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Chef de Partie




Description:

Reports to: Junior Sous Chef and Chef De Cuisine
Direct reports: Up to Four (4) Commis Chefs and Demi Chefs de Partie
Level: Petty Officer/Staff
Contract Length: Six (6) Months

Benefits

Unique cruise line benefits include USPH bonus, travel paid for, uniforms paid for, six-month contract with option of renewal, ongoing training & career development, company park tickets and company merchandise discounts.

Responsibilities

- Ensure every food item leaving the Galley is of the highest quality in flavor and presentation
- Partner with Junior Sous Chef and CDC; establish food quality standards during storage, production and service
- Hands on responsibility for own assigned section within the galley
- Guide lead and train direct reports up to the Cruise Line's Standards
- Execute company recipe guidelines for assigned area of responsibility via recipe booklets, plate presentation and audits
- Organize and deliver new implementations on area of responsibility
- Organize area of responsibility for daily service up to Disney Cruise Line standards
- Meet or exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements in area of responsibility
- Understand, monitor and ensure opening and closing procedures for assigned production areas; ensure follow through with Cooks & Stewards
- Monitor handling and maintenance of operating equipment; proactively report maintenance needs to Junior Sous Chef

Requirements:

Basic Qualifications

- Minimum two years formal culinary training plus 3 years work experience which may consist of an accredited school or recognized apprenticeship OR minimum 6 years work experience with 2 years in a comparable role
- Demonstrated leadership ability
- Must be proficient in all stations in the kitchen
- Must be proficient in safe food handling, HACCP / USPH
- Knowledge and proficiency in following and converting recipes
- Demonstrates a commitment to culinary career with a desire to grow within the F&B industry; demonstrates a passion for food
- Must have understanding of food cost and the impact of spoilage
- Must be able to work with a multi-cultural team in a confined environment

Preferred Qualifications

- Ship experience preferred

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