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Chef De Partie

Date Posted
25th November 2016
Reference
VAC-24290
Sector
Hospitality, Tourism & Food Service
Job Type
Contract
Location
Cruise Ship
Salary
Not Disclosed

Job Summary

Be the Consummate Host by assisting the Sous Chef in producing and delivering the best possible culinary experience at sea

Job Description

Responsibilities

  • Supervises product delivery in assigned Galley station, ensuring quality and consistency by always requiring adherence to Company recipes, adequate production quantities, correct execution methods, and picture presentation as the minimum standard
  • Continually ensures product execution in assigned section through control of mise en place during preparation and frequent tasting, as instructed by the Executive Chef or his / her representative
  • Always ensures that assigned section recipe files are maintained and available to assigned staff 
  • Continually demonstrates knowledge of new trends and production methods and regularly seeks guidance from the Executive Chef or his / her representative on implementing suggestions
  • Effectively supervises assigned Galley staff during operational activities, as directed by the Executive Chef or his / her representative, including monitoring compliance with production and storage requirements such as temperature / blast-chiller log recording
  • Always creates an effective and efficient daily production schedule for assigned section, under the direction of the Executive Chef or his / her representative, as required by the itinerary and various outlets
  • Continually trains and coaches assigned staff in correct production methods and skills, culinary techniques, menu and recipe knowledge, product-holding techniques, and presentation and delivery of the product
  • Ensures batch cooking / preparation process is practiced to eliminate waste.
  • Always meets cost targets as directed by the Executive Chef or his/her representative

 

Minimum Requirements

  • Must possess a formal qualification in culinary arts from a recognized culinary training institution
  • Must have at least 5 years of experience in the galley with at least 2 years experience as Demi Chef de Partie a high production culinary environment at a large Food and Beverage establishment and or Cruise Ship
  • Must have covered all areas / sections of the galley
  • Must have recent experience in high volume production
  • Must possess the ability to supervise multicultural crew members
  • Proficient knowledge of MS Office and job related computer software
  • Ability to speak English clearly

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