Chef de Partie (Season 2024)

008_2024_04_Chef de Partie
Maris Recruitment Bulgaria LTD
Galley Jobs
Chef de Partie
23 April 2024

We are looking for Chef de Partie to work aboard River Ships Season 2024:

Note: Our agency also offers job opportunities in hotels, restaurants, resorts in various European countries.

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

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

  • 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

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

Special tasks

  • 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

For more detailed information, we invite you to apply and a member of our team will contact you to arrange an interview.

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