Kerja Sepenuh Masa, Executive Chef (Japanese Fluency) di Ratu Oceania Raya Malaysia WP Kuala Lumpur - Maukerja

Must have shipboard or premium hospitality experience with at least 2 - 3 years in the same role; advanced culinary skills are required

Fluent in English - must have excellent English communication skills to clearly interpret and orate documents, such as menus and recipes. The ability to speak additional languages is an advantage.

Must have experience in leading multi-cultural teams; flexible, stress resistant, committed team player; strong administration skills are preferred and must be proficient with PC based databases, spread sheets, and word processing systems.

Guest-focused, service-oriented, positive personality, professional appearance and impeccable hygiene standards are required, with a proven and comprehensive knowledge of all Public Health and Sanitary Policies, team builder with exceptional work ethic, motivational skills, and coaching abilities.

Able to physically handle 50+ lbs. (30KGs) on a daily basis, and work a minimum of eleven hours a day, seven days a week. Previous cruise industry experience is an advantage.

Work within set food-cost budgets and follow the portion control chart accordingly and adjust food requisitions to avoid any possible overproduction.

Share the overall responsibility of all food orders & consumption with the Inventory Manager in terms of Guest count, itinerary, availability & usage.

Constantly strive to upgrade the food quality and presentation, host Kitchen Table events and cooking demonstrations; make use of culinary check lists on a frequent basis.

Maintain direct communication with the Inventory Manager for provision related matters - slow and non-moving item lists, inventory, standard products, maintaining par levels, first in first out (FIFO).

Ensure the maintenance and upkeep of all Galley equipment by overseeing the Annual Galley Equipment Budget Projection and documenting & reporting any damages/malfunctions to all relevant parties; and ordering, receiving, issuing & maintaining par levels, for the equipment store.

Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check all venues serving food on a daily basis to ensure that all food outlets & displays are in line with the quality & cleanliness of Viking’s Standards and all Public Health Policies.

Regularly inspect Galley areas in conjunction with the Public Health Officer and Kitchen Steward, to ensure a clean and safe workplace.

Lead and support a multi-cultural team, maximizing crew satisfaction, productivity, and retention; meet with Team Leaders on a daily basis.