Head Chef

Nаziv poslodavca:
DM Yachting d.o.o.
Kotor, Crna Gora

Теlеfоn: 069333006
Vеb sајt: www.dmyachying.com

Prоfil poslodavca



Ugostiteljstvo: Glavni kuvar

Оpis pоslа:

Purpose of Position 

The only person responsible for preparation of all meals onboard. Daily 16-20 persons. To ensure safe, quality food production and full guest satisfaction. Responsible for implementing and maintaining all standards set by the Corporate Office. 

Your Responsibilities 

  • Responsible for preparation of all meals onboard for guests and crew, following quality and cleanliness standards
  • Required to follow menus, recipes, methods and specifications as per company standards.   
  • Must communicate with guests in a positive and composed manner and be able to accept criticism in a positive manner. 
  • Must produce and maintain the highest food quality and control for all goods/products served in all areas, according to company standards. 
  • Must work within set food-cost budgets, par levels, portion control and adjust food requisitions to avoid any possible overproduction. 
  • Fully responsible for all galley equipment and the seasonal galley equipment budget projection. 
  • Must constantly strive to upgrade the food quality and presentation, and establish the necessary control to maintain a consistently high level of production. 
  • Conduct a daily morning meeting with Captain and Steward to discuss daily operational issues, daily activities, menus and forecast figures. 
  • Conduct a weekly Inventory
  • Keep a direct communication flow with the Operations and Management team for any provision related matters 
  • Fully responsible for the equipment store (ordering, receiving, issuing and maintaining par levels). 
  • Must compile and submit reports reflecting the cruise and its activities/occurrences. 
  • Must adjust menus according to merchandise availability and unexpected shortages. 
  • Must be familiar with the Human Resources Manual and Shipboard Training. 
  • Must have a thorough understanding of the working hours' policy and procedures and how to apply it in the workplace. 
  • Control overtime and apply working hour’s policies and procedures accordingly (work within the set budget parameters). 
  • Ensure that food preparation/handling is done in accordance with USPH standards. 
  • Following grooming  policies  (hygiene, grooming, personal appearance, uniform, dress code)
  • Work in and as part of a team, not making any changes in the operation/menu without the approval and knowledge of the Management Team. 
  • Fully accountable for the control and maintenance of all equipment in the galley, any damages/malfunctions being documented and immediately reported and followed up with all parties involved. 
  • Check the cleanliness and storage of Equipment in all Galley Outlets and adjacent areas. 

Your Profile 

  • Personality and  Appearance: Must have a  pleasant and courteous personality; be well groomed, and presentable. 
  • Health: Must be physically fit and in good health, able to lift up to 50 lbs (30 Kilos) on a daily basis and work a minimum of eleven hours per day, seven days a week. 
  • Professional Experience and Education: Advanced Culinary Skills. 
  • Requires a minimum of 5 years in the profession (Quality Hotels and Restaurants). 
  • Communication and Language Skills: Must be able to read and speak English clearly. Other languages are considered a plus. 
  • Work Ethic: Must be a serious professional and take pride in their work.  Adherence to Company Rules and Regulations is a must for success on the job. 
  • Profile: Team player, open-minded and flexible. 

Uslovi za zaposlene:

  • Seasonal job from the end of April until the beginning of October (dates still have to be defined)
  • Monthly salary plus weekly tips to be shared with other 3 crew members
  • Being present always on the ship
  • Cruising area: Montenegro Coast
  • Seasonal bonus for those who comply with company regulations and policy





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