Chef de Partie

Position Summary 1. 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 Structure 1. Reporting to the Executive Chef, Executive Sous Chef and Sous Chef. Education/Experience/Qualifications: 1. Valid STCW95 certification. 2. Minimum of 4 years experience in a similar position with a minimum of 1 year as Entremetier, Gardemanger or Poissonier at an International 5 star establishment. 3. Good knowledge of International and European cuisine. 4. Knowledge and experience of Public Health policies and procedures. 5. Ability to read, interpret and demonstrate culinary fundamentals. 6. Demonstrates strong knife skills. 7. Must be proficient in all stations in the galley. 8. Physically and medically fit. 9. Moral integrity is required. Responsibilities 1. Provides a courteous, professional and personalized food service. 2. Responsible for general food preparation and mis-en-place following Company set recipes. 3. Works in line with the cooks assigned to the station to ensure foods are prepared to Company standards, assisting other work stations as necessary. 4. Responsible to check all set ups for various buffets and service stations. 5. Prepares the show plates. 6. Responsible to check the room service mis-en-place. 7. Checks all special orders and prepares for special functions. 8. Prepares requisitions for assigned station for all food items on the menu anticipating food counts. 9. Collects and cross checks requisition items. 10. Attends and participates in menu briefings. 11. Identifies training needs of line cooks for the preparation of all menu items and delivers in a timely manner. 12. Ensures t