Pb KEY RESPONSIBILITIES /b /pulli Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. /lili Must have excellent food knowledge and a full understanding of culinary terms. /lili Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. /lili Must be proficient in completing tasks, work efficiently and productively. /lili Must be able to work in any section of a kitchen. /lili Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly. /lili Undertake recipe reviews daily. Maintain recipe folders in immaculate condition. /lili Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. /lili Control production levels and recommend ideas for improvements and better cost controlling. /lili Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor. /lili Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production. /lili Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within his section. /lili Ensures that the HACCP program is carried out correctly. /lili Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food Beverage Director or the actual inspectors. /lili Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations. /li /ul pb QUALIFICATIONS AND EDUCATION /b /pulli A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (shipboard experience preferred). /lili A culinary school degree is required. /lili Very strong management skills in a multicultural and dynamic environment. /lili Very strong communication, problem solving, decision making, and interpersonal skills. /lili Superior customer service, teambuilding, and conflict resolution skills. /lili Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. /lili Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. /lili Intermediate computer software skills required. /lili Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries and corrections. /lili Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office. /li /ul