Chef de Partie 2

Crew Life at Sea; Cape Town; On-site; ZAR 50,000 - 200,000; Full time

Job summary

A prominent cruise line is seeking an experienced Chef de Partie to assist the Sous Chef and Executive Chef in meal preparation for guests onboard. You will supervise and train kitchen staff, ensure compliance with safety standards, and maintain food quality. Candidates should have a culinary degree and experience in a high-volume setting with strong leadership skills. The role requires working in a fast-paced environment and the flexibility to work long hours.

Qualifications

• Minimum of 2-3 years of experience as a Chef de Partie in a high-volume restaurant or hotel setting.
• Strong knowledge of food safety and sanitation regulations.
• Flexibility to work long hours, weekends, and holidays as needed.

Responsibilities

• Supervise and train junior chefs and kitchen staff.
• Monitor inventory and order supplies to maintain stock levels.
• Follow all safety and sanitation guidelines.

Skills

Food safety knowledge

Leadership skills

Teamwork

Organizational skills

Time management

Ability to work under pressure

Education

Culinary degree or equivalent training

Job description

Overview

Assist the Sous Chef and Executive Chef in planning and preparing meals for guests, ensuring high-quality and consistent dishes are served On Board Cruise Ship.

Responsibilities

• Supervise and train junior chefs and kitchen staff, ensuring that all food is prepared and presented according to company standards
• Monitor inventory and order supplies to maintain adequate stock levels and minimize waste
• Follow all safety and sanitation guidelines to ensure a clean and hygienic working environment
• Collaborate with other chefs and kitchen staff to develop new menu items and specials
• Maintain a positive and professional attitude while working in a fast-paced and high-pressure environment
• Ensure proper storage and rotation of food items to maintain freshness and quality
• Assist with menu planning and cost control measures to maintain budget goals
• Adhere to all company policies and procedures, including health and safety regulations
• Attend training sessions and workshops to continuously improve skills and knowledge

Qualifications

• Minimum of 2-3 years of experience as a Chef de Partie in a high-volume restaurant or hotel setting
• Culinary degree or equivalent training and experience
• Strong knowledge of food safety and sanitation regulations
• Excellent communication and leadership skills
• Ability to work in a fast-paced and high-pressure environment
• Flexibility to work long hours, weekends, and holidays as needed
• Ability to work well in a team and independently
• Proven ability to create and execute high-quality dishes
• Strong organizational and time management skills