Chef De Partie - River Cruises

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

Zusammenfassung

Join an exciting culinary team aboard a cruise vessel where your skills in international cuisine and HACCP standards will shine. This role involves preparing delicious dishes, collaborating with fellow chefs, and ensuring the highest standards of hygiene and guest service. You will be part of a dynamic environment that values teamwork, creativity, and the ability to work under pressure. If you are passionate about cooking and eager to provide exceptional dining experiences, this is the perfect opportunity for you to embark on a rewarding journey in the culinary world.

Qualifikationen

• 3+ years of culinary experience in a fast-paced environment.
• Strong knowledge of HACCP standards and international cuisine.

Aufgaben

• Prepare and present menus in collaboration with kitchen staff.
• Ensure health and hygiene standards are strictly enforced.
• Provide professional and friendly service to guests.

Kenntnisse

International cuisine knowledge

HACCP standards knowledge

Interpersonal skills

Problem-solving abilities

Ability to work under pressure

Teamwork

Attention to guest needs

Reliability

Flexibility in schedule

English and/or German language skills

Ausbildung

Diploma/Certification in Culinary discipline

Jobbeschreibung

MINIMUM REQUIREMENTS

• Must have good knowledge of international cuisine;
• Must have strong knowledge of the HACCP standards;
• Previous experience of minimum three (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 Company’s 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 into 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;
• Consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues;
• Ensure consistency in the preparation of all food items for a la carte and/or buffet menus according to Vessel's cruise recipes and standards;
• Actively share ideas, opinions, and suggestions in daily shift briefings;
• Ensure all galley colleagues are aware of standards and expectations;
• Liaise daily with the Demi Chefs de Partie, Sous Chefs, and Head Chefs to keep open lines of communication regarding passenger feedback;
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage;
• Have full knowledge of all menu items, daily features, and promotions;
• Ensure cleanliness and maintenance of all work areas, utensils, and equipment;
• Follow the Vessel's kitchen policies, procedures, and service standards;
• Follow all safety and sanitation policies when handling food and beverage;
• Perform all duties assigned efficiently, following the Company’s standards and adhering to procedures of the training manual.