Exevutive Chef:Costa Crociere

Checks food requisitions for the different stations in order to revise and apprive them.Visits daily all food preparation areas and does food tasting in order to ensure quality and standards are up to Company standards .Meets daily with the Sous Chef and the Chef de Partie in order to forecast food acceptance and special requests .Keep in direct communication with the Provision Master/Inventory Officer in order to manage the weekly inventory and manage a list of non moving and fast moving items in order to take necessary measures .Demonstrates new cooking techniques and equipment to the staff in order to train them .Ensures that food preparation is done according to Company recipes and USPH/Internal Health stabdarts.Make sure that personal appearance , uniform and personal hygiene are in accordance with the Company's regulation in order to respect Company rules and standarts .