Chef de Partie - Luxury Cruiseline

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