Chef de Partie

6 months ago

Jaipur Rajasthan, India Large Cruise Line Operator Full time

**Job Title: Chef de Partie**

**Location: Shipboard for International Cruise**

**Key Responsibilities**:

- Directs, coaches, supports, supervises, and evaluates all direct reports, in coordination with the Sous Chef.
- Possesses excellent food knowledge and understanding of culinary terms, ensuring adherence to company recipes for taste consistency and quality maintenance.
- Proficiently completes tasks, works efficiently across kitchen sections, and coordinates team members, assigning tasks accordingly.
- Undertakes daily recipe reviews and maintains recipe folders meticulously.
- Controls production levels, recommends cost-saving improvements, and ensures accurate food requisitions and deliveries.
- Oversees food production in various kitchen sections, ensuring compliance with public health standards and HACCP protocols.
- Prepares for and participates in health inspections, maintaining adherence to company regulations and personal appearance standards.
- Manages cost containment through proper resource utilization, identifies expense reductions, and establishes operational controls.
- Reviews timesheets, prepares reports, and ensures procurement adherence.
- Monitors workstation functions, assigns duties, evaluates staff performance, and recommends personnel actions to maintain quality service and staffing levels.
- Conducts regular inspections to ensure operational efficiency and adherence to standards.

**QUALIFICATIONS**:

- Proven experience in an upscale hotel, resort, cruise ship, or convention banqueting; Chef de Partie experience preferred (shipboard experience preferred).
- Culinary school degree preferred.
- Strong management skills in multicultural, dynamic environments.
- Excellent communication, problem-solving, decision-making, and interpersonal skills.
- Superior customer service, teambuilding, and conflict resolution abilities.
- Knowledge of personalized service principles, quality standards, and guest satisfaction evaluation.
- Proficient in planning, coaching, organizing, staffing, controlling, and evaluating.
- Intermediate computer software skills necessary.
- Understanding of basic accounting principles.
- Ability to write reports, establish rapport with Senior Officers and corporate office.

Application Question(s):

- 1) Please describe your work experience with upscale or fine dining establishments within hotels, resorts, or cruise ships.

2) How many years of experience do you have in the culinary industry, especially as a Chef de Partie (CDP)?
3) Have you supervised kitchen staff before? How do you lead and train?
4) What is your culinary background and expertise?
5) What specific station or area of the kitchen are you most skilled in?

Work Location: In person

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