SBN - Sushi Chef De Partie

Pocruises; New York (NY); On-site; USD 40,000 - 70,000; Part time

Job summary

Seabourn is seeking a Sushi Chef de Partie to join the Galley team aboard a global cruise operation. You will assist the Sushi Chef de Cuisine in preparing a variety of sushi products in the specialty restaurant, while maintaining high guest satisfaction.

You will lead a station with a focus on quality, efficiency, and adherence to safety standards, coaching teammates and coordinating with the Chef de Cuisine and Executive Sous Chef.

Qualifications

• Degree/Diploma from accredited culinary college or university; ability to read, write and speak English.
• 3+ years experience in a 5 star+ hotel, cruise ship or high-profile restaurant performing similar functions.
• Certification from accredited advanced food safety program; extensive knowledge in VSP preferred.

Responsibilities

• Direct, supervise and assist in the preparation of all food in the assigned station in accordance with menus and recipes.
• Ensure quality, quantity, attractiveness and correctness of all items served; follow FIFO.
• Manage performance, appearance and conduct of staff; report to Executive Sous Chef.

Skills

Culinary excellence

Knife safety

High-volume cooking

Team leadership

Education

Culinary degree

Tools

Kitchen machinery

Job description

SBN - Sushi Chef De Partie

Department: Galley

Employment Type: Fixed Term Contract

Location: Global

Reporting To: Executive Sous Chef

Description

Assists the Sushi Chef de Cuisine in the preparation of various Sushi products in the speciality restaurant.

The Chef de Partie is required to adopt a pro‑active approach in solving challenges that may arise in their station. Guest satisfaction is the ultimate goal and the Chef de Partie should ensure that all decisions made have the guest in mind. Assisting teammates plays an integral role in this position and they should therefor encourage and coach those that work with him.

Reporting Relationships:

The Chef de Partie reports directly to the Chef de Cuisine.

Key Responsibilities

• Responsible for directing, supervising and assisting in the preparation of all food in the assigned station in the kitchen in accordance with the established company menus and recipes.
• Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes and follow up with FIFO.
• Responsible for the performance, appearance, dress and personal conduct of all employees assigned to his station. Reports on these subjects objectively and timely to his Executive Sous Chef.
• Controls actual hours worked of the employees assigned to the station and report any discrepancies between these and the published work schedules to Executive Sous Chef supervising his station.
• Responsible for checking that quantity and quality of items ordered from stores are received and stored in proper condition and thereafter used in the correct way. FIFO.
• Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.
• Works closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served.
• Prepares a daily requisition for Executive Chef for all items ordered from stores for use in his station.
• Execute all special orders and dietary requirements.
• Responsible for helping to maintain a team atmosphere in the department.

Public Health

• Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef supervising his station.
• Maintains a high level of productivity, cleanliness and sanitation throughout the entire station.
• Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for guests and crew.
• Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements. Report to have replaced.
• Assigns all cleaning responsibilities within his station according to the cleaning schedule and report to the Executive Sous Chef regarding any problems, which have occurred. If station has GPA personnel assigned, he is responsible for his performance.
• To be familiar with and execute the Seabourn HESS-MS appropriate to their position.

Qualifications

Education

Degree/Diploma from accredited culinary college or university. Ability to effectively read, write and speak English

Experience

3+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.

Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.

Knowledge, Skills & Abilities

• Ability to deliver 5 star culinary products.
• Experience in high volume operation of at least 500 meals per service.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.

Physical Demands & Travel

Physical Demands

For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.

Must maintain physical fitness to perform tasks associated with job.

Travel Requirements

• Passport – valid for a minimum of 6 month
• Flag state issued seaman book
• General flag state or flag state approved marine fitness medical United States C1/D visa
• English Marlin test at minimal score of 80%
• Pre-employment medical examination

Working Conditions

Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.