Chef de Partie
Vessel type: Ocean-going cruise ship
CHEF DE PARTIE
Purpose of Position
To run a main section independently with as little supervision as possible). Must have in-depth knowledge of all sections within the hot and cold kitchen. A CDP must display strong leadership skills and the ability to train and coach subordinates. The CDP position is the link between the Galley Management and all other lower position in a Galley Operation. The position is a very important key role and is fully supported by middle management in all areas.
- Responsible for leading and supporting a multi cultural team of Galley personnel, ensuring the highest level of crew satisfaction and productivity.
- Fully responsible for a main section and its entire food production. Follow set recipes, dish guidelines and maintain economical work practices.
- Must be able to work efficiently in all main sections.
- Must be able to work in and as part of a team, giving support to colleagues whenever needed
- (Regardless at which level).
- Maintain safe work practices in the area of responsibility and comply with USPH
- Follow the “Clean as you go” rule and ensure fluent communication with the Kitchen
- Steward if additional cleaning is required during the food preparation periods.
- The CDP must bring forward any suggestions and ideas for improvement to the galley team as a whole; this includes identifying training needs and operational issues should they arise.
- Ensure economical food production, being food cost conscious and minimize/avoid food wastage.
- Responsible for the development/progress of all staff working in their section.
- Coordinate/supervise all personnel assigned to their section distributing job allocation accordingly.
- Training and development of subordinates at their station.
- Undertake recipe review on a daily basis and/or if additionally requested by the Executive Chef/Outlet Chef and maintain the recipe folders (containing all recipes in immaculate condition) of the section.
- Prepare daily electronic food requisitions by counterchecking merchandise in galley stores to avoid overstocking and wastage of items.
- Must be familiar with working hour’s policies and procedures and control and monitor working hours of all personnel assigned to their section.
- Responsible to fulfill any request within the area of responsibility received from the direct supervisor and/or manager on duty that may arise with short notice due to special functions, itinerary changes and/or other unforeseen changes.
- Responsible for communicating the status of their section in terms of food production, equipment, maintenance, performance of staff or any other topics related to the section to the Immediate Supervisor / Executive Chef.
- Responsible for the quality and presentation of food during preparation and service hours.
- Responsible for the entire service line at his/her section during meal hours in terms of freshness, quality and refilling of food items.
- Preparing food samples whenever the Executive Chef deems necessary (show plates, tasting, recipe Trials etc).
- Ensure proper storage of food items according to USPH regulations in his/her area of responsibility.
- Must ensure that HACCP is applied accordingly.
- Fully responsible for the cleanliness of their work station according to USPH regulation, ensuring “clean as you go” working habits.
- Attend the daily Chef’s Morning Meeting to discuss forecast figures and the day-to-day Operation/activities.
- Countercheck daily deliveries from the Storeroom of its accuracy, report any discrepancies to an immediate supervisor.
- Must be familiar with the galley layout in terms of safety and security, must have a full understanding of ship rules/regulations (SMS) and participate in all required Safety Drills/Training.
- Personality and Appearance: Must have a pleasant and courteous personality. Must be well groomed and presentable.
- Health: Must be physically fit and in good health, without any previous record of any medical problems, drugs and alcoholism. Must be able to lift up to 50 lbs (30 Kilos) on a daily basis and able to work a minimum of eleven hours per day, seven days a week.
- Professional Experience and Education: Standard High School Education. Requires a minimum of eight years in the profession (Quality Hotels or equivalently rated Restaurants). Must have extensive European culinary training and able to be a leader and motivate their team.
- Communication and Language Skills: Must be able to read and speak English clearly in order to interpret and orate documents such as recipes and manuals. Other languages are considered a plus.
- Work Ethic: Must be a serious professional and take pride in their work. Adherence to
- Company Rules and Regulations is a must for success in the job.
Good knowledge of the English language is required.
JOIN OUR FAMILY
As the World’s Leading River Cruise Line® and the #1 Ocean Cruise Line, we are constantly innovating our business and growing our fleet. With more than 64 river ships and 6 ocean vessels cruising across 6 continents, we are the largest, most award-winning company in the industry. There is tremendous opportunity to join our dynamically growing company — whether on board our ships or in our corporate offices.
Viking Cruises was founded in Russia in 1997. The company established headquarters in Los Angeles, California in 2000 and through rapid expansion has enjoyed double-digit growth in recent years. With operational headquarters in Basel, Switzerland, Viking provides travel experiences for guests with an interest in geography, culture and history.
The award-winning Viking Longships offer a variety of stateroom categories and true two-room suites with full-size verandas. Onboard amenities include a restaurant, bar & lounge, library and expansive sun deck. River cruises range from 8 to 23 days, with itineraries featuring Europe’s Rhine, Main, Danube, Seine, Rhône, Douro, Moselle, Elbe, Dordogne, Garonne and Gironde Rivers; Russia’s Volga, Neva and Svir; Ukraine’s Dnieper; Egypt’s Nile; China’s Yangtze; and Southeast Asia’s Mekong.
In 2015, Viking introduced its first ocean ship with the christening of the 930-guest all-veranda Viking Star. One year later, Viking launched its second ocean ship, Viking Sea, which was joined by sister ships Viking Sky and Viking Sun in 2017 and by Viking Orion in 2018. The fleet welcomes Viking Jupiter in 2019. Four more yet-to-be-named ships are scheduled to launch by 2023. Ocean itineraries are designed to maximize the amount of time travelers spend in their destination. These enriching itineraries include base and combination cruises sailing to Scandinavia and Northern Europe, the Mediterranean, the Caribbean, Australia and New Zealand, Asia, Alaska, the Americas, and Africa.