CHEF DE PARTIE FOR HEBRIDEAN SKY & ISLAND SKY

V.
hips Leisure is looking for Chef de Partie for Hebridean Sky and Island Sky cruise vessels on behalf of Oceanic Leisure.
The MS Hebridean Sky and MS Island Sky are sister vessels.
These 118-passenger, all-suite ships are considered among the finest small cruise vessels in the world, offering unusually spacious accommodation, public areas, and outside decks.
The Chef de Partie is assistant to the Sous Chef, the Chef de Partieus status is that of Rating, the Chef de Partie reports directly to the Sous Chef.
Key Responsibilities Supporting the Sous Chef in the efficient day to day supervision of the galley section, including, but not limited to, monitoring, and training team members, ensuring an efficient and cost-effective food service operation  Identifying development opportunities and supporting, motivating and directing the team Supervision of the following ranks.
2nd Cook, Assistant Cook, Galley Utility  Supporting the Sous Chef in achieving the lowest possible food cost and minimum waste while providing food for guests, officers and crew to a quantity and standard that ensures customer satisfaction across all areas  Maintaining food safety and sanitation standards in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures  Participating in stores loading operations as instructed by the Sous Chef and Hotel Stores Manager  Requisitioning and preparing food products to achieve efficient consumption analysis against the menu cycle and food cost, supervising and training staff where necessary  Checking quantity and quality of goods received into the section and immediately reporting any discrepancies to the Sous Chef  Supervising the correct storage of all meat, poultry, fish, shellfish and ready to eat fruit and vegetable products in accordance with the  acceptable Public Health Sanitation Programs and EU SHIPSAN procedures  Supervising cleaning standards and ensuring schedules for the refrigerators, ambient store cupboards and ice machines are adhered to and logs completed in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures  Adherence to galley schedules in accordance with operational needs and the Maritime Labour Convention Safe handling and preparation of meat, poultry, fish, shellfish and ready to eat fruit and vegetable products to ensure the highest standards of food hygiene, food safety and dish presentation at every stage  Assisting the Sous Chef in meeting the specific dietary needs of guests, officers and crew  Ensuring effective communication and teamwork between the section, galley team and other departments  Reporting section defects in line with company policies and procedures  Supporting the Sous Chef to ensure effective complaint resolution in response to guest complaints  Contributing to the completion of daily, weekly and en d of cruise reports and documentation in accordance with company policy and procedures  Participating in garbage duties to ensure safe disposal and environmental compliance in accordance with company policy and procedures  Contributing to the daily meal count in accordance with company policy and procedures  Other duties and responsibilities as assigned Education/Experience/Qualifications.
Relevant experience in a similar capacity on a luxury cruise vessel.
About Oceanic Leisure Backed by V., Oceanic Leisure specialises in developing bespoke hospitality concepts and delivering tailor-made end-to-end solutions according to client requirements.
u200b Leveraging over 20 years of experience, and far-reaching resources to match, we deploy a flexible approach to all projects by merging service offerings and providing a one-stop turnkey solution.
u200b We have the capacity, agility, and expertise to serve the contemporary, premium, luxury and ultra-luxury cruise markets.
We believe in building strong partnerships with our clients that will enable a transparent operation, from initial concept through to delivery.
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