Chef de Partie – Princess Cruise ship jobs

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Chef de Partie
Department: Galley
Brand: Princess Cruises
Date posted: 19-02-2018
Note: STCW 2010 Courses are now mandatory to apply for this position!

This job description is applicable for all applicants in the Bakery, Patisserie and Hot Kitchen section
Key Results Areas (KRAs)
Executes and supervises culinary production delivery in assigned production area / station according to company supplied recipes and enforces picture presentation as the minimum standard.
Coaches subordinate crew in assigned area of production to ensure correct standard of the product under the direction of the Executive Chef or his representative.
Supervises and controls galley crew and production flow in assigned station during operational activities as directed by the Executive Chef or his representative.
Controls delivery of product in assigned section through tasting and control of mise en place during production as instructed by the Executive Chef or his representative.
Plans the daily production schedule for assigned section as required by the itinerary and various outlets supplied under the direction of the Executive Chef or his representative.
Maintains an understanding of ingredients consumption required for daily production and informs the Executive Chef or his representative.
Contributes to the formulation and implementation of galley improvement strategies.
Participates in daily briefings with galley management to discuss previous day’s operational efficiency and production and upcoming events.
Conducts briefings with the galley staff in assigned section at the beginning of each shift.
Monitors compliance with USPHS, product handling, production and storage of items including temperature / blast chiller log recording.
Actively controls food consumption through portion and production control and enforcement of company recipes in the assigned galley section.
Controls and drives batch cooking/preparation process.
Raises cost awareness among subordinates of the products and materials utilized on each section.
Carries out production in manner that ensures wastage is eliminated.

Sushi Chef – Holland America cruise ship jobs

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holland america cruise ship jobs
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Sushi Chef
Department: Galley
Brand: Holland America
Date posted: 17-12-2021

Desired Skills & Experience:
• 5+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• 3+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.
• Experience in high volume operation of at least 500 meals per service.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.
• Working knowledge of computers and the ability to navigate within a variety of software programs.
• Ability to effectively read, write and speak English.
• Preferred: Degree from accredited culinary college or university.

Key Responsibilities:
• Comply with company policy regarding waste separation and environmental compliance.
• Assist the Executive Sous Chef in implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.
• Follows all HACCP procedures set by the company.
• Directly supervise all food being prepared and served in assigned specialty restaurant according to standard menus and recipes as established by the company.
• Responsible for Guest Satisfaction Scores pertaining to food taste, food variety and presentation, as well as general food experience.
• Assists Executive Sous Chef with implementing menu cycles.
• Ensure all food related budget and targets are met.
• Assists the Executive Chef in directing, supervising and training of all employees assigned to the specialty restaurant.
• Follows training program for all new hires.
• Ensures all team members are adhering to company standards in their overall performance, appearance, crew and personal conduct.
• Prepares work schedules for galley restaurant team members for approval by the Executive Sous Chef.
• Monitors and controls actual hours worked and records and reports information to the Executive Sous Chef. Maintains all ILO regulations in regards to work hours.
• Assists the Executive Chef in preparing objective performance reports for Petty officers and crew on a monthly basis in order to make recommendations for advancement.
• Ensure quality and quantity of items ordered and received onboard. Ensures proper storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Executive Sous Chef.
• Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules.
• Works closely with Chef de Parties to identify and assign all cleaning responsibilities.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef.
• Supervises and ensures proper maintenance and cleaning procedures in all kitchen areas in order to ensure good appearance, condition and adherence to all USPH standards.

Assistant Butcher – Carnival cruise ship jobs

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Assistant Butcher
Department: Galley
Brand: Carnival Cruise Line
Date posted: 24-04-2020

STCW courses are now mandatory to apply for this position!
Must be familiar with different cuts of meat and ability carve carcasses and handle whole fish.
Fluency in conversational English, hospitable, positive attitude, motivated. Well groomed, follows proper hygienic practices.
Computer knowledge preferable but not required.
Must be able to lift a minimum of 60 lbs and be physically strong.
Minimum of 8 months experience in meat processing plant,
Large Hotel or high volume restaurant doing comparable job.

