Chef de Partie - Small luxury cruiseship

Job Description:

Performs basic working functions within galleys and presentation/set-up of buffets. Maintains the line’s high culinary standard. Position supervised: Demi Chef de Partie (DCDP) and Commis de Cuisine (Commis).

• Ensure that each DCDP and Commis understands his/her portion of the menu, including the recipes and presentation, which are required.
• Active participation on food preparation and presentation.
• Maintain USPH/UKPH standard, which includes follow up of proper food handling, storage, cleaning and personal hygiene procedures.
• Reports defective galley equipment to ensure that food production and food service is not interrupted.
• Follows proper utilisation procedures of food leftovers and recycles them in the best possible and safest way.
• Maintains timely preparation, final cooking and garnishing of menu items, including buffet preparation.
• Maintains pertinent Environmental Compliance Plan (ECP) and Safety Management System (SMS).
• Knowledge of basic food preparation, presentation and preservation
• Basic knowledge of Public Health and Sanitation regulations and procedures
• Formal degree in food management from a recognised International culinary institution
• Proof of continuing education translated in certificates or letter of participation in specialised courses
• Basic command of English language
• Ability to train and motivate subordinates
• Ability to innovate and foster creativity
• Ability to organise and complete work in accordance to deadlines

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