Requirements

Min. 2-years’ experience in the galley operation
Have an apprentice as Chef or have a culinary school background
Min. 2-years’ experience as a Pastry Chef (relevant only to Chef de Partie – Pastry)
Have an apprentice as a Pastry chef, confectioner, or specific culinary school background (relevant only to Chef de Partie – Pastry)
Experience in 4* or 5* operations (Hotel and/or cruise ships)
Highly proficient in spoken and written English
Knowledge of HACCP
Awareness of waste management and recycling
Smart presentation
Self-organized, disciplined, and reliable
Problem solver, troubleshooter
Work under pressure and stressful situation
Team player
Familiar to work in a multicultural environment
Having the eye for excellent food presentation

Role and Responsibilities

Providing professional and courteous service on designated workstations according to the Company standards and procedures
Retaining full knowledge of food menu and recipes
Welcoming and greeting of guests according to the Company standard
Performing special duties during additional F&B events such as Farewell Parties
Ensuring proper setup and mise en place as per Company standards
Preparing show plates as instructed by the Supervisor
Ensuring proper handover between shifts
Taking an active role in creating a positive environment between all departments onboard
Ensuring correct food item rotation (FIFO), storing, labeling, and temperature control at all workstations
Informing Supervisor about any guest complaint
Notifying Supervisor about breakage and damage of all equipment and machinery
Ensuring and maintaining cleanliness front and back of the house according to HACCP and Safety regulations and inform Supervisor accordingly
Ensuring correct handling of all equipment, machinery, and chemicals
Participating in all Safety Drills as per Captain's orders and ensuring solid knowledge of designated Safety role
Reporting any potential Safety hazards immediately

Additional tasks for Tournant:

Relieving each Chef de Partie or Junior Cook during the absence

Additional tasks for Chef de Partie – Portobello/Table L'Amour:

Preparing dessert and cheese trolley and offering to the guests
The constant wearing of clean and presentable uniform including a Chef's hat at all times
Presenting the menu and introducing yourself to the guests
Ensuring cleanliness of display and preparation area for appetizers

Additional tasks for Chef de Partie – Night Cook:

Responsible for crew mess and crew fridge
Ensuring set up of Breakfast station
Supporting Breakfast team if needed

Additional tasks for Chef de Partie – Pastry:

Attending or conducting Cooking demonstrations
Setting up River Café vitrine
Supporting Breakfast team with fruits display and smoothies
Responsible for Dessert and Pastries for the Teatime

Side Tasks

Participating in scheduled training, briefings, and meetings
Fulfilling further job-related duties as instructed by the Supervisor, such as luggage service, loading, and garbage off-loading
Assisting with monthly inventories as per Supervisor's instruction
Assisting other departments as per Supervisor's instruction

Salary: starting salary in the first contract is 2.486€/month gross+ 2€/day stayed with guests onboard supplemental bonus paid in one amount at the end of the season

Contract type: Swiss, with all the benefits of the Swiss labour laws

SZAKÁCS/CHEF DE PARTIE