Chef de Partie – P&O cruise ship

p&o cruise ship jobs

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Chef de Partie
Department: Galley
Brand: P&O Cruises
Date posted: 19-02-2018
Primary Responsibility of the Role:

Oversee the service standard and quality of all dishes / food products served, ensuring they meet the required high standards. Liaise effectively with Senior Chefs to confirm the daily menu requirements and discuss the daily working processes of the team, keeping them informed of any shortages or discrepancies in products or ingredients. Ensure food products provided are within budget and in line with the corporate menu cycle, keeping wastage to a minimum.
Ensure all staff comply with current safety and company regulations, including the Public Health Policy and galley operations policies and procedures. Complete regular checks including the collection of food samples and update logs accordingly. Ensure the section is operated and maintained in a sanitised and clean state at all times, undertaking regular inspections. Ensure all equipment is maintained and used correctly by staff, following standard operating procedures and report any repairs required promptly.

Core Knowledge & Skills

Certificates

City & Guilds 7061/2 or equivalent recognised hotel / culinary diploma / qualification
NVQ I or II Food Production / Preparation qualification or equivalent
Level 3 Award in Supervising Food Safety in Catering desirable
Experience of working within a 4 / 5 star volume hotel or restaurant establishment preferred
Good command of written and spoken English
HESS (Health, Environment, Safety and Security

?Report all accidents,‘near miss’ incidents and work related ill health conditions to manager / supervisor / team leader and to the safety department.
Follow safety rules and procedures
Use work equipment, personal protective equipment, substances, and safety devices correctly
Take part in safety training & risk assessments and suggest ways of reducing risks
Carry out duties in a safe manner in accordance with corporate policies and procedures
Technical

Train the team in the quality standards agreed for own area and monitor their performance in achieving those standards
In conjunction with the Sous Chef agree operational changes to the quality standards when the local situation and context demands, but remain within agreed boundaries
Follow galley operation guidelines when undertaking recipe scaling for the correct number of portions
Undertake training of the team to ensure that the correct policies and procedures regarding food hygiene are understood and followed at all times
Oversee and manage the cleanliness / sanitising of the food production area
Undertake regular checks of the area to ensure compliance with strict hygiene protocol
Ensure all food production equipment and spaces are sanitised and cleaned in accordance with company policy
Highlight and deal with any discrepancies immediately in order to minimise any impact on passenger health
Assess quality of raw, cooking and prepared food (within specialist area) through taste, smell and appearance
Oversee the food product and preparation making any corrections necessary during cooking to ensure quality of output
Plate food up according to the agreed standards for the dish
Set up tasting tables for each service and carry out food tasting to ensure the final product is at the required standard
Continually assess food products and offer new ideas for recipes, substitution of ingredients, or new ways of cooking a dish, experimenting to improve product service

Chef de Partie – Delta Hotels – New Brunswick Canada

chef Delta Hotel Beausejour - New Brunswick Canada

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chef Delta Hotel Beausejour - New Brunswick CanadaJob Description
Posting Date Jan 07, 2021
Job Number 21000647
Job Category Food and Beverage & Culinary
Location Delta Hotels Beausejour, 750 Main St, Moncton, New Brunswick, Canada VIEW ON MAP
Brand Delta Hotels & Resorts
Schedule Full-Time
Relocation? N
Position Type Non-Management

With our diverse portfolio of locations, you’ll find Delta Hotels in world-renowned cities and prestigious resorts across Canada. Delta Hotels is a Marriott International brand and offers you the opportunity to find the hospitality job and career journey that’s right for you. With more than 1100 managed properties and 19 brands you’ll find Marriott International in your neighborhood and in more than 74 countries across the globe. Find Your World™ at Delta Hotels.

