The Chef de Partie is responsible for the preparation of the various menu items according to recipes and photos provided by the Company.
Essential Duties and Responsibilities
Operational
• Oversee a station in the hot galley assigned by the Executive Chef.
• Assist with the transportation of food items from the Main Stores to the Galley.
• Clean and sanitize work area and working utensils according to Shipsan, the European sanitation
program, and United States Public Health rules at regulations.
• Be on standby each time the ship is subject to a Shipsan/USPH inspection.
• Possess the ability to taste all foods to assure correct preparation.
Training & Development
• Attend all meetings, training activities or classes related to assigned position as required.
Financial
• N/A
Safety Responsibilities
• Maintain a safe and sanitary environment for all guests and crew members.
• Follow proper procedures and instructions at all times to prevent damage of any kind to ship or company property.
• Know and comply with Shipsan, the European sanitation program, and United States Public Health
Rules and Regulations pertaining to assigned working area.
• Participate in safety drills as required.
• Comply with Marella Cruises’ Safety and Pollution Prevention Program
• Comply with Marella Cruises’ Operating Procedures Resources.
Other Duties and Responsibilities
• As assigned