Chef de Partie
Reports to: Outlet Chef / Executive Sous Chef
Maintain SSC standards in main galley or outlet. Motivate galley crew.
Flexible. Team worker. Punctual. Good time keeper. Independent and able to supervise and lead own station. Ability to perform under pressure.
Daily menu briefing with Outlet Chef and Executive Sous Chef, to inform 2nd Cook and Asst. Cook. Coordinate and supervise Assistant Cooks. Requisitioning and checking of received goods. Ordering special products by Baker and/or other First Cooks. Report items that are running out to Executive Chef or Sous Chef. Ensure all cooks report to duty on time. On job training of subordinates. Check all set-ups for various buffets and of service station and prepare show plates. Check room service mise-en-place. Check special orders, special functions and cocktail parties and prepare them on time. Fish Cook in charge of storing fish at loading. Entremetier check daily quality of vegetables and fruits in the provisions. Distribution of leftovers to cold galley or crew galley. Ensure economical food production and minimization of food waste. Cleaning and rotation of all walk-in and under counter refrigerators. General cleaning according to U.S.P.H. standards.
Standard European cooking background, 5 years experience in 5 star operations; hotel, restaurant or ship. Experience of leading a small team.