Chef de Partie

Chef de Partie

Job Summary

The Gig

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.

What's expected and what you'll be up to

  • Provide an epic experience for our guests at all times
  • 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 andcorrect 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
  • Ensure that they are working to company, HACCP and USPH guidelines
  • 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