Culinary Lead
1 month ago
As a Chef de Partie, you will work in compliance with company operating standards and follow Public Health and food safety procedures at all times.
Key tasks include supervising the food display, ensuring proper storage of food, setting up workstations, and maintaining cleanliness at all times.
You will be responsible for stock control and inventory management, as well as coaching, training, and motivating team members to reach departmental goals.
Additionally, you will be responsible for maintaining professional and effective work relationships, considering and respecting different cultures, personalities, and backgrounds.
Key tasks include overseeing operations in the Steakhouse venue, organizing special events and food promotions in coordination with the Specialty Restaurant Chef, planning and costing menus and trials on dishes and products.
You will also be responsible for overseeing inventories of F&B equipment and maintaining hygienic standards and practices of the Kitchen Brigade.
Qualifications:- Minimum requirements: High school graduate
- Preferred: Completed technical education in hospitality or culinary school
- Certified in Food Safety/HACCP
- Demonstrated understanding and practical knowledge of Food Safety
- Proven ability to work in a harmonious and productive team environment
- 1 year's work experience
- Previous cruise ship experience required
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