Demi Chef de Partie
Position Summary:
Prepare all meat, fish, shellfish, vegetables, starches and any other menu items as needed.
Assist in breakfast preparation.
Communicate and assist the Chef De Partie and all team members to complete daily tasks.
Ensure USPH Sanitation requirements are met in his / her area of responsibility.
Assist the Chef De Partie to ensure established food quality standards during storage, production, and service as per standard operating procedures.
Ensure preparation and presentation of all products on the restaurants menus.
Monitor and ensure opening and closing procedures for all kitchens and production areas, ensures follow through with Cooks and Stewards.
Report malfunctioning equipment.
Key requirements:
Minimum age for all applicants is 21 years.
Must have clear criminal record.
Must not be on any chronic medication and have clear medical history.
Excellent written and verbal communication skills.
Minimum one year formal culinary training and three years full time experience (including apprenticeship time) in kitchen environment OR Three completed contracts as a Cook 1 onboard a cruise ship.
Proficient in following and converting recipes.
Demonstrate knowledge of Food Safety HACCP / USPH.
Demonstrates a commitment to culinary career with a desire to grow within the F&B industry; demonstrates a passion for food and food preparation.
Must be able to work on a multi-cultural team in a confined environment.
