Chef de Partie

negotiable Expires in 10 months

JOB DETAIL

Standard Role Summary:

Direct a dedicated Food Production team ensuring the provision of high quality, professionally prepared food products in accordance with company corporate menu cycles.

Primary Responsibility of the Role:

Undertake the supervision of staff within own area.  Ensure staff are competent to undertake their roles by identifying training needs and coaching and mentoring junior team members.

Oversee the service standard and quality of all dishes / food products served, ensuring they meet the required high standards.  Liaise effectively with Senior Chefs to confirm the daily menu requirements and discuss the daily working processes of the team.  Ensure food products provided are within budget and in line with the corporate menu cycle, keeping wastage to a minimum.

Ensure all staff comply with current safety and company regulations, including the Public Health Policy and galley operations policies and procedures.  Complete regular checks including the collection of food samples and update logs accordingly. Ensure the section and equipment is operated and maintained in a sanitised and clean state at all times, undertaking regular inspections.

Attend and undertake Open Galley events such as cooking demonstrations, as and when required.

Key Responsibilities & Duties:

Core Knowledge & Skills

Experience / Qualifications Summary of Requirements
  City & Guilds 7061/2 or equivalent recognised hotel / culinary diploma / qualification

NVQ I or II Food Production / Preparation qualification or equivalent  

Level 3 Award in Supervising Food Safety in Catering desirable

Experience of working within a 4 / 5 star volume hotel or restaurant establishment preferred Good command of written and spoken English

Certificates Valid ENG1 medical certificate or equivalent for the duration of each voyage

HESS (Health, Environment, Safety and Security)

Knowledge/Skill Summary of Responsibilities
Health and Safety Lead by example by taking care of the health and safety of self and others

Report all accidents, ‘near miss’ incidents and work related ill health conditions to manager / supervisor / team leader and to the safety department.

Follow safety rules and procedures

Use work equipment, personal protective equipment, substances, and safety devices correctly

Take part in safety training & risk assessments and suggest ways of reducing risks

Carry out duties in a safe manner in accordance with corporate policies and procedures

Public Health Follow all company public health policies and procedures appropriate to the role

Complete all necessary public health paperwork accurately

Institute appropriate public health precautions as relevant to role

Environment Understand own environmental responsibilities and act accordingly

Apply practical measures to reduce water and electricity consumption

Apply waste segregation diligently both in work area and when off duty

Follow the correct method of disposal of surplus or spent chemicals used

Work in a way that avoids environmental incidents and report situations where environmental integrity may be breached

Handle materials carefully to minimise spillages during work routines and safely dispose of contaminated material generated during work routine

Emergency Duties   Understand own emergency duties and routines onboard ship

Take an active part in the ship’s team response to an incident

Ensure familiar with ship’s emergency alarms and routines

Ensure familiar in the use of all fire fighting appliances located within area of responsibility Ensure familiar in the use of the ship’s life saving appliances and equipment including lifeboats and liferafts

Participate fully in all relevant drills and training

Know how to raise the alarm when necessary

Able to identify escape routes and emergency exits

Understand the function and operation of fire screen/splash tight and watertight doors

In the event of an incident or emergency assist with public area clearance as directed

Ensure area is clear and all cooking equipment is secure and isolated

Undertake other emergency duties / routines within the ERP as directed

Undertake any other emergency duties required that are specific to vessel Follow all emergency procedures as directed

Safeguarding Aware of CUK safeguarding children policies and procedures

Report any concerns of a safeguarding nature to the Designated Safeguarding Person (DSP)

Security Understand the security levels as defined by ISPS and own responsibilities

Follow the correct security procedures when embarking and disembarking from the ship Report suspicious activities, packages

and / or security incidents following the correct procedure

Technical

Knowledge/Skill Summary of Responsibilities
Quality Standards 

 

Train the team in the quality standards agreed for own area and monitor their performance in achieving those standards

In conjunction with the Sous Chef agree operational changes to the quality standards when the local situation and context demands, but remain within agreed boundaries

Follow galley operation guidelines when undertaking recipe scaling for the correct number of portions

