About the job
Purpose Statement
As a Chef de Partie, your primary role is to expertly prepare all dishes required for our daily menus and special events, under the guidance of the Sous Chef, ensuring that every product meets our exceptional quality standards.
You will be responsible for maintaining the Galley equipment, ensuring cleanliness, and adhering to safe food handling practices at all times.
Your dedication to delivering a six-star service experience to our guests is paramount.
Reports Directly to:
Sous Chef (Onboard)
Reporting Structure:
Sous Chefs (Onboard)
Executive Chef (Onboard)
General Responsibilities:
Follow the Supervisor’s directions for menu preparations and daily tasks.
Ensure all products are prepared to the highest standards consistently.
Comply with Health and Sanitation regulations (HACCP and other Port Health Authorities) at all times.
Understand menu requirements and plan accordingly for operational needs.
Report maintenance issues to the Sous Chef promptly and follow up on work orders.
Complete and submit the Work Registration Form to the Sous Chef monthly.
Ensure adherence to Company Policies and Procedures within your section of the Galley.
Perform other assigned tasks as required.
Financial Responsibilities:
Communicate with the Sous Chef to minimize food waste and control food costs.
Be mindful of the use of cleaning materials and other consumables.
Treat Company property with respect and maintain it properly.
Safety Responsibilities:
Implement the proper use of Personal Protective Equipment in the Galley and all food outlets.
Practice safe lifting techniques at all times.
Train new staff on safe and proper Galley equipment handling.
Participate in In Port Manning duties as scheduled by Company policy.
Emergency Duties:
Follow the instructions on the Safety Card.
Participate in Guest/Crew Drills as directed.
Other safety responsibilities as assigned.
