Chef de Partie – P&O cruise ship

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p&o cruise ship jobs
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Chef de Partie
Department: Galley
Brand: P&O Cruises
Date posted: 19-02-2018
Primary Responsibility of the Role:

Oversee the service standard and quality of all dishes / food products served, ensuring they meet the required high standards. Liaise effectively with Senior Chefs to confirm the daily menu requirements and discuss the daily working processes of the team, keeping them informed of any shortages or discrepancies in products or ingredients. Ensure food products provided are within budget and in line with the corporate menu cycle, keeping wastage to a minimum.
Ensure all staff comply with current safety and company regulations, including the Public Health Policy and galley operations policies and procedures. Complete regular checks including the collection of food samples and update logs accordingly. Ensure the section is operated and maintained in a sanitised and clean state at all times, undertaking regular inspections. Ensure all equipment is maintained and used correctly by staff, following standard operating procedures and report any repairs required promptly.

Core Knowledge & Skills

Certificates

City & Guilds 7061/2 or equivalent recognised hotel / culinary diploma / qualification
NVQ I or II Food Production / Preparation qualification or equivalent
Level 3 Award in Supervising Food Safety in Catering desirable
Experience of working within a 4 / 5 star volume hotel or restaurant establishment preferred
Good command of written and spoken English
HESS (Health, Environment, Safety and Security

?Report all accidents,‘near miss’ incidents and work related ill health conditions to manager / supervisor / team leader and to the safety department.
Follow safety rules and procedures
Use work equipment, personal protective equipment, substances, and safety devices correctly
Take part in safety training & risk assessments and suggest ways of reducing risks
Carry out duties in a safe manner in accordance with corporate policies and procedures
Technical

Train the team in the quality standards agreed for own area and monitor their performance in achieving those standards
In conjunction with the Sous Chef agree operational changes to the quality standards when the local situation and context demands, but remain within agreed boundaries
Follow galley operation guidelines when undertaking recipe scaling for the correct number of portions
Undertake training of the team to ensure that the correct policies and procedures regarding food hygiene are understood and followed at all times
Oversee and manage the cleanliness / sanitising of the food production area
Undertake regular checks of the area to ensure compliance with strict hygiene protocol
Ensure all food production equipment and spaces are sanitised and cleaned in accordance with company policy
Highlight and deal with any discrepancies immediately in order to minimise any impact on passenger health
Assess quality of raw, cooking and prepared food (within specialist area) through taste, smell and appearance
Oversee the food product and preparation making any corrections necessary during cooking to ensure quality of output
Plate food up according to the agreed standards for the dish
Set up tasting tables for each service and carry out food tasting to ensure the final product is at the required standard
Continually assess food products and offer new ideas for recipes, substitution of ingredients, or new ways of cooking a dish, experimenting to improve product service