Senior Chef de Partie

YOU ARE…

CURIOUS
Future-focused, inquisitive and open- minded; seek out evolving and innovative ways to add value to the organization.

COLLABORATIVE
To work effectively and inclusively with a range of multicultural people, both within and outside of the organization.

A ROLE MODEL
Consistently leading by example, with integrity, impartiality, motivation and respectful communication.

COURAGEOUS and CONFIDENT
To speak up skillfully, challenging the status quo and to work under pressure.

TRUE HOSPITALITY
A passionate host, proud of your own personal appearance, with the satisfaction and wellbeing of guests and colleagues at the core of what you do and you have a ‘Yes I can’, ‘Yes I want’ attitude. 

AN EFFECTIVE COMMUNICATOR
you know when to talk and when to listen, able to explain everything, from company’s goals to specific tasks. You communicate effectively at all levels, one on one, to the department and to the entire staff, via phone, email and social media.

YOUR POSITION
Reports to Sous Chef and Executive Chef and is relieved as per vacation schedule.

WHAT YOU NEED TO DO

• Prepare food, and supervise food preparation as per standard recipes and menu cycle, following Uniworld and HACCP cleanliness and hygiene procedures. 
• Organize your work and manage your times according to daily program times and events and daily assigned schedules.
• Supervise your reports regarding their sign in and off duty as per working schedules.
• Prepare and/or supervise show plates for the service in agreement with Sous Chef. 
• Take care of the cleanliness of your working area and any other cleaning scheduled as per guidelines. 
• Be always on time and have everything ready for a successful service and smooth operation with the rest of the team.
• Store culinary supplies and equipment as per procedures (e.g. FIFO, labelling, temperature control, etc.) and cooperate in stock inventories. 
• Minimize food waste and over production. Push food items on time and report to Sous Chef or Executive Chef. 
• Handle culinary supplies, other working materials and use and maintenance of equipment according to guidelines.
• Report all defect materials, equipment and premises damage to the Front Desk and Executive Chef. Take part in loading supplies for the ship and in luggage distribution if scheduled. 
• Own and immediately report special requests and complaints to the Executive Chef. 
• Be part of preparing the ship at the end of season for the start of season.  
• Participate and contribute to meetings and daily briefings. 
• Practice the “Up serve” approach – increased cruise experience for the guests along with the impact on the onboard profit targets set by GRC. 
• Comply with the maximum working hours per day/week/month given by law and announced by GRC, ensure that the accurate records are taken. 
• Participate in any learning activity, trainings and programs assigned, safety and emergency drills.

WHAT YOU NEED TO KNOW

• Luxury Culinary skills gained in four and five stars operations in hotels and/or ships.
• Culinary School accreditation.
• Best practice and trends in the culinary industry.
• Elegant and attractive food presentation always right temperature and texture, and excellent in taste.
• English language.

You don’t find yourself 100% in the above but you still believe you would fit our team? Apply anyway! We would love to get to know you!

Note: Due to legal requirements, we can only accept applicants from EU/EEA/CH. We welcome internal and external candidates. The position is based on our European ships.