Chef De Partie

Position Overview

The Chef De Partie is responsible for leading and supervising culinary team members while ensuring the highest standards of food preparation and presentation. This role requires comprehensive knowledge of culinary terms and the ability to accurately follow company recipes to maintain consistent quality and taste as specified by corporate guidelines.

Key Responsibilities

• Lead, mentor, support, and assess direct reports together with the Sous Chef.
• Manage culinary tasks efficiently and productively across all kitchen sections as needed.
• Coordinate and supervise culinary team members, delegating daily assignments.
• Review and maintain recipe documentation meticulously on a daily basis.
• Respond to supervisor or management requests related to food samples, show plates, and tastings promptly.
• Monitor production levels, suggest improvements, and implement effective cost control measures.
• Prepare and verify daily electronic food requisitions and ensure supply deliveries match orders accurately, reporting discrepancies to supervisors.
• Oversee main culinary sections such as Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant, and Cold Kitchen, ensuring high-quality food production.
• Maintain strict compliance with public health regulations and ensure HACCP standards are followed in the assigned area.
• Prepare workspace according to company standards ahead of announced or surprise health inspections.
• Adhere to company policies regarding punctuality, personal appearance, uniform, and hygiene.

Financial Accountabilities

• Control costs through proper handling and record-keeping of materials, supplies, reports, and equipment.
• Identify opportunities for expense reduction by analyzing operational practices.
• Review and advance timesheets for final approval by the Executive Chef.
• Ensure procurement is timely, quantity-appropriate, and aligned with inventory control standards.
• Perform spot checks on storage to minimize waste and maintain product quality.

Staff Management and Motivation

• Supervise workstation functions and monitor staff assignments and performance.
• Evaluate work processes to ensure quality standards and customer service excellence.
• Recommend staffing actions such as hiring or discharging personnel to maintain adequate workforce levels.
• Inspect work areas and equipment to guarantee smooth and standardized operations.

Qualifications and Experience

• At least eight years working in upscale hotels, resorts, cruise ships, or convention banquets, including a minimum of two years as a Chef de Partie; shipboard experience is preferred.
• A formal culinary degree from an accredited culinary school is mandatory.
• Exemplary management capabilities in multicultural and fast-paced environments.
• Excellent communication, problem-solving, decision-making, and interpersonal skills.
• Advanced skills in customer service, team building, and conflict resolution.
• In-depth knowledge of delivering personalized services, quality standards, and guest satisfaction evaluation.
• Strong skills in planning, coaching, organizing, staffing, controlling, and evaluating team performance.
• Proficient using intermediate computer software applications.
• Good grasp of basic accounting concepts like debit/credit flows and financial record adjustments.
• Capable of producing reports and business correspondence, fostering strong relationships with senior company officers and corporate leadership.