CDP * Chef de Partie

Direct a dedicated Food Production team ensuring the provision of high-quality, professionally prepared food products in accordance with company corporate menu cycles.

Work effectively as part of the Chef de Partie team, supervising and directing a dedicated food production>

Support the development of staff within own area. Ensure staff are competent to undertake their roles by identifying training needs and coaching and mentoring junior team members.

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.

Work closely with the team implementing any new ways of working identified and contribute to a successful centralised production department, maintaining a dedicated food budget. Ensure compliance with the Corporate Menu Cycle (CMC)/SOP's for allocated dining outlets and ensure scaled recipes are used for all preparation and production of food products.

Attend and undertake Open Galley events such as cooking demonstrations, as and when required.

• 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
• Certificates Valid ENG1 medical certificate or equivalent for the duration of each voyage

• Lead by example by taking care of the health and safety of self
• 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
Public Health
• Follow all company public health policies and procedures appropriate to the role
• Complete all necessary public health paperwork accurately
• Institute appropriate public health precautions as relevant to role
Quality Standards
• 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
Food Hygiene
• Undertake training of the team to ensure that the correct policies and procedures regarding food hygiene is 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 a strict hygiene protocol
• Ensure all food production equipment and spaces are sanitized and cleaned in accordance with company policy
• Highlight and deal with any discrepancies immediately in order to minimize any impact on passenger health
Menu
• Explain to others how all menu items are cooked and what ingredients are included, including herbs and spices
• Ensure…