To Run the French Restaurant we are looking for an experienced French Chefs, with strong motivation, leadership and accountability.
Areas of Accountability - To provide the guests with the highest quality of food product by ensuring that the designated section is properly staffed, set up and operating as schedule, and stocked up with supplies for the next day’s menu in accordance with anticipated meal counts
Supervising the operation and preparation of all food items in designated section, ensuring the right quantity and the highest standards of quality, and full adherence to Regent Seven Seas Cruises standards in food quality,
Effectively dealing with any operational issues that may arise ensuring standards are not affected,
Supervising the set up of Buffets from an appearance, presentation, portion and Hygiene point of view, ensuring that items are re-supplied as necessary,
Ensuring that the Section team is well trained on the job and in company procedures to ensure impeccable consistent product,
Communicating the recipes, menus, portions, and presentation of each item to his / her team, ensuring the preparation of all menu items as per recipes provided by Regent Seven Seas Cruises,
Ensuring the highest standards of production by carrying out spot checks of portions and presentation of all food items, taking corrective action when needed,
Implementing strategies to achieve service goals in conjunction with the Executive Chef,
Monitoring shipboard activities and takes corrective action as requested to ensure guest satisfaction.