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ѺѤ ͤ ʨǵ ѡҹӤҴ Ш OCEANIA & APOLLO - ⫹û

ٻ //www.oceaniacruises.com


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2. Թ 35
3. դö㹡ѧҧ
4. ջʺóͽ֡ҹ§ҹç ºԡ 6 ͹ - 1

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1. Resume ѧ
2. ػ 2 4
3. ҺѵûЪҪ ¹ҹ ֡ 㺼ҹҹ




سҡ͡Ѥ÷Ѻ //www.tutortooradio.com/cruise.html


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CTI Group Bangkok 2 Ҥ Թ Ţ 76/29 ѧǹ . 10330 (02) 6520205-6
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ASSISTANT Chef De Partie

Purpose
He is responsible for the food preparation and presentation designated by his allocated section. He must be familiar and
knowledgeable in the culinary arts and show motivation and eagerness. He has to have good background and a strong
understanding of the Galley and different positions.
REPORTS TO: CDP AND EXECUTIVE SOUS-CHEF
EXPECTATIONS
To prepare the food items and mise-en-place needed for the task as delegated by his supervisor.
To be able to work in all areas of the galley.
Must have a confirmed culinary background from an international brand hotel.
Must be proficient in effective tasking. Speed is a motivating factor.
Maintains his area of supervision in accordance with USPH cleaning standards.
JOB DESCRIPTION
Undertake recipe review with proper follow up from supervisor.
Preparation of food items as per given recipes and instructions from his supervisor.
Will work with the Assistant Cook in the Main Galley or Specialty Galley and can change from time to
time for training purposes.
Must assist in controlling that the food is stored in the proper place.
Check his line set-ups and assist in preparations of show plates.
Must have the ability to taste and advise his supervisor if there are any discrepancies.
Duties include the cleaning and sanitizing of his working area and working utensils by following the United
States Public Health Rules and Regulations and all times.
Must be familiar with the Ships Rules and Regulations and participate in all required Safety Training
Emergency Life Boat Drills.
ASSUMPTIONS
Personality and Appearance: Must have a pleasant and courteous personality. Must be well groomed,
and presentable.
Age and Health: Minimum age should be twenty-three (23) years old, physically fit and in good health,
without any previous record of any medical problems, drugs and alcoholism. Must be able to lift up to 50
lbs (30 Kilos) on a daily basis and able to work a minimum of ten hours per day, seven days a week.
Professional Experience and Education: Standard High School Education. Requires a minimum of four
years in the profession (Quality Hotels or Restaurants).
Communication and Language Skills: Must be able to read and speak English clearly in order to interpret
documents such as recipes and manuals. Other languages are considered a plus.
Work Ethic: Must be a serious professional and take great pride in his work. Adherence to the Companys
Rules and Regulations is a must for his success on the job.



ASSISTANT COOK

Purpose
The Assistant Cook is responsible for all the basic preparation needed in his allocated area of work. He must be flexible and show
motivation and eagerness. He will be required to know the basic culinary knowledge in order to perform to the company
standards.
REPORTS TO: CDP, EXEC SOUS CHEF
EXPECTATIONS
Perform all his tasks with speed and efficiency, questioning any queries he may have to complete the task.
To be able to complete the culinary tasks given in the time allocated.
To have a positive attitude, strong motivation and dedication to cooking.
To maintain his area of work to USPH cleaning standards.
JOB DESCRIPTION
Preparation of food items such as peeling and cutting vegetables, preparing sauces, soups or salads as per
given recipes and instructions from his supervisor.
Will be assigned a station in the Galley by the Executive Chef that can be changed from time to time for
training purposes.
Must assist with the transportation of food items from the Main Stores to the Galley.
Duties include the cleaning and sanitizing of his working area and working utensils following the United
States Public Health Rules at Regulations and all times.
Must be familiar with the Ships Rules and Regulations and participate in all required Safety Training
Emergency Life Boat Drills.
ASSUMPTIONS
Personality and Appearance: Must have a pleasant and courteous personality. Must be well groomed, and
presentable.
Age and Health: Minimum age should be twenty-one (21) years old. Physically fit and in good health,
without any previous record of any medical problems, drugs and alcoholism. Must be able to lift up to 50
lbs (30 Kilos) on a daily basis and able to work a minimum of ten hours per day, seven days a week.
Professional Experience and Education: Standard High School Education. Requires a minimum of three
years in the profession (Quality Hotels or Restaurants).
Communication and Language Skills: Must be able to read and speak English clearly in order to interpret
documents such as recipes and manuals. Other languages are considered a plus.
Work Ethic: Must be a serious professional and take great pride in his work. Adherence to the Companys
Rules and Regulations is a must for his success on the job.



