Demi Chef de Partie

Responsibilities
As a Demi Chef de Partie, you have had exposure to all functions and attributes of the Commis
position as an internal inductee. You will primarily be positioned at production roles at the core
galley operations* and considered at the lead of an assigned section unless specified otherwise.
The position is responsible for maintaining all aspects of food quality at prep and production
stages. You are also entrusted to ensure that dispensing / assembly lines are replenished
efficiently during a meal service. You may also be positioned at short order operations in roles
similar to that in core galley operations*.
Essential Functions:
• Full comprehension and application of our culture and its service values.
• Comprehension of ECP policy, put it into practice and assist team and ship in achieving
its goals.
• Full comprehension and practice of time keeping and attendance policies.

• Full comprehension of all safety related duties and functions as an able-bodied seaman.
• Must have advanced level knowledge of USPH policies of the culinary operations.
• Maintain all records associated with USPH policies in assigned work area as a routine.
• Form positive working relationships within assigned team.
• Speak up and contribute to success of operations via feedback.
• Must have thorough knowledge of all recipes associated with assigned operations.
• Ensure that food quality and its replenishment is maintained.
• Ensure that food is served at the right temperature to maintain quality and food safety.
• Maintain all presentation aspects of the assigned work and area.
• Must have knowledge of all equipment used in assigned operations and show care in its
operation and maintenance.
• Clear understanding and full participation in cost management and waste reduction
objectives of the operations.
• Take ownership of any issues observed or experienced in course of operations and
actively seeks a resolution in consultation with peers, supervisors, and managers.
• Actively participate in guest satisfaction and recognition programs.
• Actively participate in all trainings and drills assigned.
• Willingly execute any other assigned or delegated tasks.
Qualifications:
• Must meet all criteria set forth in the role profile document.
Experience:
• Should have at minimum 1-year vocational education in culinary operations or equivalent
certified apprenticeship program.
• Direct inductees should have at least 24 months as a full-time employee in a kitchen
brigade in a production role of a full service or fine dining operation. Of the 24 months,
ideally at minimum 6 months should be as a Line Cook with lead position in a line
(educational internships not credited).
• Please note that prior shipboard experience is required for this position. Candidates must hold a valid STCW, medical certificate, passport, and visa. Additionally, a minimum of 3 appraisals is required.

Knowledge, Skills, and Abilities:
• Should have very good knife skills and be proficient in use of basic chef knives.
• Should have good, practiced comprehension of Western / European / Continental cuisine,
unless being considered for a position within a specialty cuisine / team.
Reporting & Relationships:
• Reports to Junior Sous Chef or designate of the assigned mentorship area.
• Takes direction from - Culinary Operations supervisors and Management.
• Works in close co-operation with Assistant Cook, Line Cook, Commis, CDP.
• Mentorship Role – New inductees into assigned section in a similar role, Line Cook &
Assistant Cook, Commis.
• Working Relationships – Provisions Personnel, Galley Supervisors, Sanitation personnel,
Assistant GOM, Galley Operations Manager, Restaurant Services personnel.
Language Requirements:
• Ability to speak English clearly, distinctly and cordially with guests and crew.
• Ability to understand instructions given in English during emergency life saving procedures
and drills.
• Ability to read and write English in order to understand and interpret written procedures.This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.

• Ability to speak additional languages such as Spanish, French or German preferred.

Physical Requirements:
• While performing the duties of this job, the employee is regularly required to stand; walk;
use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or
smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision
abilities required by this job include close vision, distance vision, color vision, peripheral
vision, depth perception, and ability to adjust focus.
• All shipboard employees must be physically able to participate in emergency life saving
procedures and drills. Full use and range of arms and legs as well as full visual, verbal
and hearing abilities are required to receive and give instructions in the event of an
emergency including the lowering of lifeboats.

Benefits:
Join us and embark on a career that offers not only the chance to grow professionally but also
the opportunity to be part of a fast growing company that offers opportunities for advancement.
In addition to other duties/functions, this position requires full commitment and support for
promoting an ethical and compliant culture. More specifically, this position requires integrity,
honesty, and respectful treatment of others, as well as a willingness to speak up when they see
misconduct or have concerns.