Chef De Partie On Passenger Fleet

**DESCRIPTION**
?ontract duration - 5 months
**MAIN FUNCTION**
The primary responsibility of the Chef De Partie is to lead a section assigned by Galley Management and oversee the entire production with minimum supervision.
**QUALIFICATIONS**
- High school diploma & Culinary School degree.
- Minimum of 2 years' experience in Chef De Partie role.
- Knowledge of Food Safety and food safety.
- Good administrative skills. Experienced in coaching subordinates.
- Must be cost and quality conscious.
- Ability to work 7 days a week, adhere to specific scheduled work hours yet be flexible if circumstances require it.
**MAIN RESPONSIBILITIES**
- Accept assignment in any area of the Galley, either hot or cold section and be able to oversee it (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen).
- Possess excellent food knowledge and a full understanding of culinary terms.
- Maintain the quality and consistency in taste according to instructions provided by the corporate office and company recipes. Review recipes on a daily basis.
- Coordinate and supervise all personnel assigned to the section.
- Control production levels, safety procedures, Public Health regulations are followed.
- Responsible for cost containment through the proper use, handling, and maintenance of records, reports, supplies, and equipment within the assigned section. Assist the Procurement team.
- Mentor, develop, and provide on-the-job training to assigned staff to strengthen current performance and to prepare for future advancement.
Pay: From €2,000.00 per month
**Experience**:
- Chef De Partie: 1 year (required)
**Language**:
- English (required)
Work Location: In person