Connect Caribé is a pioneering maritime ferry service dedicated to enhancing connectivity and fostering economic growth across the Caribbean region, providing seamless travel and trade solutions for both passengers and cargo.

 

JOB DESCRIPTION

 

Position Summary

The Chef De Partie is a senior middle-management level position aboard a cruise ship. Directs, supervises and assists in the activities of the Demi Chef de Partie engaged in the preparation of the established quality of food for service to guests and crew in the station assigned. Has a passion for creating innovative, flavorful dishes. Adept at managing a busy kitchen, overseeing staff and ensuring the highest standards of quality and safety are met. The Chef de Partie reports directly to the Executive Sous Chef 

​

Essential Duties and Responsibilities

• Responsible for directing, supervising and assisting 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 and follow up with FIFO.  

• Directs, supervises, assists and coaches all employees assigned to the station.  

• Responsible for the performance, appearance, dress and personal conduct of all employees assigned to his station. Reports on these subjects objectively and timely to his Executive Sous Chef.  

• Controls actual hours worked of the employees assigned to the station and report any discrepancies between these and the published work schedules to Executive Sous Chef supervising his station.  

• Prepares a daily mise en place list for the designated section in accordance with the planned menu and recipes for the day.  

• Works closely and cooperates with superiors, colleagues and subordinates in order to achieve the highest possible guest satisfaction from the products served.  

• Prepares a daily requisition for Executive Chef for all items ordered from stores for use in his station.  

• Execute all special orders and dietary requirements

• Responsible for helping to maintain a team atmosphere in the department

• 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.=  

• Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to the Executive Sous Chef supervising his station.  

• Maintains a high level of productivity, cleanliness and sanitation throughout the entire station.  

• 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 guests and crew

​

Required Qualifications and Skills

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

• 3+ 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.   

• Ability to deliver 5-star culinary products

• 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

• 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

​

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required for this job. Functions, duties, responsibilities, and activities may change at any time as per assigned position.