Chef de Partie - (on board luxury river cruise ship)

Scenic Tours Europe AG; Deutschland; Vor Ort; EUR 30.000 - 45.000; Vollzeit

Zusammenfassung

A leading travel company in Germany is seeking an experienced culinary professional to provide exceptional service and maintain high standards in a dynamic kitchen environment. Candidates should have a Chef apprenticeship, pastry experience, and be proficient in English. This role requires a dedication to quality and teamwork, ensuring unforgettable dining experiences for guests.

Qualifikationen

• Min. 2-years’ experience in a galley operation.
• Have a Chef apprenticeship or culinary schooling.
• Highly proficient in spoken and written English.

Aufgaben

• Provide professional service at designated workstations.
• Ensure proper setup and mise en place as per company standards.
• Prepare show plates as instructed by the supervisor.
• Maintain cleanliness according to HACCP and safety regulations.

Kenntnisse

Min. 2-years’ experience in galley operation

Chef apprenticeship or culinary schooling

Pastry chef experience

Experience in 4* or 5* operations

Proficient in spoken and written English

Knowledge of HACCP

Self-organized and disciplined

Good problem-solving skills

Familiar with multicultural environments

Ausbildung

Chef apprenticeship

Culinary schooling

Jobbeschreibung

Qualifications

• Min. 2-years’ experience in a galley operation
• Have a Chef apprenticeship or culinary schooling
• Min. 2-years’ experience as a pastry chef (relevant only to chef de partie – pastry)
• Have a pastry chef, confectioner apprenticeship or related culinary schooling (relevant only to chef de partie – pastry)
• Experience in a 4* or 5* operations
• Highly proficient in spoken and written English
• Knowledge of HACCP
• Awareness of waste management and recycling
• Self-organized, disciplined, and reliable
• Good problem-solving skills, team player
• Stress tolerant
• Familiar with a multicultural working environment
• Well-groomed and always wear a clean and proper uniform while on duty in a public area

Role and Responsibilities

• Provide a professional and courteous service at designated workstations in accordance with company standards and procedures
• Knowledge of food menus and recipes
• Welcome and greet guests when on restaurant duty or in a public area
• Ensure proper setup and “mise en place” as per company standards
• Prepare show plates as instructed by the supervisor
• Take an active role in creating a positive working environment between all departments onboard
• Ensure correct food item rotation (FIFO), storing, labeling, and temperature control at all workstations
• Inform the supervisor about any guest complaints
• Notify the supervisor about any breakage and damage of equipment and machinery
• Ensure and maintain cleanliness in front and back of the house according to HACCP and safety regulations
• Ensure correct handling of all equipment, machinery and chemicals

Additional tasks for tournant

• Relieve each chef de partie and junior cook during absence

Additional tasks for chef de partie – Portobello/Table L'Amour

• Prepare dessert and cheese trolleys and offer them to the guests
• Introduce yourself to the guests and present the menu
• Ensure cleanliness of display and preparation area

Additional tasks for chef de partie – night cook

• Responsible for crew mess and crew fridge
• Ensure set up of breakfast station

Additional tasks for chef de partie – pastry

• Attend and conduct cooking demonstrations
• Supporting the galley team during service time
• Responsible for dessert - pastries for the River Café / Teatime

Side Tasks

• Participate in scheduled trainings, briefings, and meetings
• Perform other duties as instructed by the supervisor, e.g. luggage service, loading, and garbage off-loading
• Assist with monthly inventories as per the supervisor's instruction
• Assist other departments as per the supervisor's instruction
• Participate in all safety drills and ensure solid knowledge of designated safety role