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

Scenic Tours Europe AG; Welcome (SC); On-site; USD 35,000 - 55,000; Full time

Job summary

Join a dynamic team at a forward-thinking company, where you'll utilize your culinary expertise in a vibrant galley environment. As a key player in delivering exceptional service, you'll prepare exquisite dishes and desserts while ensuring adherence to safety and hygiene standards. This role offers the opportunity to work in a multicultural setting, enhancing your skills and experience in high-quality culinary operations. If you're passionate about cooking and thrive under pressure, this is the perfect opportunity to showcase your talents and contribute to memorable dining experiences for guests on board.

Qualifications

• Min. 2 years’ experience in galley operations and pastry.
• Knowledge of HACCP and waste management required.

Responsibilities

• Provide courteous service at designated workstations.
• Ensure cleanliness and proper food item rotation.

Skills

Culinary Skills

Problem-solving Skills

Teamwork

Stress Management

Self-organization

Multicultural Awareness

HACCP Knowledge

English Proficiency

Education

Chef Apprenticeship

Culinary Schooling

Pastry Chef Apprenticeship

Job description

River - Galley - Europe, Multiple Countries - Seasonal

Requirements:

• 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
• Support 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