Job Description:
Key Responsibilities:
- Prepare and cook menu items in accordance with company standards and guest preferences
- Oversee and train junior chefs and kitchen staff in your section
- Maintain a clean and organized work area, following all food safety and sanitation guidelines
- Assist in menu planning and development, taking into consideration guest feedback and dietary restrictions
- Monitor inventory levels and order supplies as needed On Board Cruise Ship
- Collaborate with other departments, such as the dining room and bar, to ensure a seamless dining experience for guests
- Adhere to all company policies and procedures, including health and safety regulations
- Continuously strive to improve and innovate in your section, keeping up with industry trends and techniques
Qualifications:
- Minimum 3 years of experience as a Chef de Partie in a high-volume, fine dining establishment (preferrably 4 and 5 star restuarants/hotels)
- Culinary degree or equivalent experience
- Strong knowledge of various cooking techniques and cuisines
- Ability to work in a fast-paced, team-oriented environment
- Excellent communication and leadership skills
- Attention to detail and ability to maintain high standards of quality
- Ability to adapt to changing menus and guest preferences
- Valid food handling and safety certification