JOB PURPOSE 

The primary responsibility of a Demi-Chef De Partie is to assist the Chef De Partie or the Sous Chef in overseeing the daily operations of the galley and ensuring that the highest standards of quality, presentation, and service are always maintained.

KEY RESPONSIBILITES

• Works in compliance with the company operating standards and follows the Public Health and food safety procedures
• Supervises the food display, ensures that food is properly stored, sets up the workstations and keeps it clean at all times
• Responsible for the stock control and inventory.
• Coaches, trains, and motivates team members to reach departmental goals
• Ensures batch cooking and preparation process practiced eliminating waste
• Maintains professional effective work relationship considering and respecting the different cultures, personalities, and background

QUALIFICATIONS 

• Minimum requirements-High school graduate.
• Preferred – Completed Technical education in Hospitality or Culinary School
• Certified in Food Safety/HACCP
• Demonstrated understanding and practical knowledge of Food Safety
• Proven ability to work in a harmonious productive team environment
• 1 Years work experience
• Cruise ship experience advantageous

DOCUMENTS REQUIRED

• Valid South African Passport
• Police Clearance