Food Hygiene Undertake training of the team to ensure that the correct policies and procedures regarding food hygiene are understood and followed at all times

Oversee and manage the cleanliness / sanitising of the food production area

Undertake regular checks of the area to ensure compliance with strict hygiene protocol

Ensure all food production equipment and spaces are sanitised and cleaned in accordance with company policy

Highlight and deal with any discrepancies immediately in order to minimise any impact on passenger health

Menu Explain to others how all menu items are cooked and what ingredients are included, including herbs and spices

Ensure up to date on the taste, consistency and provenance of all dishes

Suggest menu choices and alternatives to passengers based on their stated preferences

Explain all of the culinary terms used on the menu for passengers  Follow recipes and utilise production logs

Dietary

Requirements

Discuss dietary problems with relevant passengers and proactively inform them of the menu items which may cause them an issue

Review the passenger profiles, determine which passengers have special dietary requirements

Ensure any dietary requirements are communicated to colleagues and appropriately catered for

Chef Skills Assess quality of raw, cooking and prepared food (within specialist area) through taste, smell and appearance

Oversee the food product and preparation making any corrections necessary during cooking to ensure quality of output

Plate food up according to the agreed standards for the dish

Set up tasting tables for each service and carry out food tasting to ensure the final product is at the required standard

Continually assess food products and offer new ideas for recipes, substitution of ingredients, or new ways of cooking a dish, experimenting to improve product service

Business

Knowledge/Skill Summary of Responsibilities
IT Skills Competent in the use of most MS Office Software

Effectively use the supply and inventory management system

Commercial

Decision-Making

Use data from cost reports to make reasoned commercial decisions about the food production area

Take into account the financial impact when making decisions

Audit & Compliance Complete full and accurate records to ensure compliance for both internal and external audits Maintain hygiene and food temperature records
Stock Control Calculate order requirements based on existing stock levels and expected future menus Effectively monitor and manage items and goods within own area to ensure minimal wastage and maximum usage

Consolidate requisitions for the team and pass to the Galley Administrator for input into the system

People / Management

Knowledge/Skill Summary of Responsibilities
Advising & Influencing Respond confidently and promptly to requests for information

Act as a role model to others promoting a positive working environment

Dealing with

Challenging People

Deal with challenging situations in a confident and professional manner   When appropriate refer the situation to a more senior person
Quality Assurance Observe, review and assess the aspects of the quality of service being provided by the team Inform line manager when any element of the service or work being carried out is not up to standard

Ensure adherence to recipes, yield, portion control and specifications

Planning & Prioritisation Plan own work schedules

Discuss with manager the priorities for the team to ensure most efficient delivery and in line with the ship’s priorities

Identify level of store deficiency and assess need for provisions and equipment

Plan food production for team to effectively cater to restaurant opening times

Record production figures and input onto the management system

Resource

Management &

Delegation

Delegate tasks with clear instructions, expectations and necessary responsibility  Support junior staff members in meeting training objectives and workload
Providing

Performance

Feedback

Provide manager with information about the performance of junior staff to feed into appraisals
Coaching & Mentoring Assist colleagues to solve their own problems when appropriate by providing help and guidance
Facilitation Skills Undertake effective and efficient daily and weekly meetings, ensuring information is shared and understood

CUK Behaviours  (Refer to the skills profile for detailed CUK Behaviours)

Self-Awareness

 

When undertaking role thinks about how they communicate and behave and is a role model for others
Thinking Ahead When undertaking role thinks about more than just the task in hand, proactively works to anticipate the needs of the department and plans ahead
Being Part of a Team Works collaboratively, supporting and encouraging others to achieve objectives

Actively works to improve own knowledge and experience and is approachable to others

Open and Honest Communication Communicates effectively with passengers, crew and officers ensuring a positive working environment
Customer Centred

 

Understands how their role can impact the passenger experience and works with the wider

Galley team to provide a customer focused service, strives to deliver a consistently high service

Acting Safely Takes responsibility for health and safety of self and others and always considers safety in their everyday tasks and activities