Chef De Partie for Azamara Cruises

V.Ships Leisure is looking for Chef De Partie 1 on behalf of  Azamara Cruises.
This position is responsible for effectively supervising the onboard hot Galley food production and personnel, ensuring that quality standards and procedures are followed in accordance with company policies. 

Key Responsibilities

• Directs, coaches, supports, supervises, and evaluates (in conjunction with Executive Sous Chef and Sous Chef) the performance of all direct reports. 
• Participates in the daily Executive Chef / Executive Sous Chef meeting and prepares the daily food preparation forecast and requisitions. 
• Keeps the Executive Chef/ Sous Chef informed of any problems or daily needs. 
• Follows the company’s recipes ensuring that food is tasty and presented according to the provided photos using proper yields and portion control. 
• Responsible for food cost, within designated station ensuring that it falls within the ship’s budget. 
• Must have a complete knowledge of the United States Public Health rules and regulations and ensure that they are followed throughout the galley daily. 
• Responsible for the set-up and execution of all foods within designated area. 
• Actively participates in the training program for the Galley personnel with emphasis on their specific jobs and United States Public Health rules and regulations. 
• Responsible for the control and maintenance of all equipment in the pantry shops and reports any damages or malfunctions doing the necessary follow up. 
• Ensures that Galley personnel are in proper, well-maintained uniforms, with special attention to those working in public areas.  Personal appearance and hygiene must be according to company policy. 
• Ensures the Galleys are ready for any announced or unannounced USPH inspections done either by the ship’s management or USPH inspectors. 
• Must be present in an early standby each time the ship is subject to a USPH inspection. 
• Has a thorough understanding of Time and Attendance procedures, shipboard training, and is familiar with the contracts and work schedule hours/week and supporting documentation. 
• Must ensure all documentation according to the VMS -DMS is done accordingly, 
• Is aware of, and/or acquires the necessary knowledge to comply with the ship’s standard operation, to assist guests and crew with inquiries. 
• Attends meetings, training activities, courses and all other work-related activities as required. 
• Performs related duties as required.   
• Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management. 
• Responsible for assisting in the daily training of cooks and apprentices in the areas assigned. 
• Ensure Chefs are trained in all aspects of the galley and USPH for future development.  
• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. 
• Ensures that all communication costs are kept under control. 
• Ensures that guests are charged for pertinent special requests and services. 
• Identifies potential expense reductions through cost control.  Analyzes operational problems and establishes controls.   
• May prepare a variety of reports and letters utilizing computer system and equipment. 
• Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.   
• Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.   
• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment. 
• Monitors and manages the various assigned workstation functions.   
• Monitors the assignment of duties and responsibilities to his/her staff.   
• Observes and evaluates staff and work procedures to ensure quality standards and service are met.   
• Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.  
• Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards. 
• Mentors, develops, and provides on-the-job training to his/her staff to strengthen their current performance and preparation for future advancement. 

Education/Experience/Qualifications:

• Minimum of five years’ experience as a Chef de party in an upscale hotel, resort, cruise ship or convention banqueting service (shipboard experience preferred). 
• Culinary School degree required. 
• Completion of high school or basic education equivalency required. 
• Superior customer service, teambuilding, and conflict resolution skills. 
• Strong management skills in a multicultural and dynamic environment. 
• Strong communication, problem solving, decision making, and interpersonal skills. 
• Ability to analyze and interpret documents such as recipes and manuals. 
• Ability to calculate figures and amounts such as discounts, interest, commissions, tips, proportions, percentages. 
• Ability to solve practical problems and deal with a variety of variables. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. 
• Completion of two contracts as Chef De Party 2 with a performance rating of proficient or above, along with demonstrated leadership skills. 
• Has completed an apprentice program. 
• No disciplinary action on file for the last 12 months.  
• Ability to speak English clearly, distinctly and cordially with guests. 
• 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 is preferred.  

About Azamara

Since 2010, Azamara® has delivered a unique way to travel that we call Destination Immersion® experiences. Our intimate, club-like ships can fit in smaller ports bigger vessels can’t visit, and as a crew member, you'll experience destinations that aren’t even on the map for other cruises. With smaller ports, longer stays, and more overnights than other cruise lines, Azamara makes it easier than ever to be immersed in the heart of local cultures in the ports we visit.