Demi Chef di Partie

Must have some knowledge of international cuisine;
Must have some knowledge of the HACCP standards;
Previous experience in a culinary field is appreciated;
Ability to work well under pressure in a fast-paced environment;
Ability to work cohesively with fellow colleagues as part of a team;
Ability to focus attention on guest needs, remaining calm and courteous at all times;
Must have English and/ or German language skills;
Must be reliable;
Must be able to work flexible time schedule and to the Company’s standards.

Be friendly to passengers and crew as well as focused on job tasks;
To consistently offer professional, friendly and proactive guest service while
supporting fellow colleagues;
To ensure the consistency in the preparation of all food items for a la carte and\or
buffet menus according to Vessel’s cruise recipes and standards;
To actively share ideas, opinions and suggestions in daily shift briefings;
To liaise daily with the Chefs de Partie, Sous Chefs and Head Chefs to keep open
lines of communication regarding passengers’ feedback;
To complete daily checks of all mis-en-place to ensure freshness and quality
standards;
To maintain proper rotation of product in all chillers to minimize wastage/spoilage;
Willing to learn all menu items, daily features and promotions;
To ensure the cleanliness and maintenance of all work areas, utensils, and
equipment;
To follow the Vessel’s kitchen policies, procedures and service standards;
To follow all safety and sanitation policies when handling food and beverage;
Perform all duties assigned efficiently, follow the Company’s standards, adhere to
procedures of the training manual.