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.