Demi Chef de Partie

Job description

Job Description

·  JOB PURPOSE

Exceed guest expectation in first attempt.

·  EXECUTIVE RESPONSIBILITIES & EMPOWERMENT
·  KEY OPERATIONAL RESPONSIBILITIES

Financial

·  Oversee the stock take and stock rotation for the assigned section. 
·  Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.

Operational

·  Check all equipment prior to service where applicable.
·  To assist the galley management with the professional development of those team members assigned to that section with daily / weekly training
·  To assist Chef and the galley management with the food loading – Monitoring the quality and specification of food items that are received on board; report all discrepancies to the chef.
·  Comply with correct HAACP plan requirements by ensuring temperature logs are maintained for food items / equipment with assigned section.

Business plan /Analysis

·  To assist Galley management in directing the activities of the food preparation and meal services aboard the ship, within the assigned area.

Team Management

·  To ensure decision making process is transparent and fair.

General Duty

·  To ensure the smooth preparation and service to company standards of all food items within assigned section.
·  Ensuring quality, consistency and maximum food cost efficiency, whilst maintain proper food specifications are followed
·  To ensure that all team members comply with company specified uniforms, wearing safety equipment if appropriate.
·  During the operation monitor the quality and presentation of all food items,  - Correct where necessary. Notify Chef of any issues regarding presentation of items already served to guest.
·  Ensure that are team members within the section are trained as per proper SMS procedures. – On the job training forms must be filled out by all signing on personnel.
·  Ensure galley equipment and accessories are adequately maintained; submit info ship repairs to Sous chef or Staff chef – Ensure that correct follow up is carried out.
·  Ensure that all daily requisitions from Provision match Crunch Time orders, ensuring proper transportation, rotation and storage practices are complied with – Report all variances to Sous Chef / Store Keeper
·  Take active role in reviewing / understanding the daily Food cost;  Explaining to team members with section that plan of action to correct is required.
·  Ensure that are paperwork related to assigned section is submitted to Chef in a timely, well presented manor.
·  Communicate effectively with store keepers on a daily fashion regarding any potential product shortages – Reporting to Sous Chef / Chef - Suggest any product changes that may have to occur.
·  Ensure that correct medical procedures are been maintained – reporting any sick personal to the Medical Center – notifying Chef of any team member  who has been taken ill, and what section they have been working in.
·  Liaise with KST Operations Mgr – Galley Supervisor regarding the cleaning of the section – Advise of timing most suitable to operation..
·  Plan all equipment’s requirements ahead of time – Liaise with Galley supervisor / Sous chef about any special requirements for the operation.
·  Ensure proper collation and storage of all galley equipment and accessories, required for section is carried out ahead of time – Ensure all team members with in section have correct tools required to carry their assigned sections – Notify Sous Chef of any short falls.
·  On regular basis conduct inspection of section – Monitoring all areas including, garbage separation, and correct food handling procedures. Product specifications.
·  Ensure that at all times correct HAACP Standards are been maintained, not only within section but throughout the operation – correct and report all findings to chef or CDP’s assigned to the section in question.
·  Ensure all team members within section attend all on board training sessions – drills. Notifying team members in advance –  whilst arranging coverage of section whilst not effecting guest service
·  To proactively assist galley management in other tasks and projects assigned by management – Actively implementing any changes put forward by Chef..