Demi Chef de Partie

** JOB PURPOSE**

Exceed guest expectation in first attempt.
- ** EXECUTIVE RESPONSIBILITIES & EMPOWERMENT**:

- ** KEY OPERATIONAL RESPONSIBILITIES**

**Financial**
- Oversee the stock take and stock rotation for the assigned section.
- Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.

**Operational**
- Check all equipment prior to service where applicable.
- To assist the galley management with the professional development of those team members assigned to that section with daily / weekly training
- To assist Chef and the galley management with the food loading - Monitoring the quality and specification of food items that are received on board; report all discrepancies to the chef.
- Comply with correct HAACP plan requirements by ensuring temperature logs are maintained for food items / equipment with assigned section.

**Business plan /Analysis**
- To assist Galley management in directing the activities of the food preparation and meal services aboard the ship, within the assigned area.

**Team Management**
- To ensure decision making process is transparent and fair.

**General Duty**
- To ensure the smooth preparation and service to company standards of all food items within assigned section.
- Ensuring quality, consistency and maximum food cost efficiency, whilst maintain proper food specifications are followed
- To ensure that all team members comply with company specified uniforms, wearing safety equipment if appropriate.
- During the operation monitor the quality and presentation of all food items, - Correct where necessary. Notify Chef of any issues regarding presentation of items already served to guest.
- Ensure that are team members within the section are trained as per proper SMS procedures. - On the job training forms must be filled out by all signing on personnel.
- Ensure galley equipment and accessories are adequately maintained; submit info ship repairs to Sous chef or Staff chef - Ensure that correct follow up is carried out.
- Ensure that all daily requisitions from Provision match Crunch Time orders, ensuring proper transportation, rotation and storage practices are complied with - Report all variances to Sous Chef / Store Keeper
- Take active role in reviewing / understanding the daily Food cost; Explaining to team members with section that plan of action to correct is required.
- Ensure that are paperwork related to assigned section is submitted to Chef in a timely, well presented manor.
- Communicate effectively with store keepers on a daily fashion regarding any potential product shortages - Reporting to Sous Chef / Chef - Suggest any product changes that may have to occur.
- Ensure that correct medical procedures are been maintained - reporting any sick personal to the Medical Center - notifying Chef of any team member who has been taken ill, and what section they have been working in.
- Liaise with KST Operations Mgr - Galley Supervisor regarding the cleaning of the section - Advise of timing most suitable to operation..
- Plan all equipment’s requirements ahead of time - Liaise with Galley supervisor / Sous chef about any special requirements for the operation.
- Ensure proper collation and storage of all galley equipment and accessories, required for section is carried out ahead of time - Ensure all team members with in section have correct tools required to carry their assigned sections - Notify Sous Chef of any short falls.
- On regular basis conduct inspection of section - Monitoring all areas including, garbage separation, and correct food handling procedures. Product specifications.
- Ensure that at all times correct HAACP Standards are been maintained, not only within section but throughout the operation - correct and report all findings to chef or CDP’s assigned to the section in question.
- Ensure all team members within section attend all on board training sessions - drills. Notifying team members in advance - whilst arranging coverage of section whilst not effecting guest service
- To proactively assist galley management in other tasks and projects assigned by management - Actively implementing any changes put forward by Chef..