CHEF DE PARTIE

KEY RESPONSIBILITIES As the Executive Chef, you will be responsible for leading, mentoring, and evaluating all direct reports in collaboration with the Sous Chef.
Your role demands exceptional culinary expertise and a comprehensive understanding of culinary terminology.
You will ensure the adherence to company recipes, maintaining unparalleled quality and taste consistency as directed by the corporate office.
Key Responsibilities.
Direct, coach, support, supervise, and evaluate all team members, fostering a culture of excellence and collaboration.
Demonstrate proficiency in culinary tasks, efficiently executing responsibilities across all kitchen sections.
Coordinate and supervise assigned team members, delegating tasks and ensuring seamless operation within your section.
Conduct daily recipe reviews, meticulously maintaining recipe folders to uphold the highest culinary standards.
Oversee main kitchen sections and their food production, ensuring meticulous attention to detail and adherence to food safety regulations.
Champion compliance with Public Health standards and HACCP protocols, maintaining impeccable cleanliness and hygiene within your assigned area.
Prepare daily electronic food requisitions, meticulously verifying deliveries and promptly reporting any discrepancies.
Financial Responsibilities.
Exercise cost containment measures through efficient resource utilization and meticulous record-keeping.
Identify opportunities for expense reduction through strategic cost control measures.
Analyze operational challenges and implement effective controls to optimize efficiency.
Conduct spot checks to ensure proper storage and minimize waste, contributing to cost-saving initiatives.
Motivational Responsibilities.
Monitor and manage assigned workstation functions, ensuring optimal performance and adherence to quality standards.
Evaluate staff and procedures to maintain exceptional service quality and guest satisfaction.
Make personnel recommendations to ensure adequate staffing levels and continuous improvement.
Conduct regular inspections to uphold efficiency and standards across workstations and equipment.
Qualifications and Education.
Minimum 8 years of experience in upscale hospitality settings, with at least 2 years as a Chef de Partie (shipboard experience preferred).
Culinary school degree or equivalent certification required.
Strong management, communication, problem-solving, and interpersonal skills.
Proficiency in basic accounting principles and intermediate computer software.
Demonstrated leadership abilities in multicultural environments.
Fluent in English; ability to effectively communicate and interpret written procedures.
Internal Candidate Requirements.
Completion of at least two contracts as Chef Tournant with satisfactory performance ratings and demonstrated leadership skills.
Physical Requirements.
Must be physically capable of participating in emergency procedures and drills, including the ability to lift and move up to 50 pounds.
Full range of motion and sensory abilities required for emergency response.
Working Conditions.
Extensive travel between ships with varying accommodations necessitates good health management through diet and exercise for sustained success in the role.