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Sous Chef

Pridané / Added: 06 Jun 2019

Miesto / Place: OCEAN SHIP

Začiatok / Start date: ASAP

Trvanie / Duration:

Popis / Description:

Praca na zaoceanskej lodi s moznym nastupom ihned.
Vyzaduje sa:

- aktivna znalost NJ a AJ
- predchadzajuce skusenosti z lodi alebo 4* hotelov

1. Aufgabenbereich


(1) Mitverantwortlich für den leistungs- und fachgerechten Arbeitsablauf im Küchenbereich und die damit verbundenen administrativen Aufgaben in enger Zusammenarbeit mit allen Mitarbeitern des Bereichs.
(2) Bei Abwesenheit des Executive Sous Chefs im Arbeitsbereich weisungsbefugt.
(3) Mitverantwortlich für die Umsetzung vorgegebener Standards, insbesondere im Hinblick auf Speisekarten, Buffets, Themenabende, Kalkulation und Produktionsanweisungen.
(4) Kontrolle, Umsetzung und Sicherstellung der sicheren, fachgerechten, ökonomischen und hygienischen Lebensmittellagerung, insbesondere Einhaltung der Mindest-Haltbarkeitsdaten.
(5) Strikte Kontrolle und Schulung der Einhaltung von Sicherheits-, Umwelt- und Hygienerichtlinien (USPH / HACCP, ISM / & ISO, SQM, TUIC Servicestandards) im Verantwortungsbereich.
(6) Regelmäßige Inspektion des Bereichs, inklusiver der Pantries und Locker, der Crew- und der Offiziersmessen auf Sauberkeit, Reparaturen, Sicherheit und Standards mit Dokumentation.
(7) Erstellen, prüfen und weiterleiten von Food-, Beverage- und Hotelstorebestellungen für den Arbeitsbereich nach vorgegebenen Budgets und sonstigen Vorgaben.
(8) Sicherung des gesamten Equipment bei Schlechtwetter.
(9) Weisungsbefugnis gegenüber allen Mitarbeitern im Verantwortungsbereich.
(10) Enge Zusammenarbeit mit dem Executive Chef, inklusive regelmäßiger Berichterstattung; umgehende Behandlung von Konflikten und Störungen im Arbeitsablauf.
(11) Kommunikation mit den Passagieren durch persönliche Präsenz, Entgegennahme von beschwerden und Abhilfe
(12) Führen von Logs und Checklisten gemäß Vorgabe; regelmäßige Kontrolle.
(13) Führung, Einteilung, Einweisung und Training unterstellter Mitarbeiter mit entsprechender Dokumentation.
(14) Einsatzplanung der Mitarbeiter, in besonderen Fällen auch für abteilungsfremde Arbeiten wie Mithilfe beim Loading etc.
(15) Kontrolle der Reinigungsarbeiten.
(16) Überprüfung und Kontrolle von Warenverschiebungen und Bestellvorgängen im Verantwortungsbereich.
(17) Verantwortung für auf- und Abbaumaßnahmen im Arbeitsbereich gemäß Vorgabe, sowie das ordnungsgemäße Verräumen von Waren und Equipment.
(18) Planung, Durchführung, Kontrolle und Auswertung von abteilungsinternen Inventuren
(19) Im Rahmen des Pre-openings sind bei der Übernahme des Schiffes, in Werftzeiten, bei der Ausrüstung und Herstellung des Fahrtbetriebes zusätzliche Aufgaben nach Anweisung zu übernehmen.
(20) Aktive Umsetzung der Produktphilosophie in Bezug auf den Hotelbetrieb.
(21) Stetige Optimierung und Weiterentwicklung von Arbeitsabläufen und Standards, auch Zuarbeiten zu Handbüchern und Richtlinien.
(22) Sorgfältiger Umgang mit Firmenbesitz und Pflege von Arbeitsmaterialien und Arbeitsgeräten.
(23) Kontrolle und Einhaltung der internen Bordordnung im Verantwortungsbereich.
(24) Kenntnis der zugeteilten Sicherheitsrollennummer anhand der Musterrolle und der speziellen Aufgaben im Notfall.


