SBN - Demi Chef de Partie- Crew Mess- CSSI
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. The Demi Chef de Partie plays an integral role in providing service to Seabourn guests, ensuring work is completed satisfactorily to maintain and exceed the company's goals. Key Responsibilities Prepare food in assigned kitchen stations according to company menus and recipes. Ensure quality, quantity, attractiveness, and correctness of food items served. Maintain personal performance, appearance, and conduct. Control hours worked, comply with MLC2006, and report discrepancies. Check quantity and quality of ordered items, store them properly, and use them correctly. Public Health Execute food handling and cleaning procedures according to USPH standards. Implement and execute proper maintenance and cleaning procedures. Inspect cleaning procedures and cleanliness of work areas and equipment. Report malfunctioning equipment or furnishings. Skills, Knowledge & Expertise Degree/Diploma from an accredited culinary college or university. 2+ years of experience in a 5-star hotel, cruise ship, or high-profile restaurant. Certification from an accredited advanced food safety program. Extensive knowledge of VSP. Experience in high-volume operations (at least 500 meals per service). Extensive kitchen machinery and knife safety knowledge. Benefits Physical demands: ability to bend, climb, perform repetitive motions, and heavy lifting. Travel requirements: valid passport, flag state issued seaman book, and medical examination. Working Conditions Working on a cruise ship requires flexibility, long working hours, and intense work due to guest demands.