Chef de Partie

Primary Objective of the Position

To ensure guests satisfaction by preparing food items in designated station providing guests with the highest quality of food product that consistently and effectively reflects the luxurious nature of Regent Seven Seas Cruises.

Key Performance Indicators

• Guest satisfaction measured by Guests comment cards in regards to all aspects of Food preparation in designated station,
• Full compliance with USPH regulations,
• Achieving pre determined food cost,
• Proven leadership and communication skills,
• True ambassador of Regent Seven Seas Cruises and Service Anchors.

Areas of Accountability

To provide the guests with the highest quality of food product by:

• Ensuring that the designated station is properly staffed, set up and operating as schedule, and stocked up with supplies for the next day’s menu in accordance with anticipated meal counts,
• Preparing and supervising the preparation of all food items in designated station, ensuring the right quantity and full adherence to Regent Seven Seas Cruises standards in food quality,
• Effectively dealing with any operational issues that may arise ensuring standards are not affected,
• Ensuring that the Station team is well trained on the job and in company procedures to ensure impeccable consistent product,
• Communicating the recipes, menus, portions, and presentation of each item to his/her team, ensuring the preparation of all menu items as per recipes provided by Regent Seven Seas Cruises,
• Ensuring the highest standards of production by carrying out “spot checks” of portions and presentation of all food items, taking corrective action when needed,
• Assisting in other stations, sections or outlets if requested by supervisor,

To ensure full compliance with USPH regulations by:

• Training, supervising and applying corrective actions in regards to Public Health programs within the station,
• Guaranteeing safety, hygiene and sanitation practices are present through inspecting designated station on a regular basis, safe storing of raw materials, maintaining cleanliness of the all areas, etc,
•  Receives items and ensures proper storage until needed,
• Assuring the adherence to USPH guidelines in terms of food quality, preparation recipes, presentation at all times,
• Maintains all station’s equipment: in safe working condition;
  • Ensures that a daily log is maintained of refrigerator temperatures. Reports discrepancies to appropriate persons,
  • Ensures that the ice machines are sanitized and logged weekly
  • Ensures Equipment is in good order reporting to the Engine
  • Department any repairs required,
  • Supervises proper cleaning of Galley and Pantries,
• Guaranteeing the safety of all crewmembers by providing:
  • tools and utensils in working conditions,
  • protective clothing and equipment when necessary,
  • training and guidance on how to use and keep them; to effectively perform their jobs.

To maximize departmental resources and achieve the predetermined food cost by:

• Maximizing food quality and minimizing food waste by ensuring that unused foods are properly stored,
• Liaising with the Executive Chef and the rest of the department in establishing and achieving predetermined food cost without jeopardizing standards of quality of food, service, cleanliness, etc.,Keeping self and team aware of costs and monitoring procedures,
• Ensuring that designated station holds adequate stocks to ensure smooth service. This includes both portion control as well as storing for preparation and service requirements,
• Mentoring Cooks, utilizing effective delegation and preparing him – her for taking over the CDP’s responsibilities if necessary,
• Maximizing staff productivity through inspirational leadership, creating a positive and open and atmosphere in the department that will impact on individual and departmental performance,
• Providing training and guidance for the staff and conducting employee meetings to maximize communication,
  Communicating effectively to ensure that the team reflects Regent Seven Seas Cruises values – Service Anchors at all times.

General Accountabilities

• To keep supervisor promptly and fully informed of all relevant matters,
• To ensure confidentiality when handling sensitive information,
• To achieve the primary objectives of the position and comply with the above mentioned accountabilities in a timely and efficient manner in accordance with Regent Seven Seas Cruises policies,
• To project a favorable image of Regent Seven Seas Cruises, to promote its aims and objectives and foster and enhance public recognition and acceptance of all its areas and endeavor,
• To act and promote Regent Seven Seas Cruises values – Service Anchors:

O wnership takes full responsibility for the quality of his – her work
P ersonalized Service makes every crew and guest interaction unique and memorable, exceeding expectations
E xpertise exhibits knowledge and expertise
N atural Approach effortlessly provides attentive, sincere and caring service for crew and guests in a comfortable atmosphere.

• To comply with the safety and pollution prevention regulations and operating procedures at all times, participating in all relevant meetings and training sessions,
• To participate in all mandatory training without excuse,
• To observe and enforce uniform standards according to Regent Seven Seas Cruises policies and procedures,
• To efficiently perform all other duties as requested by shipboard management or shoreside.