Chef de Partie for Hebridean Sky/Island cruise vessels

V.Ships Leisure is looking for Chef de Partie on behalf of (company name) Hebridean Sky/Island cruise vessels

• The Chef de Partie is assistant to the Sous Chef 
• The Chef de Partie’s status is that of Rating 
• The Chef de Partie reports directly to the Sous Chef 

Key Responsibilities

• Supporting the Sous Chef in the efficient day to day supervision of the galley section, including, but not limited to, monitoring, and training team members, ensuring an efficient and cost-effective food service operation 
• Identifying development opportunities and supporting, motivating and directing the team
• Supervision of the following ranks: 2nd Cook, Assistant Cook, Galley Utility 
• Supporting the Sous Chef in achieving the lowest possible food cost and minimum waste while providing food for guests, officers and crew to a quantity and standard that ensures customer satisfaction across all areas 
• Maintaining food safety and sanitation standards in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures 
• Participating in stores loading operations as instructed by the Sous Chef and Hotel Stores Manager 
• Requisitioning and preparing food products to achieve efficient consumption analysis against the menu cycle and food cost, supervising and training staff where necessary 
• Checking quantity and quality of goods received into the section and immediately reporting any discrepancies to the Sous Chef 
• Supervising the correct storage of all meat, poultry, fish, shellfish and ready to eat fruit and vegetable products in accordance with the  acceptable Public Health Sanitation Programs and EU SHIPSAN procedures 
• Supervising cleaning standards and ensuring schedules for the refrigerators, ambient store cupboards and ice machines are adhered to and logs completed in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures 
• Adherence to galley schedules in accordance with operational needs and the Maritime Labour Convention Safe handling and preparation of meat, poultry, fish, shellfish and ready to eat fruit and vegetable products to ensure the highest standards of food hygiene, food safety and dish presentation at every stage 
• Assisting the Sous Chef in meeting the specific dietary needs of guests, officers and crew 
• Ensuring effective communication and teamwork between the section, galley team and other departments 
• Reporting section defects in line with company policies and procedures 
• Supporting the Sous Chef to ensure effective complaint resolution in response to guest complaints 
• Contributing to the completion of daily, weekly and en
• d of cruise reports and documentation in accordance with company policy and procedures 
• Participating in garbage duties to ensure safe disposal and environmental compliance in accordance with company policy and procedures 
• Contributing to the daily meal count in accordance with company policy and procedures 
• Other duties and responsibilities as assigned

Education/Experience/Qualifications:

Relevant experience in a similar capacity on a luxury cruise vessel. 

About Oceanic

As a world-leading marine services provider, we offer industry-leading tailored solutions to our clients and deliver exceptional service to all types of vessels, underpinned by our commitment to crew wellbeing, and guided by our commitment for implementing sustainable business practices and promoting environmental sustainability.

The physical and mental welfare and wellbeing of our crew members is paramount. With our seafarers’ centric approach, we pride ourselves on the support we provide them in all aspects of their lives. This benefits our clients by ensuring their vessels are operated safely, efficiently and cost effectively.