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RESPONSIBILITIES:

• Visits daily all food preparation areas and does food tasting to ensure quality and standards are up to Company standards.

• Meet daily with the Executive Sous Chef, Sous Chef and the Chef de Partie to forecast food production and discuss the daily schedule.

• Constantly communicates with the Restaurant Operations Manager to verify Guest’s food acceptance and special requests.

• Keep in direct communication with the FandB Controller/Provision Master to manage the weekly inventory and manage the list of non-moving and fast-moving items to take necessary measures;

• Ensure that food preparation follows Company recipes and USPH\Internal Health standards.

• Control the cleanliness of all food preparation areas, conducts PH inspections and USPH\Internal Health standards pre-port arrival inspections.

• Participate in meetings and keeps the General Manager/FandB Manager informed of any problems arising and affecting the operation to provide a fast and effective solution.

• At the end of each cruise, in conjunction with the FandB Controller, the Provision Master, and the FandB Manager, elaborate the food order for the next loading according to Company Standards.

• Supervise and monitor the correct application of food safety procedures and food quality requirements related to all processes.