Chef De PartieAbout the job Chef De PartieChef De PartiePosition Summary:Responsible for a main section of the galley in their assigned outlet and the entire food production ensuring the recipes, plating and service of food are followed.Able to work within any section of the outlet and identify flavour/seasoning balances and correct any discrepancies.Ensures economical food production monitoring costs and minimizing wastage.Carry out training and development of Cooks and Assistant Cooks assigned to their section.Responsible for communicating the status of their section in terms of food production, equipment, maintenance and performance.Responsible for the entire service line in their section during service hours in terms of quality, freshness, and refilling of ingredient items.Ensures proper storage of all food items in their area according to USPH regulations.Prepares daily food requisitions by counterchecking items in the galley stores to avoid overstocking and wastage.Assists in ensuring that any guest requests for special food requests, diets or allergies are delivered such as gluten free products.Reports any machinery/technical faults to Chef De Cuisine.Ensure that they are working to company, HACCP and USPH guideline.Maintains cleanliness and condition of assigned station and service areas.Carries out clear down routines after service and ensures the appearance and condition of all items meet standards.Notifies Chef De Cuisine of any guest complaints raised and seeks to resolve.Be familiar with all cruise services/features and activations to respond to Sailor inquiries accurately.Key requirements:Minimum age for all applicants is 21 years.Must have clear criminal record.Must not be on any chronic medication and have clear medical history.Minimum 2 years experience as Chef De Partie onboard a Cruise ship or 4/5* hotel/resort.Possess advanced knife handling skills.Extensive knowledge of food handling procedures with regard to public health standards.Excellent understanding of food specifications.Knowledge of Vessel Sanitation Program regulations and procedures.Ability to read, interpret and demonstrate the preparation of recipes.Basic knowledge of HACCP rules and regulations.Strong written & verbal skills.
