Demi Chef de Partie

• JOB PURPOSE

Exceed guest expectation in first attempt.

• EXECUTIVE RESPONSIBILITIES & EMPOWERMENT
• KEY OPERATIONAL RESPONSIBILITIES

Financial

• Oversee the stock take and stock rotation for the assigned section. 
• Monitor the operation to ensure that food wastage is minimised and to maintain cost effectiveness and profitability in all areas.

Operational

• Check all equipment prior to service where applicable.
• To assist the galley management with the professional development of those team members assigned to that section with daily / weekly training
• To assist Chef and the galley management with the food loading – Monitoring the quality and specification of food items that are received on board; report all discrepancies to the chef.
• Comply with correct HAACP plan requirements by ensuring temperature logs are maintained for food items / equipment with assigned section.

Business plan /Analysis

• To assist Galley management in directing the activities of the food preparation and meal services aboard the ship, within the assigned area.

Team Management

• To ensure decision making process is transparent and fair.

General Duty

• To ensure the smooth preparation and service to company standards of all food items within assigned section.
• Ensuring quality, consistency and maximum food cost efficiency, whilst maintain proper food specifications are followed
• To ensure that all team members comply with company specified uniforms, wearing safety equipment if appropriate.
• During the operation monitor the quality and presentation of all food items,  - Correct where necessary. Notify Chef of any issues regarding presentation of items already served to guest.
• Ensure that are team members within the section are trained as per proper SMS procedures. – On the job training forms must be filled out by all signing on personnel.
• Ensure galley equipment and accessories are adequately maintained; submit info ship repairs to Sous chef or Staff chef – Ensure that correct follow up is carried out.
• Ensure that all daily requisitions from Provision match Crunch Time orders, ensuring proper transportation, rotation and storage practices are complied with – Report all variances to Sous Chef / Store Keeper
• Take active role in reviewing / understanding the daily Food cost;  Explaining to team members with section that plan of action to correct is required.
• Ensure that are paperwork related to assigned section is submitted to Chef in a timely, well presented manor.
• Communicate effectively with store keepers on a daily fashion regarding any potential product shortages – Reporting to Sous Chef / Chef - Suggest any product changes that may have to occur.
• Ensure that correct medical procedures are been maintained – reporting any sick personal to the Medical Center – notifying Chef of any team member  who has been taken ill, and what section they have been working in.
• Liaise with KST Operations Mgr – Galley Supervisor regarding the cleaning of the section – Advise of timing most suitable to operation..
• Plan all equipment’s requirements ahead of time – Liaise with Galley supervisor / Sous chef about any special requirements for the operation.
• Ensure proper collation and storage of all galley equipment and accessories, required for section is carried out ahead of time – Ensure all team members with in section have correct tools required to carry their assigned sections – Notify Sous Chef of any short falls.
• On regular basis conduct inspection of section – Monitoring all areas including, garbage separation, and correct food handling procedures. Product specifications.
• Ensure that at all times correct HAACP Standards are been maintained, not only within section but throughout the operation – correct and report all findings to chef or CDP’s assigned to the section in question.
• Ensure all team members within section attend all on board training sessions – drills. Notifying team members in advance –  whilst arranging coverage of section whilst not effecting guest service
• To proactively assist galley management in other tasks and projects assigned by management – Actively implementing any changes put forward by Chef..