Carnival UK Job Description Cookery School Chef in Charge

Transcription

1 Carnival UK Job Description Cookery School Chef in Charge The contents of this job description must be used in association with the KSB for this role. The job description summarises the key responsibilities for the role (Technical, Business and People) and the KSB provides the detail for the Knowledge, Skills and Behaviours required to carry out the role competently. This job description gives an overview of the role and as such you will be required to undertake any other duties as requested. You may also need to refer to company regulations which will also form an additional part of your job description. Reporting to: Executive Chef Leadership Responsibility: Cookery School Team Titles of Direct Reports: - Cookery School Assistant Chef - 1 st Commis Chef - Galley Utility Size of Department: 3 Department: Galley Location: MV Britannia plus 1 month at CUK Office Budget Responsibility: Manage the onboard Cookery School food costs in line with set budgets Revenue Responsibility: Support the Cookery School Courses, Celeb Master Chef Classes and dining events by maximising the covers budgeted Standard Role Summary: Responsible for the creation, planning and delivery of Cookery courses and the day to day management of the Cookery School team, ensuring a smooth and financially sound operation, enhancing the passenger experience. Ensure the team follow onboard policies and procedures and that all work is carried out safely, efficiently and in accordance with all current safety and company regulations, including the Public Health Policy. The initial creation and planning of the Cookery courses and set up of the service offering to passengers will be developed shore side at Carnival UK Head Office. Therefore until the launch of Britannia in February 2015 this role will be shore / office based. Once the Cookery School is embedded there is a requirement for forward planning to continue, at the end of each 3 month contract on board a period of 1 month will be spent in the office. Primary Responsibility of the Role: Effectively manage area of responsibility, complete appraisals identifying development opportunities and guide, motivate and direct the team. Identify areas of improvement and develop and train staff, continually striving to improve passenger satisfaction scores. Responsible for all other functions within the Cookery School including Celeb Chef visits, Tasting menus, dinners and Wine Tastings. Ensure the necessary daily food requirements are met and maintained for all passenger courses, Celeb Master Classes and evening functions in line with the corporate menu cycle. Monitor and manage food costs and resources effectively, ensuring budgets are met. Maintain and improve standards to provide total passenger satisfaction, ensuring they meet the high standards required including appearance, quality and delivery of courses and dinners. Liaise with external visitors such as Public Health personnel during the course of their visit to the ship. Liaise with Celebrity Guest Chefs, working with them to ensure understanding of the individual concept and specific standards to be maintained by the team. Regularly monitor standards to ensure they continue to be met. Effectively resolve passenger complaints and comments regarding cookery courses and food production and work collaboratively with the wider ship team to ensure a smooth and efficient passenger experience within the Cookery School. 1

2 Monitor and review food orders placed taking into account consumption history and storing schedules. Complete regular checks within the department including spot checks of all fridges, fresh fruit and vegetables. Ensure all areas and equipment are operated and maintained in a sanitised and clean state at all times, undertaking regular inspections and implementing effective cleaning schedules. Attend company sponsored social events as and when required. Key Responsibilities & Duties: Core Knowledge & Skills Experience / Qualifications Certificates Summary of Requirements City & Guilds 7061/2 or equivalent recognised hotel / culinary diploma / qualification NVQ III Food Production / Preparation qualification or equivalent (internal) Level 3 Award in Supervising Food Safety in Catering Experience of working within a Cookery School and delivering courses highly desirable Experience of teaching / training essential, preferably within a classroom environment Experience of working within a 4/5 star volume hotel or restaurant establishment preferred Proven experience of budgets and financial management within a corporate environment Experience of a managing team Competent IT skills Valid ENG1 medical certificate or equivalent for the duration of each voyage HESS (Health, Environment, Safety and Security) Health and Safety Public Health Environment Emergency Duties (Shipboard Incident Response Organisation SIRO) 2 Lead by example by taking care of the health and safety of self and others Report all accidents, near miss incidents and work related ill health conditions to Senior Officer and Safety department Follow safety rules and procedures Ensure all work equipment, personal protective equipment, substances, and safety devices are used correctly Take part in safety training & risk assessments and suggest ways of reducing risks Carry out risk assessments within designated area of responsibility Actively promote safe working within teams and encourage safe behaviours Undertake safety 'walk rounds' within own area identifying areas of improvement Follow all company public health policies and procedures appropriate to the role Complete all necessary public health paperwork accurately Institute appropriate public health precautions as relevant to role Ensure the team are aware of their Environmental Responsibilities Implement the principles of the onboard Garbage Management Plan and Ship Energy Efficiency Management Plan for area Complete all environmental records accurately Understand own emergency duties and routines onboard ship Take an active part in the ship s team response to an incident Ensure familiar with ship s emergency alarms and routines Ensure familiar in the use of all fire fighting appliances located within area of responsibility Ensure familiar in the use of the ship s life saving appliances and equipment including lifeboats and life rafts Participate fully in all relevant drills and training Know how to raise the alarm when necessary Able to identify escape routes and emergency exits Understand the function and operation of fire screen/splash tight and watertight doors In the event of an incident or emergency assist with public area clearance as directed Ensure area is clear and all cooking equipment is secure and isolated Undertake mustering of own department and ensure all personnel are accounted for Ensure supervisors receive adequate training to undertake their duties and make sound decisions As holder of PSC & RB may be in charge or 2nd in charge of a survival craft and therefore

