Demi Chef de Partie (Line Cook)

KEY RESPONSIBILITIES

Prepare all basic food items for the menu requested by their supervisor.; Must possess advanced knife handling skills.; Must be able to work in any section of a kitchen.; Must have a good food knowledge and understanding of culinary terms.; Must be able to read, understand, follow, and prepare company recipes.; Must be proficient in effecting completing tasks, work efficiently and productively.; Always follow Public Health according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) within their section.; Maintain their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Director or the actual inspectors.; Reports for duty at assigned times, follows their supervisor’s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company’s rules and regulations.;

QUALIFICATIONS AND EDUCATION; A minimum of 4 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Line Cook (shipboard experience preferred).; A culinary school degree is required.; Very strong management skills in a multicultural and dynamic environment.; Very strong communication, problem solving, decision making, and people skills.; Superior customer service, teambuilding, and conflict resolution skills.; Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.; Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.; Intermediate computer software skills required.;