Chef de Partie

Key Responsibilities:

• Direct, coach, support, supervise, and evaluate all team members, fostering a culture of excellence and collaboration.
• Demonstrate proficiency in culinary tasks, efficiently executing responsibilities across all kitchen sections.
• Coordinate and supervise assigned team members, delegating tasks and ensuring seamless operation within your section.
• Conduct daily recipe reviews, meticulously maintaining recipe folders to uphold the highest culinary standards.
• Oversee main kitchen sections and their food production, ensuring meticulous attention to detail and adherence to food safety regulations.
• Champion compliance with Public Health standards and HACCP protocols, maintaining impeccable cleanliness and hygiene within your assigned area.
• Prepare daily electronic food requisitions, meticulously verifying deliveries and promptly reporting any discrepancies.

Financial Responsibilities:

• Exercise cost containment measures through efficient resource utilization and meticulous record-keeping.
• Identify opportunities for expense reduction through strategic cost control measures.
• Analyze operational challenges and implement effective controls to optimize efficiency.
• Conduct spot checks to ensure proper storage and minimize waste, contributing to cost-saving initiatives.
• Motivational Responsibilities:
• Monitor and manage assigned workstation functions, ensuring optimal performance and adherence to quality standards.
• Evaluate staff and procedures to maintain exceptional service quality and guest satisfaction.
• Make personnel recommendations to ensure adequate staffing levels and continuous improvement.
• Conduct regular inspections to uphold efficiency and standards across workstations and equipment.

Qualifications and Education:

• Minimum 8 years of experience in upscale hospitality settings, with at least 2 years as a Chef de Partie (shipboard experience preferred).
• Culinary school degree or equivalent certification required.
• Strong management, communication, problem-solving, and interpersonal skills.
• Proficiency in basic accounting principles and intermediate computer software.
• Demonstrated leadership abilities in multicultural environments.
• Fluent in English; ability to effectively communicate and interpret written procedures.
• Internal Candidate Requirements:
• Completion of at least two contracts as Chef Tournant with satisfactory performance ratings and demonstrated leadership skills.

Physical Requirements:

• Must be physically capable of participating in emergency procedures and drills, including the ability to lift and move up to 50 pounds.
• Full range of motion and sensory abilities required for emergency response.

Working Conditions:

• Extensive travel between ships with varying accommodations necessitates good health management through diet and exercise for sustained success in the role.