Chef De Cuisine

Job Responsibilities:

• Manages food product delivery in all Alternative Dining outlets (except those on Lido Deck) ensuring consistency by always requiring adherence to Company recipes, adequate production quantities, correct execution methods, and picture presentation as the minimum standard.
• Continually and effectively coaches and supervisesunder the direction of the Executive Chefassigned Galley staff in the methods of production and delivery according to Company standards.
• Continually ensures product quality through tasting panels and effective oversight of mise en place during preparation as instructed by the Executive Chef.
• Always actively participates in daily meetings with Galley management to discuss the previous day's operations and efficiency, and upcoming production and events.
• Regularly conducts thorough briefings with Alternative Dining outlets' Galley and Dining Room staff.
• Participates in Food and Beverage Director's meetings as directed.
• Makes professional and visible appearances in all Alternative Dining outlets including personable interactions with passengers tableside at all Alternative Dining venues when time permits.
• Always ensures menu options are available for passengers with special dietary requirements / requests, and advises passengers when possible.
• Assists the Executive Chef with culinary demonstrations as directed.
• Knows teams role descriptions, delivers them to all team members
• (new joiners, returning crew, and promoted crew), and communicates clear expectations based on each role description.
• Observes each crewmembers performance using his or her role description as a guide and delivers prompt and appropriate correction, improvement, or reinforcement. Coaches and develops skilled, engaged team members to become the Consummate Host.
• Identifies top performers and mentors them for career advancement or promotion.
• Continually trains and coaches assigned staff in correct production methods and skills, culinary techniques, menu and recipe knowledge, product holding techniques, and presentation and delivery of the product.
• Assists the Executive Chef in ensuring appropriate training and orientation is provided to all new-to-vessel / first contract
• Alternative Dining galley staff.
• Effectively collaborates with the Executive Chef to continually evaluate the performance of assigned staff and provide constructive, consistent, and complete appraisals and
• Performance Improvement Plans as needed to encourage Galley staff to achieve their highest potential.
• Regularly rotates assigned staff through all sections of the
• Alternative Dining galleys to develop and improve skills in all areas.
• Always performs all assigned tasks in the most cost-efficient manner while maintaining and adhering to Company standards.
• Effectively collaborates with the Executive Chef and Food and Beverage Director to comply with cost targets in Alternative Dining outlets.
• Always controls food consumption through portion and production control and by ensuring adherence to Company recipes.
• Ensures cost control in Alternative Dining outlets by successfully managing stock levels and always enforcing the first-in, first-out principle.
• Always assists in formulating practical and creative plans for upcoming cruises and significant events (repositioning cruises, holiday events, etc.), effectively collaborating with department managers as directed by the Executive Chef.
• Upon request of the Executive Chef, prepares and delivers an accurate demand forecast for food consumption in supervised areas and effectively assists in preparing and finalizing accurate quantities for container ordering. Does so in a timely fashion to avoid product shortages.
• Always takes an active role in the formulation and implementation of Food and Beverage improvement strategies as directed by the Executive Chef / Food and Beverage Director.
• Always anticipates and resolves Alternative Dining Galley staff rotation requests and communicates them to the Executive Chef in an appropriate time frame.

Qualifications:

• Must have extensive knowledge of food products and demonstrable cooking techniques
• Must have at least 5 years experience as Sous Chef in a fine dining Food and Beverage establishment and preferably have fine dining and shipboard experience
• Must have the ability to comprehend and express and execute new concepts and ideas
• Must have the ability to lead and train subordinates and provide clear direction under pressure
• Must have the ability to assess results of a working operation and adjust accordingly as per company policy and operational demands
• Must have a good understanding of U.S.P.H. principles.
• Work experience cooking/catering for a large number of passengers/customers
• Good English language skills.
• Ability to adapt and work in a large multinational team.

Princess Cruises offers many benefits. This position is afforded comfortable, single cabin accommodations, meals, exceptional amenities, and extensive learning and recreational programs available to all of our teammates.