Chef de Partie

Responsibilities:

1. Prepare and cook a variety of dishes according to menu specifications and recipes
2. Oversee and manage the daily operations of a specific section of the kitchen
3. Train and supervise junior members of the kitchen team
4. Ensure that all food is prepared and presented in a timely and efficient manner
5. Monitor and maintain stock levels and assist with ordering supplies
6. Follow all health and safety standards and maintain a clean and organized work environment
7. Collaborate with other chefs and kitchen staff to plan and execute menus
8. Assist with menu development and suggest new dishes to enhance the dining experience for our guests
9. Adhere to all company policies and procedures

Qualifications:

1. Minimum of 2 years experience as a Chef de Partie in a high-volume kitchen, preferably in a cruise ship or hotel setting
2. Culinary degree or equivalent experience and training
3. Strong knowledge of various cooking techniques and cuisines
4. Ability to work well under pressure in a fast-paced environment
5. Excellent communication and leadership skills
6. Attention to detail and a passion for creating high-quality dishes
7. Valid food safety and hygiene certifications
8. Flexibility to work long hours and in a rotational schedule