Description
The Demi Chef de Partie is responsible for producing and executing products according to daily menus, checklists, and operational needs as per the Executive Chef de Cuisine. This role plays an integral part in providing a service to Seabourn guests, ensuring that all food items served meet the company's standards for quality, quantity, attractiveness, and correctness.
Key responsibilities include preparing all food in the assigned station in the kitchen, controlling actual hours worked, and complying with MLC2006. The Demi Chef de Partie must also check the quantity and quality of items ordered from stores, follow a daily work plan, and implement and execute proper maintenance and cleaning procedures.
In addition, the Demi Chef de Partie is responsible for ensuring that proper work and cleaning methods are being followed to produce and serve safe, wholesome, high-quality, and attractive food for passengers and crew. They must also be familiar with and execute the Seabourn HESS-MS appropriate to their position.
This role requires a degree or diploma from an accredited culinary college or university, with a minimum of 2 years' experience in a 5-star hotel, cruise ship, or high-profile restaurant performing similar functions. Certification from an accredited advanced food safety program is also required.
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