Capo Partita

KEY RESPONSIBILITIES- Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.- Must have excellent food knowledge and a full understanding of culinary terms.- 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.- Must be proficient in completing tasks, work efficiently and productively.- Must be able to work in any section of a kitchen.- Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.- Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.- 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.- Control production levels and recommend ideas for improvements and better cost controlling.- Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy;Report any discrepancies to his immediate supervisor.- Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.- 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 their section.- Ensures that the HACCP program is carried out correctly.- 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.- 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.FINANCIAL RESPONSIBILITIES- This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.- Identifies potential expense reductions through cost control.- Analyzes operational problems and establishes controls.- Reviews timesheets and forwards them to the Executive Chef for approval.- May prepare a variety of reports and letters utilizing personal computer system and equipment.- Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.- Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.MOTIVATIONAL RESPONSIBILITIES- Monitors and manages the various assigned workstation functions.- Monitors the assignment of duties and responsibilities to their staff.- Observes and evaluates staff and work procedures to ensure quality standards and service are met.- Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.- Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.QUALIFICATIONS AND EDUCATION- A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).- A culinary school degree is required.- Very strong management skills in a multicultural and dynamic environment.- Very strong communication, problem solving, decision making, and interpersonal skills.- Superior customer service, teambuilding, and conflict resolution skills.- 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.- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.- Intermediate computer software skills required.- Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections.- Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.