Chef De Partie

Responsibilities

Job opportunity on a cruise ship, voyaging worldwide, including the USA, UK, Australia, New Zealand, Dubai,Europe...
International ocean vessels, each ship with a unique itinerary, covering global destinations on a 6/7-month contract.

Chef De Partie

The CDP Main Galley operates under the guidance of the Executive Chef.  He/she is responsible for all hot food production as indicated in his/her specific job title, the menu plan, recipes and methods.
The CDP Main galley is able to work the Breakfast, Special Order, Soup, Vegetable, Roast and Sauce station as required. He/she ensures that production in all stations is efficient and no waste occurs.
He/she supervises and monitors all personnel at his/her station.
He/she is responsible to take care of all requests from the direct supervisor on duty pertaining to specific assignments that may arise with short notice, due to special functions, itinerary or other unforeseen changes.
He/she is responsible to frequently communicate the status of all food production to the Executive Chef.
He/she is responsible to supervise, monitor and delegate all, and extra, work-load to subordinates within a timely and cost efficient manner according to the budget. He/she is responsible to inform the Executive Chef or his/her assistant when routine work, for various reasons, can’t be executed in the given time frame and await further instruction.
He/she shall inspect all equipment and machinery used in the area of responsibility and report any problems or situations to the Executive Chef or the Chef’s Personal Assistant.
He/she has a thorough knowledge of the culinary arts and is fully responsible for the quality and presentation of food leaving the station.
He/she is training 1st Cooks, Cooks and Assistant Cooks in culinary arts whenever time allows it.
Make sure all food is stored and all areas are cleaned to USPH standards.

KNOWLEDGE AND EXPERIENCE
3 years CDP in a hotel/restaurant. 2 years 1st. Cook on a cruise ship in various main galley positions. 10 years experience in the culinary field, worked all stations in a hotel/resort or restaurant environment. Knows how to supervise various sections in the kitchen. Excellent cooking skills. Excellent oral and written communication. Experienced in large quantity food preparation and excellent knowledge of quality food operations. Has the ability to taste all foods to assure correct preparation.
Able to train subordinates in all USPH matters and quality food production in all hot stations in the galley.

Language and Other Requirements:
Has the   Ability to speak English clearly, distinctly and cordially with crew and guests.
Has the ability to read and write English in order to understand and interpret written procedures. Has basic computer skills.

Physical Requirements:
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to touch, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
All shipboard employees must be physically able to participate in emergency life saving procedures and drills. Full use and range of arms and legs as well as full visual, verbal and hearing abilities are required to receive and give instructions in the event of an emergency including the lowering of lifeboats.
Has the ability to lift and/or move up to 50 pounds.