Chef de Partie for Silversea Cruises

Department: Hotel

Employment Type: Contract

Location: Shipboard

Description

V.Ships Leisure is looking for Chef de Partie on behalf of Silversea Cruises.
Responsible to deliver high quality, efficient, individualized and technically excellent food preparation in accordance with Company Policies and strictly upholding any Public Health standards and towards a goal of achieving total guest satisfaction. Reporting to the Executive Chef, Executive Sous Chef and Sous Chef. 

Key Responsibilities

• Provides a courteous, professional and personalized food service.
• Responsible for general food preparation and mis-en-place following Company set recipes. 
• Works in line with the cooks assigned to the station to ensure foods are prepared to Company standards, assisting other work stations as necessary. 
• Responsible to check all set ups for various buffets and service stations. 
• Prepares the show plates. 
• Responsible to check the room service mis-en-place. 
• Checks all special orders and prepares for special functions. 
• Prepares requisitions for assigned station for all food items on the menu anticipating food counts.
• Collects and cross checks requisition items. 
• Attends and participates in menu briefings. 
• Identifies training needs of line cooks for the preparation of all menu items and delivers in a timely manner. 
• Ensures that all set-ups are completed on schedule. 
• Practices economical food production and minimization of food waste. 
• Ensures that his/her assigned station is set up according to Company standards, maintaining in a clean and orderly fashion. 
• Remembers guest food allergies and/or intolerances. 
• Ensures that food service at cocktail parties and private events as well as culinary enrichment events (i.e cooking demonstration) is presented as per Company standards.  Ensures proper storage of food to maintain quality and prevent waste in accordance with Company policies and Public Health standards. 
• If assigned as Poissoner, duties to include (but not limited to):
  a.   Responsible for all fresh fish during loading for proper storage and quality control.
  b.   Responsible for all fish, seafood dishes and warm appetizers in the hot galley.
  c.   Supervises  and  demonstrates  the  preparation  of  the  hot  snacks  according  to  the schedule.
  d.   Keeps the butcher informed of room service mis-en-place. 
  e.   Assists the breakfast cook during peak hours. 
• If assigned to La Dame, duties to include (but not limited to):
  a.   Responsible for all food preparation for La Dame according to reservations. 
  b.   Keeps the butcher informed of La Dame mis-en-place. 
•  If assigned as Entremetier, duties to include (but not limited to):
  a.   Responsible to check daily the quality of vegetables and fruits. 
  b.   Responsible for all vegetables during loading for proper storage and quality control.
  c.   Responsible for all vegetarian dishes, pastas and vegetable products in the hot galley.
  d.   Supervises  and  trains  the  assistant  cook  and  assistant  2nd   cook  with  the vegetable preparation and mis-en-place required for lunch and dinner service. 
• If assigned as Gardemanger, duties to include (but not limited to:                                        a.  Leads and supervises the cold galley team.
  b.  Conducts daily planning for the cold galley. 
  c.   Responsible for all herb storage onboard
• If assigned as Tournant, duties to include (but not limited to):
  a.   Responsible for breakfast service, all pasta and vegetarian dishes in conjunction with the CDP Entremetier. 
  b.   Properly stores any food leftovers for use in the officer and crew mess. 
  c.   Responsible for the room service mis-en-place with the Saucier. 
  d.   Responsible for the room service food preparation after lunch and dinner hours. 
• If assigned to La Terrazza, duties to include (but not limited to):
  a.   Responsible for all breakfast, lunch and dinner mis-en-place in collaboration with the La Terrazza team. 
  b.   Properly stores any food leftovers for use in the officer and crew mess. 
  c.   Responsible for the dinner service in conjunction with the sous chef.  
• Ensures that his/her assigned station is set up according to Company standards, maintaining in a clean and orderly fashion. 
• Responsible to transport produce using the correct procedures and utensils from the main galley to assigned outlets.
• Remembers guest food allergies and/or intolerances. 
• Ensures that food service at cocktail parties and private events as well as culinary enrichment events (i.e cooking demonstration) is presented as per Company sta