About the Role
Are you looking for a kitchen that demands the high standard that match your cooking skills? Then we might have the opportunity you are looking for. As a chef de partie, you are responsible for a specific section of the kitchen, preparing high-quality food that meets the head chef’s standards, and ensuring that your station is hygienic and well stocked. You will be assisted by the demi chef de partie and commis.
Area of responsibility
Self-responsible management of the assigned kitchen position, able to run proficiently all galley stations.
Professional calculation, preparation and presentation of all meals/foods, according to the assigned position.
Weight/cut and portion control according to the daily menu plan.
Compliance with all recipes according to the menu plan.
Supervision and overview of the product quantities for the responsible storage room.
Assistance in quality & cost control.
Responsible of the hygiene for the own kitchen area not limited only to the cold.
Scope of duties
Adherence to cleanliness and hygienic regulations - weekly general cleaning at the workplace.
Joint responsibility for the adherence to safety rules in the own kitchen area.
Temperature check of all meals before service.
Supporting the Head Chef with orders and inventories.
Daily check and documentation of the cooling temperature according to company standards.
Cooperation with the Maître /Restaurant manager as well as the restaurant/bar team.
Based on the class of ship, the job assignment might be requested to be performed during the night time (night cook – where applicable).
Minimum of 4 years of culinary experience including food preparation, flavour pairings and other cooking best practices.
Preferably graduated within hotel industry and/or previous (river) cruise ship experience.
Flexibility, stress resistant, calm under the pressure, resilient and team player with positive approach.
Professional attitude and appearance, reliable and hard-working with great team spirit.
Open minded and flexible with high social, interpersonal and cultural competencies.
Excellent English skills (written & verbal).
Ability to work independently, within both the preparation and service time, guest-oriented, able to run proficiently the assigned station.
Good computer skills (Excel, Word, PPT).