Assistant Chef De Partie – Virgin Voyages – Yogyakarta

Job Description

Tasks and Responsibilities :

• Produces and prepares all basic menu food items.
• Able to work within any section of the outlet and identify flavor/seasoning balances and correct any discrepancies.
• Communicating the status of their section in terms of food production, equipment, maintenance, and performance.
• Actively prepares the service line in their section during service hours in terms of quality, freshness, and refilling of ingredient items.
• Follows the menus, recipes, guidelines, and methods provided.
• Assist with daily food requisitions by counterchecking items in the galley stores to avoid overstocking and wastage.
• Assists in ensuring that any Sailor requests for special food requests, diets, or allergies are delivered such as gluten-free products.
• Reports any machinery/technical faults to Sous Chef.
• Adheres to HACCP and USPH rules and regulations in the workstation and trains the team members to do the same.
• Maintains cleanliness and condition of assigned stations and service areas.
• Carries out clear-down routines after service and ensures the appearance and condition of all items meet Virgin Voyages standards.
• Notifies the Sous Chef of any Sailor complaints raised and seeks to resolve them.
• Be familiar with all cruise services/features and activations to respond to Sailor inquiries accurately.

Requirements :

• Minimum 2 years experience as Cook/Junior Chef De Partie onboard a Cruise ship or 4/5* hotel/resort.
• Basic knowledge of menu skills and techniques.
• Good knowledge of food handling procedures with regard to public health standards.
• Good understanding of food specifications.
• Knowledge of Vessel Sanitation Program regulations and procedures.
• All certificates as required by the STCW code for this position.
• Ability to read, interpret and demonstrate the preparation of recipes.
• Basic knowledge of HACCP rules and regulations.
• Good command of the English Language