Chef De Partie

Overview of the Position

• The Chef de Partie is responsible for all food production in their assigned galley, following the menu plan, recipes, and methods provided by their supervisor.
• They must adhere to the Operational Manual, USPH/HACCP standards, and company standards.
• The position reports to the Sous Chef.

Job Description

• The Chef de Parties responsibilities include supervising the correct handling of equipment, maintaining par levels, and placing orders for replacements.
• They are also responsible for training crew members, minimizing waste, and ensuring cleaning procedures are followed daily.
• Additionally, they inform the Sous Chef of any food-related issues, follow production instructions, provide a good selection for the Guests' Restaurant, and check the quality of food production.
• They also check provisions from the storeroom, report discrepancies, and perform other duties as required by the Line Manager.

Requirements

• Education and Professional Experience:
• Professional certification or Secondary School Certificate (or equivalent) in Culinary/Hotel Management or a related field.
• At least 2 years of supervisory experience in a cruise company or high-volume hotel/restaurant.
• At least 3 years of experience in a main production kitchen/galley.
• Technical Skills:
• Strong technical skills, knowledge of cooking techniques, and ability to operate equipment and order supplies.
• Proficiency in MS Applications (Word, Excel, PowerPoint).
• Language Skills:
• English language skills at a B2 level.
• Mandarin language skills are also listed, but the required level is not specified.
• Knowledge of a third language (Italian, French, German, Spanish, Portuguese, Mandarin, Japanese, Korean, or Bahasa) is also listed.