Chef De Partie

Department: Galley

Employment Type: Fixed Term Contract

Reporting To: Executive Sous Chef

Description

Join Seabourn as a Chef de Partie and lead a dynamic culinary team dedicated to delivering exceptional dining experiences. In this pivotal role, you will direct, supervise, and assist Demi Chefs de Partie in preparing high-quality cuisine for our guests and crew. Your proactive approach to problem-solving and commitment to guest satisfaction will be key as you navigate the challenges of your station. Reporting directly to the Executive Sous Chef and supported by the Chef de Cuisine Main Galley, you will play a crucial role in coaching and encouraging your team, ensuring a seamless and enjoyable dining experience for all. If you are passionate about culinary excellence and thrive in a collaborative environment, we invite you to bring your expertise to our world-class team.

Key Responsibilities

Responsibilities:

• Direct, supervise, and assist in food preparation at the assigned station, ensuring adherence to company menus and recipes.
• Ensure the quality, quantity, attractiveness, and accuracy of all food items served, following FIFO procedures.
• Supervise, assist, and coach station employees, maintaining high standards of performance, appearance, and conduct.
• Monitor and report employee work hours and discrepancies to the Executive Sous Chef.
• Verify the quantity and quality of items received from stores, ensuring proper storage and usage.
• Prepare daily mise en place lists and requisitions for the Executive Chef.
• Execute special orders and dietary requirements.
• Foster a team atmosphere within the department.

Public Health:

• Implement and maintain cleaning procedures to ensure the station's appearance and condition.
• Report malfunctioning equipment or furnishings to the Executive Sous Chef.
• Maintain high productivity, cleanliness, and sanitation standards.
• Ensure proper work and cleaning methods to produce safe, high-quality food.
• Assign and oversee cleaning responsibilities according to the schedule, reporting any issues to the Executive Sous Chef.
• Familiarize and comply with Seabourn HESS-MS standards.

Qualifications

Education: 

• Degree/Diploma from accredited culinary college or university. Ability to effectively read, write and speak English 

Experience: 

• 3+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred. 

Knowledge, Skills & Abilities: 

• Ability to deliver 5 star culinary products.
• Experience in high volume operation of at least 500 meals per service.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.

Physical Demands & Travel

Physical Demands: 

For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift. 
Must maintain physical fitness to perform tasks associated with job. 

Travel Requirements:

• Passport – valid for a minimum of 6 month
• Flag state issued seaman book
• General flag state or flag state approved marine fitness medical United States C1/D visa
• English Marlin test at minimal score of 80% 
• Pre-employment medical examination 

Working Conditions:
Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.