Chef de Partie (Cruise) – Worldwide

Urgent – Chef De Partie (Cruise) -Worldwide
This role is urgent, and you must be ready to travel by the 11th September.

Only candidates with the following correct and valid documentation will be suitable:
Valid STCWs – (Basic Safety, Crowd Management, Security Awareness)
Valid Medical
Seamans book
Valid Passport

Job Description
· To follow supervisors’ instructions for Menu plans and daily preparation.
· To take active part in the actual food preparation.
· To ensure that products are consistently prepared according to the highest possible standards.
· To comply with the latest Health and Sanitation regulations (USPH and all other Port Health Authorities) at all times.
· To know the requirements of the Menus and to plan ahead for operational needs accordingly.
· To report work orders to the Sous Chef when deficiencies are noted or when maintenance is required.
· To complete a Work Registration Form correctly every week and to submit it to the Sous Chef in a timely manner.
· Monitor and check stock in the store’s ad inform supervisor.
· To adhere to, and to ensure that the Staff in assigned section in the Galley adheres to all Company Policies and Procedures, Manuals and Directives.
· Other responsibilities, as assigned, but not limited to the above.

Qualifications
· Culinary Institute Diploma or Chef Certification or other relevant apprenticeship required.
· Minimum of three (3) years’ experience in a hotel or restaurant, or three (3) years’ onboard a cruise ship in similar position required.
· A sound knowledge of culinary arts and fine dining is required.
· Very good spoken English.
· Good organizational skills and must show attention to detail.
· Must undergo onboard USPH and HACCP training. Knowledge in this area is a plus.
· Must have initiative and the ability to work independently.
· Must be able to remain calm under pressure.

Salary, conditions and other benefits will be discussed upon application

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Navis is acting as an Employment Agency in relation to this vacancy.

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