Chef De Partie for Swan Hellenic

• Job ID: 13012
• Rank: Chef De Partie 1
• Employment Type: Contract
• Joining Date: Mar 5, 2025
• Type of Vessel: Passenger Ship
• Engine Details: .
• DWT / GRT: .

Are you looking to continue your career in remote polar regions and truly off-the-beaten path destinations?

Swan Hellenic is an established, well respected owner-operated heritage brand with more than 7 decades of expertise in undiscovered destinations.

Swan Hellenic exists to provide its guests with authentic, intimate and unforgettable moments in extraordinary locations and remote landmarks. All the while enjoying a sophisticated elegant atmosphere onboard. Are you interested in ensuring Swan Hellenic maintain their high levels of service?

 Job Deacription:
The Chef de Partie is assistant to the Sous Chef

The Chef de Partie’s status is that of Rating

The Chef de Partie reports directly to the Sous Chef

Safety and conduct responsibilities of Chef de Partie:

.1            Adherence to the company’s health and hygiene standards in line with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures

.2            Ensuring the safe operation and working practice of the section and any related matters affecting the safety of the ship, guests, and crew

.3            Informing the Sous Chef immediately of any occurrence affecting the safe operation of the ship or the safety of persons onboard and/or the quality of services offered to guests

.4            Ensuring safe food temperatures throughout preparation, storage and service

.5            Ensuring the welfare and discipline standards of all members of the galley section in accordance with company policies and procedures

.6            Completing food safety record logs in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures

.7            Reporting defects or malfunctions of safety equipment and appliances e.g., expired or empty fire extinguishers, defective fire doors, broken or missing lifejackets, broken fire buttons, safety posters missing, etc.

.8            Supporting the Sous Chef in ensuring section personnel are qualified in food hygiene to a level commensurate with the type of food they handle and as determined by the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures

.9            Reporting defective galley section equipment and required maintenance immediately to ensure the safe and hygienic operation of the ship

.10         Participating fully in safety drills and statutory inspections commensurate to the role and as per company policies and procedures

.11         Participating in minimum galley manning to comply with the In-Port Manning plan in accordance with international maritime law.

.1            Supporting the Sous Chef in ensuring departmental compliance with the Maritime Labour Convention directive on working hours

.2            Supervising the section in applying correct security measures

1.1.5         Environmental responsibilities:

.1         Environmental stewardship is central to this role and the entire operation of the ship. This role will engage in, comply with and promote all environmental regulations and policies, actively working with the galley team to promote sustainability and protection of the environment in all aspects of life on board

1.1.6         The Chief de Partie is responsible for:

.1            Supporting the Sous Chef in the efficient day to day supervision of the galley section, including, but not limited to, monitoring, and training team members, ensuring an efficient and cost-effective food service operation

.2            Identifying development opportunities and supporting, motivating and directing the team

.3            Supervision of the following ranks:

• 2nd Cook
• Assistant Cook
• Galley Utility

.4            Supporting the Sous Chef in achieving the lowest possible food cost and minimum waste while providing food for guests, officers and crew to a quantity and standard that ensures customer satisfaction across all areas

.5            Maintaining food safety and sanitation standards in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures

.6            Participating in stores loading operations as instructed by the Sous Chef and Hotel Stores Manager

.7            Requisitioning and preparing food products to achieve efficient consumption analysis against the menu cycle and food cost, supervising and training staff where necessary

.8            Checking quantity and quality of goods received into the section and immediately reporting any discrepancies to the Sous Chef

Supervising the correct storage of all meat, poultry, fish, shellfish and ready to eat fruit and vegetable products in accordance

acceptable Public Health Sanitation Programs and EU SHIPSAN procedures

.1            Supervising cleaning standards and ensuring schedules for the refrigerators, ambient store cupboards and ice machines are adhered to and logs completed in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures

.2            Adherence to galley schedules in accordance with operational needs and the Maritime Labour Convention

.3            Safe handling and preparation of meat, poultry, fish, shellfish and ready to eat fruit and vegetable products to ensure the highest standards of food hygiene, food safety and dish presentation at every stage

.4            Assisting the Sous Chef in meeting the specific dietary needs of guests, officers and crew

.5            Ensuring effective communication and teamwork between the section, galley team and other departments

.6            Reporting section defects in line with company policies and procedures

.7            Supporting the Sous Chef to ensure effective complaint resolution in response to guest complaints

.8            Contributing to the completion of daily, weekly and end of cruise reports and documentation in accordance with company policy and procedures

.9            Participating in garbage duties to ensure safe disposal and environmental compliance in accordance with company policy and procedures

.10         Contributing to the daily meal count in accordance with company policy and procedures