Requirements
- Min. 2-years’ experience in a galley operation
- Have a Chef apprenticeship or culinary schooling
- Min. 2-years’ experience as a pastry chef (relevant only to chef de partie – pastry)
- Have a pastry chef, confectioner apprenticeship or related culinary schooling (relevant only to chef de partie – pastry)
- Experience in a 4* or 5* operations
- Highly proficient in spoken and written English
- Knowledge of HACCP
- Awareness of waste management and recycling
- Self-organized, disciplined, and reliable
- Good problem-solving skills, team player
- Stress tolerant
- Familiar with a multicultural working environment
- Well-groomed and always wear a clean and proper uniform while on duty in a public area
Role and Responsibilities
- Provide a professional and courteous service at designated workstations in accordance with company standards and procedures
- Knowledge of food menus and recipes
- Welcome and greet guests when on restaurant duty or in a public area
- Perform special duties during additional F&B events
- Ensure proper setup and “mise en place” as per company standards
- Prepare show plates as instructed by the supervisor
- Ensure proper handover between shifts
- Take an active role in creating a positive working environment between all departments onboard
- Ensure correct food item rotation (FIFO), storing, labeling, and temperature control at all workstations
- Inform the supervisor about any guest complaints
- Notify the supervisor about any breakage and damage of equipment and machinery
- Ensure and maintain cleanliness in front and back of the house according to HACCP and safety regulations
- Ensure correct handling of all equipment, machinery and chemicals
- Report any potential safety hazards
Additional tasks for tournant:
- Relieve each chef de partie and junior cook during absence
Additional tasks for chef de partie – Portobello/Table L’Amour:
- Prepare dessert and cheese trolleys and offer them to the guests
- Introduce yourself to the guests and present the menu
- Ensure cleanliness of display and preparation area
Additional tasks for chef de partie – night cook:
- Responsible for crew mess and crew fridge
- Ensure set up of breakfast station
- Support breakfast chef
Additional tasks for chef de partie – pastry:
- Attend and conduct cooking demonstrations
- Supporting the galley team during service time
- Responsible for dessert – pastries for the River Café / Teatim
Side Tasks
- Participate in scheduled trainings, briefings, and meetings
- Perform other duties as instructed by the supervisor, e.g. luggage service, loading, and garbage off-loading
- Assist with monthly inventories as per the supervisor’s instruction
- Assist other departments as per the supervisor’s instruction
- Participate in all safety drills and ensure solid knowledge of designated safety role