2. Qualifikation / Erfahrung


(1) Abgeschlossene Berufsausbildung als Koch
(2) Mehrjährige Erfahrung in einer Führungsposition in einem größeren Hotelbetrieb, bevorzugt an Bord eines Kreuzfahrtschiffes.
(3) Ausgeprägtes betriebswirtschaftliches, insbesondere warenwirtschaftliches Verständnis
(4) Budgetsicheres Arbeiten
(5) Sehr gute Kenntnisse sämtlicher Einsatzprodukte, Speisen, Zubereitungsarten und Kalkulationen
(6) Sehr gute Kenntnisse sämtlicher Reinigungsprozeduren, Reinigungsmittel und Chemikalien und deren Lagerung sowie insbesondere der USPH – Standards.
(7) Fähigkeit zur Analyse von wirtschaftlichen Zielvorgaben.
(8) Verhandlungssicheres Deutsch (Wort + Schrift)
(9) Verhandlungssicheres Englisch (Wort + Schrift)
(10) Hohe Dienstleistungsbereitschaft gegenüber Passagieren und Crew.
(11) Erfahrung im Beschwerdemanagement.
(12) Gute EDV - Kenntnisse (MS Office, FIDELIO, Fidelio Cruise, Micros)
(13) Gute Allgemeinbildung


3. Anforderungsmerkmale

(1) Mindestalter ca. 28 Jahre
(2) Führungsqualitäten, Durchsetzungsvermögen, Flexibilität

(3) Ausgeprägte Organisationsfähigkeit (Einsatzplanung)
(4) Integre Vertrauensperson
(5) Sicheres und souveränes Auftreten, gute Umgangsformen, insbesondere auch gegenüber Mitarbeitern
(6) Kosten- und Qualitätsbewusstsein
(7) Kommunikationsstärke
(8) Teamplayer
(9) Belastbarkeit
(10) Fähigkeit zur Mitarbeitermotivation
(11) Gepflegtes Erscheinungsbild


4. Verantwortungsbereich

(1) Verantwortlich und entscheidungsberechtigt für alle Arbeits- und Dienstabläufe im Arbeitsbereich
(2) Fachlicher Vorgesetzter aller Mitarbeiter im Arbeitsbereich


5. Vertretung bei Abwesenheit durch

Anderen Sous Chef

*********************************************
1. Responsibility


(1) Responsible for the up-to-standard work flow in the assigned work area of the Galley and the related administrative tasks, in close cooperation with the Executive Chef
(2) Jointly responsible for the implementation and realisation of quality standards, with special regard to menus, buffets, theme night including food-cost calculation and operating procedures
(3) Executive Sous Chef’s proxy in case of his absence
(4) Ensure all operations are carried out with the utmost economy consistent with the agreed quality and hygiene standards
(5) Compilation and checking of the food, beverage and consumables orders for the work area in strict adherence to budget-related and other requirements
(6) Regular inspections of the Galley and stores, including pantries, lockers, crew mess and officers mess with regard to cleanliness, hygiene, maintenance, safety, and especially the adherence to all agreed standards (written documentation)
(7) Implementation and checks of the professional, economic storage of all foodstuffs and equipment in compliance with the agreed hygiene and quality standards, with special regard to the compliance with expiry dates.
(8) Supervision and training of the strict adherence to all agreed regulations (USPH/HACCP, ISM/ISO, SQM, TUIC Service standards), especially with regard to security, environment and hygiene regulations in his/her area of responsibility
(9) To secure safe storage in adverse weather
(10) Notification and handling of all relevant (unusual) events, such as damages, repairs, security violation etc.
(11) Responsible for equipment set ups as well as storing of goods and equipment up to standard.
(12) Preparation and regular checks of logs and check lists
(13) Planning, organisation, documentation of inventories
(14) Examination and control of stock movements and orders in the area of responsibility
(15) Personal communication with the passengers, contact person for the passengers in case of complaints with regard to the food area
(16) Instruction, training, and supervision of the assigned crew (including documentation)
(17) Duty roster planning, including flexible planning in special cases
(18) Personnel reviews
(19) Cleaning supervision
(20) Always aim at continuous improvement
(21) Active implementation of the philosophy behind the product
(22) Constant improvement of the work flow and standards, including input for manuals and regulations.
(23) Secure the careful handling of the company’s properties
(24) Knowledge of the assigned security roll number (from the ship’s articles) and the assigned duties in case of an emergency.
(25) During take-over and shipyard times, additional tasks have to be fulfilled if required.


