V.Ships Leisure is looking for Chef de Partie for Hebridean Sky and Island Sky cruise vessels on behalf of Oceanic Leisure.
The MS Hebridean Sky and MS Island Sky are sister vessels. These 118-passenger, all-suite ships are considered among the finest small cruise vessels in the world, offering unusually spacious accommodation, public areas, and outside decks.
The Chef de Partie is assistant to the Sous Chef, the Chef de Partie’s status is that of Rating, the Chef de Partie reports directly to the Sous Chef.
Key Responsibilities
Supporting the Sous Chef in the efficient day to day supervision of the galley section, including, but not limited to, monitoring, and training team members, ensuring an efficient and cost-effective food service operation
Identifying development opportunities and supporting, motivating and directing the team
Supervision of the following ranks: 2nd Cook, Assistant Cook, Galley Utility
Supporting the Sous Chef in achieving the lowest possible food cost and minimum waste while providing food for guests, officers and crew to a quantity and standard that ensures customer satisfaction across all areas
Maintaining food safety and sanitation standards in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures
Participating in stores loading operations as instructed by the Sous Chef and Hotel Stores Manager
Requisitioning and preparing food products to achieve efficient consumption analysis against the menu cycle and food cost, supervising and training staff where necessary
Checking quantity and quality of goods received into the section and immediately reporting any discrepancies to the Sous Chef
Supervising the correct storage of all meat, poultry, fish, shellfish and ready to eat fruit and vegetable products in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures
Supervising cleaning standards and ensuring schedules for the refrigerators, ambient store cupboards and ice machines are adhered to and logs completed in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures
Adherence to galley schedules in accordance with operational needs and the Maritime Labour Convention Safe handling and preparation of meat, poultry, fish, shellfish and ready to eat fruit and vegetable products to ensure the highest standards of food hygiene, food safety and dish presentation at every stage
Assisting the Sous Chef in meeting the specific dietary needs of guests, officers and crew
Ensuring effective communication and teamwork between the section, galley team and other departments
Reporting section defects in line with company policies and procedures
Supporting the Sous Chef to ensure effective complaint resolution in response to guest complaints
Contributing to the completion of daily, weekly and en
d of cruise reports and documentation in accordance with company policy and procedures
Participating in garbage duties to ensure safe disposal and environmental compliance in accordance with company policy and procedures
Contributing to the daily meal count in accordance with company policy and procedures
Other duties and responsibilities as assigned
Education/Experience/Qualifications:
Relevant experience in a similar capacity on a luxury cruise vessel.
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