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:

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:

• Establishing standard & quality assurance for the concept of hygiene to comply with the hygiene regulations (HACCP)
• Providing the best possible running of the operational organization in his / her department (including preparation and serving on the buffet)
• Implementing the menu cycle and supervising the communicated food budget in his / her area
• Leadership and coordination
• Jointly responsible for:
• Assuring professional cooperation with all departments on the vessel
• Coordinating and controlling of the own working schedule
• Strictly observing and controlling of the predefined working hours

Processes and procedures
Jointly responsible for:

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

Organization and administration
Jointly responsible for:

• Taking part of the pre-opening / closing phase of the vessel
• Daily preparation of mise en place in his / her assigned working place (post)
• Keeping the working place clean

Communication and representation
Jointly responsible for:

• Immediate reporting of special incidents to the Executive Chef; depending on importance also to the Hotel Manager and / or Corporate Executive Chef
• Ensuring conformity of predefined appearance / uniformity requirements and proper body care

Control and reporting
Jointly responsible for:

• Ensuring compliance with the active and passive information flows in accordance with the organigram

Special tasks
Jointly responsible for:

• Attending all official events on board according to the instructions of the superior
• Maintaining regularly presence in the restaurant to ensure quality on the buffet and to communicate with guests
• Participation in the galley meetings; plus daily menu briefing with the galley crew
• Providing assistance in all areas according to the instructions of the superior
• Participating in the crew show (if crew show is foreseen)
• Participation in regularly trainings
• Assisting with waste disposal and crew mess cleaning according to the instructions of the superior
• 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
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