The Assistant Chef de Partie works under the guidance of the Chef De Partie and Sous Chef to oversee a section with as little supervision as possible and can be assigned independently. They are a good team player and a motivated professional with advanced cooking and knife skills. Their experience has proved them competent in Culinary and familiar with high-quality operations and presentation standards. The Assistant Chef De Partie must have strong leadership skills and the ability to train and coach subordinates and is the link between the Galley Management and all other lower positions in a Galley Operation.

The Assistant Chef De Partie needs to be efficient, flexible and open to change. They accomplish the production of international recipes on a daily basis displaying their quality preparation and presentation skills each and every time.

Essential duties and responsibilities

Operational

• Must have excellent food knowledge and a full understanding of culinary terms.
• 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.
• Must be proficient in effecting completing tasks, work efficiently and productively.
• Must possess advanced knife handling skills.
• Must be able to work in any section of a kitchen.
• Coordinate and supervise all personnel assigned to his/her section, assign and delegate tasks accordingly.
• Undertake recipe reviews on a daily basis. Maintain recipe folders in an immaculate condition.
• Responsible to follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings. 
• Control production levels and recommend ideas for improvements and better cost controlling.
• Ensure that economical work practices are applied by his subordinates to avoid food wastage.
• Prepare daily Electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
• Must be able to oversee a section (Such as Soup, Head Buffet, and Pasta); and its entire food production.
• Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.); and followed at all times within his section.
• Ensures that the HACCP program is carried out correctly.
• Maintains his assigned area in preparation for announced or unannounced inspection either done by the Food & Beverage Manager or the actual inspectors.
• Reports for duty at assigned times, follows his/her supervisor’s instructions, and ensures that personal appearance, uniform and personal hygiene are in accordance with the company’s rules and regulations.

Training & Development

• Attends meetings, training activities, courses and all other work-related activities as required.
• Attend to the daily Chefs Meeting if assigned as Section head to discuss forecast figures and the day to day operation/activities.

Financial

• Responsible for cost containment through the proper use, handling and maintenance of records, reports, supplies and equipment within his assigned section.
• Conducts workstation spot checks to ensure items are correctly cleaned and stored by his team to minimize deterioration and wastage.
• Conducts workstation spot checks to ensure Food items are correctly used as per recipe by his team and minimize spoilage and wastage.

Safety Responsibilities

Must be familiar with the galley layout in terms of safety and security, must have a full understanding of ships rules / regulations (SMS) and participate in all required safety drills / training.

Resources

• Mentors, develops and provides on-the-job training to his/her staff to strengthen their current performance and preparation for future advancement.
• Must be fully acquainted with TAR and its procedures, control and maintain working hours of all personnel working und his/her direct supervision.

Other Duties and Responsibilities (Other duties may be assigned.)

• Attend early stand-by for any inspection.
• Can be assigned from time to time to late duty.
• Can be assigned from time to time to assist the Procurement team with storing operations.
• This position description in no way states or implies that these are the only duties to be performed by the shipboard employee occupying this position. Shipboard employees will be required to perform any other job-related duties assigned by their supervisor or management.

Qualifications

Knowledge, experience, skill, and/or ability

Required

High school graduate, with a minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Asst. Chef De Partie role.

Preferred

Cruise Ship Experience.

Required computer skills

• Microsoft Office Suite 2003 and higher (Word, Excel, Outlook).
• Basic Windows XP, Vista and Windows 7 Operating Platform knowledge.

Education/experience/certifications

• Culinary School degree.
• Food Hygiene Certification.
• STCW.

Other Skills

Knowledge of general office practices, procedures, and equipment; ability to prioritize tasks and work independently; strong organizational, interpersonal and communication skills; ability to interact with senior level management and owner representatives.

Math Ability

Able to add, subtract, multiply and divide in all units of measure using whole numbers, common fractions, and decimals.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Work Environment & Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions for this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and smell. The employee must be able to lift or move up to 55 pounds (20 kilograms) without assistance.

The vision requirements include

Ability to adjust focus, depth perception, peripheral vision, distance vision and close vision and to be able to otherwise perform the essential functions of the job in a manner that does not present danger to the employee or others with or without a reasonable accommodation.

The following job acuirements are for most cruise operators including in Azamara Club Cruises, Celebrity Cruises, Royal Caribbean, Norwegian Cruise Lines, Holland America Line, Regent Seven Seas, Thomson, TUI, P&O, Aida Cruises, Costa Cruises, Princess Cruises, Cunard, Carnival Cruise Lines, Pullmantur, Crystal Cruises, Disney Cruise Line, and Fred Olsen Cruise Lines.