SBN - Demi Chef de Partie - TSTC

Join Seabourn, the world's finest ultra-luxury cruise line, and embark on a journey where excellence meets elegance.

As a Demi Chef de Partie, you will be responsible for producing and executing culinary products according to daily menus, checklists, and operational needs as directed by the Executive Chef de Cuisine. Your role is integral in providing exceptional service to Seabourn guests, ensuring that all work is completed to the highest standards to maintain and exceed the company's goals. Any decisions made to compromise the product will negatively impact the guest experience.

Key Responsibilities:

• Prepare food in the assigned kitchen station according to company menus and recipes.
• Ensure the quality, quantity, attractiveness, and accuracy of all food items served.
• Maintain personal performance, appearance, and conduct standards.
• Control actual hours worked, comply with MLC2006, and report discrepancies to the Sous Chef.
• Verify that items ordered from stores are received, stored properly, and used correctly (FIFO).
• Follow a daily work plan based on the planned menu and recipes.
• Execute food handling and cleaning procedures according to USPH standards.
• Implement and execute proper maintenance and cleaning procedures in the assigned station.
• Report malfunctioning equipment or furnishings to the Sous Chef.
• Maintain high productivity, cleanliness, and sanitation throughout the station.
• Ensure proper work and cleaning methods to produce and serve safe, high-quality food.
• Use equipment and utensils properly to prevent damage or undue maintenance requirements.
• Familiarize and execute the Seabourn HESS-MS appropriate to the position.

Skills, Knowledge & Expertise:

• Education: Degree/Diploma from an accredited culinary college or university.
• Experience: 2+ years of experience in a 5-star hotel, cruise ship, or high-profile restaurant in a similar position.
• Certification from an accredited advanced food safety program.
• Extensive knowledge of VSP preferred.
• Experience in high-volume operations of at least 500 meals per service.
• Extensive knowledge of kitchen machinery and knife safety.
• Experience working in all major culinary brigade stations with extensive knowledge in the designated station.

Benefits:

• Physical Demands: Must be able to bend, climb, perform repetitive motions, and lift heavy items repeatedly.
• Travel Requirements: Valid passport for a minimum of 6 months.
• Working Conditions: Working on a cruise ship involves longer hours and more intense work due to constant guest demand.
• Flexibility in working hours is required, with occasional changes due to unforeseen circumstances.
• The Maritime Labour Convention of 2006 regulates working hours.
• Adherence to strict rules as stipulated by the Master’s standing orders is essential.
• Respect among crewmembers is crucial due to close working proximity.