Chef de Partie for Orient Express Sailing Yachts

Key Responsibilities

• Directs, coaches, supports and supervises (with the Sous Chef) all direct reports.
• Must have excellent food knowledge and a full understanding of culinary terms.
• Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
• Coordinates and supervises all team members assigned to their section, assign and delegate tasks accordingly.
• Undertakes recipe reviews daily. Maintains recipe folders in immaculate condition.
• Responsible for follow-through on any request within the area of responsibility received from the direct supervisor; this may include show plates, food samples and random food tastings.
• Controls production levels and recommend ideas for improvements and better cost controlling.
• Prepares daily food requisitions needed for his section production and countercheck deliveries for its accuracy; Reports any discrepancies to his immediate supervisor.
• Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
• Maintains and ensures that Public Health are followed according to company standards and expectation and always followed within their section.
• Ensures that the USPH and HACCP protocols are carried out correctly.
• Responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment.
• Identifies potential expense reductions through cost control.
• Analyzes operational problems and establishes controls. 
• Ensures that items are requisitioned in correct quantities, within acceptable timeframes and in accordance with established control procedures.
• Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.
• Monitors the assignment of duties and responsibilities to their staff.
• Observes and evaluates staff and work procedures to ensure quality standards and service are met.
• Makes recommendations regarding personnel actions such as new hire requests and discharges, to ensure adequate and continuous staffing.
• Inspects workstations, work areas, equipment, etc. to ensure efficient service and conformance to standards.
• Active participation in onboard training programs.
• Additional duties, not mentioned here, will be expected as per management request. 

Education/Experience/Qualifications:

• Languages: Fluent English.
• Education: High school degree or related. Culinary training mandatory.
• Previous professional experience: 3 years in a similar capacity in a luxury culinary environment.
• Shipboard experience: Not required but preferred. 
• Valid STCW certificates.
• Valid Pre-Employment Medical.
• C1D visa mandatory for all positions.