V.Ships Leisure is looking for Demi Chef de Partie on behalf of Mitsui Ocean Cruises.
Key Responsibilities
The DCDP Main will be supervised by Sous Chef or Chef de Parties in their assigned section and will assist in the storage, preparation, production, and service of high-quality meals for our guests, ensuring that recipes and presentations are followed accurately maintaining company standards.
Completes all tasks as mandated by the direct Supervisor, such as but not limited to: enforcing all sanitation and USPH standards in the assigned areas of work, fully aware of the names and storage locations of all ingredients and supplies in the storage rooms, proper food preparation (washing, sterilizing, peeling, prepping), loading operations, keeping store and chambers neat and tidy while working, assists in proper serving of food, prepares and sanitizes food for the crew mess and prepares various logs, always ready for following instructions from any Galley Supervisor, assists with proper food preparation, verifies and records daily refrigerator and chamber temperature logs.
Supervises and leads the assigned galley culinary team to deliver exceptional dining experiences for our guests.
Ensures adherence to food safety and sanitation standards, maintaining a clean and organized work environment.
Delivers consistent food product, in line with company standards.
Trains crew with practical skills and assist them with developing their culinary knowledge.
Monitors and controls food costs, working within budgetary constraints without compromising product quality.
Adopts a collaborative, flexible approach to crew assignments to account for fluctuations in production levels.
Ensures section is staffed per schedule and that the recording of time and attendance is accurate and in compliance with the ILO Convention.
Reinforces company grooming policy ensuring any PPE relevant to task is issued and correctly utilized.
Maintains all equipment as per instruction manuals and Company expectations.
Education/Experience/Qualifications:
Must have attained tertiary qualifications in Culinary Arts or Food Production from an internationally recognized institution.
Have a minimum of three years’ experience in food production establishments/hotels, restaurant experience with Cruise Lines is highly regarded.
Demonstrate a basic working knowledge of food safety and sanitation protocols, and Public Health standards.
Knowledge of food products, food production, basic food preparation, food handling and presentation.
Ability to follow written and verbal instructions.
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