Catering Manager-Jobs in Großbritannien

Department: Hotel

Employment Type: Contract

Location: Shipboard

V.Ships Leisure is looking for Executive chef on behalf of Silversea. Overall responsibility for delivering high quality, efficient, individualized and technically excellent food preparation for guests and crew in accordance with Company Policies, strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction. Reporting to the Corporate Chef, Hotel Director and F&B Manager.

• Provides guests and crew with the highest quality food preparation by managing and overseeing the galley operation.
• Visits and constantly walks all galleys onboard the vessel to verify their smooth running, acting on and following up any issues found to ensure that standards are not effected.
• Supervises during service hours announcing orders, checking plates and expediting service.
• Must ensure that all venues are opened according to schedule.
• Must constantly strive to upgrade the food quality and presentation, and establish the necessary control to maintain a consistently high level of production.
• Adjusts menus according to merchandise availability and unexpected shortages.
• Maintains comprehensive product knowledge including ingredients, equipment, suppliers, markets and current trends and makes appropriate adjustments to galley operations accordingly.
• Carries out menu planning in accordance with Company policies and menu cycles.
• Ensures a seamless operation with the Restaurant Manager and Maitre d’Outlet’s, maintaining excellent cooperation and discusses operational issues on a daily basis.
• Supervises the daily schedule for the galley team.
• Supervises the line cooks to ensure that the food is prepared to Company standards and in accordance with Company recipes assisting work stations as necessary.
• Checks all set ups for various buffets and service stations.
• Attends and assists with daily menu briefings.
• Provides cooking demonstrations and guest chef programs when required.
• Organizes and executes F&B related ship functions and special events.
• Carries out the training of the line cooks for the preparation of all menu items.
• Monitors and checks meat, fish and seafood ordering and thawing procedures.
• Prepares requisitions for required food items on the menu and anticipates food counts. Streamlining food costs where possible. Working with the Hotel Stores team to monitor and deplete slow moving food items and products that are close to expiration.
• Assists all section heads in their areas of responsibility to countercheck all food requisitions and make adjustments as necessary.
• Monitors and controls flagged and expensive item requisitions.21. Actively participates in loadings to conduct quality control of food items.
• Ensures proper storage of food to maintain quality and prevent waste in accordance with Company policies and Public Health standards.
• Practices economical food production and minimization of food waste.
• Ensures proper food handling in all food preparation areas, ensures that the galley team transports their produce using the correct procedures and utensils from the main galley to their assigned outlets.
• Supervises product delivery in the galleys, ensuring consistency by always requiring adherence to recipes, adequate production quantities, correct execution methods, and picture presentation as the minimum standard.
• Continually ensures proper product execution through control of mis-en-place during preparation and frequent tasting.
• Manages food cost to ensure not to exceed the Company’s budgeted cost.
• Issues repair request orders for the galley department as required and ensures follow up until closed.
• Oversees the food preparation for private cocktail parties and special events, i.e Captain’s Welcome, Venetian Society party, Virtuoso party, Culinary demonstrations etc.
• Ensures the logging of all fridge, freezer and dishwasher temperatures in all galley outlets in accordance with Silversea procedures and legal guidelines.
• Executes strict Public Health practices in all aspects of the position.
• Ensures the readiness for any announced or unannounced Public Health inspection, whether it’s completed internally or by external authorities.
• Provides information and consultancy during inspections.
• Ensures cleanliness and sanitation standards by carrying out inspections of all galley areas on a regular basis.
• Ensures that the Integrated Pest Management plan is in place and followed in all galley outlets as per Company procedures.
• Organizes and leads training sessions for galley team members to continuously develop their knowledge, techniques, skills, guest focus and sense of service.
• Ensures confidentiality when handling sensitive information.
• Demonstrates a high and consistent level of organization and management.
• Practices good administrative housekeeping for all employee records (i.e. training attendance sheets, test results, verbal counsels, resting hours).
• Supervises and ensures that an equitable and effective work schedule for the galley team is in place on a cruise by cruise basis and at least one day in advance.
• Supervises and ensures that an equitable In Port Manning schedule for the galley team is maintained and displayed in an area accessible to all team members.
