CDP * Chef de Partie

Standard Role Summary:

Direct a dedicated Food Production team ensuring the provision of high-quality, professionally prepared food products in

accordance with company corporate menu cycles.

Primary Responsibility of the Role:

Work effectively as part of the Chef de Partie team, supervising and directing a dedicated food production team.

Support the development of staff within own area. Ensure staff are competent to undertake their roles by identifying

training needs and coaching and mentoring junior team members.

Oversee the service standard and quality of all dishes / food products served, ensuring they meet the required high

standards. Liaise effectively with Senior Chefs to confirm the daily menu requirements and discuss the daily working

processes of the team, keeping them informed of any shortages or discrepancies in products or ingredients. Ensure food

products provided are within budget and in line with the corporate menu cycle, keeping wastage to a minimum.

Ensure all staff comply with current safety and company regulations, including the Public Health Policy and galley

operations policies and procedures. Complete regular checks including the collection of food samples and update logs accordingly. Ensure the section is operated and maintained in a sanitised and clean state at all times, undertaking regular inspections. Ensure all equipment is maintained and used correctly by staff, following standard operating procedures and report any repairs required promptly.

Work closely with the team implementing any new ways of working identified and contribute to a successful centralised production department, maintaining a dedicated food budget. Ensure compliance with the Corporate Menu Cycle

(CMC)/SOP's for allocated dining outlets and ensure scaled recipes are used for all preparation and production of food products.

Attend and undertake Open Galley events such as cooking demonstrations, as and when required.

Experience / Qualifications

City & Guilds 7061/2 or equivalent recognised hotel / culinary diploma / qualification
NVQ I or II Food Production / Preparation qualification or equivalent
Level 3 Award in Supervising Food Safety in Catering desirable
Experience of working within a 4 / 5 star volume hotel or restaurant establishment preferred
Good command of written and spoken English
Certificates Valid ENG1 medical certificate or equivalent for the duration of each voyage

Health and Safety

Lead by example by taking care of the health and safety of self and others
Report all accidents, near miss incidents and work related ill health conditions to manager /
supervisor / team leader and to the safety department.
Follow safety rules and procedures
Use work equipment, personal protective equipment, substances, and safety devices correctly
Take part in safety training & risk assessments and suggest ways of reducing risks
Carry out duties in a safe manner in accordance with corporate policies and procedures

Public Health

Follow all company public health policies and procedures appropriate to the role
Complete all necessary public health paperwork accurately
Institute appropriate public health precautions as relevant to role.

Quality Standards

Train the team in the quality standards agreed for own area and monitor their performance in
achieving those standards
In conjunction with the Sous Chef agree operational changes to the quality standards when the
local situation and context demands, but remain within agreed boundaries
Follow galley operation guidelines when undertaking recipe scaling for the correct number of
portions

Food Hygiene

Undertake training of the team to ensure that the correct policies and procedures regarding
food hygiene is understood and followed at all times
Oversee and manage the cleanliness/sanitising of the food production area
Undertake regular checks of the area to ensure compliance with a strict hygiene protocol
Ensure all food production equipment and spaces are sanitized and cleaned in accordance with company policy
Highlight and deal with any discrepancies immediately in order to minimize any impact on passenger health

Menu

Explain to others how all menu items are cooked and what ingredients are included, including
herbs and spices
Ensure up-to-date on the taste, consistency, and provenance of all dishes
Suggest menu choices and alternatives to passengers based on their stated preferences
Explain all of the culinary terms used on the menu for passengers
Follow recipes and utilize production logs

Dietary Requirements

Discuss dietary problems with relevant passengers and proactively inform them of the menu
items that may cause them an issue
Review the passenger profiles, and determine which passengers have special dietary requirements
Ensure any dietary requirements are communicated to colleagues and appropriately catered for.

Chef Skills

Assess quality of raw, cooking and prepared food (within specialist area) through taste, smell and appearance
Oversee the food product and preparation making any corrections necessary during cooking to ensure quality of output
Plate food up according to the agreed standards for the dish
Set up tasting tables for each service and carry out food tasting to ensure the final product is at the required standard
Continually assess food products and offer new ideas for recipes, the substitution of ingredients, or new ways of cooking a dish, experimenting to improve product service

Customer Service

Respond calmly and quickly to requests from passengers or crew members
Deliver customer service within the agreed time scales and to the quality required, ensuring passenger satisfaction
Immediately respond to complaints and customer service issues, or report them to line manager, to ensure a speedy resolution
Behave in a polite and friendly manner with passengers and crew members at all times and in all areas of the ship

Stock Control 

Calculate order requirements based on existing stock levels and expected future menus
Effectively monitor and manage items and goods within own area to ensure minimal wastage and maximum usage
Consolidate requisitions for the team and pass to the Galley Administrator for input into the system