The Chef de Partie is responsible for the preparation of the various menu items according to recipes and photos provided by the Company.
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.
Minimum experience and qualification requirements for position:
Fluent in written and spoken English
Must be able to communicate effectively with the senior management.