Chef De Partie
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Key skills for this role
About the Role
Silversea is seeking a Chef de Partie for its cruise ships. You will prepare high-quality menu items, manage kitchen stations, and ensure compliance with public health standards while working in a maritime environment.
Key Skills for This Role
Responsibilities
- Prepare and present menu items according to standardized recipes, guest preferences, and dietary requirements
- Manage assigned kitchen stations, ensuring cleanliness, organization, and timely setup for service, buffets, and special events
- Monitor food quality, storage, inventory, and requisitions to minimize waste and control costs
- Support menu execution across various outlets (e.g., room service, specialty restaurants, events)
- Train and supervise junior kitchen staff, identifying development needs and ensuring adherence to standards
- Maintain strict compliance with public health, safety, and hygiene regulations
- Collaborate with culinary leadership and cross functional teams to ensure seamless operations
- Adapt to specialized roles (e.g., Poissoner, Entremetier, Gardemanger, Tournant) taking ownership of specific culinary areas
Requirements
- Valid STCW95 certification
- Minimum 4 years' experience in a similar position with at least 1 year as Entremetier, Gardemanger or Poissonier at an International 5 star establishment
- Good knowledge of International and European cuisine
- Knowledge and experience of Public Health policies and procedures
- Ability to read, interpret and demonstrate culinary fundamentals
- Strong knife skills
- Proficient in all stations in the galley
- Physically and medically fit
- Excellent fluent English (verbal and written)
Full Job Posting
Position Summary
- Responsible to deliver high quality, efficient, individualized and technically excellent food preparation in accordance with Company Policies and Public Health standards.
- Goal of achieving total guest satisfaction.
Key Duties
- Preparing and presenting menu items according to standardized recipes, guest preferences, and dietary requirements.
- Managing assigned kitchen stations, ensuring cleanliness, organization, and timely setup for service, buffets, and special events.
- Monitoring food quality, storage, inventory, and requisitions to minimize waste and control costs.
- Supporting menu execution across various outlets (e.g., room service, specialty restaurants, events).
- Training and supervising junior kitchen staff, identifying development needs and ensuring adherence to standards.
- Maintaining strict compliance with public health, safety, and hygiene regulations, including equipment maintenance and inspection readiness.
- Collaborating with culinary leadership and cross functional teams to ensure seamless operations and exceptional guest satisfaction.
- Adapting to specialized roles (e.g., Poissoner, Entremetier, Gardemanger, Tournant, etc.), taking ownership of specific culinary areas.
Education/Experience/Qualifications
- Valid STCW95 certification.
- Minimum of 4 years' experience in a similar position with a minimum of 1 year as Entremetier, Gardemanger or Poissonier at an International 5 star establishment.
- Good knowledge of International and European cuisine.
- Knowledge and experience of Public Health policies and procedures.
- Ability to read, interpret and demonstrate culinary fundamentals.
- Strong knife skills.
- Must be proficient in all stations in the galley.
- Physically and medically fit.
- Moral integrity is required.
Language Requirements
- Excellent fluent English (verbal and written). English is the working and safety language on board Silversea vessels.
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