Chef de Partie - Silversea Cruises

Position Summary
1. Responsible to deliver high quality, efficient, individualized and technically excellent food preparation in accordance with Company Policies and strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction.
Reporting Structure
1. Reporting to the Executive Chef, Executive Sous Chef and Sous Chef.
Responsibilities
1. Provides a courteous, professional and personalized food service.
2. Responsible for general food preparation and mis-en-place following Company set recipes.
3. Works in line with the cooks assigned to the station to ensure foods are prepared to Company standards, assisting other work stations as necessary.
4. Responsible to check all set ups for various buffets and service stations.
5. Prepares the show plates.
6. Responsible to check the room service mis-en-place.
7. Checks all special orders and prepares for special functions.
8. Prepares requisitions for assigned station for all food items on the menu anticipating food counts.
9. Collects and cross checks requisition items.
10. Attends and participates in menu briefings.
11. Identifies training needs of line cooks for the preparation of all menu items and delivers in a timely manner.
12. Ensures that all set-ups are completed on schedule.
13. Practices economical food production and minimization of food waste.
14. Ensures that his/her assigned station is set up according to Company standards, maintaining in a clean and orderly fashion.
15. Remembers guest food allergies and/or intolerances.
16. Ensures that food service at cocktail parties and private events as well as culinary enrichment events (i.e cooking demonstration) is presented as per Company standards.
17. Ensures proper storage of food to maintain quality and prevent waste in accordance with Company policies and Public Health standards.
18. If assigned as Poissoner, duties to include (but not limited to):
a. Responsible for all fresh fish during loading for proper storage and quality control.
b. Responsible for all fish, seafood dishes and warm appetizers in the hot galley.
c. Supervises and demonstrates the preparation of the hot snacks according to the schedule.
d. Keeps the butcher informed of room service mis-en-place.
e. Assists the breakfast cook during peak hours.
19. If assigned to La Dame, duties to include (but not limited to):
a. Responsible for all food preparation for La Dame according to reservations.
b. Keeps the butcher informed of La Dame mis-en-place.
20. If assigned as Entremetier, duties to include (but not limited to):
a. Responsible to check daily the quality of vegetables and fruits.
b. Responsible for all vegetables during loading for proper storage and quality control.
c. Responsible for all vegetarian dishes, pastas and vegetable products in the hot galley.
d. Supervises and trains the assistant cook and assistant 2nd cook with the vegetable preparation and mis-en-place required for lunch and dinner service.
21. If assigned as Gardemanger, duties to include (but not limited to):

a. Leads and supervises the cold galley team.
b. Conducts daily planning for the cold galley.
c. Responsible for all herb storage onboard.
22. If assigned as Tournant, duties to include (but not limited to):
a. Responsible for breakfast service, all pasta and vegetarian dishes in conjunction with the CDP Entremetier.
b. Properly stores any food leftovers for use in the officer and crew mess.
c. Responsible for the room service mis-en-place with the Saucier.
d. Responsible for the room service food preparation after lunch and dinner hours.
23. If assigned to La Terrazza, duties to include (but not limited to):
a. Responsible for all breakfast, lunch and dinner mis-en-place in collaboration with the La Terrazza team.
b. Properly stores any food leftovers for use in the officer and crew mess.
c. Responsible for the dinner service in conjunction with the sous chef.
24. Ensures that his/her assigned station is set up according to Company standards, maintaining in a clean and orderly fashion.
25. Responsible to transport produce using the correct procedures and utensils from the main galley to assigned outlets.
26. Remembers guest food allergies and/or intolerances.
27. Ensures that food service at cocktail parties and private events as well as culinary enrichment events (i.e cooking demonstration) is presented as per Company standards.
28. Assists with regular inventories of the galley department equipment.
29. Properly cleans and maintains area and equipment according to Public Health standards.
30. Executes strict Public Health practices in all aspects of the position.
31. Ensures the readiness for any announced or unannounced Public Health inspection, whether it’s completed internally or by external authorities.
32. Ensures that the logging of all fridge temperatures in assigned areas are in accordance with Company procedures and Public Health standards.
33. Properly and carefully uses ship equipment and truthfully reports faulty or broken equipment.
34. Strives to minimize breakage and wastage and follows proper procedures when disposing of garbage.
35. Displays cost and quality awareness.
36. Assists managers and supervisors with the training and induction of new personnel.
37. Proactively responds to issues or potential problems quickly and efficiently involving relevant people as required. Communicates any challenges, complaints or service difficulties to immediate supervisor.
38. Attends all training sessions with the aim to further improve his/her level of performance.
39. Adherence to the Company’s code of conduct at all times.
40. Practices preventative maintenance.
41. Keeps the Executive Chef and Executive Sous Chef promptly and fully informed of all problems and matters of significance.
42. Adheres to Standard Operating Procedures set forth by the Company, is accountable for such practices.
43. Incorporates Company service standards, personalized service and sincere hospitality by creating positive experiences for guests, efficiently engaging with guests and anticipating guest needs.
44. Practices good people management, maintaining proper conduct with all departments around the ship.
45. Observes and enforces uniform and grooming standards according to Company policies.
46. All other duties as assigned.

Education/Experience/Qualifications:
1. Valid STCW certification.
2. Minimum of 4 years experience in a similar position with a minimum of 1 year as Entremetier, Gardemanger or Poissonier at an International 5 star establishment.
3. Good knowledge of International and European cuisine.
4. Knowledge and experience of Public Health policies and procedures.
5. Ability to read, interpret and demonstrate culinary fundamentals.
6. Demonstrates strong knife skills.
7. Must be proficient in all stations in the galley.
8. Physically and medically fit.
9. Moral integrity is required.

Language requirements:
1. Excellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels. This also includes the ability to give and receive instructions in verbal and written forms and to effectively and efficiently engage with guests and crew members.
Physical Demands and Working Conditions:
Required to stand, walk long distances, reaching and sitting. Repetitive motion of bending, going up and down stairs. Lifting or pushing of up to 50lbs. The position requires overtime work and irregular schedules. Works in all galley’s onboard the vessel with noise, light traffic and distracting environments.