Chef De Partie

Key ResponsibilitiesSection Management: Run and take full ownership of an assigned galley station (e.g., hot/cold line, sauces, pastry, or butcher shop).Recipe Execution: Follow recipes precisely and ensure high aesthetic standards are maintained for daily meals, buffets, and specialty dining.Staff Supervision: Mentor, train, and guide Demi -Chefs de Partie and Commis cooks.Hygiene and Sanitation: Enforce rigid public health regulations (e.g., USPH, HACCP). Conduct workstation spot checks and maintain spotless cleaning routines.Inventory Control: Monitor stock levels, prepare daily electronic food requisitions, and assist with loading and storing supplies.Qualifications & RequirementsEducation & Experience: Culinary school diploma or formal apprenticeship, typically combined with 2 to 4 years of experience in a high -volume hotel, fine -dining restaurant, or luxury cruise liner.Sanitation Knowledge: Deep understanding of food safety procedures, cross -contamination prevention, and health regulations.Adaptability: Physical capability to work in high -stress, fast -paced environments and lift up to 25 kg (55 lbs).Language: Fluent English communication skills to interact with an international crew and read standardized menus

Minimum 1 year of experience working in a 4–5 star establishment or high -volume restaurant with many seats, fast service, and strong guest service standards daily.