Chef De Partie
- Reference:
- Chef De Partie
- Recruiter:
- CAUX International Group
- Category:
- Galley Jobs
- Salary:
- USD 2000
- Updated:
- October 31, 2014
Main Duties and Responsibilities:
- Directs, supervises and assists in the activities of subordinates engaged in the preparation of the established quality of food for service to passengers and crew in the partie assigned.
- Directly responsible for implementing and executing food handling and cleaning procedures in accordance with USPH standards in the assigned partie.
- Responsible for quality, quantity, attractiveness and correctness of all food items served from the partie as per company's standard recipes.
- Prepare the weekly schedule for the Galley Staff, designating special duties, cleaning duties and time off.
- Is accountable for the achievement of company budgets regarding food cost and inventory levels. Must investigate any discrepancies immediately.
- Ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s regulations.
- Spot checks food requisitions for the different cooking stations and ensures that it has been revised and signed by the Executive Chef.
- Communicates daily with the respective Assistant F&B Managers, and Restaurant Manager, in order to verify passenger’s food acceptance and special requests. Communicates any shortages or last minute changes.
- Set ups and maintains a training program for all galley staff with emphasis in their specific job and United States Public Health rules and regulations.
- Conducts a daily tour of the provision area ensuring that correct storing procedures are met and that there are no signs of spoilage.
- Must have excellent knowledge of USPH rules and regulations.
- Performs any other duties assigned by the Head of Department.
Job Requirements:
- Candidates must be older than 21 years
- Able to speak fluent English
- Minimum 5 years of work experience in 5 star hotels/restaurants
- Diploma or Degree in Hotel Management or Culinary Arts
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