RESPONSIBILITIES

• Supervise, support, and evaluate the performance of all direct reports, along with the Executive Chef.
• Train new crew members and track their progress.
• Ensure adherence to Time and Attendance procedures and familiarize yourself with contracts and work schedules.
• Monitor working hours and provide payroll reports for overtime.
• Communicate daily with the Executive Chef and Provision Master for product availability.
• Manage daily food requisitions for the next day’s preparation to ensure cost efficiency.
• Ensure compliance with the HACCP program and USPH inspections.
• Oversee cost containment through proper use and maintenance of records, reports, supplies, and equipment.

REQUIREMENTS

• 4-5 years of managerial experience in a large hotel or cruise ship, specifically in Pastry Operations.
• Strong verbal and written communication skills in English.
• Culinary School degree is required.
• Strong management skills in a multicultural environment.
• Excellent planning, organizing, staffing, and evaluating skills.
• Strong communication, problem-solving, and decision-making abilities.