SBN - Kitchen Asst - CSSI

• A formal culinary education of at least two years is a minimum requirement for this position. In addition, a minimum of one year of relevant work experience is preferred. Candidates must be capable of communicating fluently with guests in a polished and sophisticated manner.
• Ability to effectively read, write, and speak English.

Experience:

• 1+ years of experience in a 5-star hotel, cruise ship, or high-profile restaurant performing similar functions.
• Extensive knowledge in Vessel Sanitation Program (VSP) preferred.

Knowledge, Skills & Abilities:

• Ability to deliver 5-star culinary products.
• Experience in high-volume operations, serving at least 500 meals per service.
• Extensive knowledge of kitchen machinery and knife safety.
• Experience working in a galley/kitchen.
• Working knowledge of galley cleaning.

Key Competencies:

• Good Listening Skills: Able to follow instructions accurately.

• Initiative: Shows initiative in performing culinary tasks.

• Clarification: Asks questions if tasks are unclear.

• Team Player: Works well with others to achieve common goals.

• Food Preparation and Service: Prepare and serve food at your assigned station, adhering to company standards, menus, and recipes.

• Quality Assurance: Ensure the quality, quantity, presentation, and accuracy of food, with a particular focus on buffet stations.

• Supply Management: Check and store supplies correctly using the "First In, First Out" method.

• Daily Mise en Place: Prepare daily mise en place according to planned menus.

• Team Collaboration: Work collaboratively with team members to achieve high guest satisfaction.

• Loading Operations: Support loading operations and contribute to a positive team environment.

• Environmental Compliance: Follow waste separation and environmental compliance policies.

• Waste Minimization: Minimize food waste during preparation.

• Cleanliness and Hygiene: Maintain cleanliness, hygiene, and equipment care in your work station.

• Equipment Reporting: Report any faulty equipment or needed repairs to supervisors.

• Food Safety: Ensure food safety and proper cleaning methods are followed.

• Proper