Chef de Partie

Ttitle: chef de partie
Rating: crew
Department: galley/ kitchen
Reports to: sous chef/ head chef/ corporate head chef
Subordinates: demi chef de partie/ kitchen porter/ dishwasher
Cabin: shared
Uniform male: black trousers, safety shoes, black socks, black belt
Uniform female: black skirt, safety shoes, natural tights, black belt

EXPERIENCE/ SKILLS/ CHARACTER

Must have good knowledge of international cuisine;
Must have strong knowledge of the HACCP standards;
Previous experience of minimum five (3) years in a culinary field required;
Diploma\Certification in a Culinary discipline is necessary;
Strong interpersonal and problem-solving abilities;
Ability to work well under pressure in a fast-paced environment;
Ability to work cohesively with fellow colleagues as part of a team;
Ability to focus attention on guest needs, remaining calm and courteous at all times;
Must have English and/ or German language skills;
Must be reliable and able to work unsupervised;
Must be able to work flexible time schedule and to the Company’s standards.

DUTIES AND RESPONSIBILITIES

Be friendly to passengers and crew as well as focused on job tasks;
Discuss and prepare menus in collaboration with the kitchen colleagues;
Ensure adequacy of supplies at the cooking stations;
Prepare ingredients that should be frequently available (vegetables, spices etc.);
Follow the guidance of the Head Chef and/or Sous Chef and have input in new ways of presentation of dishes;
Put effort in optimizing the cooking process with attention to cost sufficiency, speed and quality;
Enforce strict health and hygiene standards;
Help to maintain a climate of smooth and friendly cooperation;
To consistently offer professional, friendly and proactive guest service while supporting fellow colleagues;
To ensure the consistency in the preparation of all food items for a la carte and\or buffet menus according to Vessel’s cruise recipes and standards;
To actively share ideas, opinions and suggestions in daily shift briefings;
To ensure all galley colleagues are aware of standards and expectations;
To liaise daily with the Demi Chefs de Partie, Sous Chefs and Head Chefs to keep open lines of communication regarding passengers’ feedback;
To maintain proper rotation of product in all chillers to minimize wastage/spoilage;
To have full knowledge of all menu items, daily features and promotions;
To ensure the cleanliness and maintenance of all work areas, utensils, and equipment;
To follow the Vessel’s kitchen policies, procedures and service standards;
To follow all safety and sanitation policies when handling food and beverage;
Perform all duties assigned efficiently, follow the Company’s standards, adhere to procedures of the training manual.

Salary: 1.300-1.400€/month net+TIPs

Cruisinc is hiring for their 3*, 4*, 5* vessels sailing in Europe. The Cruisinc Group, established in 2008, focuses on providing cruise ships with full catering services in a surprisingly creative and attractive way. These river cruise ships sail on the rivers and canals such as the Rhine, the Danube and the Elba in the mainland of Europe.

Our main goal is to deliver an inspiring cruise experience, by providing catering services at the highest level. Cruisinc always works with a perfect team of dedicated and flexible professionals to guarantee ourguests a perfect holiday. The members of our crew link creativity along with customer-centricity to culinary passion and hospitality.

We recruit and coach catering professionals; chefs, cooks, waiters, hosts and housekeeping staff, to make a difference for the guests every day. They can only do that by adjusting to the desires of the guests. Our crew push hospitality to the max, for the highest customer satisfaction possible.

Can you see yourself working with us to provide excellent service for our client’s guests and giving them happy holiday memories? If so Cruisinc is looking forward to working with you.

SZAKÁCS/CHEF DE PARTIE

Megjegyzés a jelentkezőnek/Note For Candidate