Chef de Partie (Shipboard)

KEY RESPONSIBILITIES:

• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct

reports.

• Must have excellent food knowledge and a full understanding of culinary terms.

• Must be able to read, understand, follow, and prepare company recipes by maintaining

the quality and consistency in taste according to the instructions provided by the

corporate office.

• Must be proficient in completing tasks, work efficiently and productively.

• Must be able to work in any section of a kitchen.

• Coordinate and supervise all team members assigned to their section, assign and

delegate tasks accordingly.

• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.

• Responsible for follow-through on any request within the area of responsibility received

from the direct supervisor or manager on duty; this may include show plates, food

samples and random food tastings.

• Control production levels and recommend ideas for improvements and better cost

controlling.

• Prepare daily electronic food requisitions needed for his section production and

countercheck deliveries for its accuracy; Report any discrepancies to his immediate

supervisor.

• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP,

Tournant and Cold Kitchen) and its entire food production.

• Maintain and ensure that Public Health are followed according to company standards and

expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always

followed within their section.

• Ensures that the HACCP program is carried out correctly.

• Maintains their assigned area in preparation for announced or unannounced United

States Public Health type inspection either done by the Food & Beverage Director or the

actual inspectors.

• Reports for duty at assigned times, follows their supervisor’s instructions, and ensures

that personal appearance, uniform, and personal hygiene are in accordance with the

company’s rules and regulations.

FINANCIAL RESPONSIBILITIES:

• This position is responsible for cost containment through the proper use, handling and

maintenance of records, reports, supplies and equipment.

• Identifies potential expense reductions through cost control.

• Analyzes operational problems and establishes controls.

• Reviews timesheets and forwards them to the Executive Chef for approval.

• May prepare a variety of reports and letters utilizing personal computer system and

equipment.

• Ensures that items are requisitioned in correct quantities, within acceptable timeframes

and in accordance with established control procedures.

• Conducts workstation spot checks to ensure items are correctly stored to minimize

deterioration and waste.

MOTIVATIONAL RESPONSIBILITIES:

• Monitors and manages the various assigned workstation functions.

• Monitors the assignment of duties and responsibilities to their staff.

• Observes and evaluates staff and work procedures to ensure quality standards and

service are met.

• Makes recommendations regarding personnel actions such as new hire requests and

discharges, to ensure adequate and continuous staffing.

• Inspects workstations, work

QUALIFICATIONS AND EDUCATION:

• A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service

and at least 2 years as Chef de Partie (shipboard experience preferred).

• A culinary school degree is required.

• Very strong management skills in a multicultural and dynamic environment.

• Very strong communication, problem solving, decision making, and interpersonal skills.

• Superior customer service, teambuilding, and conflict resolution skills.

• Knowledge of the principles and processes for providing personalized services including needs

assessment techniques, quality service standards, alternative delivery systems, and guest

satisfaction evaluation techniques.

• Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.

• Intermediate computer software skills required.

• Possess a good understanding of basic accounting principles such as numbering flow,

“Debits/Credits”, adjusting entries, and corrections.

• Ability to write reports and business correspondence and to establish a good rapport with the

ship’s Senior Officers and the corporate office.