Demi Chef de Partie

Title: demi chef de partie
Rating: crew
Department: galley/ kitchen
Reports to: chef de partie / sous chef/ head chef/ corporate head chef
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 some knowledge of international cuisine;
• Must have some knowledge of the HACCP standards;
• Previous experience in a culinary field is appreciated;
• 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;
• 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;
• 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 liaise daily with the Chefs de Partie, Sous Chefs and Head Chefs to keep open lines of communication regarding passengers’ feedback;
• To complete daily checks of all mis-en-place to ensure freshness and quality standards;
• To maintain proper rotation of product in all chillers to minimize wastage/spoilage;
• Willing to learn 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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