JOB SUMMARY

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Franchised Executive Chef – The Westin Hotel Bear Mountain – British Columbia Canada

Jobs at Westin hotel Bear Mountain Canada

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Jobs at Westin hotel Bear Mountain CanadaJob Description
Posting Date Oct 27, 2020
Job Number 20063569
Job Category Food and Beverage & Culinary
Location The Westin Bear Mountain Golf Resort & Spa, Victoria, 1999 Country Club Way, Victoria, British Columbia, Canada VIEW ON MAP
Brand Westin Hotels & Resorts
Schedule Full-time
Relocation? Yes
Position Type Management

Start Your Journey With Us
Thank you for your interest in this position. It is a job opportunity with one of Marriott International’s franchisees.

Please apply via email at : confidential@westinbearmountain.com

Additional Information: This hotel is owned and operated by an independent franchisee, Malak Holdings. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

Job Summary

Set along lush golf greens and framed by Vancouver Island’s rugged mountains, The Westin Bear Mountain Golf Resort & Spa, Victoria offers stunning natural beauty and laid-back comforts. Just minutes from downtown Victoria, Bear Mountain offers the perfect setting for the Westin Bear Mountain Resort & Spa that features world class golf, bike trails, nature exploration, a variety of dining options, and a new luxury spa.

We are in the midst of executing on our goal to elevate the property to five plus stars— well beyond its current three-star ranking. This massive undertaking will see a complete renovation of the restaurants, lobby, ballroom and function spaces. A new bar, luxury furniture and fixtures and a new 6,000 square foot, fully enclosed four- season patio will create a more elegant resort that will focus on providing an exceptional experience for all guests.

We are searching for a highly motivated, creative, and innovative Executive Chef to join and help us complete our vision in providing the right services, the right way, with the right resources.

Reporting to the General Manager, the Executive Chef is responsible for overseeing the day-to-day operation of the food and beverage services which operate 24-7/365 days, including departmental budget and staffing, creating exceptional culinary experiences, food safety and quality, and guest satisfaction.

Remuneration commensurate with experience and in accordance with our established compensation guidelines. We offer a competitive package of benefits and perks.

If this sounds like you, we would love to hear from you!

Email your cover letter and resume in one file to confidential@westinbearmountain.com, on or before November 04, 2020. Your application will be handled with utmost discretion and confidentiality.

Be sure to include the following in the subject line or your application may not reach the appropriate

person: Your name | Executive Chef | Position number 15

Due to the high number of applications we receive, only applicants who are selected for an interview will be contacted.

We sincerely thank all applicants for their interest in the Westin Bear Mountain Golf Resort & Spa.

Job Requirements

Culinary Responsibilities
Creates fresh, healthy, and innovative menus for all food and beverage outlets including all-day restaurant, bar, banquets and catering, and in-room dining, with a focus on quality over quantity and excellence in presentation.
Handles recipe development and menu pricing
Proactively interacts with guests to obtain feedback.
Implements Marriott brand standards where applicable.
Ensures that all kitchen operations are compliant with legislated food safety regulations.
Monitors cost of sales by overseeing ordering, inventory, and provisions controls.
Works in collaboration with suppliers and the purchasing department to ensure proper delivery (and quality) of food provisions and maintenance of equipment and appliances.
Assists in the annual planning of the food & beverage budget including productivity (labor cost) and implements and regularly monitors budgets and forecasts.
Actively supports and participates in the company-wide green initiative and programs.
Manages the stewarding department.
Staff Management
Hires, trains, motivates, develops, and manages workforce performance.
Supervises the preparation and cooking of food by culinary team.
Ensures culinary associates strictly adhere to culinary standards and expectations through the development of a clear Visual Standard of Performance guide that lists recipe ingredients, preparation, cooking method, and a color photo of plated item for reference.
Ensures proper staffing and scheduling in accordance with productivity guidelines.
Ensures staff have a deep understanding and respect for customer service standards and provides regular feedback and reinforcement of standards on even the smallest of service and operational details.
Coordinates, attends, and leads department meetings.
Ability to prioritize and make effective decisions
EXPERIENCE/SKILLS/EDUCATION
A minimum of 5 years of experience in a high-volume multi-outlet kitchen in a minimum 4 star establishment.
A minimum of 3 years of experience in a similar senior role.
Strong general knowledge of kitchen operations.
Change management and strong leadership skills during challenging times, example: COVID-19, major renovations.
Positive and effective written and verbal communication skills.
Red Seal Certification.
Advanced knowledge of the principles and practices within the food & beverage/hospitality industry.
Previous experience in a Marriott resort or full-service major-brand property is an asset.

