~14d ago

Chef De Partie - River Cruises

Germany·Hamburgmid

OtherChef De PartieFood Service

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Quick Summary

Technical Tools

OtherChef De PartieFood Service

Must have good knowledge of international cuisine;
Must have strong knowledge of the HACCP standards;
Previous experience of minimum five (3) years in a culinary field required;
Diploma\Certification in a Culinary discipline is necessary;
Strong interpersonal and problem-solving abilities;
Ability to work well under pressure in a fast-paced environment;
Ability to work cohesively with fellow colleagues as part of a team;
Ability to focus attention on guest needs, remaining calm and courteous at all times;
Must have English and/ or German language skills;
Must be reliable and able to work unsupervised;
Must be able to work flexible time schedule and to the Companys standards.

Responsibilities

~2 min read

→Be friendly to passengers and crew as well as focused on job tasks;
→Discuss and prepare menus in collaboration with the kitchen colleagues;
→Ensure adequacy of supplies at the cooking stations;
→Prepare ingredients that should be frequently available (vegetables, spices etc.);
→Follow the guidance of the Head Chef and/or Sous Chef and have input in new ways of presentation of dishes;
→Put effort in optimizing the cooking process with attention to cost sufficiency, speed and quality;
→Enforce strict health and hygiene standards;
→Help to maintain a climate of smooth and friendly cooperation;
→To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues;
→To ensure the consistency in the preparation of all food items for a la carte and\or buffet menus according to Vessels cruise recipes and standards;
→To actively share ideas, opinions and suggestions in daily shift briefings;
→To ensure all galley colleagues are aware of standards and expectations;
→To liaise daily with the Demi Chefs de Partie, Sous Chefs and Head Chefs to keep open lines of communication regarding passengers feedback;
→To maintain proper rotation of product in all chillers to minimize wastage/spoilage;
→To have full knowledge of all menu items, daily features and promotions;
→To ensure the cleanliness and maintenance of all work areas, utensils, and equipment;
→To follow the Vessels kitchen policies, procedures and service standards;
→To follow all safety and sanitation policies when handling food and beverage;
→Perform all duties assigned efficiently, follow the Companys standards, adhere to procedures of the training manual.