Position Summary

The Chef de Partie is responsible for the preparation of the various menu items according to recipes and photos provided by the Company.

Essential Duties and Responsibilities

Operational

• Welcome and greet guests professionally when on restaurant duty or in public areas.
• Maintain thorough knowledge of food menus and recipes.
• Deliver professional and courteous service at designated workstations according to company standards.
• Ensure proper setup and “mise en place” for each station according to company standards.
• Prepare show plates and assist with menu presentations as instructed by the supervisor.
• Foster a positive working environment across all departments onboard.
• Follow proper food item rotation (FIFO), storage, labeling, and temperature control at all workstations.
• Report guest complaints, breakage, or equipment damage to the supervisor.
• Maintain cleanliness in front- and back-of-house areas according to HACCP and safety regulations.
• Correctly handle all equipment, machinery, and chemicals.
• Relieve other Chef de Partie or Junior Cook during absences.
• Maintain cleanliness of display and preparation areas.
• Oversee crew mess and crew fridge operations.
• Set up breakfast station and support breakfast service.
• Assist during Light Lunch, Teatime, and other additional restaurant services.

Training & Development

• Attend all meetings, training activities or classes related to assigned position as required.

Financial

• N/A

Safety Responsibilities

• Maintain a safe and sanitary environment for all guests and crew members.
• Always follow proper procedures and instructions to prevent damage of any kind of ship or company property.
• Know and comply with the European sanitation program and regulations pertaining to his/her working area.
• Participate in safety drills as required.
• Participate in safety training as required.
• Identify and report any potential safety hazards immediately.

Other Duties and Responsibilities

• Assist with monthly inventories and other administrative tasks as instructed by supervisors.
• Collaborate with other departments to ensure smooth and efficient operations across the ship.
• Perform additional duties as assigned, including luggage handling, loading, and garbage off-loading.
• As assigned and instructed by supervisor.

Qualifications

Knowledge, experience, skill, and/or ability

Required

Required

• Experience in Galley operation.
• Good spoken and written English.
• Knowledge of HACCP and food safety standards.
• Experience in ordering, inventory management, and cost control.
• Self-organized, disciplined, and reliable.
• Stress-tolerant and adaptable.
• Familiar with a multicultural working environment.
• Keen eye for presentation and culinary excellence.

Preferred

• Knowledge of additional language, preferably German.