Chef de Partie

Ttitle: chef de partie
Rating: crew
Department: galley/ kitchen
Reports to: sous chef/ head chef/ corporate head chef
Subordinates: demi chef de partie/ kitchen porter/ dishwasher
Cabin: shared
Uniform male: black trousers, safety shoes, black socks, black belt
Uniform female: black skirt, safety shoes, natural tights, black belt

EXPERIENCE/ SKILLS/ CHARACTER

• Must have good knowledge of international cuisine;
• Must have strong knowledge of the HACCP standards;
• Previous experience of minimum five (3) years in a culinary field required;
• Diploma\Certification in a Culinary discipline is necessary;
• Strong interpersonal and problem-solving abilities;
• Ability to work well under pressure in a fast-paced environment;
• Ability to work cohesively with fellow colleagues as part of a team;
• Ability to focus attention on guest needs, remaining calm and courteous at all times;
• Must have English and/ or German language skills;
• Must be reliable and able to work unsupervised;
• Must be able to work flexible time schedule and to the Company’s standards.

DUTIES AND RESPONSIBILITIES

• Be friendly to passengers and crew as well as focused on job tasks;
• Discuss and prepare menus in collaboration with the kitchen colleagues;
• Ensure adequacy of supplies at the cooking stations;
• Prepare ingredients that should be frequently available (vegetables, spices etc.);
• Follow the guidance of the Head Chef and/or Sous Chef and have input in new ways of presentation of dishes;
• Put effort in optimizing the cooking process with attention to cost sufficiency, speed and quality;
• Enforce strict health and hygiene standards;
• Help to maintain a climate of smooth and friendly cooperation;
• To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues;
• To ensure the consistency in the preparation of all food items for a la carte and\or buffet menus according to Vessel’s cruise recipes and standards;
• To actively share ideas, opinions and suggestions in daily shift briefings;
• To ensure all galley colleagues are aware of standards and expectations;
• To liaise daily with the Demi Chefs de Partie, Sous Chefs and Head Chefs to keep open lines of communication regarding passengers’ feedback;
• To maintain proper rotation of product in all chillers to minimize wastage/spoilage;
• To have full knowledge of all menu items, daily features and promotions;
• To ensure the cleanliness and maintenance of all work areas, utensils, and equipment;
• To follow the Vessel’s kitchen policies, procedures and service standards;
• To follow all safety and sanitation policies when handling food and beverage;
• Perform all duties assigned efficiently, follow the Company’s standards, adhere to procedures of the training manual.

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