Chef de Partie – Oceania Cruises 

The Chef De Partie takes the opportunity to lead a section assigned by the Galley Management and oversee the entire production in his assigned area and with minimum supervision. The Chef de Partie takes the full ownership as an independently motivated professional and can be assigned in any area of the Galley, be it hot or cold section.
Their experience in culinary arts encourages leadership as a confident junior manager, organized and adept with the production for each outlet.

Essential duties and responsibilities

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 effecting completing tasks, work efficiently and productively.
Must be able to work in any section of a kitchen.
Coordinate and supervise all personnel assigned to his/her section, assign and delegate tasks accordingly.
Undertake recipe reviews on a daily basis. Maintain recipe folders in an immaculate condition.
Responsible to 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 followed at all times within his section.
Ensures that the HACCP program is carried out correctly.
Maintains his assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food & Beverage Manager or the actual inspectors.
Reports for duty at assigned times, follows his/her supervisor’s instructions, and ensures that personal appearance, uniform and personal hygiene are in accordance with the company’s rules and regulations.

Minimum experience and qualification requirements for position:

·        High school graduate, with 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 role.

·        Culinary School degree

Contract length: 5months

Salary: min 2500$

Necessary documents:

·        CV

·        Passport or ID card

·        Photo