Reports To: Junior Sous-chef, Sous-Chef, Chef De Cuisine, Executive Sous-chef, Executive Chef
Direct Reports: Assistant Chef De Partie, Assistant Cook, Junior Assistant Cook
The primary responsibility of the Chef De Partie Trainee is, as a newly hired crewmember, to lead a section assigned by the Galley Management and oversee the entire production with minimum supervision.
Essential Duties and Responsibilities
Encourage leadership as a confident junior manager.
Is organized and adept with production for each outlet.
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.
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.
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 as required.
Attend the daily Chefs Meeting to discuss forecast figures and the day-to-day operation/activities.
Responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment within assigned section.
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.
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 or company property.
Participate in safety drills as required.
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 ICS 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.
Knowledge, experience, skill, and/or ability
High school diploma
Minimum of 2 years experience in Chef De Partie role.
Minimum of 8 years experience in an upscale hotel, resort, cruise ship or convention banqueting service.
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).
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
High School education or international equivalent.
Culinary School degree.
Food Hygiene Knowledge.
Equivalent combination of education and experience.
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.
Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.
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.
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.