DCDP Galley * Demi Chef de Partie

Standard Role Summary:

Prepare, cook, and serve food products, within galleys onboard, ensuring the provision of high-quality, professionally prepared food products.

Primary Responsibility of the Role:

Support junior team members in the delivery of high-quality food products and ensure the food production area operates effectively and all meal requirements are met in line with the corporate menu cycle. Discuss with the Senior Chef in charge of the area the requirements for the shift and undertake the preparation and cooking of all dishes as directed. Immediately highlight any issues that arise with either the quality or condition of the food products produced.

Work in a clean and hygienic manner at all times and prepare section areas ready for management inspections. Ensure all galley equipment is maintained and used in the correct manner, following standard operating procedures, and reporting any defects or repairs to the Chef.

Comply with current safety and company regulations, including the Public Health Policy. Complete regular checks as directed and update logs accordingly. Undertake the cleaning and sanitation of the area and equipment and ensure all staff follows strict health and hygiene practices.

Assist with food service, theatre-style cooking, and food demonstrations.

Experience / Qualifications

City & Guilds 7061/2 or equivalent recognized hotel / culinary diploma/qualification
NVQ I or II Food Production qualification or equivalent ideal
Level 2 Award in Food Safety desirable
Experience working within a 4 / 5-star volume hotel or restaurant establishment preferred
Good command of written and spoken English

Certificates

Valid ENG1 medical certificate or equivalent for the duration of each voyage

Health and Safety

Lead by example by taking care of the health and safety of yourself and others
Report all accidents, near-miss incidents, and work-related ill health conditions to the manager/supervisor/team leader and to the safety department.
Follow safety rules and procedures
Use work equipment, personal protective equipment, substances, and safety devices correctly
Take part in safety training & risk assessments and suggest ways of reducing risks
Carry out duties in a safe manner in accordance with corporate policies and procedures

Chef Skills

Prepare food products applicable to the section, safely and in a timely manner
Maintain cleanliness of the food preparation area
Follow recipes, including weighing out and portioning ingredients correctly
Operate the food preparation machinery safely and in line with the recipe
Follow and respond to onboard menu cycles and use the recipe database
Adapt food to the requirements of special diets

Menu

Prepare food products as directed in line with menu requirements
Ensure the taste and consistency of food products are at the required standards and inform the chef of any issues
Support others in producing food products to the agreed standards

Food Hygiene

Follow the correct policies and procedures regarding food hygiene at all times
Ensure all food preparation equipment and spaces are sanitized and clean at all times in accordance with company policy
Highlight issues immediately in order to minimize any impact