Chef de Partie




Description:

Accountable to: Sous Chef/ Executive Sous Chef/ Executive Chef

Primary (Non-Exhaustive) Responsibilities:
• Practicing company values
• Preparing daily meals in accordance with menu cycle
• Responsible for organizing “mise en place”, appropriate storage, and keeping of goods
• Responsible for hygiene in the galley in accordance with HACCP regulations
• Actively supporting and assisting culinary and restaurant team
• Participating in extra duties (i.e. luggage and garbage handling, crew show, loading)
• Any other duties advised by the Executive Chef/Hotel Manager

Requirements:

Skills/Qualifications:
• Culinary school diploma or basic education equivalent is preferred
• Minimum two years of experience in the field of desired position, preferably in a 4 or 5 star restaurant and/or
hotel
• Cruise ship experience is a plus
• Good communication skills
• Willingness to learn and progress
• Fluency in English

Apply