SBN - Demi Chef de Partie - SBI

Key Responsibilities

• 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.

• 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.

Qualifications

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

• 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.

• 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 & Travel

• 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