CHEF DE PARTIE FISH

Purpose
To efficiently run the fish section, comprising of receiving, storing, defrosting (if applicable), preparing and final presentation of
the dish. He is expected to be fully proficient in the confection of all garnishes, sauces and cooking methods. He has to be a
leader and necessitate the culinary knowledge to perform this task to the high standards set by the company.
REPORTS TO: EXEC SOUS CHEF
EXPECTATIONS
Responsible for all fish preparation, production, storing, ordering as indicated in his specific job title, the
menu plan, fish recipes and methods.
He has a thorough knowledge of seafood, fish preparation, sauces and garnishes related to fish section and
is fully responsible for the quality and presentation of food leaving the station.
Be food cost conscious, check wastage ensuring cooking to order and no overproduction.
Coordinate and supervise Assistant Cooks/Cooks according to workload.
Report items that are running out to Executive Chef or Sous Chef.
Make sure all food is stored and all areas are cleaned to USPH standards.
General cleaning in accordance with U.S.P.H. standards.
JOB DESCRIPTION
He is responsible to take care of all requests from direct supervisor pertaining to specific assignments that
may arise with short notice, due to special functions, itinerary or other unforeseen changes
Undertake recipe review with proper follow up from supervisor
He trains Cooks and Assistant Cooks in Culinary Arts whenever time allows.
The service line has to be ready for lunch and dinner at least 10 minutes before opening of dining facilities.
Ensures that all related food service lines are opened and securely closed on time.
Assist in the accounting/ordering of fish freezer with Provision Master
Ensures the mise-en-place and service for all fish, seafood products for all galley sections.
Daily menu briefing with Sous Chef and Executive Chef and informing 2nd Cook and Assistant Cook.
Ensure that cooks report to duty on time.
Check all set-ups and prepare show plates.
Check special orders and special functions and prepare them on time.
Ensures economical food production and minimization of food waste.
Cleaning of all walk-in and under-counter refrigerators.
ASSUMPTIONS
Personality and Appearance: Must have a pleasant and courteous personality. Must be well groomed, and
presentable.
Age and Health: Minimum age should be twenty-four (24) years old. Physically fit and in good health,
without any previous record of any medical problems, drugs and alcoholism. Must be able to lift up to 50
International Cruise Services
Job Descriptions Operations Manual
Section 2.08
Issued on: 02/22/05 Page 2 of 2 Prepared by: E. Barale
Last reviewed on: Approved by: S. Furness
lbs (30 Kilos) on a daily basis and able to work a minimum of ten hours per day, seven days a week.
Professional Experience and Education: Standard High School Education and Standard European
Cooking background. Requires a minimum of eight years in the profession (Quality Hotels or Restaurants).
Must be familiar with all the sections in the galley, possess leadership and motivational skills.
Communication and Language Skills: Must be able to read and speak English clearly in order to interpret
and orate documents such as recipes and manuals. Other languages are considered a plus.
Work Ethic: Must be a serious professional and take great pride in his work. Adherence to the Companys
Rules and Regulations is a must for his success on the job.


