Chef de Partie Winter Season & Season 2023

We are looking for Chefd de Partie to work onboard River Ships during winter season (starting approx. December 2022) and Season 2023:

Job title
Chef de partie

Objective / functional objectives
Customer perspective

Achieve guest satisfaction and standards in accordance with the specifications of the catalogues of services (CoS)
Financial perspective
Adhering to the food budget; keeping the F&B- and consumable cost
Process perspective
Assuring compliance with the processes and quality controls in accordance with the kitchen handbook, to be able to offer consistent quality in his / her department
Employee development perspective
Our company actively supports talents with potential in the professional career and encourage professional education and development
Responsibility
Strategy and planning
Jointly responsible for:
1. Establishing standard & quality assurance for the concept of hygiene to comply with the hygiene regulations (HACCP)
2. Providing the best possible running of the operational organization in his / her department (including preparation and serving on the buffet)
3. Implementing the menu cycle and supervising the communicated food budget in his / her area
Leadership and coordination
Jointly responsible for:
4. Assuring professional cooperation with all departments on the vessel
5. Coordinating and controlling of the own working schedule
6. Strictly observing and controlling of the predefined working hours

Processes and procedures
Jointly responsible for:
7. Maintaining personal quality checks in his / her department to ensure the required guest satisfaction
8. Assisting with the delivery of goods, careful and proper handling and storage of all goods
9. Ensuring the careful handling of all equipment (reporting of apparatus and machinery maintenance to avoid unnecessary replacement investments)
10. Ordering of food and consumables in cooperation with the Executive Chef; creating inventories in his / her department

Organization and administration
Jointly responsible for:
11. Taking part of the pre-opening / closing phase of the vessel
12. Daily preparation of mise en place in his / her assigned working place (post)
13. Keeping the working place clean

Communication and representation
Jointly responsible for:
14. Immediate reporting of special incidents to the Executive Chef; depending on importance also to the Hotel Manager and / or Corporate Executive Chef
15. Ensuring conformity of predefined appearance / uniformity requirements and proper body care

Control and reporting
Jointly responsible for:
16. Ensuring compliance with the active and passive information flows in accordance with the organigram

Special tasks
Jointly responsible for:
17. Attending all official events on board according to the instructions of the superior
18. Maintaining regularly presence in the restaurant to ensure quality on the buffet and to communicate with guests
19. Participation in the galley meetings; plus daily menu briefing with the galley crew
20. Providing assistance in all areas according to the instructions of the superior
21. Participating in the crew show (if crew show is foreseen)
22. Participation in regularly trainings
23. Assisting with waste disposal and crew mess cleaning according to the instructions of the superior
24. Assisting with luggage handling at check-in and check-out according to the instructions of the superior

Competencies / skills

Action competences: in accordance with the actual job description
Performance Assessment / qualification
In accordance with annual employee feedback qualification
General instructions / regulations
Code of conduct
Ships rules and regulations
Catalogue of services (CoS)
Handbooks: Hotel Manager handbook, kitchen manual, hygiene manual, uniform manual
This job description replaces all previous versions. I have understood the job description.