3 Safeguarding Security Technical Quality Standards Food Hygiene Menu Dietary Requirements Chef Skills Training Delivery responsible for the safety and well being of persons inside Maintain order of the survival craft during abandonment of the vessel, ensure survival procedures are followed at all times and that all members of the survival craft crew are fully trained and understand their responsibilities Undertake other emergency duties / routines within the SIRO as directed Undertake any other emergency duties required that are specific to vessel Follow all emergency procedures as directed Aware of CUK safeguarding children policies and procedures Report any concerns of a safeguarding nature to the Designated Safeguarding Person (DSP) Apply the correct security measures for own department / area Lead and direct the team in applying security measures and actively promote understanding of security issues Encourage security awareness within the team Ensure agreed quality standards are maintained as per course programmes, specifications, public health and galley operations policies and procedures Undertake regular monitoring of standards and performance within the Cookery School Suggest tactical changes to the quality standards ensuring company standards continue to be met Support and implement strategic changes/improvements from both ship and shore side operations using the agreed procedure Ensure all staff comply with the policies and procedures regarding food hygiene and effectively deal with any non-compliance Undertake regular checks of the area to ensure compliance with strict hygiene protocol Proactively identify improvements and suggest changes for possible inclusion in the policy as required Provide advice and guidance to others on implementation of the policy Confidently and professionally deal with any passenger incidents and formal audits / inspections relating to food hygiene Create and plan themed cookery courses with detailed schedule as per the programme of events Create detailed shopping lists for each course and script Create Tasting Menus and other food events held within the Cookery School together with costed recipes and plate presentation photographs Ensure the Cookery School team have the relevant tools and equipment required Provide feedback to CUK team on the content and design of courses and new menus Discuss the creation of special dishes with passengers who have dietary problems Advise / instruct the team regarding special dietary requirements Ensure any dietary requirements are catered for appropriately and proactively deal with any passenger incidents / complaints Organise the Cookery School to fulfil the end to end food set up process effectively for each and every course/function Effectively manage the cost, wastage and budgeting of food Assess quality or raw, cooking and prepared food anywhere in the Cookery School through taste, smell and appearance Give advice to others across the Cookery School on making corrections during cooking to ensure the quality of the output Where possible, make considered immediate and longer term corrections to food on Cookery School Tasting menus and functions or on the plate to ensure quality is maintained Deliver cookery classes / instruction in an engaging and interesting way Adapt to individual and specific group needs, making adhoc changes as required to suit the audience Demonstrate interest and enthusiasm for the classes engaging with passengers in a professional and friendly manner ensuring they gain the most from the class Ensure cooking areas and appropriate equipment are prepared for class delivery and safe to use 3

