CHEF DE PARTIE

Department.
Galley Employment Type.
Fixed Term Contract Reporting To.
Executive Sous Chef Description Directs, supervises and assists in the activities of the Demi Chef de Partie engaged in the preparation of the established quality of food for service to guests and crew in the station assigned.
The Chef de Partie is required to adopt a pro-active approach in solving challenges that may arise in their station.
Guest satisfaction is the ultimate goal and the Chef de Partie should ensure that all decisions made have the guest in mind.
Assisting hi teammates plays an integral role in this position and they should therefor encourage and coach those that work with him.
Reporting Relationships.
The Chef de Partie reports directly to the Executive Sous Chef supported by the Chef de Cuisine Main Galley.
Position has 2 direct professional level reports.
Demi Chef de Parties 2.
00a0 Key Responsibilities Responsible for directing, supervising and assisting in the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.
00a0 Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes and follow up with FIFO.
00a0 Directs, supervises, assists and coaches all employees assigned to the station.
00a0 Responsible for the performance, appearance, dress and personal conduct of all employees assigned to his station.
Reports on these subjects objectively and timely to his Executive Sous Chef.
00a0 Controls actual hours worked of the employees assigned to the station and report any discrepancies between these and the published work schedules to Executive Sous Chef supervising his station.
00a0 Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way.
FIFO.
00a0 Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.
00a0 Works closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served.
00a0 Prepares a daily requisition for Executive Chef for all items ordered from stores for use in his station.
00a0 Execute all special orders and dietary requirements.
00a0 Responsible for helping to maintain a team atmosphere in the department.
00a0 Public Health.
Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.
00a0 Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef supervising his station.
00a0 Maintains a high level of productivity, cleanliness and sanitation throughout the entire station.
00a0 Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for guests and crew.
00a0 Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements.
Report to have replaced.
00a0 Assigns all cleaning responsibilities within his station according to the cleaning schedule and report to the Executive Sous Chef regarding any problems, which have occurred.
If station has GPA personnel assigned, he is responsible for his performance.
00a0 To be familiar with and execute the Seabourn HESS-MS appropriate to their position.
00a0 Qualifications Education.
00a0 Degree/Diploma from accredited culinary college or university.
Ability to effectively read, write and speak Englishu00a0 Experience.
00a0 3+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
Certification from accredited advanced food safety program.
Extensive knowledge in VSP preferred.
00a0 Knowledge, Skills & Abilities.
00a0 Ability to deliver 5 star culinary products.
Experience in high volume operation of at least 500 meals per service.
Extensive kitchen machinery and knife safety knowledge.
Experience working in all major culinary brigade stations with extensive knowledge in designated station.
Physical Demands & Travel Physical Demands.
00a0 For the safety of yourself and others on board certain physical abilities shall be maintained.
Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.
00a0 Must maintain physical fitness to perform tasks associated with job.
00a0 Travel Requirements.
Passport u valid for a minimum of 6 month Flag state issued seaman book General flag state or flag state approved marine fitness medical United States C1/D visa English Marlin test at minimal score of 80%u00a0 Pre-employment medical examinationu00a0 Working Conditions.
Working on a cruise ship is very different from any land-based occupation.
Working hours are longer and work is more intense due to the constant demand of the guests.
You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances.
The Maritime Labour Convention of however strictly regulates these.
Apart from the working hours there are strict rules which all members of the shipus company need to adhere to as stipulated by the Masterus standing orders.
You work in close proximity with your fellow crewmembers and therefore respect among all is essential.
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