Disney Cruise Line vacancy - Assistant Chef de Cuisine

Job Description	Assistant Chef de Cuisine
Areas of responsibility	Ensure proper production of all menu items Partner with Assistant Chef de Cuisine and CDC; establish food quality standards during storage, production and service Monitor and ensure opening and closing procedures for all kitchens and production areas; ensure follow through with Cooks & Stewards
Profile	Second interview by Hotel Operations and Culinary Recruiter required Minimum two-three years formal culinary training Minimum three-five years (including apprenticeship) experience in kitchen environment Demonstrated leadership ability Ship experience preferred Must be proficient in all stations in the kitchen Must be proficient in safe food handling, HACCP / USPH Knowledge and proficiency in following and converting recipes Demonstrates a commitment to culinary career with a desire to growwithin the F&B industry; demonstrates a passion for food Must have understanding of food cost and the impact of spoilage Must be able to work with a multi-cultural team in a confined environment

Job Description

Assistant Chef de Cuisine

Areas of responsibility

Ensure proper production of all menu items
Partner with Assistant Chef de Cuisine and CDC; establish food quality standards during storage, production and service
Monitor and ensure opening and closing procedures for all kitchens and production areas; ensure follow through with Cooks & Stewards

Profile

Second interview by Hotel Operations and Culinary Recruiter required
Minimum two-three years formal culinary training
Minimum three-five years (including apprenticeship) experience in kitchen environment
Demonstrated leadership ability
Ship experience preferred
Must be proficient in all stations in the kitchen
Must be proficient in safe food handling, HACCP / USPH
Knowledge and proficiency in following and converting recipes
Demonstrates a commitment to culinary career with a desire to growwithin the F&B industry; demonstrates a passion for food
Must have understanding of food cost and the impact of spoilage
Must be able to work with a multi-cultural team in a confined environment

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