Chef De Partie (Shipboard Position)

KEY RESPONSIBILITIES

• Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct

reports.

• Must have excellent food knowledge and a full understanding of culinary terms.

• Must be able to read, understand, follow, and prepare company recipes by maintaining

the quality and consistency in taste according to the instructions provided by the

corporate office.

• Must be proficient in completing tasks, work efficiently and productively.

• Must be able to work in any section of a kitchen.

• Coordinate and supervise all team members assigned to their section, assign and

delegate tasks accordingly.

• Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.

• Responsible for follow-through on any request within the area of responsibility received

from the direct supervisor or manager on duty; this may include show plates, food