Chef de Partie Crew

The 1st. Cook Crew operates under the guidance of the Executive Chef and Executive Sous Chef. He/she take their orders directly from the Sous Chef Deck 1. He/she is responsible of routine crew food production as indicated in the menu plan, recipes and methods. He/she supervises and monitors all personnel at his/her station. He/she is responsible to take care of all requests from the Executive Chef, Exec. Sous Chef, Sous Chef-Deck 1 pertaining to specific assignments that may arise without notice, due to special functions, itinerary or other unforeseen changes. He/she is responsible to frequently communicate the status of all food production to his supervisor (all above) on duty. 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 company standards. He/she is responsible to inform the Station Head on duty or the Chef’s Personnel Assistant when routine work, for various reasons, can’t be executed in the given time frame and await further instruction. He/she is responsible to inspect all equipment and machinery used in all station of responsibility and inform the supervisors on duty of any problems or situations. He/she is fully responsible for the quality and presentation of food leaving the crew galley and during meal hours in the crew buffet line. Required to train 1st. Cooks, Cooks and Assistant Cooks Crew in their assigned station whenever time allows it. Make sure all food is stored and all areas are cleaned to USPH standards.
The Celebrity and Azamara Family Touch:
Prepare and check all crew food outlets and food displays for creativity, quality, cleanliness and food safety, assure timely set up. Works as a team member together with all other food departments to assure that any good food are not going to waste instead will be used to enhance the crew food experience. Check with your supervisor which foods that are coming from the butcher, main kitchen, buffet, baker, pastry and all other food outlets can be used and when, therefore being constantly incorporated in the daily meal plan (such foods would be: any unused foods which have not been in guest contact and were properly refrigerated – and per Executive Chef can not be utilized in guest food preparation again).
Share the overall responsibility of proper storing procedures and food handling procedures together with the Sous Chef Deck 1 and the Executive Sous Chef Main Galley.
KNOWLEDGE AND EXPERIENCE
3 years 1st. Cook Crew on cruise ships. 3 years Cook Crew on cruise ships. 5 years experience in the culinary field. Knows how to work without direct supervision, can make decisions and is able to control various sections in the kitchen. Excellent crew cooking skills. Very good oral and written communication. Very good knowledge of quantity 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 the special order station.
ESSENTIAL DUTIES & RESPONSIBILITIES
To support Celebrity Cruises’ mission of becoming “the world’s ultimate premium cruise line with a taste of luxury,” all duties and responsibilities are to be performed in accordance with Celebrity Cruises’ Pillars of Safety, Service and Style, ISM/ISO and SQM standards, USPH guidelines, and environmental regulations.
Each shipboard employee may be required to perform all functions in various service venues and throughout the ship.
In accordance with Celebrity Cruises’ Pillars of Safety, Service and Style, as well as through Celebrity Connections, each employee conducts oneself in a professional and courteous manner at all times. This consists of physical and verbal interactions with guests or fellow shipboard employees and/or in the presence of guest contact and Celebrity Family Member (CFM) areas.
Language and Other Requirements: