![]() ![]() Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship Provide performance feedback of entire team to the Chef De Cuisine Monitor handling and maintenance of operating equipment proactively report maintenance needs through onboard electronic maintenance request systemįacilitate daily menu presentation and food tasting ![]() Understand, monitor and ensure opening and closing procedures for all kitchens and production areas ensure follow through with Cooks & Stewards Together with the Chef De Cuisine, maintain food quality standards during storage, production and serviceĪssist Chef De Cuisine in meeting food cost budgets and targets as set by the Manager Food operations onboard Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food OperationsĪct as liaison between galley crew, CDC and Manager Food Operations Meet or exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements in area of responsibility prepare and lead culinary team through multiple internal inspections conducted on a weekly basisĮxecute company recipe guidelines for assigned area of responsibility via recipe booklets, plate presentation and audits Hand on and responsible for own assigned section within the galley and lead entire galley team in absence of the Chef De CuisineĮxecute proper menu preparation for all allergy and special dietary needs ensure training and preparation are in accordance with strict company guidelines Lead multi-cultural culinary team of 12 – 20 Crew members from commis chefs to CDP’s toward completion of daily work assignment Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this)Įnsure every food item leaving the Galley is of the highest quality in flavor and presentation Willingness to live and work onboard one of our vessels for a certain length of time (based on position)īe able to work a seven-day, 70-84 hour week with limited time offīe able to adhere to Disney Cruise Line appearance guidelinesīe flexible with your work schedule, job duties and work locationsĮxperience completing performance evaluations for previous teams Proficiency in safe food handling, United Stated Public Health (USPH) and/or Hazard Analysis & Critical Control Points (HACCP)īe able to speak, read and write fluent English ![]() Minimum five years recent experience of which at least two years working as a Chef de Partie (including apprenticeship) experience in high volume kitchen environmentĮxperience being personally responsible for brigades of at least 10 Minimum of two years formal culinary training Participate in Emergency Duties as specified in the ship Assembly Plan Partner with First Steward to understand and monitor sanitation laws, policies and proceduresĮnsure compliance with USPH standards and follow through with Cooks and StewardsĮxecute additional job responsibilities, as assigned by DCL leadership, based on operational need Responsible for own assigned section within the galley Partner with Chef de Cuisine to lead a multi-cultural brigade in a high volume, fast paced kitchen environment Lead designated culinary team of 12-20 crew members toward completion of daily work assignment, ensuring the highest level of guest satisfaction, crew support and financial/operational performance Ensure every food item leaving the galley is of the highest quality in flavor and presentation ![]()
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