Responsible for managing an assigned kitchen section, supervising food preparation, and ensuring consistent food quality and service standards.
Key Responsibilities:
- Organize and supervise daily operations of the assigned station.
- Prepare dishes according to established recipes.
- Monitor food quality, presentation, and portion control.
- Guide and support junior kitchen staff.
- Ensure compliance with food safety standards.
Requirements:
- Previous experience as a Chef de Partie.
- Cruise ship experience strongly preferred.
- Professional culinary qualifications are an advantage.
- Strong organizational and leadership skills.
- Good English communication skills.