Chef de Partie Pantry

Responsibilities

BASIC PURPOSE
POSITION GRADE B
DEPARTMENT
Galley
EFFECTIVE DATE 2008
The CDP Pantry operates under the guidance of the Executive Chef and Ex. Sous Chef. He/she will report to the Sous Chef Deck 1 or any of the above on duty. He/she is responsible for all cold food production as indicated in the menu plan, recipes and methods. Ensures that production is efficient and no waste occurs. He/she directly supervises the 1st. Cook Pantry, Cooks and Asst. Cooks Pantry. He/she is responsible to take care of all requests from the Executives Chef 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 and Union rules. 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 Pantry 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
2 years 1st. Cook Pantry, 2 years Cook Pantry on cruise ships. 10 years experience as Cook Pantry in various hotel/resort environments. 2 years Culinary schooling or 3 year apprentice ship program. 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. A master in food decoration, highly creative. Skilled in ice carving. 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:
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.