Chef De Partie
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Key skills for this role
About the Role
Celebrity Cruises is seeking an experienced Chef De Partie to direct and supervise kitchen sections, ensure food quality and consistency, and maintain public health standards on a cruise ship.
Key Skills for This Role
Responsibilities
- Direct, coach, support, supervise, and evaluate all direct reports
- Maintain food quality and consistency according to company recipes
- Coordinate and supervise all team members assigned to their section
- Undertake recipe reviews daily and maintain recipe folders
- Control production levels and recommend improvements for cost control
- Prepare daily electronic food requisitions and countercheck deliveries
- Oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, Cold Kitchen) and its entire food production
- Maintain and ensure Public Health standards are followed according to company standards
- Ensure HACCP program is carried out correctly
- Maintain assigned area in preparation for US Public Health inspections
Requirements
- Minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service
- At least 2 years as Chef de Partie (shipboard experience preferred)
- Culinary school degree 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 principles and processes for providing personalized services
- Strong planning, coaching, organizing, staffing, controlling, and evaluating skills
- Intermediate computer software skills required
- Good understanding of basic accounting principles
- Ability to write reports and business correspondence
Full Job Posting
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.
Qualifications and Skills
- 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.
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