Chef De Partie – Virgin Voyages – Yogyakarta

Job Description

Tasks and Responsibilities :

• Responsible for a main section of the galley in their assigned outlet and the entire food production ensuring the recipes, plating and service of food are followed
• Able to work within any section of the outlet and identify flavor/seasoning balances and correct any discrepancies
• Ensures economical food production monitoring costs and minimizing wastage
• Carry out training and development of Cooks and Assistant Cooks assigned to their section
• Responsible for communicating the status of their section in terms of food production, equipment, maintenance and performance
• Responsible for the entire service line in their section during service hours in terms of quality, freshness and refilling of ingredient items
• Ensures proper storage of all food items in their area according to USPH regulations
• Prepares daily food requisitions by counterchecking items in the galley stores to avoid overstocking and wastage
• Assists in ensuring that any guest requests for special food requests, diets or allergies are delivered such as gluten free products
• Reports any machinery/technical faults to Chef De Cuisine
• Maintains cleanliness and condition of assigned station and service areas
• Carries out clear down routines after service and ensures the appearance and condition of all items meet Virgin Voyages standards
• Notifies Chef De Cuisine of any guest complaints raised and seeks to resolve
• Be familiar with all cruise services/features and activations to respond to Sailor inquiries accurately

Requirements :

• Minimum 2 years’ experience as Chef De Partie onboard a Cruise ship or 4/5* hotel/resort
• Possess advanced knife handling skills
• Extensive knowledge of food handling procedures with regard to public health standards
• Excellent understanding of food specifications
• Knowledge of Vessel Sanitation Program regulations and procedures
• Ability to read, interpret and demonstrate the preparation of recipes
• Basic knowledge of HACCP rules and regulations
• All certificates as required by the STCW code for this position.
• Strong written & verbal skills.