Chef de Partie (river cruise ship)

Responsibilities

• Preparation and distribution of all daily meals according to food manual (menu cycle)
• Responsible for a section in the galley
• Co-responsible for achieving and maintaining the company standards and budgets in the food department
• Assistance to the Executive Chef in ordering food supplies
• Assistance with the loading of the ship’s supplies
• Co-responsible for proper storing of all food and galley supplies and stock
• Co-responsible for the correct handling of all food stock, products and all equipment in the food department
• Co-responsible for an impeccable cleanness, hygiene and tidiness in the galley area
• Assistance with taking of galley inventory as per company directives
• Participation in the onboard training program
• Various preparatory duties prior to and at the end of the season
• Regular presence in the restaurant at the buffets
• Assistance in other departments if necessary, as per supervisor’s directives

Qualifications

• English spoken
• Completed vocational training or experience as a chef
• 1 year of professional experience as a Junior Chef in a comparable catering outlet

Requirements

• independence
• flexibility
• loyalty
• honesty
• objectivity
• stress resistance
• high sense of cleanness and hygiene