Demi Chef de Partie - The Seven Seas Group

Department: Galley

Employment Type: Fixed Term Contract

Location: Seven Seas (Spain)

Reporting To: Chef De Partie

Description

Key Responsibilities
- Always carries out culinary production in the assigned station in the Main Galley or other outlets according to Company recipes and specifications, as directed by the Sous Chef or Chef de Partie.
- Always adheres to the daily production schedule, under the direction of the Sous Chef or Chef de Partie, as required by the itinerary and various outlets.
- Always ensures that assigned section recipe files are in order and well maintained.
- Regularly seeks guidance from the Sous Chef or Chef de Partie in executing production according to Company recipes.
- Demonstrates an ongoing understanding of the ingredient consumption required for daily production and always informs the Sous Chef or Chef de Partie when fluctuations occur.
- Continually coaches subordinates in menu and recipe knowledge, production skills and culinary techniques, product holding techniques,



and presentation and delivery of the product, under the direction of the Sous Chef or Chef de Partie.
- Continually trains staff in and always ensures compliance with Company, safety, environmental, USPH and Fleet Regulations, and other internal, external, and governmental regulations as directed.
- Assists in on-the-job training for new-to-vessel Galley staff in assigned sections as directed by the Sous Chef or Chef De Partie.
- Adhere to USPH requirements and ensure the cooking/preparation process is practiced to reduce food waste.
- Always handles and utilizes all materials and goods with the utmost care during production to eliminate waste; monitors and coaches assigned staff to do the same.

Skills, Knowledge & Expertise
- Formal qualification in Culinary Arts from a recognized culinary training institution.
- Minimum of four years of relevant experience in a high-volume culinary production environment (hotels, res

📌 Demi Chef de Partie (España)
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