SBN - Demi Chef de Partie - CSSI

The Demi Chef de Partie is responsible to produce and execute the products according the daily menus, checklists and operational needs as per Executive Chef de Cuisine.

The Demi Chef de Partie plays an integral role in providing a service to the Seabourn guest. Work should always be completed in a satisfactory manner in order to maintain and exceed the company’s goal. Any decisions made to compromise the product will have a negative impact on the guest’s experience.

**Reporting relationships:
**The Demi Chef de Partie reports directly to the Chef de Partie and is supported by the Sous Chef.

• Responsible producing in the preparation of all food in the assigned station in the

kitchen in accordance with the established company menus and recipes.

• Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes.
• Responsible for quality, quantity, attractiveness and correctness of all food items served from the station as per company's standard recipes.
• Responsible for the performance, appearance, and dress as well as personal conducts of themselves.
• Controls actual hours worked and comply with MLC2006 and report any discrepancies between these and the published work schedules to Sous Chef supervising his station.
• Responsible for checking that quantity and quality of items ordered from stores are

received and stored in proper condition and thereafter used in the correct way, FIFO.

• Follows a daily work plan assigned to his station in accordance with the planned menu and recipes of the day.

**Public Health:
**1. Directly responsible for executing food handling and cleaning procedures in accordance with USPH standards in the assigned station in the kitchen organization as outlined in the Safe Food Handling Manual and cleaning specifications per station.

• Responsible to implement and execute proper maintenance and cleaning procedures in the station assigned to him in order to ensure good appearance and condition of these areas. And inspects the cleaning procedures and cleanliness of work area and equipment done by all personnel in his assigned station.
• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Sous Chef supervising his station.
• Maintains a high level of productivity, cleanliness and sanitation throughout the entire station at all times.
• Responsible for ensuring that proper work and cleaning methods are being followed in order to produce and serve safe, wholesome, high quality and attractive food for

passengers and crew.

• Responsible for the proper use of equipment and utensils to prevent damage or undue maintenance requirements.
• To be familiar with and execute the Seabourn HESS-MS appropriate to their position.

Education:

• Degree/Diploma from accredited culinary college or university. Ability to effectively read, write and speak English

Experience:

• 2+ years experience in a 5 star + hotel, cruise ship or high-profile restaurant performing the functions of a similar position.
• Certification from accredited advanced food safety program. Extensive knowledge in VSP preferred.

Knowledge, Skills & Abilities:

• Experience in high volume operation of at least 500 meals per service.
• Extensive kitchen machinery and knife safety knowledge.
• Experience working in all major culinary brigade stations with extensive knowledge in designated station.

Physical Demands:

For the safety of yourself and others on board certain physical abilities shall be maintained. Must be able to bend, climb, perform repetitive motion, and repetitively heavy lift.

Must maintain physical fitness to perform tasks associated with job.

Travel Requirements:

• Passport – valid for a minimum of 6 month
• Flag state issued seaman book
• General flag state or flag state approved marine fitness medical United States C1/D visa
• English Marlin test at minimal score of 80%
• Pre-employment medical examination

**Working Conditions:
**Working on a cruise ship is very different from any land-based occupation. Working hours are longer and work is more intense due to the constant demand of the guests. You have to be very flexible in your working hours, which on occasion might have to be changed due to unforeseen circumstances. The Maritime Labour Convention of 2006 however strictly regulates these. Apart from the working hours there are strict rules which all members of the ship’s company need to adhere to as stipulated by the Master’s standing orders. You work in close proximity with your fellow crewmembers and therefore respect among all is essential.