• Supervises and ensures that duty sign in sheets are available and that they are properly used and maintained.
• Full cooperation to assign crew for loading duties.
• Issues daily an end-of-day report to the Hotel Director or F&B Manager (where applicable) with regards to outlet operations, observations, complaints, defaults and repair request orders issued.
• Prepares and submits reports on a cruise by cruise basis regarding team performance, food cost and all other departmental issues to the Corporate Executive Chef.
• Coordinates guests special orders and dietary requirements. Ensuring that all dietary requirements are met and the needs of the guest are observed in the delivery of the highest possible service.
• Remembers guest food allergies and/or intolerances.
• Displays a working knowledge of cooking with ingredient limitations.
• Ensures that all guest requests, enquiries and complaints are responded to immediately and are followed up on efficiently and to the guests satisfaction. Proactively demonstrating sincerity and hospitality in all guest interactions.
• Regularly monitors customer satisfaction and assumes personal responsibility to ensure it, taking prompt and efficient action to rectify any issues. Reviews all mid cruise and end of cruise comment cards and acts accordingly. Visiting the restaurant as often as possible during the course of the service in conjunction with the Restaurant Manager checking every table.
• Guest satisfaction being measured on a cruise by cruise basis by guest rating scores.
• Ensures that all new employees are properly inducted to the team and the new work environment and receives all necessary training in a timely manner.
• Communicates standards of performance to employees and effectively trains employees to deliver.
• Oversees all administrative aspects of the department.
• Fully implements the Professional Performance Interview system and complies with the process.
• Complies fully with the Company procedures for talent management including the policies for cross training, promotion and transfer.
• Trains employees on Public Health and Company standards of cleanliness and sanitation. Record keeping as standard.
• Ensures the food service in the crew and officer Mess rooms, ensures crew satisfaction, conducting spot checks at each meal time to ensure the quality, quantity and choice of food provided.
• Follows company product and service standards and procedures.
• Carries out regular inspections on the conditions of equipment, checking the maintenance log on a regular basis, following up on items still pending until closed. Maintaining records of inspections as standard.
• Liaises with the HR Manager with regards to personnel issues, so they can be effectively dealt with, aiming to continuously improve the service offered (i.e. staff planning, skills, shortages, service standards and other training).
• Maintains a consistent and fair corrective action system.
• Strives to create and maintain a positive work environment.
• Models excellent leadership behavior.
• Ensures that an accurate count of inventory in the galleys is carried out on a regular basis.
• Trains and supervises his/her team members to minimize breakage, loss and damage to equipment.
• Keeps self and team members aware of costs, budgets and monitoring procedures.
• Controls galley staff overtime, making the best use of manpower by managing the hours worked by each crew member and monitoring the financial impact on the business, ensuring each employee works according to his/her contractual hours and in compliance with ILO and MLC work/rest hours. Completing all relevant documentation and finding alternative solutions in case of an anticipated increase in overtime, in order to fully comply with Silversea policy and procedures at all times. Record keeping as standard.
• Proactively responds to issues or potential problems quickly and efficiently involving relevant people as required. Communicates any challenges, complaints or service difficulties to immediate supervisor. Keeping the Hotel Director and F&B Manager (where applicable) promptly and fully informed of all problems and matters of significance.
• Practices preventative maintenance.
• Incorporates Company service standards, personalized service and sincere hospitality by creating positive experiences for guests, efficiently engaging with guests and anticipating guest needs.
• Leads, trains and develops subordinates ensuring effective reviews, feedback, coaching and performance management.
• Accountable for meeting Public Health requirements.
• Practices good people management, maintaining proper conduct with all departments around the ship.
• Observes and enforces uniform and grooming standards according to Company policies.
• All other duties as assigned.

• Valid STCW95 certification.
• Minimum of 5 years experience in the role of Executive Chef at an International 5 star establishment.
• Good knowledge of International cuisine and European culinary background.
• Knowledge and experience of Public Health policies and procedures.
• Ability to read, interpret and demonstrate culinary fundamentals.
• Physically and medically fit.