are adhered to. [Responsible for proper authorized communication when instances occur if budgets are exceeded] - valid explanations in BR.
•  Responsible for the overall performance and training of all subordinates and individuals involved in food service on board.
•  Ensures that promotions & career advances are dealt with in accordance to established procedures. [Succession plan policy]
•  Responsible for estimating food requirements and manning needed for conducting a smooth operation on a daily basis.
•  Attends all menu briefing in all dining venues.