Cruise Chef

KEY RESPONSIBILITIES

Job Description: Chef de Partie

• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
• Must have excellent food knowledge and a full understanding of culinary terms.
• Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and
• consistency in taste according to the instructions provided by the corporate office.
• Must be proficient in completing tasks, work efficiently and productively.
• Must be able to work in any section of a kitchen.
• Coordinate and supervise all team members assigned to their section, assign and delegate tasks
• accordingly.
• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
• Responsible for follow-through on any request within the area of responsibility received from the direct
• supervisor or manager on duty; this may include show plates, food samples and random food tastings.
• Control production levels and recommend ideas for improvements and better cost controlling.
• Prepare daily electronic food requisitions needed for his section production and countercheck deliveries
• for its accuracy; Report any discrepancies to his immediate supervisor.
• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold
• Kitchen) and its entire food production.
• Maintain and ensure that Public Health are followed according to company standards and expectation
• (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
• Ensures that the HACCP program is carried out correctly.
• Maintains their assigned area in preparation for announced or unannounced United States Public Health
• type inspection either done by the Food & Beverage Director or theactual inspectors.
• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal
• appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.
• FINANCIAL RESPONSIBILITIES
• This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
• Identifies potential expense reductions through cost control.
• Analyzes operational problems and establishes controls.
• Reviews timesheets and forwards them to the Executive Chef for approval.
• May prepare a variety of reports and letters utilizing personal 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.

Hiring- Worldwide

Location- Shipboard