Job Description

Key Responsibilities:- Assist the Sous Chef and Executive Chef in planning and preparing meals for guests, ensuring high-quality and consistent dishes are served On Board Cruise Ship- Supervise and train junior chefs and kitchen staff, ensuring that all food is prepared and presented according to company standards- Monitor inventory and order supplies to maintain adequate stock levels and minimize waste- Follow all safety and sanitation guidelines to ensure a clean and hygienic working environment- Collaborate with other chefs and kitchen staff to develop new menu items and specials- Maintain a positive and professional attitude while working in a fast-paced and high-pressure environment- Ensure proper storage and rotation of food items to maintain freshness and quality- Assist with menu planning and cost control measures to maintain budget goals- Adhere to all company policies and procedures, including health and safety regulations- Attend training sessions and workshops to continuously improve skills and knowledge.Qualifications:- Minimum of 2-3 years of experience as a Chef de Partie in a high-volume restaurant or hotel setting- Culinary degree or equivalent training and experience- Strong knowledge of food safety and sanitation regulations- Excellent communication and leadership skills- Ability to work in a fast-paced and high-pressure environment- Flexibility to work long hours, weekends, and holidays as needed- Ability to work well in a team and independently- Proven ability to create and execute high-quality dishes- Strong organizational and time management skills.

Crew Life at Sea