Chef de Partie Fish

Responsibilities

Chef de Partie Fish

The CDP Fish operates under the guidance of the Executive Chef. He/she reports to the Executive Sous Chefs. He/she reports directly to the Sous Chef Deck 1 or the supervisor on duty. He/she is responsible for the routine food production as indicated in the menu plan, recipes and methods for his/her area. He/she is responsible to take care of all orders from his/her immediate supervisor on duty, 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/her supervisor. He/she is responsible to assign and check on work done by 1st. Cooks, Cooks and Asst. Cooks in his/her area. He/she is responsible to inform the supervisor 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 his/her station of responsibility and inform the supervisor on duty of any problems or situations. Responsible for the quality and presentation of all food leaving the fish room; and at service time on the line. Train 1st. Cooks, Cooks and Assistant Cooks in culinary basics whenever time allows it. Make sure all food is stored and all areas are cleaned to USPH standards.

KNOWLEDGE AND EXPERIENCE
2 years 1st. Cook Fish on cruise ships, 3 years Cook in any areas of the galley on cruise ships, butcher preferred. 5 years experience in the hotel/restaurant environment. 2 years experience in a fish factory or supermarket. Knows how to work without direct supervision, can make decisions and is able to control various sections in the kitchen. Excellent cooking skills. Very good oral and written communication. Very good knowledge of quality food operations. Has the ability to taste all foods to ensure 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:
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.