Chef De Partie for Azamara Cruises
Department: Hotel
Employment Type: Contract
Location: Shipboard
Description
V.Ships Leisure is looking for Chef De Partie 2 on behalf of Azamara Cruises.
The incumbent in this position will receive on the job training in the various tasks involved in the Galley production.
Key Responsibilities
Supports the production of all food items in the assigned area.
Works with the Chef De Partie 1 in the galley. Assignments may be changed from time to time for training purposes.
Works on the Hot Galley assigned section for production and will be directly involved in the quality, consistency, and quantities of the production accordance with company standards.
Assists with the transportation of food items from the main stores to the Galley.
Duties include the cleaning and sanitizing of his/her working area and working utensils following the United States Public Health rules and regulations and all times, as well as in charge of temperature logs.
Will be assigned from time to time in an early standby in the pastry area for USPH purposes.
Will be assigned from time to time to be on late duty.
Is aware of, and/or acquires the necessary knowledge to comply with the ship's standard operation, to assist guests and crew with inquiries.
Attends meetings, training activities, courses and all other work-related activities as required.
Performs related duties as required.
Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.
Responsible for assisting in the daily training of cooks and apprentices in the areas assigned.
Ensure COMMIS are trained in all aspects of the galley and USPH for future development.
This position is responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
Education/Experience/Qualifications:
Previous experience in a hotel, resort, or cruise ship food preparation area helpful but not required.
Knowledge of proper cleaning techniques, requirements, and use of equipment.
Completion of high school or basic education equivalency required.
Completion of the Apprentice program or served as a Chef De Party 3 for minimum of 2 contracts with a performance rating of proficient or above.
No disciplinary action on file for the last 12 months.
Ability to speak English clearly, distinctly and cordially with guests.
Ability to read and write English in order to understand and interpret written procedures.
This includes the ability to give and receive instructions in written and verbal forms and to effectively present information and respond to questions from guests, supervisors and co-workers.
Ability to speak additional languages such as Spanish, French or German is preferred.