Chef de Partie

Job description includes section “Duties and requirements for all hotel crew”.

Reporting 

The Chef de Partie reports to the Chef and Sous Chef.

Responsibilities

This position is mainly responsible, as assigned by the Chef or Sous Chef, for all soups, stocks, sauces, topping condiments, meats, fish, etc. needed for daily service to the guests. As well will physically assist, back up and work the line as needed and required during all guests meal services.

Required to be involved with general cleaning of the galley, provision loading, help and support any area of the galley as needed, required and specified by the chef and/or other hotel/galley management.

Practicing and following strict sanitation procedures and requirements, food handling procedures as set by ISPL Vessel Sanitation Program based on USPH/CDC guidelines.

All galley crewmembers are required to be in their assigned positions and productively working at the specific times set by the chef, that are conducive with the galley operation and general meal service.

All galley crewmembers are expected to help and support any other area of the galley operations as required and/or instructed by the chef or other vessel management.

All crewmembers are expected to conduct themselves in a professional productive manner at all times, while working well with all other crewmembers to promote a ‘Team Environment’.

All crewmembers are expected to adhere to the company’s uniform and personal hygiene standards.

Specific duties and requirements include, however are not limited to:

• As assigned by the Chef or Sous Chef, timely planning and preparation of all meats, fish, soups, stocks, sauces, salads, hot and cold hors d’oeuvres, and other condiments toppings, etc., needed for all guests’ services, both buffet in the Day Lounge and menu service in the dining room.
• Proper and timely requisitioning of all products need for daily preparation and duties.
• Follows recipes as required by corporate guide lines.
• Constant monitoring of all products prepared as to help to limit, control and minimize waste.
• Proper utilization and storage of extra left-over meats, fish, vegetables, sauces, soups, etc.
• Responsible for the cleanliness and organization of the food areas, including all small wares and hot equipment.
• Physically working and/or backing up the line during all guests services and required and requested by the chef.
• Supervising and maintaining the sanitation log after each meal period.
• Responsible for maintaining the galley ‘Thermometer Calibration Log’

Job position duties and requirements are not inclusive and may be adjusted and/or added to at any time by the management.

Work Hours

• Duty hours as per contract.

Training:

The following courses and/or certificates are mandatory:

• STCW