Culinary Position

Chef de Partie

Job Summary

The primary responsibility of the Chef De Partie is to lead a section assigned by the Galley Management and oversee the entire production with minimum supervision.

Knowledge, experience, skill, and/or ability

• Take full ownership as an independently motivated professional.

• Accept assignment in any area of the Galley, either hot or cold section.

• Encourage leadership as a confident junior manager.

• Possess excellent food knowledge and a full understanding of culinary terms.

• Read, understand, follow and prepare company recipes.

• Maintain the quality and consistency in taste according to instructions provided by the corporate office.

• Complete tasks, and work efficiently and productively.

• Able to work in any section of a kitchen.

• Coordinate and supervise all personnel assigned to section.

• Assign and delegate tasks to subordinates.

• Review recipes on a daily basis.

• Maintain recipe folders in an immaculate condition.

• Follow through on any request within the area of responsibility received from the direct supervisor or manager on duty.

• Provide food samples, random food tastings and show plates when requested by direct supervisor.

• Control production levels.

• Recommend improvements and better cost control.

• Prepare daily electronic food requisitions needed section production.

• Countercheck deliveries for accuracy.

• Report discrepancies to immediate supervisor.

• Possess ability to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.

• Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board.

• Ensure that all the HACCP procedures are applied at all times and followed accordingly.