Chef de Partie Vegetable

Responsibilities

CDP Vegetable
The CDP Vegetable operates under the guidance of the Executive Chef and Ex. Sous Chef Main Galley. He/she reports directly to the Sous Chef Main Galley the (above) 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 Cooks and Asst. Cooks in his/her area. 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 the station of responsibility and inform the supervisors on duty of any problems or situations. Fully responsible for the quality and presentation of food leaving your station. 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 year 1st. Cook Vegetable on a cruise ship. 2 year Chef Entremetier or Chief Vegetable Cook in hotel/Banquet environment. Has worked at least 3 years as a Vegetable Cook. 10 years experience in the culinary field. Has a culinary degree or took part in an apprentice ship program. Knows how to supervise a section in the kitchen. Very good cooking skills. Very good oral and written communication. Very experienced in large quantity food preparation and very good 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 the sauce 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.