Chef De Partie
Assists the Sous Chef in delivering the culinary product according to company recipes, specifications and policies in an assigned section of the galley. To execute production and supervise subordinate crew members in culinary production techniques and product execution.
Executes and supervises culinary production delivery in assigned production area / station according to company supplied recipes and enforces picture presentation as the minimum standard.
Coaches subordinate crew in assigned area of production to ensure correct standard of the product under the direction of the Executive Chef or his representative.
Supervises and controls galley crew and production flow in assigned station during operational activities as directed by the Executive Chef or his representative.
Controls delivery of product in assigned section through tasting and control of mise en place during production as instructed by the Executive Chef or his representative.
Plans the daily production schedule for assigned section as required by the itinerary and various outlets supplied under the direction of the Executive Chef or his representative.
Maintains an understanding of ingredients consumption required for daily production and informs the Executive Chef or his representative.
Contributes to the formulation and implementation of galley improvement strategies.
Participates in daily briefings with galley management to discuss previous day's operational efficiency and production and upcoming events.
Conducts briefings with the galley staff in assigned section at the beginning of each shift.
Monitors compliance with USPHS, product handling, production and storage of items including temperature / blast chiller log recording.
Continually trains subordinate crew in assigned station in the correct production methods, menu and recipe knowledge and delivery of the product.
Coaches subordinates in basic production skills and culinary techniques.
Assists with familiarization and orientation for all new to vessel / first contract galley staff as directed by the Executive Chef or his representative.
Maintains section recipe files in good order and are makes them available for subordinate crew.
Keeps up to date with new trends and production methods and seeks guidance from the Executive Chef or his representative.
Actively controls food consumption through portion and production control and enforcement of company recipes in the assigned galley section.
Controls and drives batch cooking/preparation process.
Raises cost awareness among subordinates of the products and materials utilized on each section.
Carries out production in manner that ensures wastage is eliminated.
Princess Cruises is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, sexual orientation, gender identity, or national origin, disability or protected veteran status.
The recruiter advertising this job can accept applicants only from Western Europe and Central Europe for this position.
Work Experience Requirements
All applicants must have previous experience in working on a Cruise Ship or in a 4/5* Hotel.
Good knowledge of the English language is required.