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- Tasks: Create delicious Chinese dishes while ensuring top-notch food safety and hygiene standards.
- Company: Join Swan Hellenic Cruises, a leader in luxury travel experiences.
- Benefits: Competitive salary, travel opportunities, and a chance to work in a vibrant team.
- Other info: Dynamic work environment with opportunities for growth and development.
- Why this job: Be part of an exciting culinary journey on the high seas, making guests' dining unforgettable.
- Qualifications: Experience in Chinese cuisine and a passion for culinary excellence.
The predicted salary is between 25000 - 30000 £ per year.
V.Ships Leisure is looking for a Chinese Speciality Chef de Partie on behalf of Swan Hellenic Cruises. The Chef de Partie is assistant to the Sous Chef.
Key Responsibilities
- Adherence to the company’s health and hygiene standards in line with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
- Ensuring the safe operation and working practice of the section and any related matters affecting the safety of the ship, guests, and crew.
- Informing the Sous Chef immediately of any occurrence affecting the safe operation of the ship or the safety of persons onboard and/or the quality of services offered to guests.
- Ensuring safe food temperatures throughout preparation, storage and service.
- Ensuring the welfare and discipline standards of all members of the galley section in accordance with company policies and procedures.
- Completing food safety record logs in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
- Reporting defects or malfunctions of safety equipment and appliances e.g., expired or empty fire extinguishers, defective fire doors, broken or missing lifejackets, broken fire buttons, safety posters missing, etc.
- Supporting the Sous Chef in ensuring section personnel are qualified in food hygiene to a level commensurate with the type of food they handle and as determined by the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
- Reporting defective galley section equipment and required maintenance immediately to ensure the safe and hygienic operation of the ship.
- Participating fully in safety drills and statutory inspections commensurate to the role and as per company policies and procedures.
- Participating in minimum galley manning to comply with the In-Port Manning plan in accordance with international maritime law.
- Supporting the Sous Chef in ensuring departmental compliance with the Maritime Labour Convention directive on working hours.
- Supervising the section in applying correct security measures.
- Environmental stewardship is central to this role and the entire operation of the ship. This role will engage in, comply with and promote all environmental regulations and policies, actively working with the galley team to promote sustainability and protection of the environment in all aspects of life on board.
- Supporting the Sous Chef in the efficient day to day supervision of the galley section, including, but not limited to, monitoring, and training team members, ensuring an efficient and cost-effective food service operation.
- Identifying development opportunities and supporting, motivating and directing the team.
- Supervision of the following ranks: 2nd Cook, Assistant Cook, Galley Utility.
- Supporting the Sous Chef in achieving the lowest possible food cost and minimum waste while providing food for guests, officers and crew to a quantity and standard that ensures customer satisfaction across all areas.
- Maintaining food safety and sanitation standards in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
- Participating in stores loading operations as instructed by the Sous Chef and Hotel Stores Manager.
- Requisitioning and preparing food products to achieve efficient consumption analysis against the menu cycle and food cost, supervising and training staff where necessary.
- Checking quantity and quality of goods received into the section and immediately reporting any discrepancies to the Sous Chef.
- Supervising the correct storage of all meat, poultry, fish, shellfish and ready to eat fruit and vegetable products in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
- Supervising cleaning standards and ensuring schedules for the refrigerators, ambient store cupboards and ice machines are adhered to and logs completed in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures.
- Adherence to galley schedules in accordance with operational needs and the Maritime Labour Convention.
- Safe handling and preparation of meat, poultry, fish, shellfish and ready to eat fruit and vegetable products to ensure the highest standards of food hygiene, food safety and dish presentation at every stage.
- Assisting the Sous Chef in meeting the specific dietary needs of guests, officers and crew.
- Ensuring effective communication and teamwork between the section, galley team and other departments.
- Reporting section defects in line with company policies and procedures.
- Supporting the Sous Chef to ensure effective complaint resolution in response to guest complaints.
- Contributing to the completion of daily, weekly and end of cruise reports and documentation in accordance with company policy and procedures.
- Participating in garbage duties to ensure safe disposal and environmental compliance in accordance with company policy and procedures.
- Contributing to the daily meal count in accordance with company policy and procedures.
Chef de Partie - Chinese Cuisine Speciality for Swan Hellenic Cruises in London employer: V.Group
Contact Detail:
V.Group Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Chef de Partie - Chinese Cuisine Speciality for Swan Hellenic Cruises in London
✨Tip Number 1
Network like a pro! Reach out to fellow chefs, culinary schools, or even past colleagues. You never know who might have a lead on a Chef de Partie position or can put in a good word for you.
✨Tip Number 2
Show off your skills! If you can, create a portfolio of your best dishes or even a video showcasing your cooking techniques. This can really set you apart from the competition and give potential employers a taste of what you can do.
✨Tip Number 3
Be proactive! Don’t just wait for job postings to pop up. Reach out directly to restaurants or cruise lines you’re interested in. A friendly email or call can sometimes lead to opportunities that aren’t advertised.
✨Tip Number 4
Apply through our website! We’ve got loads of resources and tips to help you land that dream job. Plus, applying directly can sometimes give you an edge over others who are just sending in their CVs.
We think you need these skills to ace Chef de Partie - Chinese Cuisine Speciality for Swan Hellenic Cruises in London
Some tips for your application 🫡
Show Off Your Skills: When you're writing your application, make sure to highlight your experience with Chinese cuisine. We want to see how your skills can shine in our galley, so don’t hold back on sharing your culinary achievements!
Be Clear and Concise: Keep your application straightforward and to the point. We appreciate clarity, so avoid fluff and focus on what makes you a great fit for the Chef de Partie role. Remember, less is often more!
Tailor Your Application: Make sure to customise your application to match the job description. We’re looking for someone who understands the importance of health and hygiene standards, so show us you know your stuff!
Apply Through Our Website: Don’t forget to submit your application through our website! It’s the best way for us to receive your details and ensures you’re considered for this exciting opportunity with Swan Hellenic Cruises.
How to prepare for a job interview at V.Group
✨Know Your Cuisine
Make sure you brush up on your Chinese cuisine knowledge. Be prepared to discuss specific dishes, cooking techniques, and ingredients that are essential in Chinese cooking. This will show your passion and expertise in the area.
✨Safety First
Familiarise yourself with health and hygiene standards, especially those related to EU SHIPSAN procedures. Be ready to explain how you ensure food safety and sanitation in your previous roles, as this is crucial for the position.
✨Team Player Mindset
Highlight your experience in working within a team, especially in a fast-paced kitchen environment. Share examples of how you've supported your colleagues and contributed to a positive work atmosphere, as teamwork is key in this role.
✨Showcase Your Leadership Skills
As a Chef de Partie, you'll be supervising other kitchen staff. Prepare to discuss your leadership style and any experiences where you've trained or motivated team members. This will demonstrate your ability to manage and develop talent in the kitchen.