Chef de Partie
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 |
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Certificates |
Valid ENG1 medical certificate or equivalent for the duration of each voyage
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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
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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
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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
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Providing Performance Feedback |
Provide manager with information about the performance of junior staff to feed into appraisals
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Coaching & Mentoring |
Assist colleagues to solve their own problems when appropriate by providing help and guidance
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Facilitation Skills |
Undertake effective and efficient daily and weekly meetings, ensuring information is shared and understood
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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
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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
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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
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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
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