About the Role
We're looking for a talented and enthusiastic Demi Chef de Partie to join our culinary team on our luxurious river cruises. In this dynamic role, you'll be an integral part of delivering exceptional dining experiences for our guests as we journey through scenic waterways.
You'll support the Chef de Partie and Sous Chef in all aspects of kitchen operations, from mise en place and food preparation to plating and presentation. This is a fantastic opportunity to hone your skills across various sections of the kitchen, including larder, hot line, and pastry, while working with fresh, high-quality ingredients. If you're a proactive team player with a passion for creating exquisite dishes in a fast-paced, unique environment, we'd love to hear from you.
Area of responsibility
Self-responsible management of the assigned kitchen position, able to run proficiently at least one of the main stations (Hot or Cold).
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 storage/ storage room according to Company standards.
Scope of duties
Adherence to cleanliness and hygienic regulations in compliance with HACCP and Company standards execution of 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 HACCP and Company standards.
Cooperation with the Maître d’Hotel/ 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).
Qualification/Work Experience
Minimum of 3 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), other languages as German is an advantage.
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).
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