Job Description

Chef de Partie for Swan Hellenic Cruises

Department: Hotel

Employment Type: Contract

Location: Shipboard

V.Ships Leisure is looking for Chef de Partie on behalf of Swan Hellenic Cruises.
The Chef de Partie is assistant to the Sous Chef.

Key Responsibilities

• Adherence to the company’s health and hygiene standards in line with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Ensuring the safe operation and working practice of the section and any related matters affecting the safety of the ship, guests, and crew.
• Informing the Sous Chef immediately of any occurrence affecting the safe operation of the ship or the safety of persons onboard and/or the quality of services offered to guests.
• Ensuring safe food temperatures throughout preparation, storage and service.
• Ensuring the welfare and discipline standards of all members of the galley section in accordance with company policies and procedures
• Completing food safety record logs in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Reporting defects or malfunctions of safety equipment and appliances e.g., expired or empty fire extinguishers, defective fire doors, broken or missing lifejackets, broken fire buttons, safety posters missing, etc.
• Supporting the Sous Chef in ensuring section personnel are qualified in food hygiene to a level commensurate with the type of food they handle and as determined by the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
• Reporting defective galley section equipment and required maintenance immediately to ensure the safe and hygienic operation of the ship.
• Participating fully in safety drills and statutory inspections commensurate to the role and as per company policies and procedures.
• Participating in minimum galley manning to comply with the In-Port Manning plan in accordance with international maritime law.
• Supporting the Sous Chef in ensuring departmental compliance with the Maritime Labour Convention directive on working hours.
• Supervising the section in applying correct security measures.
• Environmental stewardship is central to this role and the entire operation of the ship. This role will engage in, comply with and promote all environmental regulations and policies, actively working with the galley team to promote sustainability and protection of the environment in all aspects of life on board.
• 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 end 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.