Chef De Partie 2 - Butcher

Supervises and coordinates activities of a specialized workstation engaged in preparing and baking bread and pastry, preparing pantry and buffet, butchery or other specialties served in a variety of dinning venues on board the ship.

Requirements

• Proof of cooking apprenticeship completion or equivalency.
• Four to six years' experience cooking and preparing food in a 4- or 5-star hotel, restaurant or high-volume food service facility.
• Ability to read, interpret and demonstrate the preparation of recipes for all basic meat, fish, sauce and side dishes.
• Ability to work with minimum supervision and able to train member of the team.
• Demonstrate ability to supervise the activities of a workstation preparing a variety of food items.
• Extensive knowledge of food handling procedures regarding public health standards.
• Ability to work positively and cooperatively in a diverse team environment to meet overall established time frames for the entire food service operation.
• Ability to learn and utilize knowledge of policies and practices involved in the human resources function.
• Ability to communicate tactfully with department heads, coworkers and other shipboard employees to resolve problems and negotiate resolutions.