Chef

Application Deadline: 15/08/2019

Job title Chef for Victoria Mekong Cruises
Department Kitchen
Report to Director of Operations & Regional Executive Chef
Employment status Fulltime
Application Deadline 15/08/2019
Job Location Can Tho, On board

 

ABOUT COMPANY

The Victoria Mekong is a brand new 35-cabins River Cruise Ship that will be launched in December 2019. She will sail weekly between Can Tho in Vietnam and Phnom Penh in Cambodia, under Vietnamese flag. She will be the first of a fleet to be developed in the coming years. Victoria Mekong Cruises is a Joint Venture between Thien Minh Group and a major Tour Operator in UK. A very exciting and dynamic company.

POSITION PURPOSE

General Information

  • Job title: Chef
  • Department: Kitchen
  • Location: On board Victoria Mekong
  • Employment type: Full time
  • Reports to: Director of Operations and Regional Executive Chef
  • Liaises with: All HODs
  • Supervises: Kitchen Crew

DURATION

RESPONSIBILITIES

Scope of Duties

  • Implement and expand the menu concept designed by Regional Executive Chef
  • Responsible for all aspects of the culinary experience including menu preparation, kitchen management, quality control, health & safety & financial performance of the culinary department.
  • Understand, implement and coordinate all instructions and guidelines given by Director of Operations and Regional Executive Chef.
  • Set out and transmit the general objectives of the company to all employees in a timely and professional manner, setting up the corresponding policies, processes and guidelines for these objectives to be achieved as expected.
  • Monitor on a regular basis qualitative performance and overall results, focusing on proper balance between client expectations and costs, delivering advice and strategic view on how to achieve the best results for clients.
  • Ensure provides the best on board product in market through innovative menus and excellent execution through management of kitchen team.
  • Insure guest satisfaction at all times
  • Attend any onboard event & meeting where presence is required. Assist with supplies & luggage delivery, crew quarter maintenance & cleanliness.
  • Yearly ship maintenance work as directed by DOO and Head Office

Menu Design    

  • Create and implement concept, menu & recipes, reflecting local flavours and ensuring a high quality experience for all guests, in liaison with the Regional Executive Chef
  • Regularly review and update the menu to reflect seasonal produce and availability of goods, whilst keeping the high standard expected.

Financial Management    

  • Holds responsibility for the food costs.  Hold regular reviews of costs to ensure budgets are met.
  • Hold monthly cost reviews to ensure budgets are met and issues are highlighted.

Kitchen Management

  • Managing and keeping all personnel records, daily and monthly roster, duties assigned record, and operation inventory records.
  • Preparing and managing staff training, learning and personal development programs, performance appraisal and its related documents. Responsible for the training of culinary update, HACCP Standards and staff development of the kitchen team. Ensure all staff are trained on health and safety standards and are always following set standards.
  • Supervises employees in their assigned restaurants, includes maintaining proper employee/employer relations, recognition, regular performance evaluations and administering discipline.
  • Set health and safety standards for the culinary department on ship. Ensure standards abide by legislation both in country and follow European standards regarding food hygiene.
  • Ensure there is adequate buffet food and call for more food if needed
  • Assist in all kitchen prep and cooking tasks as needed
  • Report all maintenance and equipment problems to Director of Operations
  • End of day turn off cooking gas, check refrigerator temps and lock all food storage areas including kitchen door
  • Follow company guidelines on green practices and ensure the crew understands and adheres to these practices

Stock control    

  • Wholly responsible for the stock control of the culinary department
  • Source high quality items, always considering freshness, consistency & budget.
  • Work with the purchasing department to ensure par stock levels for all items are correct and ordering is avoiding any wastage or under ordering.
  • Maintain minimum on board inventories
  • Estimate expected food consumption; then requisition purchase orders for supplies following company procedure
  • Receive orders and verify invoice with shipped items to ensure proper quantity, quality and freshness
  • Keep copies of all food shipping orders and ensures a signed copy is given to the DOO or the EAM within 2 hours after receiving
  • Conduct regular checks of inventory to ensure no discrepancies.

QUALIFICATIONS AND EXPERIENCE

Experience

  • Experience working with high-end clients
  • Working under high pressure
  • Managing a kitchen team
  • Guest interaction

Qualification & Knowledge

  • First Aid Training
  • Fire Fighting Training

Skills

  • Good Written and Spoken English
  • Excellent interpersonal skills both with guests and co-workers.
  • Strong Excel and Micro Soft Word skills

Special requirements

  • Ability to work long hours
  • Ability to be on-call 24/7
  • Ability to work under pressure
  • Heavy lifting – Occasionally, frequently or constantly lifting carrying, pushing, pulling, or otherwise moving objects
  • Extensive travel and periods away from home
  • Must maintain high standards of personal appearance and grooming at all times
  • Other tasks as required by the GM or Head Office

OTHER SKILLS REQUIREMENTS & ATTRIBUTES

  • Good morale, hard-working, enthusiasm, team work spirit

WHAT WE OFFER

  • Victoria Mekong Cruises’s comprehensive remuneration package

 

Please submit your resume, portfolio and letter of interest to HR here

Source: Victoria Mekong
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