2. Qualification / Job experience

(1) Qualified training as a cook
(2) Many years of job experience in a management position in a larger hotel’s Galley, if possible onboard a cruise vessel.
(3) Strong economical, budget-orientated thinking; ability to analyse and explain business targets
(4) Very good knowledge of inventory management
(5) Very good knowledge regarding food, ingredients, recipes (modern, international cuisine) as well as food-cost calculations and production control of passenger and crew menus.
(6) Very good knowledge of all cleaning procedures, cleaning agents, chemicals (including storage) and especially of the U.S.P.H. standards.
(7) Business fluent in written + spoken German and English
(8) Experience in complaint management
(9) Living up to service
(10) Good IT knowledge, especially in MS Office, FIDELIO, Fidelio Cruise, Micros
(11) Good educational background


3. Personal requirements
(1) Minimum age 28
(2) Management skills, authority, flexibility, self discipline
(3) Strong organising ability (Duty roster)
(4) Respectful, friendly and professional conduct towards passengers and crew
(5) Integrity
(6) Poise, very good manners
(7) Cost and quality awareness
(8) Good communicator
(9) Team player
(10) Ability to work under pressure
(11) Ability to motivate employees
(12) Well groomed appearance

4. Area of responsibility
(1) Responsible for the work flow in the assigned work area in the Galley
(2) Technical superior to all crew and staff in the assigned work area in the Galley


5. Proxy
Another Sous Chef 1. Responsibility


(1) Responsible for the up-to-standard work flow in the assigned work area of the Galley and the related administrative tasks, in close cooperation with the Executive Chef
(2) Jointly responsible for the implementation and realisation of quality standards, with special regard to menus, buffets, theme night including food-cost calculation and operating procedures
(3) Executive Sous Chef’s proxy in case of his absence
(4) Ensure all operations are carried out with the utmost economy consistent with the agreed quality and hygiene standards
(5) Compilation and checking of the food, beverage and consumables orders for the work area in strict adherence to budget-related and other requirements
(6) Regular inspections of the Galley and stores, including pantries, lockers, crew mess and officers mess with regard to cleanliness, hygiene, maintenance, safety, and especially the adherence to all agreed standards (written documentation)
(7) Implementation and checks of the professional, economic storage of all foodstuffs and equipment in compliance with the agreed hygiene and quality standards, with special regard to the compliance with expiry dates.
(8) Supervision and training of the strict adherence to all agreed regulations (USPH/HACCP, ISM/ISO, SQM, TUIC Service standards), especially with regard to security, environment and hygiene regulations in his/her area of responsibility
(9) To secure safe storage in adverse weather
(10) Notification and handling of all relevant (unusual) events, such as damages, repairs, security violation etc.
(11) Responsible for equipment set ups as well as storing of goods and equipment up to standard.
(12) Preparation and regular checks of logs and check lists
(13) Planning, organisation, documentation of inventories
(14) Examination and control of stock movements and orders in the area of responsibility
(15) Personal communication with the passengers, contact person for the passengers in case of complaints with regard to the food area
(16) Instruction, training, and supervision of the assigned crew (including documentation)
(17) Duty roster planning, including flexible planning in special cases
(18) Personnel reviews
(19) Cleaning supervision
(20) Always aim at continuous improvement
(21) Active implementation of the philosophy behind the product
(22) Constant improvement of the work flow and standards, including input for manuals and regulations.
(23) Secure the careful handling of the company’s properties
(24) Knowledge of the assigned security roll number (from the ship’s articles) and the assigned duties in case of an emergency.
(25) During take-over and shipyard times, additional tasks have to be fulfilled if required.


2. Qualification / Job experience

(1) Qualified training as a cook
(2) Many years of job experience in a management position in a larger hotel’s Galley, if possible onboard a cruise vessel.
(3) Strong economical, budget-orientated thinking; ability to analyse and explain business targets
(4) Very good knowledge of inventory management
(5) Very good knowledge regarding food, ingredients, recipes (modern, international cuisine) as well as food-cost calculations and production control of passenger and crew menus.
(6) Very good knowledge of all cleaning procedures, cleaning agents, chemicals (including storage) and especially of the U.S.P.H. standards.
(7) Business fluent in written + spoken German and English
(8) Experience in complaint management
(9) Living up to service
(10) Good IT knowledge, especially in MS Office, FIDELIO, Fidelio Cruise, Micros
(11) Good educational background


3. Personal requirements
(1) Minimum age 28
(2) Management skills, authority, flexibility, self discipline
(3) Strong organising ability (Duty roster)
(4) Respectful, friendly and professional conduct towards passengers and crew
(5) Integrity
(6) Poise, very good manners
(7) Cost and quality awareness
(8) Good communicator
(9) Team player
(10) Ability to work under pressure
(11) Ability to motivate employees
(12) Well groomed appearance

4. Area of responsibility
(1) Responsible for the work flow in the assigned work area in the Galley
(2) Technical superior to all crew and staff in the assigned work area in the Galley


5. Proxy
Another Sous Chef


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