Chef de Partie
7 months ago
**KEY RESPONSIBILITIES**
- 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.
**QUALIFICATIONS AND EDUCATION**
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 (shipboard experience preferred).
- A culinary school degree is required.
- Very strong management skills in a multicultural and dynamic environment.
**LANGUAGE**: All shipboard employees must be able to communicate in the English language to understand and interpret written procedures.
**PHYSICAL REQUIREMENTS**: All shipboard employees must be physically able to participate in emergency lifesaving procedures and drills. The employee must have the ability to lift and/or move up to 50 pounds.
**Salary**: ₹400,000.00 - ₹500,000.00 per year
Schedule:
- Day shift
- Monday to Friday
Work Location: In person
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