Chef De Partie - River Cruises

• Must have good knowledge of international cuisine;
• Must have strong knowledge of the HACCP standards;
• Previous experience of minimum five (3) years in a culinary field required;
• DiplomaCertification in a Culinary discipline is necessary;
• Strong interpersonal and problemsolving abilities;
• Ability to work well under pressure in a fastpaced environment;
• Ability to work cohesively with fellow colleagues as part of a team;
• Ability to focus attention on guest needs remaining calm and courteous at all times;
• Must have English and/ or German language skills;
• Must be reliable and able to work unsupervised;
• Must be able to work flexible time schedule and to the Companys standards.

DUTIES AND RESPONSIBILITIES

• Be friendly to passengers and crew as well as focused on job tasks;
• Discuss and prepare menus in collaboration with the kitchen colleagues;
• Ensure adequacy of supplies at the cooking stations;
• Prepare ingredients that should be frequently available (vegetables spices etc.);
• Follow the guidance of the Head Chef and/or Sous Chef and have input in new ways of presentation of dishes;
• Put effort in optimizing the cooking process with attention to cost sufficiency speed and quality;
• Enforce strict health and hygiene standards;
• Help to maintain a climate of smooth and friendly cooperation;
• To consistently offer professional friendly and proactive guest service while supporting fellow colleagues;
• To ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to Vessels cruise recipes and standards;
• To actively share ideas opinions and suggestions in daily shift briefings;
• To ensure all galley colleagues are aware of standards and expectations;
• To liaise daily with the Demi Chefs de Partie Sous Chefs and Head Chefs to keep open lines of communication regarding passengers feedback;
• To maintain proper rotation of product in all chillers to minimize wastage/spoilage;
• To have full knowledge of all menu items daily features and promotions;
• To ensure the cleanliness and maintenance of all work areas utensils and equipment;
• To follow the Vessels kitchen policies procedures and service standards;
• To follow all safety and sanitation policies when handling food and beverage;
• Perform all duties assigned efficiently follow the Companys standards adhere to procedures of the training manual.

Remote Work :

No