Chef de Partie – Delta Hotels Beausejour – New Brunswick Canada

chef Delta Hotel Beausejour - New Brunswick Canada

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chef Delta Hotel Beausejour - New Brunswick CanadaJob Description
Posting Date Oct 21, 2020
Job Number 20061910
Job Category Food and Beverage & Culinary
Location Delta Hotels Beausejour, 750 Main St, Moncton, New Brunswick, Canada
Brand Delta Hotels and Resorts
Schedule Full-time
Relocation? No
Position Type Non-Management/Hourly

Start Your Journey With Us
With our diverse portfolio of locations, you’ll find Delta Hotels in world-renowned cities and prestigious resorts across Canada. Delta Hotels is a Marriott International brand and offers you the opportunity to find the hospitality job and career journey that’s right for you. With more than 1100 managed properties and 19 brands you’ll find Marriott International in your neighborhood and in more than 74 countries across the globe. Find Your World™ at Delta Hotels.

Job Summary

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform F&B service staff of 86’ed items and available menu specials. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Cook – Delta Hotels Thunder Bay – Canada

delta hotel thunder bay ontario canada

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delta hotel thunder bay ontario canadaJob Description
Posting Date Oct 01, 2020
Job Number 20057474
Job Category Food and Beverage & Culinary
Location Delta Hotels Thunder Bay, 2240 Sleeping Giant Parkway, Thunder Bay
Ontario, Canada
Brand Delta Hotels and Resorts
Schedule Part-time
Relocation? No
Position Type Non-Management/Hourly

Start Your Journey With Us
With our diverse portfolio of locations, you’ll find Delta Hotels in world-renowned cities and prestigious resorts across Canada. Delta Hotels is a Marriott International brand and offers you the opportunity to find the hospitality job and career journey that’s right for you. With more than 1100 managed properties and 19 brands you’ll find Marriott International in your neighborhood and in more than 74 countries across the globe. Find Your World™ at Delta Hotels.

Job Summary

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform F&B service staff of 86’ed items and available menu specials. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model.

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Franchised Executive Chef – The Westin Nova Scotia – Canada

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Job Description
Posting Date Sep 21, 2020
Job Number 20054945
Job Category Food and Beverage & Culinary
Location The Westin Nova Scotian, 1181 Hollis Street, Halifax, Nova Scotia, Canada
Brand Westin Hotels & Resorts
Schedule Full-time
Relocation? Yes
Position Type Management

Start Your Journey With Us
Thank you for your interest in this position. It is a job opportunity with one of Marriott International’s franchisees.
 
Please apply via email at: smalana@newcastlehotels.com

Additional Information: This hotel is owned and operated by an independent franchisee, New Castle Hotels, LLC. The franchisee controls all aspects of the hotel’s employment policies and practices, including the selection and hiring process. If you accept a position at this hotel you will be employed by a franchisee and not by Marriott International.

 

Job Summary

 

Creative. Passionate. Dedicated.

 

For you, the work of an Executive Chef — planning, creating, training, mentoring, wowing – is what drives you. Having a kitchen crew who at your lead can produce food which is above and beyond guest expectations, thus driving revenue and maximizing profit makes your job fulfilling. In the role of Executive Chef, you will:

 

•Be a Creative – understanding trends and what guests are looking for and then creating recipes which meet and exceed those expectations makes you a great culinarian. Be willing to try new concepts and techniques and take pride in delivering high quality on a consistent basis.

