Chef de Partie-Galley | Carnival Cruise Line

at  Carnival Cruise Line

OSM Thome Recruitment is looking for Chef de Partie for unique career opportunities in the cruise industry, on behalf of Carnival Cruise Line.
Carnivals cruise ships are floating hotels and guest like to enjoy all the delicious food prepared onboard. As Chef De Partie (CDP) for Carnival you will be responsible for supporting the Executive Chef and rest of the Galley Management team to oversee the activities of the food preparation and meal services aboard the ship, within your assigned area.
Assisting to support a team of hardworking Culinary professionals in your section the CDP is responsible for assisting with the day to day food preparation and meal services activities, ensuring consistency, quality, cost effectiveness, and the highest level of sanitation are maintained, all in keeping with company and USPH standards.
The vacation experience Carnival Cruise Line promises the guests will start with you! Join Carnival as Chef de Partie and experience an exciting career onboard cruise ships around the world.
We invite all international candidates to apply for this job!

QUALIFICATIONS AND COMPETENCE:

• A Diploma / Degree in Hospitality or Food production is preferred but not required.
• A minimum of 2-years experience in a hotel/restaurant (minimum of 4-star rating) serving contemporary continental cuisine/fusion with extensive significant banqueting capability in a capacity of CDP or similar.
• Candidates should have a positive attitude and be self self-motivated.
• Ability to motivate, train and supervise workforce.
• Previous Cruise ship experience is preferred.
• Basic computer skills (MS office) are advantageous but not essential.
• US Visa C-1/D is preferred however not required at the time of application (the transit and crewmember VISA must be obtained before start date)
• Covid 19 Certificate
• Health certificate
• Basic Training Certificates as per STCW standardEnglish language proficiency

• To ensure the smooth preparation and service to company standards of all food items within assigned section
• Ensuring quality, consistency and maximum food cost efficiency, whilst maintain proper food specifications are followed
• To comply with correct Fun time procedures and ensuring that all team members attend work on a timely basis
• To ensure that all team members comply with company specified uniforms, wearing safety equipment if appropriate.
• To assist the galley management with the professional development of those team members assigned to that section with daily / weekly training.
• To assist Chef and the galley management with the food loading – Monitoring the quality and specification of food items that are received on board; report all discrepancies to the chef.
• During the operation monitor the quality and presentation of all food items, - Correct where necessary. Notify Chef of any issues regarding presentation of items already served to guest.
• Ensure that are team members within the section are trained as per proper SMS procedures. – On the job training forms must be filled out by all signing on personnel.
• Comply with correct HAACP plan / USPH requirements by ensuring temperature logs are maintained for food items / equipment with assigned section.
• Ensure that all daily requisitions from Provision match Crunch Time orders, ensuring proper transportation, rotation and storage practices are complied with – Report all variances to Sous Chef / Store Keeper
• Take active role in reviewing / understanding the daily FCW; explaining to team members with section the plan of action to correct is required.
• Ensure that are paperwork related to assigned section is submitted to Chef in a timely, well presented manor.
• Communicate effectively with store keepers on a daily fashion regarding any potential product shortages – Reporting to Sous Chef / Chef - Suggest any product changes that may have to occur.
• Ensure that correct medical procedures are been maintained – reporting any sick personal to the Medical Center – notifying Chef of any crew member who has been taken ill, and what section they have been working in.
• Liaise with Assistant Food Operations Manager – Galley Supervisor regarding the cleaning of the section – Advise of timing most suitable to operation.
• Plan all equipment’s requirements ahead of time – Liaise with Galley supervisor / Sous chef about any special requirements for the operation.
• Ensure proper collation and storage of all galley equipment and accessories, required for section is carried ou ahead of time – Ensure all team members with in section have correct tools required to carry their assigned sections – Notify Sous Chef of any short falls.
• On regular basis conduct inspection of section – Monitoring all areas including, garbage separation, and correct food handling procedures. Product specifications.
• Ensure that at all times correct USPH Standards are been maintained, not only within section but throughout the operation – correct and report all findings to Sous chef or CDP’s assigned to the section in question.
• Ensure all team members within section attend all on board training sessions – drills. Notifying team members in advance – whilst arranging coverage of section whilst not effecting guest service
• To proactively assist galley management in other tasks and projects assigned by management – Actively implementing any changes put forward by Chef.
• Assist the chef / sous-chef conduct culinary classes – if required.