Culinary Team Member

**This is a job working abroad on a cruise ship.**

**Hiring multiple positions: Commis - Demi Chef De Partie
- Chef de Partie.**

**Must be fluent in English.**

To ensure the smooth preparation and service to company standards of all food items within assigned section

Ensuring quality, consistency and maximum food cost efficiency, whilst maintain proper food specifications are followed

To comply with correct Fun time procedures and ensuring that all team members attend work on a timely basis

To ensure that all team members comply with company specified uniforms, wearing safety equipment if appropriate.

To assist the galley management with the professional development of those team members assigned to that section with daily / weekly training.

To assist Chef and the galley management with the food loading - Monitoring the quality and specification of food items that are received on board; report all discrepancies to the chef.

During the operation monitor the quality and presentation of all food items, - Correct where necessary. Notify Chef of any issues regarding presentation of items already served to guest.

Ensure that are team members within the section are trained as per proper SMS procedures. - On the job training forms must be filled out by all signing on personnel.

Comply with correct HAACP plan / USPH requirements by ensuring temperature logs are maintained for food items / equipment with assigned section.

Ensure that all daily requisitions from Provision match Crunch Time orders, ensuring proper transportation, rotation and storage practices are complied with - Report all variances to Sous Chef / Store Keeper

Take active role in reviewing / understanding the daily FCW; explaining to team members with section the plan of action to correct is required.

Ensure that are paperwork related to assigned section is submitted to Chef in a timely, well presented manor.

Communicate effectively with store keepers on a daily fashion regarding any potential product shortages - Reporting to Sous Chef / Chef - Suggest any product changes that may have to occur.

Ensure that correct medical procedures are been maintained - reporting any sick personal to the Medical Center - notifying Chef of any crew member who has been taken ill, and what section they have been working in.

Liaise with Asst Food Operations Mgr - Galley Supervisor regarding the cleaning of the section - Advise of timing most suitable to operation.

Plan all equipment’s requirements ahead of time - Liaise with Galley supervisor / Sous chef about any special requirements for the operation.

Ensure proper collation and storage of all galley equipment and accessories, required for section is carried out ahead of time - Ensure all team members with in section have correct tools required to carry their assigned sections - Notify Sous Chef of any short falls.

On regular basis conduct inspection of section - Monitoring all areas including, garbage separation, and correct food handling procedures. Product specifications.

Ensure that at all times correct USPH Standards are been maintained, not only within section but throughout the operation - correct and report all findings to Sous chef or CDP’s assigned to the section in question.

Ensure all team members within section attend all on board training sessions - drills. Notifying team members in advance - whilst arranging coverage of section whilst not effecting guest service

To proactively assist galley management in other tasks and projects assigned by management - Actively implementing any changes put forward by Chef.

Assist the chef / sous-chef conduct culinary classes - if required.

**Job Type**: Contract
Contract length: 8 months

Application Question(s):

- This is a job abroad working on a Cruise Ship for 7+ months at a time. Are you ok with this?
- You are a citizen of which country?

Work Location: On the road