CHEF DE PARTIE SUSHIVIKING CRUISES - CÔNG TY TNHH GCS VIỆT NAM

MAIN RESPONSIBILITIES
• Daily preparation work in the assigned area including filleting fish and preparing sushi to fill the sushicase and Guest orders; maintain proper rotations of products in all chillers to minimize wastage.
• Assist with menu planning & development including creativity & experimentation with new trends, menu ideas & sushi recipes, ensuring compliance with weight & measurement requirements and allPublic Health Policies.
• Fulfill any last-minute requests, within your area of responsibility, due to special functions, itinerary changes and/or other unforeseen changes, as instructed by the relevant Supervisor and/or Manager onduty; communicate the status of assigned section in terms of food production, equipment,maintenance, performance of staff or any other topics related to the section to the relevant parties.
• Prepare food samples whenever the Executive Chef deem necessary (show plates, tastings, recipe trials, etc.); relieve cooks and help in various areas of the kitchen, as required.
• Oversee the entire Service Line at assigned section during meals hours, ensuring that the food served is in line with Viking STAR Service Standards.
• Prepare requisitions for the daily food production, counterchecking merchandise in Galley Stores to avoid overstocking/wastage of items; countercheck daily deliveries from the Storeroom to ensure itsaccuracy; control and monitor working hours of Galley personnel assigned to the relevant section.
• Ensure that food preparations/storage are in line with all Public Health Policies and Company Regulations and enforce & maintain "clean as you go" work habits.
• Ensure that all menus, recipes, methods and specifications are adhered to, and spot-check the food quality of the assigned venue to ensure that all food outlets & displays are in line with the quality andcleanliness of all Public Health Policies and Viking's STAR Service Standards; undertake recipe reviewson a daily basis, and if additionally requested by the Executive Chef/Outlet Chef, maintain recipe folders(containing all recipes).
• Regularly inspect that the mise-en-place for all areas are prepared 15 minutes prior to service.
• Appoint and enforce specific job responsibilities to all key personnel working under the direction of the CDP Sushi and establish the manner and means to train personnel.