Demi/Chef de Partie

Key Responsibilities:

  • Maintain the quality, presentation & expedition of all food served.
  • Ensure that USPH procedures are being followed in all food production and galley maintenance areas. 
  • Assist the first cook in directing and leading the assistant cooks and trainees. 
  • Ensure back up is provided for the service lines.
  • Ensure that all recipes are executed to company specifications, and wastage is avoided. 
  • Effectively communicate and cooperate with all other team members, to ensure a smooth food delivery system. 
  • Ensure environmental separation standards are followed.
  • Perform other tasks assigned by senior management.

Essential Requirements:

  • Exceptional interpersonal skills and the ability to effectively work alongside an intercultural team
  • A minimum of 3 years' experience working in culinary arts in a large hotel/holiday resort or cruise ship 
  • Excellent organisational skills and a great eye for detail
  • Proactive and reliable; can function with minimal supervision
  • Ability to work effectively under pressure in an extremely fast-paced environment
  • Positive, flexible team player with adaptability to change
  • Fluency in spoken and written English

Preferred Experience/Qualifications:

  • Relevant Degree, Diploma or Technical Certification
  • Previous work experience in diverse environments

Contract:

  • 7-8 months on-board, followed by 2 months of vacation
  • Shared cabin with private bathroom facilities 

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