CHEF DE PARTIE (SEASON )

We are looking for Chef de Partie to work aboard River Ships Season .
Note.
Our agency also offers job opportunities in hotels, restaurants, resorts in various European countries.
Objective / functional objectives Customer perspective Achieve guest satisfaction and standards in accordance with the specifications of the catalogues of services (CoS) Financial perspective Adhering to the food budget; keeping the F&B- and consumable cost Process perspective Assuring compliance with the processes and quality controls in accordance with the kitchen handbook, to be able to offer consistent quality in his / her department Employee development perspective Our company actively supports talents with potential in the professional career and encourage professional education and development Responsibility Strategy and planning Jointly responsible for.
Establishing standard & quality assurance for the concept of hygiene to comply with the hygiene regulations (HACCP) Providing the best possible running of the operational organization in his / her department (including preparation and serving on the buffet) Implementing the menu cycle and supervising the communicated food budget in his / her area Leadership and coordination Jointly responsible for.
Assuring professional cooperation with all departments on the vessel Coordinating and controlling of the own working schedule Strictly observing and controlling of the predefined working hours Processes and procedures Maintaining personal quality checks in his / her department to ensure the required guest satisfaction Assisting with the delivery of goods, careful and proper handling and storage of all goods Ensuring the careful handling of all equipment (reporting of apparatus and machinery maintenance to avoid unnecessary replacement investments) Ordering of food and consumables in cooperation with the Executive Chef; creating inventories in his / her department Organization and administration Taking part of the pre-opening / closing phase of the vessel Daily preparation of mise en place in his / her assigned working place (post) Keeping the working place clean Communication and representation Jointly responsible for.
Immediate reporting of special incidents to the Executive Chef; depending on importance also to the Hotel Manager and / or Corporate Executive Chef Ensuring conformity of predefined appearance / uniformity requirements and proper body care Control and reporting Ensuring compliance with the active and passive information flows in accordance with the organigram Special tasks Attending all official events on board according to the instructions of the superior Maintaining regularly presence in the restaurant to ensure quality on the buffet and to communicate with guests Participation in the galley meetings; plus daily menu briefing with the galley crew Providing assistance in all areas according to the instructions of the superior Participating in the crew show (if crew show is foreseen) Participation in regularly trainings Assisting with waste disposal and crew mess cleaning according to the instructions of the superior Assisting with luggage handling at check-in and check-out according to the instructions of the superior For more detailed information, we invite you to apply and a member of our team will contact you to arrange an interview.