AlamatProduct Delivery
- Always carries out production in assigned area / station according to Company recipes and specifications, as directed by the Sous Chef / Chef de Partie.
- Always adheres to the daily production schedule, under the direction of the Sous Chef / Chef de Partie as required by the itinerary and various outlets.
- Always ensures that assigned section recipe files are maintained.
- Regularly seeks guidance from the Sous Chef / Chef de Partie in executing production according to Company recipes.
- Demonstrates an ongoing understanding of the ingredient consumption required for daily production and always informs the Sous Chef / Chef de Partie when fluctuations occur.
Staff Supervision and Training
- Continually coaches subordinates in menu and recipe knowledge, production skills and culinary techniques, product holding techniques, and presentation and delivery of the product, under the direction of the Sous Chef / Chef de Partie.
- Assists in on-the-job training for new-to-vessel / first contract crew Galley staff in assigned section as directed by the Executive Chef or his / her representative.
Cost Control
- When appropriate, ensures batch cooking / preparation process is practiced to eliminate waste.
- Performs all assigned tasks in a cost-efficient manner while adhering to the highest quality standards possible.
- Always meets cost targets as directed by the Sous Chef / Chef de Partie.
- Always handles and utilizes all materials and goods with the utmost care during production to eliminate waste; monitors and coaches assigned staff to do the same.
Safety and Compliance
- Ensures compliance with Fleet Regulations, all Environmental Policies (HESS-MS), Public Health and departmental policies and procedures, and other applicable internal, external, and governmental regulations.
- Regularly participates in onboard safety procedures. Always complies with all Fleet Safety regulations, including the mustering of guests in drills and actual emergencies as directed in the ERP.
- Conduct regular Public Health rounds to ensure standards are being maintained.
- Immediately notifies the Executive Chef/Chef de Partie of all incidents and issues; ensures all incidents are properly documented. .
- Always supports the coordination of onboard resources and responses in case of increased sanitation levels driven by any outbreak situations.
- Ensures all appropriate staff follows applicable Hotel Policies & Procedures and are aware of updates.
- Ensures compliance with all MLC Hours of Rest standards and regulations.
- Complying with uniform policy, dress code and deck privileges according to Hotel Policy & Procedure and Captain’s Standing Orders.
- Understands and adheres to Carnival Australia’s RSA policy.
