Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports. Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office. Control production levels and recommend ideas for improvements and better cost controlling.

Report any discrepancies to his immediate supervisor. A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie. ~ Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques. ~ Strong planning, coaching, organizing, staffing, controlling, and evaluating skills. ~ Intermediate computer software skills required. ~ Ability to write reports and business correspondence and to establish a good rapport with the ship's Senior Officers and the corporate office. ~#

📌 Chef de Partie - The Kitchen (Boiro)
🏢 Celebrity Cruises
📍 Boiro