Chef de Partie - Asian Cuisine

The Chef de Partie - Asian Cuisine supervises and coordinates the food production of his/her assigned workstation, focusing primarily on (but not limited to) Chinese, Japanese, Korean, Thai, Vietnamese,and other types of Asian dishes. He/she also prepares dishes under the direction of his/her immediate supervisor in various shipboard venues. The Chef de Partie - Asian Cuisine meets with the Sous Chef Asia on a daily basis to discuss the meal and time requirements for the day’s service.He/she trains and monitors entry-level cooks and chefs to ensure proper culinary delivery, and prepare them for possible advancement to promotional positions. Proof of cook apprenticeship completion or equivalent training, and a minimum of between four to six years of cooking and food preparation experience in a four- or five-star hotel, restaurant, or high-volume food service facility in China or in a venue focusing on Chinese/Asian cuisine are required for this position.