Chef de Partie 2
Chef de Partie 2
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Salary Not Disclosed
1 Vacancy
Job Description
Key Responsibilities:
Assist the Sous Chef and Executive Chef in planning and preparing meals for guests ensuring highquality and consistent dishes are served On Board Cruise Ship
Supervise and train junior chefs and kitchen staff ensuring that all food is prepared and presented according to company standards
Monitor inventory and order supplies to maintain adequate stock levels and minimize waste
Follow all safety and sanitation guidelines to ensure a clean and hygienic working environment
Collaborate with other chefs and kitchen staff to develop new menu items and specials
Maintain a positive and professional attitude while working in a fastpaced and highpressure environment
Ensure proper storage and rotation of food items to maintain freshness and quality
Assist with menu planning and cost control measures to maintain budget goals
Adhere to all company policies and procedures including health and safety regulations
Attend training sessions and workshops to continuously improve skills and knowledge.
Qualifications:
Minimum of 23 years of experience as a Chef de Partie in a highvolume restaurant or hotel setting
Culinary degree or equivalent training and experience
Strong knowledge of food safety and sanitation regulations
Excellent communication and leadership skills
Ability to work in a fastpaced and highpressure environment
Flexibility to work long hours weekends and holidays as needed
Ability to work well in a team and independently
Proven ability to create and execute highquality dishes
Strong organizational and time management skills.
Employment Type
Full Time