4 Facilitation Skills Business Facilitate training / knowledge sharing to passengers on a range of cookery programmes Run team meetings effectively, including agendas, timing and ensuring views are heard Facilitate meetings discussing pertinent issues, reaching agreed actions Share department plan with the team to ensure full understanding IT Skills Commercial Decision-Making Audit & Compliance Financial Management Stock Control Designing Improvements People / Management Competent in the use of most MS Office Software Effectively use the supply and inventory management system Understand budget assumptions both cost and revenue and ensure delivery of overall budget performance Use stock movement and cost & revenue data to make reasoned commercial decisions Ensure the departments compliance with relevant statutory, legal and policy requirements Ensure structured monitoring and reviewing of relevant policies is undertaken Use recorded data to respond to requests from shore-side and on-board auditors providing evidence of compliance Act on any audit findings, creating and implementing an action plan to address any noncompliance Responsible for achieving cost and quality targets for the Cookery School Manage department costs within budget and ensure delivery of overall budget performance Use P&L data from own area and make interpretations of performance from them, explain wastages and variances when required Identify areas of improvement within the product that may reduce overall costs and increase efficiencies Ensure the provision of budgeted covers scheduled are achieved to support Alternative Dining Review stock orders and challenge where unusual or incorrect Use historical data to support discussions if required and investigate any variances Oversee all stock order planning for the longer term (e.g.) future cruises Liaise with Hotel Stores Manager / shore side proactively managing stock levels, identifying any areas of concern Use historical data and sales mix information to prepare and plan orders Review the operations and processes within the team to understand where improvements could be made and work collaboratively with others to develop a range of ideas In conjunction with the Executive Chef develop business cases for improvement options Advising & Influencing Dealing with Challenging People Quality Assurance Planning & Prioritisation Provide specialist advice to support relevant situations and decisions Present information to other departments in the most appropriate format to enable decisions to be made Establish and develop strong relationships across departments Assess situations and make appropriate decisions on when and how to resolve them Confidently and professionally diffuse emotionally charged situations Observe, review and assesses all aspects of the quality of service being provided throughout the department against the agreed quality standards Take action and resolve issues when any element of the service or work being carried out is not up to standard Create, plan and design cookery courses for future cruises Plan daily work schedules for the team Prioritise tasks and projects for the team, ensuring efficient delivery and in line with the ship's priorities Assist with making longer term strategic decisions for the function, taking into account varying schedules and service requirements Effectively utilise the supply and inventory management system to help plan for cruise requirements Attend daily meetings with the team to discuss the days menu / portion forecast 4

5 Resource Management & Delegation Providing Performance Feedback Coaching & Mentoring Manage standard work routines within Cookery School team Understand the skills and competencies of the staff and deploy them effectively Plan for absences Delegate tasks with clear instructions, expectations and necessary responsibility Provide prompt feedback in the most effective manner to ensure that the advice is accepted and understood Ensure feedback is both positive and constructive Hold effective developmental discussions with team members Act as a coach or mentor for team members, wider line management and subject specialist situations Ensure mid term and end of contract/annual reviews are carried out as per company HR Policies Elev8 Behaviours (Refer to the skills profile for detailed Elev8 Behaviours) Officer / Supervisor Style Thinking Ahead / Making Change Happen Working with Others Communicating Effectively Customer Centred Motivates and directs the team in delivering an excellent service to both passengers and crew. Engages and empowers the team to be confident and competent when dealing with difficult situations. Able to make decisions and take responsibility for complex situations. Takes pride in self and work and is ethical and empathetic in approach. Thinks ahead when working with a team and helps others to change. Works closely with the Executive Chef to keep abreast of corporate agenda and adjust day to day working practices accordingly. Identifies problems and actively works to generate solutions. Supports and encourages the team to develop and progress. Understands the impact of self on others and is a role model of behaviour. Is inclusive of others, building a culture of trust and honesty. Builds professional relationships across the ship working collectively with others Articulates well with others, ensuring clear and understood instruction. Professional and respectful of others input, able to consult collaboratively with others to achieve desired outcome. Provides a customer focused environment. Works proactively to anticipate and understand the needs of the passengers and crew. Deals with feedback positively and continually strives to improve the delivery of the service by the team, improving customer satisfaction. Person Specification Communicates engagingly with others, demonstrating passion and flair for sharing knowledge with others Passionate about food and delivering a great service to customers and looks to continually improve Continually looks to improve service and delivery Motivates / leads the team by empowering others and encouraging collaborative working Ability to work with financial information regarding budgets and inventory, to ensure a cost effective operation is delivered Extremely confident in formal social situations and comfortable making conversation with passengers Able to generate ideas and be creative in approach to marketing their department, suggesting innovative ways of working and maximising revenue opportunities Remains calm and courteous at all times Able to work under pressure and to deadlines Demonstrates cultural and interpersonal sensitivity in dealings with others Works well with a wide variety of people, regardless of status, background or gender Proactive in engaging with and communicating to key stakeholders Conscientious about keeping commitments Organised, structured and focussed on the detail in their approach to work Models high standards of ethics and appropriate behaviour Considers and manages risk (safety and reputational) in all situations Adaptable and flexible in the face of change or unanticipated events Keeps up to date on food current trends, innovative cuisine and passenger food preferences Takes responsibility for own learning and is proactive in increasing own knowledge and skills Loyal to the Carnival UK brand and compliant with company policies and procedures 5

6 Version no for Job Description Issued By Date of Issue Version 1 Mike Monahan Jan