Marine Chief, Cook

 Key Role Position managing all aspects of F&B operations with complete control and autonomy of over 80 staff. With many skills and requirements for this position below is a summary of the tasks  Full HACCP procedures,  Writing, implementing and educating Food Safety Plan  Auditing and continuous improving all procedures and work flow  Writing and implementing Work Method Statements And Job Hazard Analysis  Maintain high standards of hygiene and cleanliness  Oversee all purchases, costing’s, deliveries. data logging, supply chain operations and quality control  Multi units, high-volume shipboard culinary operation  Accountable for the achievement of company budgetary guidelines regarding food cost and inventory levels  Accountable for the financial performance of the food production areas, including the successful identification of expense reduction through cost control, proper forecasting and best practices maintaining quality and standards  Maintain 100% incident free duration of contract of all staff. Implementing Safety awareness and culture on board and at a workplace at all times  Obtain Food Safety Standards of Australia 100% (USPH)  Pastry chef / Bread making / small or large volume catering of many cuisine types