Chef De Partie - River Cruises

Crew Life at Sea; Hamburg; Vor Ort; EUR 20.000 - 40.000; Vollzeit

Zusammenfassung

A culinary company in Hamburg seeks an experienced chef with expertise in international cuisine and HACCP standards. You will prepare menus, maintain health standards, and work collaboratively with kitchen colleagues. The ideal candidate has at least five years of culinary experience, relevant certification, and proficiency in English or German. This position demands reliability, teamwork, and the ability to excel under pressure.

Qualifikationen

• Minimum five years of experience in a culinary field required.
• Must be reliable and able to work unsupervised.
• Must be able to work a flexible time schedule.

Aufgaben

• Be friendly to passengers and crew while focused on job tasks.
• Discuss and prepare menus in collaboration with the kitchen colleagues.
• Enforce strict health and hygiene standards.
• Maintain cleanliness and maintenance of all work areas.

Kenntnisse

Knowledge of international cuisine

Strong knowledge of HACCP standards

Problem-solving abilities

Ability to work under pressure

Teamwork and collaboration

English and/or German language skills

Ausbildung

Diploma/Certification in a Culinary discipline

Jobbeschreibung

• Must have good knowledge of international cuisine;
• Must have strong knowledge of the HACCP standards;
• Previous experience of minimum five (3) years in a culinary field required;
• Diploma\Certification in a Culinary discipline is necessary;
• Strong interpersonal and problem-solving abilities;
• 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 and able to work unsupervised;
• Must be able to work flexible time schedule and to the Companys standards.

DUTIES AND RESPONSIBILITIES

• Be friendly to passengers and crew as well as focused on job tasks;
• Discuss and prepare menus in collaboration with the kitchen colleagues;
• Ensure adequacy of supplies at the cooking stations;
• Prepare ingredients that should be frequently available (vegetables, spices etc.);
• Follow the guidance of the Head Chef and/or Sous Chef and have input in new ways of presentation of dishes;
• Put effort in optimizing the cooking process with attention to cost sufficiency, speed and quality;
• Enforce strict health and hygiene standards;
• Help to maintain a climate of smooth and friendly cooperation;
• 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 Vessels cruise recipes and standards;
• To actively share ideas, opinions and suggestions in daily shift briefings;
• To ensure all galley colleagues are aware of standards and expectations;
• To liaise daily with the Demi Chefs de Partie, Sous Chefs and Head Chefs to keep open lines of communication regarding passengers feedback;
• To maintain proper rotation of product in all chillers to minimize wastage/spoilage;
• To have full knowledge of all menu items, daily features and promotions;
• To ensure the cleanliness and maintenance of all work areas, utensils, and equipment;
• To follow the Vessels 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 Companys standards, adhere to procedures of the training manual.