Department: Food

Sub-Department: Culinary

Reports To: Chef De Partie

Direct Reports: Assistant Cook, Junior Assistant Cook

Position Summary

The primary responsibility of the Assistant Chef de Partie is to work under the guidance of the Chef De Partie and the Sous Chef to oversee a section with minimal supervision, and can be assigned independently.

Essential Duties and Responsibilities

Operational

• Is a team player and a motivated professional with advanced cooking skills.
• Possess familiarity with high quality operations and presentation standards.
• Possess strong leadership skills and the ability to train and coach subordinates.
• Serve as the link between the Galley Management and all other lower positions in a Galley Operation.
• Is efficient, flexible and open to change.
• Accomplish the production of international recipes on a daily basis, displaying quality preparation and presentation skills.
• Possess excellent food knowledge and a full understanding of culinary terms.
• Read, understand, follow and prepare company recipes.
• Complete tasks, and work efficiently and productively.
• Able to work in any section of a galley.
• Possess advanced knife handling skills
• Coordinate and supervise all personnel assigned to section.
• Assign and delegate tasks to subordinates.
• Review recipes on a daily basis.
• Maintain recipe folders in an immaculate condition.
• Follow through on any request within the area of responsibility received from the direct supervisor or manager on duty.
• Provide food samples, random food tastings and show plates when requested by direct supervisor.
• Control production levels.
• Recommend improvements and better cost control.
• Prepare daily electronic food requisitions needed section production.
• Countercheck deliveries for accuracy.
• Report discrepancies to immediate supervisor.
• ·Possess ability 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 regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.
• Ensure that all the HACCP procedures are applied at all times and followed accordingly.
• Ensure that assigned area of responsibility is ready for announced or unannounced inspection conducted by Ship Management or local authorities.
• Report for duty at assigned times, follow supervisor’s instructions, and ensure that personal appearance, uniform and personal hygiene are in accordance with the company rules and regulations.

Training & Development

• Attend all meetings, training activities or classes related to assigned position a s required.
• Attend the daily Chefs Meeting to discuss forecast figures and the day-to-day operation/activities.

Financial

• Responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment within assigned section.
• Maintain an excellent awareness of cost control within his team.
• Conduct workstation spot checks to ensure items are correctly cleaned and stored to minimize deterioration and waste.
• Conducts workstation spot checks to ensure food items are correctly used according to company recipes to minimize spoilage and waste.

Safety Responsibilities

• Possess familiarity with the galley layout in terms of safety and security.
• Ensure that all safety procedures are followed.
• Cooperate with the Staff Captain in adhering to the Ship’s Safety Program.
• Follow the Ship Rules & Regulations.
• Maintain a safe and sanitary environment for all guests and crew members.
• Follow proper procedures and instructions at all times to prevent damage of any kind to ship o r company property.
• Participate in safety drills as required.

Resources

• Mentor, develop, and provide on-the-job training to assigned staff to strengthen current performance and to prepare for future advancement.
• Possess full knowledge of TAR and its procedures.
• Control and maintain working hours of all direct subordinates.
• Maintain a high level of crew morale within the administration dept. ensuring that all crew are treated i n a fair and unbiased manner and the team works with a positive atmosphere.

Other Duties and Responsibilities

• Attend any early stand-by in the galley for USPH purposes.
• Work late hours for specific events.
• Assist the Procurement team with storing operations and quality control.
• Ensure confidentiality when handling sensitive information.
• Achieve the primary objectives of the position and comply with the above-mentioned accountabilities in a timely and efficient manner in accordance with SSSL policies.
• Project a favorable image of the company, promote its aims and objectives, and foster and enhance public recognition and acceptance of all its areas and endeavors.
• Comply with the safety and pollution prevention regulations and operating procedures at all times, participating in all relevant meetings and training sessions.
• Participate in all mandatory training without excuse.
• To efficiently perform all other duties as requested by shipboard management or shore side.
• As assigned

Qualifications

Knowledge, experience, skill, and/or ability

Required

• High school diploma
• Minimum of 5 years experience in an upscale hotel, resort, cruise ship or convention banqueting service.
• Minimum of 2 years experience in Assistant Chef De Partie role.
• Fluent in written and spoken English,
• Communicate effectively with the senior management.
• Possess ability to lead and make decisions.
• Good administrative skills.
• Experienced in coaching subordinates.
• Must be cost and quality conscious.
• Adhere to specific scheduled work hours, yet be flexible if circumstances require it.
• Work with international team members.
• Perform assigned duties under pressure (time constraints).

Preferred

• Cruise Ship Experience.
• Fluency in additional language(s)

Required computer skills

• Knowledge of Microsoft programs to include but not limited to, Outlook, Word, Excel, and Power Point

Education/experience/certifications

• High School education or international equivalent.
• Culinary School degree.
• Food Hygiene Certification.
• STCW.

Other Skills:

• Knowledge of general office practices, procedures and equipment.
• Ability to prioritize tasks and work independently.
• Strong organizational, interpersonal and communication skills .
• Ability to interact with senior-level management and owner representatives.

Math Ability:

• Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.

Reasoning Ability:

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.

Work Environment & Physical Demands:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job the employee is regularly required to: Stand; Use hands to finger, handle, or feel; Reach with hands and arms; Talk or hear and smell
• The employee must be able to lift or move up to 55 pounds (25 kilograms) without assistance.

Vision Requirements:

• Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.