Chef de Partie – River Cruise Liner

  • Locație:
  • Salariu:
    negociabil
  • Program:
    Full-Time
  • Adăugat:
    12 luni în urmă
  • Categorie:
    Altele
  • Termen limită:
    21 iulie 2024

RIVER CRUISE LINER are hiring!

Chef de Partie 

Qualification and Profile:

  • Minimum of 4 years of culinary experience including food preparation, flavor pairings and other cooking best practices
  • Preferably graduated within hotel industry and/or previous (river) cruise ship experience
  • Flexibility, stress resistant, calm under the pressure, resilient and team player with positive approach Professional attitude and appearance, reliable and hard-working with great team spirit
  • Open minded and flexible with high social, interpersonal and cultural competencies Excellent English skills (written & verbal), other languages as German is an advantage.
  • Ability to work independently, within both the preparation and service time, guest-oriented, able to run proficiently the assigned station.
  • Good computer skills (Excel, Word, PPT)
  • Being representative of Cruise Liner´s values

 

Key Responsabilities and Duties

 

  • Self-responsible management of the assigned kitchen position, able to run proficiently all galley stations
  • Professional calculation, preparation and presentation of all meals/foods, according to the assigned position
  • Weight/cut and portion control according to the daily menu plan Compliance with all recipes according to the menu plan
  • Supervision and overview of the product quantities for the responsible storage room Assistance in quality & cost control
  • Responsible of the hygiene for the own kitchen area not limited only to the cold storage /storage room according to Cruise Liner’s standards
  • Adherence to cleanliness and hygienic regulations in compliance with HACCP and Cruise Liner’s standards Execution of weekly general cleaning at the workplace
  • Joint responsibility for the adherence to safety rules in the own kitchen area Temperature check of all meals before service
  • Supporting the Head Chef with orders and inventories
  • Daily check and documentation of the cooling temperature according to HACCP and Cruise Liner’sstandards
  • Cooperation with the Maître /Restaurant manager as well as the restaurant/bar team
  • Based on the class of ship, the job assignment might be requested to be performed during the night time (night cook – where applicable)