CHEF DE PARTIE POLO

Purpose
The Chef de Partie Polo is responsible for the production, preparation and delivery of the food product to the high standards set
by the company. He is required to organize the section and motivate his team to produce the best possible product. He must
possess excellent grilling technique in order to provide the American Flavor.
REPORTS TO: CHEF DE CUISINE
EXPECTATIONS
The CDP Polo Grill Restaurant is able to work the stations of Entremetier, Rotisseur, Poissionier and
Saucier. He ensures that production in Polo Grill Restaurant is adequate and to comply with standards.
He supervises and monitors all personnel at his station.
He is responsible to take care of all requests from the direct supervisor on duty pertaining to specific
assignments that may arise with short notice, due to special functions, itinerary or other unforeseen
changes.
JOB DESCRIPTION
He has a thorough knowledge in American culinary arts, sauce preparations, meats preparation, grilling
techniques and is fully responsible for the quality and presentation of food leaving the galley.
Undertake recipe review with proper follow up from supervisor
Ensures the mise-en-place and service for all menu items pertaining to Polo Grill.
The service line and mise-en-place has to be ready for dinner at least 10 minutes before opening of dining
facilities.
He trains Cooks and Assistant Cooks in American Culinary Arts pertaining to production whenever time
allows.
He is responsible to frequently communicating the status of all food production to the Chef de Cuisine.
Be food cost conscious, check wastage.
Daily menu briefing with Chef de Cuisine and informing 2nd Cook and Assistant Cook.
Coordinate and supervise Assistant Cooks/Cooks.
Report items that are running out to Chef de Cuisine.
Ensure that all cooks report to duty on time.
Check all set-ups and prepare show plates when needed.
Check special orders and special functions and prepare them on time.
Ensures economical food production and minimization of food waste.
Make sure all food is stored and all areas are cleaned to USPH standards.
Cleaning of all walk-in and under-counter refrigerators.
General cleaning in accordance with U.S.P.H. standards.
ASSUMPTIONS
Personality and Appearance: Must have a pleasant and courteous personality. Must be well groomed, and
presentable.
International Cruise Services
Job Descriptions Operations Manual
Section 2.09
Issued on: 02/22/05 Page 2 of 2 Prepared by: E. Barale
Last reviewed on: Approved by: S. Furness
Age and Health: Minimum age should be twenty-four (24) years old. Physically fit and in good health,
without any previous record of any medical problems, drugs and alcoholism. Must be able to lift up to 50
lbs (30 Kilos) on a daily basis and able to work a minimum of ten hours per day, seven days a week.
Professional Experience and Education: Standard High School Education. Requires a minimum of eight
years in the profession (Quality Hotels or Restaurants). Must be familiar with all the sections and especially
the US food trends.
Communication and Language Skills: Must be able to read and speak English clearly in order to interpret
documents such as recipes and manuals. Other languages are considered a plus.
Work Ethic: Must be a serious professional and take great pride in his work. Adherence to the Companys
Rules and Regulations is a must for his success on the job.




