Chef De Partie

KEY RESPONSIBILITIES

• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.

• Must have excellent food knowledge and a full understanding of culinary terms.

• Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.

• Must be proficient in completing tasks, work efficiently and productively.

• Must be able to work in any section of a kitchen.

• Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.

• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.

• Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.

• Control production levels and recommend ideas for improvements and better cost controlling.

• Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.

• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.

• Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.

• Ensures that the HACCP program is carried out correctly.

• Maintains 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.

QUALIFICATION

• A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie.

• Very strong management skills in a multicultural and dynamic environment.

• Very strong communication, problem solving, decision making, and interpersonal 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.

• Possess a good understanding of basic accounting principles such as numbering flow, “Debits/Credits”, adjusting entries, and corrections.

• Ability to write reports and business correspondence and to establish a good rapport with the ship’s Senior Officers and the corporate office.

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