Chef de Partie

We are looking for Chef de Partie to work onboard River Ships season 2022 (starting approx. May 2022):

DEPARTMENT: GALLEY/ KITCHEN
REPORTS TO: SOUS CHEF/ HEAD CHEF/ CORPORATE HEAD CHEF

1. EXPERIENCE/ SKILLS/ CHARACTER

• Must have good knowledge of international cuisine;
• Must have strong knowledge of the HACCP standards;
• Previous experience of minimum five (3) years in a culinary field required;
• Diploma\Certification in a Culinary discipline is necessary;
• Strong interpersonal and problem-solving abilities;
• Ability to work well under pressure in a fast-paced environment;
• Ability to work cohesively with fellow colleagues as part of a team;
• Ability to focus attention on guest needs, remaining calm and courteous at all times;
• Must have English and/ or German language skills;
• Must be reliable and able to work unsupervised;
• Must be able to work flexible time schedule and to the Company’s standards.

2. DUTIES AND RESPONSIBILITIES

• Be friendly to passengers and crew as well as focused on job tasks;
• Discuss and prepare menus in collaboration with the kitchen colleagues;
• Ensure adequacy of supplies at the cooking stations;
• Prepare ingredients that should be frequently available (vegetables, spices etc.);
• Follow the guidance of the Head Chef and/or Sous Chef and have input in new ways of presentation of dishes;
• Put effort in optimizing the cooking process with attention to cost sufficiency, speed and quality; Enforce strict health and hygiene standards;
• Help to maintain a climate of smooth and friendly cooperation;
• To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues;
• To ensure the consistency in the preparation of all food items for a la carte and\or buffet menus according to Vessel’s cruise recipes and standards;
• To actively share ideas, opinions and suggestions in daily shift briefings;
• To ensure all galley colleagues are aware of standards and expectations;
• To liaise daily with the Demi Chefs de Partie, Sous Chefs and Head Chefs to keep open lines of communication regarding passengers’ feedback;
• To maintain proper rotation of product in all chillers to minimize wastage/spoilage;
• To have full knowledge of all menu items, daily features and promotions;
• To ensure the cleanliness and maintenance of all work areas, utensils, and equipment;
• To follow the Vessel’s kitchen policies, procedures and service standards;
• To follow all safety and sanitation policies when handling food and beverage;
• Perform all duties assigned efficiently, follow the Company’s standards, adhere to procedures of the training manual.

For more detailed information we invite to apply then one member of our team will contact you to schedule a meeting.