Chef De Partie

Position Description-

• Position Title Hiring For: Chef De Partie- Continental, Asst. cook, Cook & More
• Department: Food
• Reports To: Junior Sous-chef, Sous-Chef, Chef De Cuisine, Executive Sous-chef, Executive Chef
• Direct Reports: Assistant Chef De Partie, Assistant Cook, Junior Assistant Cook
• Location: On site - Onboard Cruise Ship (Domestic/International)
• Job Type: Contractual

Mandatory Requirements - Knowledge of Western/Continental/INDIAN Cuisine is a must to be considered for this Opportunity.

The CDP must possess comprehensive knowledge of all sections in both the hot and cold kitchens.

About the Role-

Position summary: The Chef De Partie takes the opportunity to lead a section assigned by the Galley Management and oversee the entire production in his assigned area and with minimum supervision. The Chef de Partie takes the full ownership as an independently motivated professional and can be assigned in any area of the Galley, be it hot or cold section. Their experience in culinary arts encourages leadership as a confident junior manager, organized and adept with the production for each outlet.

Responsibilities-

• Operational
• 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 effecting completing tasks, work efficiently and productively.
• Must be able to work in any section of a kitchen.
• Coordinate and supervise all personnel assigned to his/her section, assign and delegate tasks accordingly.
• Undertake recipe reviews on a daily basis.
• Maintain recipe folders in an immaculate condition.
• Responsible to 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.

Other Skills-

Knowledge of general office practices, procedures and equipment; ability to prioritize tasks and work independently; strong organizational, interpersonal and communication skills; ability to interact with senior level management and owner representatives.

Qualifications-

• Knowledge, experience, skill, and/or ability Required
• High school graduate, with a minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef De Partie role.
  • Preferred
  • Cruise Ship Experience in a Similar Position.
    • Required computer skills
    • Microsoft Office Suite 2003 and higher (Word, Excel, Outlook).
    • Basic Windows XP, Vista and Windows 7 Operating Platform knowledge.
      • Education/experience/certifications
      • Culinary School degree.
      • Food Hygiene Certification.