Chef De Partie - River Cruises

Must have good knowledge of international cuisine; Must have strong knowledge of the HACCP standards; Previous experience of minimum five (3) years in a culinary field required; Diploma\Certification in a Culinary discipline is necessary; Strong interpersonal and problem-solving abilities; Ability to work well under pressure in a fast-paced environment; Ability to work cohesively with fellow colleagues as part of a team; Ability to focus attention on guest needs, remaining calm and courteous at all times; Must have English and/ or German language skills; Must be reliable and able to work unsupervised; Must be able to work flexible time schedule and to the Companys standards. DUTIES AND RESPONSIBILITIES Be friendly to passengers and crew as well as focused on job tasks; Discuss and prepare menus in collaboration with the kitchen colleagues; Ensure adequacy of supplies at the cooking stations; Prepare ingredients that should be frequently available (vegetables, spices etc.); Follow the guidance of the Head Chef and/or Sous Chef and have input in new ways of presentation of dishes; Put effort in optimizing the cooking process with attention to cost sufficiency, speed and quality; Enforce strict health and hygiene standards; Help to maintain a climate of smooth and friendly cooperation; To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues; To ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to Vessels cruise recipes and standards; To actively share ideas, opinions and suggestions in daily shift briefings; To ensure all galley colleagues are aware of standards and expectations; To liaise daily with the Demi Chefs de Partie, Sous Chefs and Head Chefs to keep open lines of communication regarding passengers feedback; To maintain proper rotation of product in all chillers to minimize wastage/spoilage; To have full knowledge of all menu items, daily features and promotions; To ensure the cleanliness and maintenance of all work areas, utensils, and equipment; To follow the Vessels kitchen policies, procedures and service standards; To follow all safety and sanitation policies when handling food and beverage; Perform all duties assigned efficiently, follow the Companys standards, adhere to procedures of the training manual. #J-18808-Ljbffr