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.