Chef de Cuisine - Specialty Asian - Disney Cruise Land - Yogyakarta

PT. Ratu Oceania Raya; Daerah Istimewa Yogyakarta; On-site; USD 30,000 - 70,000; Full time

Job summary

An established industry player in hospitality is seeking a dynamic culinary leader to oversee food production and manage a talented team. This role involves ensuring culinary excellence while meeting food cost targets and managing inventory for a high-volume operation. You will lead a diverse team, conduct performance reviews, and provide training, all while fostering a positive work environment. If you have a passion for culinary arts and leadership, this is a fantastic opportunity to make a significant impact in a thriving organization.

Qualifications

• Proven experience in culinary leadership roles, managing teams effectively.
• Strong knowledge of food cost management and inventory control.

Responsibilities

• Lead a culinary team and manage food production for up to 3,000 meals daily.
• Ensure compliance with safety and labor regulations while maintaining high culinary standards.

Skills

Culinary Skills

Inventory Management

Leadership

Food Cost Management

Education

Culinary Degree

Management Training

Tools

Materials Management System (MMS)

STAR Timekeeping System

Job description

Company Description

Provider of Hotel and Marine Personnel to International Cruise Lines, Commercial Shipping, and Hotels Worldwide.

Job Description

1. Follow company recipe guidelines for assigned area of responsibility via recipe booklets, plate presentation, and audits.
2. Responsible for meeting food cost budgets and targets as set by the Food Manager onboard.
3. Order stores for the assigned area of responsibility using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily.
4. Lead a culinary team of 5-25 crew members, including Commis Chefs through Sous Chefs.
5. Lead the Mike and Sully’s Japanese Steakhouse/Omakase/Teppanyaki/Culinary team in completing daily work assignments and provide vision for the future.
6. Manage inventory control, including par levels, turnover, and replenishment.
7. Monitor handling and maintenance of operating equipment; report maintenance needs proactively through the onboard electronic maintenance request system.
8. Facilitate staff meetings.
9. Responsibilities include buffet, à la carte, production, and/or line service.

Leadership Responsibilities

Provide leadership for all direct reports, including but not limited to:

• Managing personnel files.
• Conducting performance reviews and disciplinary actions as needed.
• Ensuring compliance with the Maritime Labor Convention (MLC).
• Monitoring the STAR timekeeping system and making necessary corrections.
• Providing onboard training, including new hire orientation and ongoing development.
• Crew development, recognition, and communication.