Chef De Partie - Egyptian Nationals

Line Crewing is seeking qualified candidates for the position of CHEF DE PARTIE to work onboard European river cruise vessels, with full onboard accommodation provided.

Experience, Skills, and Character

• Good knowledge of international cuisine.
• Knowledge of HACCP standards.
• Minimum 5 years experience in a culinary field.
• Diploma/Certification in a Culinary discipline required.
• Strong interpersonal and problem-solving skills.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively as part of a team.
• Focused on guest needs, remaining calm and courteous at all times.
• English and/or German language skills.
• Reliable, self-motivated, and able to work unsupervised.
• High standards of personal hygiene.
• Ability to work flexible schedules according to company standards.

Duties and Responsibilities

Guest Service & Conduct:

• Maintain friendly and professional interactions with passengers and crew while staying focused on job tasks.
• Offer professional, friendly, and proactive guest service while supporting colleagues.
• Operational & Kitchen Management:
• Discuss and prepare menus in collaboration with kitchen colleagues.
• Ensure adequacy of supplies at cooking stations.
• Prepare frequently used ingredients (vegetables, spices, etc.).
• Follow guidance from the Head Chef and/or Sous Chef and provide input on new ways of presenting dishes.
• Enforce first-in, first-out food rotation and verify proper labeling/dating of products for quality assurance.
• Optimize cooking processes with attention to cost efficiency, speed, and quality.
• Enforce strict health and hygiene standards.
• Ensure consistency in food preparation for a la carte and buffet menus according to vessel recipes and standards.
• Maintain proper rotation of products in chillers to minimize wastage/spoilage.
• Ensure full knowledge of menu items, daily features, and promotions.
• Maintain cleanliness and proper maintenance of work areas, utensils, and equipment.
• Follow vessel kitchen policies, procedures, and service standards.
• Follow all safety and sanitation policies when handling food and beverages.

Teamwork & Communication:

• Actively share ideas, opinions, and suggestions in daily shift briefings.
• Ensure all galley colleagues are aware of standards and expectations.
• Liaise daily with Demi Chefs de Partie, Sous Chefs, and Head Chef regarding passenger feedback.

Compliance & Reporting:

• Perform all duties efficiently, follow company standards, and adhere to training manual procedures.