CDP SAUCIER

Purpose
The Chef de Partie Saucier is responsible for the production of all the sauces in most food venues. He also makes all the stocks
and has to be able to supervise the roast section.
REPORTS TO: EXEC SOUS CHEF
EXPECTATIONS
Responsible for the confections of all sauces, Beurre blanc, béarnaise, hollandaise and stocks. He must
have a very strong palate in order to distinguish the different flavors, seasonings and savors needed for this
task.
He is expected to be able to run any other section in the hot galley.
He has a thorough knowledge of the roast, sauce, fundamentals of culinary arts and is fully responsible for
the quality and presentation of food leaving the station.
Able to train subordinates in all USPH matters and quality food production in all hot stations in the galley
JOB DESCRIPTION
Responsible for all stock, sauces, roast related to sauce section as indicated in his specific job title, the
menu plan, saucier recipes and methods.
Undertake recipe review with proper follow up from supervisor
He is responsible for taking care of all requests from direct supervisor pertaining to specific assignments
that may arise with short notice, due to special functions, itinerary or other unforeseen changes.
He trains Cooks and Assistant Cooks in the required discipline whenever time allows.
The service line has to be ready for lunch and dinner at least 10 minutes before opening of dining facilities.
Ensures that all related food service lines are opened and securely closed on time.
Be food cost conscious, check wastage, anticipate cooking times, production and cooking to order.
Ensures the mise-en-place and service for roast, stews and sauces.
Daily menu briefing with Exec Sous Chef and Executive Chef and informing his team.
Coordinate and supervise Assistant Cook
Report items that are running out to Executive Chef or Exec Sous Chef.
Ensure his team report to duty on time.
Check all set-ups and prepare show plates.
Check special orders and special functions and prepare them on time.
Ensures economical food production and minimization of food waste.
Cleaning of all walk-in and under-counter refrigerators.
General cleaning in accordance with U.S.P.H. standards.
Make sure all food is stored and all areas are cleaned to USPH standards.
ASSUMPTIONS
Personality and Appearance: Must have a pleasant and courteous personality. Must be well groomed, and
presentable.
Age and Health: Minimum age should be twenty-four (24) years old. Physically fit and in good health,
International Cruise Services
Job Descriptions Operations Manual
Section 2.10
Issued on: 02/22/05 Page 2 of 2 Prepared by: E. Barale
Last reviewed on: Approved by: S. Furness
without any previous record of any medical problems, drugs and alcoholism. Must be able to lift up to 50
lbs (30 Kilos) on a daily basis and able to work a minimum of ten hours per day, seven days a week.
Professional Experience and Education: Standard High School Education, Standard European Cooking
Background. Requires a minimum of eight years in the profession (Quality Hotels or Restaurants).
Communication and Language Skills: Must be able to read and speak English clearly in order to interpret
documents such as recipes and manuals. Other languages are considered a plus.
Work Ethic: Must be a serious professional and take great pride in his work. Adherence to the Companys
Rules and Regulations is a must for his success on the job.



CHEF DE PARTIE TOSCANA

Purpose
Responsible for all Italian menu items & preparation and production with his Assistant. CDP Toscana must have a very thorough
knowledge of fine Italian cuisine with the accompanying final touches to assure the Italian flair needed.
REPORTS TO: CHEF DE CUISINE
EXPECTATIONS
The CDP Italian Restaurant is able to work the stations of Entremetier, Rotisseur, Poissionier and Saucier, as well as
the soup station, if required. He ensures that production in Italian Restaurant is adequate and to comply with standards.
He is responsible to frequently communicate the status of all food production to the CHEF DE CUISINE.
He has a thorough knowledge in Italian culinary arts, pasta preparation, risotto and other ethnic Italian dishes
Fully responsible for the quality and presentation of food leaving the station.
He trains Cooks and Assistant Cooks in Italian Culinary Arts.
Will be required to make fresh pasta, gnocchi, ravioli, amongst other Italian specialties.
JOB DESCRIPTION
He supervises and monitors all personnel at his station.
Undertake recipe review with proper follow up from supervisor
He is responsible for taking care of all requests from the direct supervisor on duty pertaining to specific assignments
that may arise with short notice, due to special functions, itinerary or other unforeseen changes.
Make sure all food is stored and all areas are cleaned to USPH standards.
The service line and Mise-en-place has to be ready for dinner at least 10 minutes before opening of dining facilities.
Be food cost conscious, check wastage.
Ensures the mise-en-place and service for all Italian menu items pertaining to Toscana.
Daily menu briefing with Sous Chef and Executive Chef and informing 2nd Cook and Assistant Cook.
Coordinate and supervise Assistant Cooks/Cooks.
Report items that are running out to Executive Chef or Sous Chef.
Ensure that cooks report to duty on time.
Check all set-ups and prepare show plates when needed.
Check special orders and special functions and prepare them on time.
Ensures economical food production and minimization of food waste.
Cleaning of all walk-in and under-counter refrigerators.
General cleaning in accordance with U.S.P.H. standards.
ASSUMPTIONS
Personality and Appearance: Must have a pleasant and courteous personality. Must be well groomed, and
presentable.
Age and Health: Minimum age should be twenty-three (23) years old. Physically fit and in good health, without any
previous record of any medical problems, drugs and alcoholism. Must be able to lift up to 50 lbs (30 Kilos) on a daily
basis and able to work a minimum of ten hours per day, seven days a week.
International Cruise Services
Job Descriptions Operations Manual
Section 2.13
Issued on: 02/22/05 Page 2 of 2 Prepared by: E. Barale
Last reviewed on: Approved by: S. Furness
Professional Experience and Education: Standard High School Education. Requires a minimum of three years in the
profession with Italian culinary skills a must.(Quality Hotels or Restaurants).
Communication and Language Skills: Must be able to read and speak English clearly in order to interpret documents
such as recipes and manuals. Other languages are considered a plus.
Work Ethic: Must be a serious professional and take great pride in his work. Adherence to the Companys Rules and
Regulations is a must for his success on the job.


