Cruise line jobs:
Chef de Partie

Requirements:

Chefs diploma from a recognized institution.

2+ years experience in 4/5 star hotels or good quality volume catering operations.

A Basic Food Hygiene Certificate is desirable.

Cruise Line experience would be desirable, but not essential.

Good command of the English language, both written and spoken.

Pleasant, positive and outgoing personality combined with a desire to succeed.

Responsibilities:

Provide the guests with the highest quality product by organizing and preparing food at assigned stations.

Daily menu briefing with Sous Chef and Executive Chef.

Prepare and present dishes in accordance with the corporate menu cycles.

Coordinate and supervise Assistant Cooks.

Ordering special products by Baker and/or other First Cooks.

Ensure all cooks report to duty on time.

Ensure smooth and efficient operation of allocated sections, e.g. crew galley, soup section, vegetable section.

May assist the Senior Chef de Partie in the operation of the Gar de Manger, Saucier, Poissonier and Lido buffet.

Maintain exceptionally high hygiene standards in accordance with the Company Food Safety Policy.

Requisitioning and checking of received goods.

Ensure economical food production and minimization of food waste.

Cleaning and rotation of all walk-in and under counter refrigerators.

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