Chef de Cuisine

Description Сontract duration - 7 months Main Function Hands on Supervisor who helps to prepare high quality food in a cost-effective way, according to MSC recipe standards. Focuses on MSC Public Health Standards at all times & trains direct reports as required to complete their tasks correctly and in a timely manner within the Main Galley, Buffet Galley and Crew Mess. Qualifications Experience on a Cruise Ship in a similar position for 3 years or more. Minimum requirements-High school graduate. Preferred – Completed Technical education in Hospitality School. Certified in Food Safety/HACCP. B1 English MAIN RESPONSIBILITIES As a member of our MSC Family, you are responsible for ensuring that our guests have an unforgettable and pleasant experience. All the positive work you do even when not directly in contact with guests, will impact their experience. In the absence of the Executive Sous Chef, the Sous will step up to the missing position. Monitor all company public health protocols for compliance. Ensure all responsible galleys are clean and tidy at all times. Attend daily food operational meetings and document all necessary data. Monitor overproduction and food waste, for control and cost efficiency. Ensure all cooks are in correct attire and use the correct tools for their task. Maintain all food lines during service to MSC exacting standards. Follow & check all MSC recipe protocols for compliance daily. Provide daily reports for the Executive Sous Chef to ensure all incidents are rectified. Watch for any substandard food items and report to the Executive Sous Chef. Ensure all Cooks are working efficiently to maximize working Hours. Works responsibly and consistently to ensure guest satisfaction.