 

•Be a Mentor – select a team of sous chefs, cooks, trainees and support staff that can deliver the vision and then train and develop them to make great food for all outlets, including your hotel’s banquet area. Create an atmosphere that fosters teamwork and engages staff, while ensuring all are working safely.

 

•Be Finance Wiz – understand how all your culinary decisions impacts the bottom line; watch your budget, food cost, labor dollars, etc. to maximize department flow through.

 

•Be Manager on Duty – if requested.

 

• At least five years of progressive experience in food & beverage (culinary) and prior supervisory experienced preferred.

• Relevant college coursework also preferred, e.g. culinary degree, but we are willing to take into account any other combination of education and experience that produces the required knowledge and skill set.

• Licenses/certifications as required by state law if applicable.

• Fully experienced in use of various pieces of kitchen equipment as well as computer and relevant software programs.

• Physical requirements include the ability to perform medium work — exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.

• The ability to stand for long periods of time without sitting or leaning.

• The ability to bend, stretch, twist or reach with your body and arms, ability to work under variable temperatures and noise levels.

• Near Vision – The ability to see details at close range. Must be able to move quickly and agilely if a situation requiring quick assistance arises, and to work long hours as is often required.

• Must be able to multi task, must possess excellent communication skills; fluency in English required.

Cook – Second – Delta Hotels Sault Ste. Marie Waterfront – canada

Delta Hotel Sault Ste. Marie Waterfront Canada jobs

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Delta Hotel Sault Ste. Marie Waterfront Canada jobsJob Description
Posting Date Sep 24, 2020
Job Number 20055901
Job Category Food and Beverage & Culinary
Location Delta Hotels Sault Ste. Marie Waterfront, 208 St Mary’s River Dr, Sault Ste. Marie, Ontario, Canada
Brand Delta Hotels and Resorts
Schedule Part-time
Relocation? No
Position Type Non-Management/Hourly

Start Your Journey With Us
With our diverse portfolio of locations, you’ll find Delta Hotels in world-renowned cities and prestigious resorts across Canada. Delta Hotels is a Marriott International brand and offers you the opportunity to find the hospitality job and career journey that’s right for you. With more than 1100 managed properties and 19 brands you’ll find Marriott International in your neighborhood and in more than 74 countries across the globe. Find Your World™ at Delta Hotels.

Job Summary

Connect your passions with a rewarding opportunity

Others may call you a foodie, but you know you’re much more than that. You want to learn all the tricks of the trade and be the master of the kitchen. When you join us, you’ll find that there are no limits on your creativity or your potential. We inspire you to grow and challenge yourself because when you are pursuing excellence, you’re helping us to provide exceptional travel experiences.

 

Rewards for work, benefits for your lifestyle

 

 

You’ll be supported in and out of the workplace through:

 

Discounts on hotel rooms, gift shop items, food and beverage
Learning and development opportunities
Recognition programs
Wellbeing programs
Encouraging management
Team-spirited colleagues
The impact you’ll make

 

 

You hold yourself to a higher culinary standard and it is your attention to each preparation that keeps guests with us to dine. Working with a dedicated team of experts, you will learn something different every day as you work with new seasonal menus and unique presentations. You hard work pays off when a dish that you’ve thoughtfully helped to prepare has guests raving and anxious to return.

 

What you’ll be doing

Prepare fresh ingredients for cooking according to recipes/menu
Cook food and prepare top-quality menu items in a timely manner
Test foods to ensure proper preparation and temperature
Operate kitchen equipment safely and responsibly
Ensure the proper sanitation and cleanliness of surfaces and storage containers
What we’re looking for

Great teamwork skills and attention to detail
Positive outlook and outgoing personality
Previous kitchen experience is a big plus