Chef De Partie

Department: Galley

Employment Type: Fixed Term Contract

Description

Responsible for directing and overseeing team members and overall food preparation, production, and presentation in any of the following assigned areas: 

Pinnacle Grill; Rudi’s Sel de Mer • Main Galley; Lido Market ; Key Responsibilities

Comply with company policy regarding waste separation and environmental compliance.; Implementing and executing food handling and cleaning procedures for the galley in accordance with USPH standards.; Follows all HACCP procedures set by the company.; Directly supervise all food being prepared and served in assigned specialty restaurant according to standard menus and recipes as established by the company.; Responsible for overall quality, quantity, attractiveness and correctness of all food items served from the partie as per company standards.; Ensures all food cost targets are achieved for assigned station.; Ensure all food Guest Satisfaction Scores in coordination with Chef de Cuisine or Sous Chef are met for food ratings for assigned station.; Directs, supervises, assists and trains all team members assigned to the partie.; Responsible for performance, appearance, dress and personal conduct of all employees assigned to the partie.; Prepares a daily work plan for all team members assigned to the partie in accordance with the planned menu and recipes for the day.; Monitors and controls actual hours worked of team members assigned to the partie and reports and discrepancies to the Sous Chef or Chef de Cuisine of the partie.; Prepares a daily requisition for Executive Chef for all items ordered from stores for use in the partie.; Check quality and quantity of items ordered and received from stores.; Ensures proper food storage in accordance to USPH procedures and thereafter in accordance to standard corporate recipes, reporting any discrepancies to the Sous Chef or Chef de Cuisine.; Supervises and inspects overall operation cleanliness and clean up after each service period following provided checklists and cleaning schedules.; Assigns all cleaning responsibilities within the partie according to the cleaning schedule and follows up on overall cleanliness of the work area and equipment.; Reports and malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef of the partie.; Proper use of equipment and utensils to prevent damage or undue maintenance.; Works closely with galley leadership and other department leaders.; Perform other job related functions as assigned.;

Core Capabilities

Multi-tasking and all around culinarian and leader.; Builds a strong team and fosters collaboration.; Able to manage high volume and fine dining teams.; Acts as a corporate brand ambassador with onboard teams supporting and driving all long- term company goals and brand direction.; Good communication skills.;

Note: Other duties as assigned included and not limited to Health, Environmental, Safety and Security responsibilities.Desired Skills & Experience

3+ years’ experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing the functions of a similar position.; 2+ year experience in a supervisory position preferably in a multi-nationality setting with a proven ability to provide orientation and training.; Experience supervising, and training at least 5 team culinary employees.; Experience in high volume operation of at least 100 meals per service.; Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.; Extensive kitchen machinery and knife safety knowledge.; Experience working in all major culinary brigade stations with extensive knowledge in designated station.; Working knowledge of computers and the ability to navigate within a variety of software programs.; Ability to effectively read, write and speak English.; Preferred: Degree from accredited culinary college or university.;