Executive Chef (Japanese Fluency) - Viking Cruise - Yogyakarta

PT. Ratu Oceania Raya; Daerah Istimewa Yogyakarta; On-site; USD 10,000 - 15,000; Full time

Job summary

A leading company in the hospitality sector seeks a dedicated Food Manager to oversee food quality, inventory management, and team leadership. This role involves ensuring compliance with health standards and enhancing guest satisfaction through culinary excellence. Join a multicultural team focused on delivering top-notch service in a dynamic environment.

Qualifications

• Experience in food management and culinary operations.
• Ability to lead a multicultural team.

Responsibilities

• Manage food orders and consumption with the Inventory Manager.
• Ensure adherence to menus and health standards.
• Oversee galley equipment maintenance and budget.

Skills

Team Leadership

Food Quality Management

Inventory Management

Culinary Skills

Job description

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

Job Description:

1. Work within set food-cost budgets and follow the portion control chart accordingly, adjusting food requisitions to avoid overproduction.
2. Share responsibility for all food orders and consumption with the Inventory Manager, considering guest count, itinerary, availability, and usage.
3. Strive to upgrade food quality and presentation; host Kitchen Table events and cooking demonstrations; utilize culinary checklists regularly.
4. Maintain communication with the Inventory Manager regarding provisions, including slow and non-moving items, inventory levels, standard products, par levels, and FIFO practices.
5. Oversee the maintenance and upkeep of all galley equipment, manage the annual galley equipment budget, report damages/malfunctions, and handle ordering, receiving, and issuing for the equipment store.
6. Ensure adherence to menus, recipes, methods, and specifications; conduct daily spot checks of all food venues to ensure compliance with quality, cleanliness, and health standards.
7. Regularly inspect galley areas with the Public Health Officer and Kitchen Steward to maintain a clean and safe working environment.
8. Lead and support a multicultural team, aiming to maximize crew satisfaction, productivity, and retention; meet daily with team leaders.