Chef de partie

Chef de partie

Main Tasks:


  • Self-responsible management of the assigned kitchen position

  • Professional calculation, preparation and presentation of all meals/foods, according to the assigned position

  • Weight/cut and portion control according to the daily menu plan

  • Compliance with all recipes according to the menu plan

  • Supervision and overview of the product quantities for the responsible storage room

  • Assistance in quality & cost control

  • Responsible of the hygiene for the own kitchen area as well as the cold storage /storage room according to Scylla standards

  • Adherence to cleanliness and hygienic regulations in compliance with HACCP and Scylla/Edelweissgastro standards Execution of weekly general cleaning at the workplace

  • Joint responsibility for the adherence to safety rules in the own kitchen area

  • Temperature check of all meals before service

  • Supporting the Head Chef with orders and inventories

  • Daily check and documentation of the cooling temperature according to HACCP and Scylla/Edelweissgastro standards

  • Cooperation with the Maître /Restaurant manager as well as the restaurant/bar team

  • Joint responsibility for cleanliness in the waste room as well as compliance with the Scylla/Edelweissgastro standard


Qualification Profile:


  • Excellent organizational and communication skills

  • Guest focused, stress resistant, calm under pressure, team player and with positive appearance

  • Open minded and flexible with high social and inter-cultural competencies

  • Excellent English skills (written & verbal), other languages are an advantage

  • Must work independently, good computer skills



Additional tasks for all crew members:


  • Assistance with the welcome of guests on the day of embarkation

  • Participation in the crew show

  • Assistance with the loading of goods and suitcases

  • Keep crew mess and your own crew cabin clean

  • Thorough execution of the safety role on board

  • Aktive Mithilfe zum Erstellen und Erreichen eines unvergesslichen Erlebnisses an Bord für alle Gäste


General information:


  • Working hours: during the normal operation on board, the crew member will work 7 days a week and app. 70hrs

  • Accommodation: shared room on board with one other crewmember (on some ships with more than one)

  • Uniform: is provided by the company: before arrival the crewmember has to make sure to take black trousers, black shirts, black shoes or a cook uniform with him in case the uniform isn’t on board yet

  • PRINCIPAL: Edelweiss Gastro Ltd
  • SHIP CATEGORY: PASSENGER VESSELS
  • POSITION Chef De Partie
  • CREATED AT: 05/07/2018
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