Chef de Partie - Explora Journeys

JOB PURPOSE An exciting opportunity exists for a world class Chef de Partie to join our newly created luxury travel brand “Explora Journeys”. The primary responsibility of the Chef De Partie is to lead a section assigned by Galley Management and oversee the entire production with minimum supervision. KEY ACCOUNTABILITIES • Take full ownership as an independent, motivated professional. • Accept assignment in any area of the Galley, either hot or cold section. • Possess excellent food knowledge and a full understanding of culinary terms. • Read, understand, follow and prepare company recipes. • Maintain the quality and consistency in taste according to instructions provided by the corporate office. • Able to work in any section of a kitchen. • Coordinate and supervise all personnel assigned to the section. • Review recipes on a daily basis. • Provide food samples, random food tastings, and show plates when requested by a direct supervisor. • Control production levels. • Prepare daily electronic food requisitions as needed. • Countercheck deliveries for accuracy. • Possess the ability to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen) and its entire food production. • Maintain and ensure that Public Health regulations (US, Anvisa, Shipsan, Canadian, Australian, etc.) are followed at all times on board. • Ensure that all the HACCP procedures are applied at all times and followed accordingly. • Ensure that the assigned area of responsibility is ready for the announced or unannounced inspection conducted by Ship Management or local authorities. • Responsible for cost containment through the proper use, handling, and maintenance of records, reports, supplies, and equipment within the assigned section. • Conduct workstation spot checks to ensure items are correctly cleaned and stored to minimize deterioration and waste. • Possess familiarity with the galley layout in terms of safety and security. • Ensure that all safety procedures are followed. • Mentor, develop, and provide on-the-job training to assigned staff to strengthen current performance and to prepare for future advancement. • Attend any early stand-by in the galley for USPH purposes. • Assist the Procurement team with storing operations and quality control. QUALIFICATIONS (skills, competencies, experience) • High school diploma. • Minimum of 8 years experience in an upscale hotel, resort, cruise ship or convention banqueting service. • Minimum of 2 years experience in Chef De Partie role. • Fluent in written and spoken English. • Communicate effectively with the senior management. • Possess the ability to lead and make decisions. • Good administrative skills. • Experienced in coaching subordinates. • Must be cost and quality conscious. • Adhere to specific scheduled work hours, yet be flexible if circumstances require it. • Knowledge of Microsoft programs to include but not limited to Outlook, Word, Excel, and Power Point. • Culinary School degree. • Food Hygiene Certification. VISA REQUIREMENTS (if any) Posses a valid passport and, if available, a seaman book.