CDP TOURNANT

Purpose
The Chef de Partie Tournant is responsible for the preparation of all Hot Appetizers for lunch and dinner, and other preparations
that do not fall within the brigade schematics. He has to have a strong understanding of the galley and the different sections. He
should have a strong culinary background.
REPORTS TO: EXEC SOUS CHEF
EXPECTATIONS
Responsible for all hot food production as indicated in his specific job title, the menu plan, recipes and
methods.
The CDP Tournant is able to work the stations of Entremetier, Rotisseur, Poissonier and Saucier, as well as
the soup station, if required. He ensures that production in all stations is efficient and no waste occurs.
Ensure his team report for duty on time.
Maintains his area of supervision in accordance with U.S.P.H. cleaning standards.
JOB DESCRIPTION
He supervises and monitors all personnel at his station.
Undertake recipe review with proper follow up from supervisor
He is responsible to take care of all requests from the direct supervisor on duty pertaining to specific
assignments that may arise with short notice, due to special functions, itinerary or other unforeseen
changes.
He is responsible to frequently communicate the status of all food production to the Executive
Chef/Executive Sous Chef.
He has a thorough knowledge of the culinary arts and is fully responsible for the quality and presentation of
food leaving the station.
He trains Cooks and Assistant Cooks in Culinary Arts whenever time allows.
Check his line set-ups and prepare show plates.
Ensures economical food production and minimization of food waste.
Make sure all food is stored and all areas are cleaned to USPH standards.
The service line has to be ready for lunch and dinner at least 10 minutes before opening of dining facilities.
Ensures that all food service lines are opened and securely closed on time.
Be food cost conscious, check wastage.
Ensures the mise-en-place and service for all appetizers.
Daily menu briefing with Sous Chef and Executive Chef and informing 2nd Cook and Assistant Cook.
Coordinate and supervise Assistant Cooks/Cooks.
Report items that are running out to Executive Chef or Sous Chef.
International Cruise Services
Job Descriptions Operations Manual
Section 2.11
Issued on: 02/22/05 Page 2 of 2 Prepared by: E. Barale
Last reviewed on: Approved by: S. Furness
ASSUMPTIONS
Personality and Appearance: Must have a pleasant and courteous personality. Must be well groomed, and
presentable.
Age and Health: Minimum age should be twenty-four (24) years old. Physically fit and in good health,
without any previous record of any medical problems, drugs and alcoholism. Must be able to lift up to 50
lbs (30 Kilos) on a daily basis and able to work a minimum of ten hours per day, seven days a week.
Professional Experience and Education: Standard High School Education. Requires a minimum of eight
years in the profession (Quality Hotels or Restaurants). Must have extensive European culinary training,
able to be a leader and motivate his team.
Communication and Language Skills: Must be able to read and speak English clearly in order to interpret
and orate documents such as recipes and manuals. Other languages are considered a plus.
Work Ethic: Must be a serious professional and take great pride in his work. Adherence to the Companys
Rules and Regulations is a must for his success on the job.



