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
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
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