CDP VEGETABLE / ENTREMETIER

Purpose
The CDP Vegetable is responsible for all soups, farinaceous, vegetables and special vegetarian dishes needed for the menu in all
venues. He will necessitate thorough knowledge in all sections of the galley and especially in the culinary preparations of his
area.
REPORTS TO: EXEC SOUS CHEF
EXPECTATIONS
Responsible for all soups, farinaceous, pastas, vegetable and vegetarian dishes related to vegetable section as indicated
in his specific job title, the menu plan, recipes and methods.
The CDP Entremetier is able to work the stations of vegetable, soup, pasta & vegetarian dishes. He ensures that
production in all stations is efficient and no waste occurs.
Be food cost conscious, check wastage, overproduction and cooking to order.
Make sure all food is stored and all areas are cleaned to USPH standards.
General cleaning in accordance with U.S.P.H. standards.
JOB DESCRIPTION
He supervises and monitors all personnel at his station.
Undertake recipe review with proper follow up from supervisor
He is responsible to take care of all requests from direct supervisor pertaining to specific assignments that may arise
with short notice, due to special functions, itinerary or other unforeseen changes.
He has a thorough knowledge of the vegetable, preparation, production, soups & pasta and is fully responsible for the
quality and presentation of food leaving the station.
He trains Cooks and Assistant Cooks in related discipline whenever time allows.
Make sure all food is stored and all areas are cleaned to USPH standards.
The service line has to be ready for lunch and dinner at least 10 minutes before opening of dining facilities.
Ensures that related food service lines are opened and securely closed on time.
Ensures the mise-en-place and service for all vegetables, soups & pasta.
Daily menu briefing with Sous Chef and Executive Chef and informing Cooks and Assistant Cooks.
Coordinate and supervise Assistant Cooks/Cooks.
Report items that are running out to Executive Chef or Sous Chef.
Ensure that all cooks report to duty on time.
Check all set-ups and prepare show plates.
Check special orders and special functions and prepare them on time.
Ensures economical food production and minimization of food waste.
Cleaning of all walk-in and under-counter refrigerators.
ASSUMPTIONS
Personality and Appearance: Must have a pleasant and courteous personality. Must be well groomed, and
presentable.
Age and Health: Minimum age should be twenty-four (24) years old. Physically fit and in good health,
International Cruise Services
Job Descriptions Operations Manual
Section 2.12
Issued on: 02/22/05 Page 2 of 2 Prepared by: E. Barale
Last reviewed on: Approved by: S. Furness
without any previous record of any medical problems, drugs and alcoholism. Must be able to lift up to 50
lbs (30 Kilos) on a daily basis and able to work a minimum of ten hours per day, seven days a week.
Professional Experience and Education: Standard High School Education, Standard European Cooking
background. Requires a minimum of eight years in the profession (Quality Hotels or Restaurants). Must
have the ability to work on all stations, possess the necessary knowledge to perform to the companys high
standards and has strong leadership skills.
Communication and Language Skills: Must be able to read and speak English clearly in order to interpret
and orate documents such as recipes and manuals to his team. Other languages are considered a plus.
Work Ethic: Must be a serious professional and take great pride in his work. Adherence to the Companys
Rules and Regulations is a must for his success on the job.



JUNIOR SOUS CHEF

Purpose
The Junior Sous Chef is responsible for covering the areas that are frequented most. He must be able to work any station at any
given time, possess the leadership skills to motivate the team and the culinary knowledge to perform to the high company
standards. He will be expected to multitask in all locations.
REPORTS TO: EXEC CHEF, CHEF DE CUISINE, EXEC SOUS CHEF
EXPECTATIONS
Junior Sous Chef ensures the efficient operation of his allocated production areas. He constantly analyzes quality of
food production and in accordance with recipes set.
Produces and maintains the highest food quality and control for all food products served in all areas.
Will assist the Exec Sous Chef during the breakfast and lunch; and assist the Chef de Cuisine on deck 10 polo during
the evening service.
He checks allocated food outlets, buffets, action stations, and food displays for creativity, quality, cleanliness and food
safety, assuring timely set up. If applicable.
He assures on-going training and that the high standards set by the Executive Chef are followed.
Will work closely with the Exec Sous Chef and Chef de Cuisine in order to accomplish tasks related to Inventory,
Equipment control and maintenance, as well as USPH Rules and regulations training and re-enforcement
JOB DESCRIPTION
Assist the Executive Sous Chef in the supervision of the Galley operations to be in line with the Companys Standards.
Responsible for maintaining the quality and consistency in taste according with recipes and photos provided by the
Main Office.
Ensure the Recipe review program is followed through by the CDPs and head of sections.
Daily application of the Culinary Check List to monitor production and correct preparation
Both the Culinary check list and recipe review must be attached to the culinary package for office review
Ensure that the Cooks from the storeroom to the Galleys observe the Companys Rules and Regulations for
transporting all provisions properly.
Oversee the preparation and presentation of breakfast, lunch and dinner deck 10 polo and is physically present during
service. Duties may include the supervision of the afternoon teatime.
Responsible for the set up of the Food Line for the Restaurant Personnel, ensuring that there is enough variety and
quantity.
Must be familiar with the Ships Rules and Regulations and participate in all required Safety Training Emergency Life
Boat Drills.
Must ensure the HACCP program is carried out correctly.
Must be knowledgeable with the established quality standards and Company Policies in order to supervise his or her
subordinates.
Must have a complete knowledge of the United States Public Health Rules and Regulations and ensure that they are
followed throughout the entire operation on a daily basis.
Ensure that the Galley cleaning schedule set up by the Executive Chef is followed by everyone after each service and
exercising proper methods to minimize equipment damages.
Ensures that all Cooks are in proper, well-maintained uniforms, with special attention to those working in public areas.
Personal appearance and hygiene must be according to Company policy.
Ensure that the Galley is ready for any announced or unannounced USPH inspections, done either by the Ships
Management or USPH inspectors.
International Cruise Services
Job Descriptions Operations Manual
Section 2.05
Issued on: 02/22/05 Page 2 of 2 Prepared by: E. Barale
Last reviewed on: Approved by: S. Furness
Must be present in an early standby each time the ship is subject to have a USPH inspection.
Must have a thorough understanding of how Time and Attendance operates, be familiar with the contracts and work
schedule hours/week and supporting documentation (Section 8.8 Human Resources Manual).
POSITION RESPONSIBILITIES
Enforces the established working schedule for the galley team, based on 10 hours a day and 7 days a week.
Assure complete managerial coverage during breaks or meetings.
Work as a team member. Does not make any changes without the approval or knowledge of the Executive Chef
Enforce Clean as you go work habits.
Be instrumental in organizing an efficient flow of production. Check all daily events, delegate and follow up.
Maintain menus and food quality up to company standards.
Constantly thrive to upgrade the food quality and presentation and establish the necessary controls that would assure a
high level of quality and consistency.
Check the portion control and sizing of the fish and meat to maintain standards.
Check food handling and storage procedures wherever food is handled.
Check coolers and walk in fridges daily. Assure that food is well rotated and first in is first out.
Check cleanliness and proper storage of food and equipment in all areas of food production.
Hold daily, early morning meetings with the Ex Sous Chef, CDPs, Outlet Chefs and Pastry Chef. Make sure the Chief
Baker is informed of any changes.
All food has to be tasted on a daily basis pertaining to your field of responsibility. Food needs to be ready for service
15 minutes before opening time.
Check constantly that all prepared food is handled with plastic gloves only.
All scheduled meetings have to be attended on time.
ASSUMPTIONS
Personality and Appearance: Must have a pleasant and courteous personality. Must be well groomed, and
presentable.
Age and Health: Minimum age should be twenty-eight (28) years old. Physically fit and in good health, without any
previous record of any medical problems, drugs and alcoholism. Must be able to lift up to 50 lbs (30 Kilos) on a daily
basis and able to work a minimum of ten hours per day, seven days a week.
Professional Experience and Education: Standard High School Education. Requires a minimum of ten years in the
profession (Quality Hotels or Restaurants). Very strong culinary knowledge although his managerial skills will need to
be improved. He must be a hands on middle manager able to jump in on any section and run it should the need arise.
Communication and Language Skills: Must be able to read and speak English clearly in order to interpret and orate
documents such as recipes and manuals. Other languages are considered a plus.
Work Ethic: Must be a serious professional and take great pride in his/her work. Adherence to the Companys Rules
and Regulations is a must for his/her success on the job

CTI Group Bangkok 2 Ҥ Թ Ţ 76/29 ѧǹ . 10330 (02) 6520205-6






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